Another evening of food and wine at Artisans of Sardinia in Putney for the SW London Wine Appreciation group yesterday. Inspired menu put together by Massimo (again) to match our wines. We welcomed @Rafa on his first appearance.
Started with aged Negronis from the menu. I don’t ever really drink Negroni, but these definitely get my seal of approval. Great attention to detail the orange peel frozen in the ice cubes.
Then onto the Chardonnays…
2015 Auxey Duresses Les Hautes by Jean-Marc Vincent. As soon as it was poured we knew we were onto something here. The aromas filling the room were divine. So was the lobster bisque by the way, a great match. It was buttery, but lean at the same time. Nice acidity, hint of topical fruit.
In contrast we then tasted the excellent 2018 Cote de Jura Chardonnay by Jane Eyre. Fleeting nose of fermentation, very juraesque (rather than jurassic). On the palate flowers and herbs of an alpine meadow, citrus fruit, confected lemon peel. Very good acidity cutting through the oily fish.
The pasta dish was one of the best pastas I have had and the 2013 Hangacs Egri Bikaver from St. Andrea stood up to it. Another very good wine and food match. The wine is a blend led by Kekfrankos (aka Blaufrankisch), accompanied by Cabernet Franc, Merlot, Pinot Noir and Kadarka. Mellow oak notes, hint of malo, all in all a delicious red.
The 2010 Barbaresco Riserva Boito from Rizzi, though still young, definitely delivered the full Barolo experience on the nose. Slightly more reserved and grainy on the palate, but came into its own with the dish. I was too quick jumping to conclusions based on the first bite, which I felt was dry and lacked flavour, however it was the end of the breast without the sauce and I needed to change my mind immediately when tasting a centre cut with the bitter, orangey, marmeladey thingy. There was a bit of trepidation how the sweetness will go with the wine, but we needn’t have feared. Another inspired combination.
The 2009 Oberhauser Brucke Eiswein from Donnhoff was perfect. Fresh, precise, sweet. The purity of the wine was mind boggling. We also spared some thoughts for the people who picked the grapes in temperature below -12 degrees. Great accompaniment to the panna cotta. What a high to finish on. Almost forgot to note that it tasted like “sucking on honeysuckle”…