We started the evening w/ a Zardetto Prosecco di Conegliano from
Next up was the Gruet Blanc de Noirs from New Mexico, which came as a surprise to many. First, that it was from
Moving on to
Back across the Atlantic, we then opened the Roederer Estate Brut NV from
We moved then to the Jura in
The next wine provided us with an interesting comparison opportunity. There was a difference in color/intensity between the two bottles of Lucien Albrecht Brut Rose (pinot noir) that was immediately noticeable. We opened the pale, washed out bottle first and found an interesting smoky nose that we all seemed to like, followed by a pretty flat, boring palate (the bubbles were noticeably lacking, and this is a wine that I’ve known to have prolific, fine bead that goes on forever). The nose on the second bottle, whose juice was a pale salmon color, was distinctly different - just the red fruit that one would expect from this particular wine. I was disappointed w/ the bubbles here too though…I recall this being a much more gregarious sparkler in the past. I'm not sure what happened to the first bottle...exposure to heat or sunlight or whatever...but it was clearly affected by something (even though many of us seemed to like it despite its "flaws"!) $16.99 at Calvert Woodley.
We began our transition to the sweeter wines now by opening an Eredi Lodali Moscato d’Asti from the Piedmont region of
We had a surprise appearance at this point from
We wrapped up with type of wine that I’ve been wanting to try for some time, an Italian dessert wine called vin santo. This Felsina Chianti Vin Santo 2000 was a last minute replacement for an Australian dessert wine that I had originally planned on serving. The vin santo had port-like characteristics (aromas of raisins and prunes) but had a more aggressive palate which tasted almost fortified. This would make for a great fireside night-cap. $36.99 for a 375 ml. bottle at MacArthur Beverage.
It was nice to see a few new faces in addition to the regulars, and I hope you all enjoyed yourselves as much as I did. Thanks again to Lisa for hosting, and to all of you for your food contributions. Please feel free to post comments or questions you might have!