Another dinner at Artisans of Sardinia for the SW London Wine Appreciation Group yesterday evening.
10 fantastic wines have been had, matched by Massimo’s 6 course menu. Record turnout, no new faces this time. Our private room was definitely at capacity.
Champagne Pierre Gerbais, Grains de Celles - The best Champagne I had in a while. It has some Pinot Blanc in it and I have convinced myself that I can actually recognise it on the nose (in hindsight). The bubbles were really gentle and allowed the wine underneath to shine. I am told it is coming in to stock soon, so will keep an eye on this. Good start to the night.
No overall theme was set, but we made an effort to compare and contrast two wines for each course. The first one, two (new) old world whites.
2010 Domaine de Beudon, Fendant - A Swiss wine made from Chasselas, was quite muted on the first sip, but really came to its own with some air and the red prawn, sweet gazpacho combo.
2020 Carl Loewen 1896 Riesling - A wine of contemplation, Feinherb, sweeter than dry, but not as sweet as Kabinett. Not the piercing acidity you might expect from a young Mosel Riesling. More richness and fruit. I could drink this all night. Apparently made from some of the oldest Riesling vines there are.
Octopus pasta and two rich, powerful, complex whites. The pasta as always was perfect and the wines also delivered.
2017 Artemis Karamelogos 34 - Beautiful Assyrtiko, still young offering lots of pleasure for the next 10+ years. I wish @Ralphie was writing these notes so the nuances of flavours can be captured.
2014 Henri Prudhon, Puligny Montrachet Les Enseignieres - Great winemaker, great vineyard and great vintage do make a great wine. Saying that this is still quite tight and needs extended air time to open up. Touch of reduction. Great puligny experience.
Massimo chose to pit a beauty of a Sardinian red against a red Burgundy to match the aubergine pasta…
2015 Savigny-les-Beaune 1er Cru Aux Vergelesses, Jane Eyre - 2015 red Burgundies are a different beast. I remember the EP tasting and how approachable and delicious all the reds were. This wine has it all, but probably needs a few more years to truly shine. Pure Morello cherry fruit, tension from acid and tannins. Complexity.
2016 Tanca Farra’ Cannonau Cabernet Sauvignon, Sella & Mosca (provided by Massimo from the wine list) - This blend strangely does not shout Cabernet Sauvignon. It is smooth and less big more elegant than expected. Hint of sauvage from the Cannonau (aka Grenache). It actually did not mind being side by side with the Burgundy and the Burgundy did not mind either.
A tale of two Musars with some meat or fish.
2012 Musar - This was a wall of fruit hitting you in the face. Can imagine it reduced and used in a pudding. Appetising on the nose, too. All this after 12 hours decanting, will probably go on forever.
1995 Musar - This was more wine than juice, but very youthful at the age. Wonderful wine with complexity, fruit and slowly evolving hints of tertiary flavour.
Delicious fig panna cotta with an aged Sauternes.
2003 Chateau Climens - This is another ageless wine. Perfect with the food and perfect on its own, too. Would go well with salty creamy cheese, too, I bet. Everything you want from a Sauternes. We drink far too little sweet wine.
On to the next get together. Cheers.