It was Sunday & I was craving some good wine & good wine-based discussion. So a few texts & phone calls later I gathered Richie, Meagan, Lance & Fiona at our home to pop some bottles, snack & chat. Wine always tastes so much better with good friends around. Unfortunately, I didn't get photos of all the bottles we tasted (& we had quite a few) so what I have here is just a selection.
I'd been hanging on to this Loring Rosella's Vineyard Pinot Noir 2004 for 4 years. It was the from the very first order I placed with Loring & something made me hold on to one bottle just to see....what it would do. Upon release it was a big, brawny, mouthfilling pinot noir. Almost...well un-pinot like, I guess. After a few years of age it had settled into a luscious wine with earthy barnyard aromas, dried black cherry, & cola. The texture was gripping but supple & silky.
Up next was an absolute treat from Richie. Thank you thank you thank you!!
Quilceda Creek is not only one of the best wines Washington State produces, I think its one of the best wines PERIOD. There was absolutely no concern about the 11 year bottle age. Knowing what we know about QC, we were all excited to see how it had developed. One whiff of this & I could have sworn we had poured a Bordeaux. Notes of cedar, leather, cigar box, dried currant & wild herbs emanated from the glass. The palate was gripping, leathery, herb laden & had a beam of currant fruit that ran straight down the middle. Thank you to Richie's Uncle for sending this along for him to graciously share with us!!
This bad boy was a hedonistic dark beauty. Garretson has never been one to produce a shrinking violet. It had super rich boysenberry & blackberry fruit with pungent tart acidity & succulent bold texture. I wish we had a flourless chocolate cake. It would've paired perfectly.
Last but not least is Ridge Carignane. I must tip my hat to Richie once again for providing a stupendously good wine. I was shocked at how "old-world" this wine was. I've always had the utmost respect for Ridge but this shined a whole new light on what they can do. Spicy, earthy, gripping, & kinda sexy. I shoved my nose deep down into the glass & inhaled. Gorgeous.
What to Cook: Your New Favorite Chicken Recipe - New recipes from Melissa Clark and David Tanis, plus a range of lively dishes for the week.
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