Unused dump bucket - part one

[Florida Jim]

On a chilly second day of October, Nathan (Vandergrift), Kathleen, John (Blackwood), Trinka, Diane and I gathered at our home in the western mountains of North Carolina to discuss grand events, eat great food and drink fine wine. We succeeded in two out of three.

Dinner was a mixed antipasto including tomato galettes, assorted olives, sautéed mushrooms, white beans with fried sage, grilled pork loin, capicola, fresh arugala, mozzarella, roasted red peppers, artichoke pesto, etc. with the following wines being served:

Starters:

2002 Giacosa, Roero Arneis:

fast becoming my “go to” wine, this is a lightweight, silken textured expression of a lovely-spring-morning-type-wine. ‘Gone almost before we knew it.

1996 Cotat, Sancerre, Les Culs de Beaujeu, Cuvee Speciale:

a truly spectacular nose of ripe fruit and stones; the palate, although good, could not measure up but delivered very clean and fresh white fruit and mineral flavors. But what a nose . . .

With dinner:

1990 Aldo Conterno, Barolo, Vigna Cicala Bricco Bussia:

smelled like insecticide, dirt, red fruit and a touch of nail polish remover; pretty well resolved on the palate with subtle red fruit and earth flavors, some grip. Others liked this better than I; perhaps, they will chime in.

1996 Joguet, Chinon, Clos du Chene Vert:

herb and black fruit nose; hard and slightly green-ish on the palate with ripe fruit and good intensity; excellent length. ‘Needs years.

1997 Dom. Clusel-Roch, Cote-Rotie, Les Grandes Places:

wonderful Cote-Rotie nose filled with nuance and typicity; medium weight, solid flavors are equally typical of this wine’s home; long finish. As deft and clear an expression of Cote-Rotie as one could ask for.

1996 Allemand, Cornas:

an angry wine that was hard and dry and not much fun; others loved it.

1999 Dom. Rambasse Charvin, Syrah, Vin de Pays:

take the above wine and add sugar and green peppers.

2000 Casa Brina, Ruche di Castagnole Monferrato:

wine of the night by quite some; beautiful clean fruit and earth nose; very focused and perfectly balanced on the palate; nice length. I do wish this were more available in the states – sort of Nebbiolo goes Beaujolais, in a good way.

1995 Rollin, Corton-Charlemagne:

turpentine and sugar syrup nose; disjointed and very nearly unpleasant on the palate. We recorked it and sent it to the refrigerator for the night.

Tomorrow is another day . . .

Best, Jim

[badthings]

Nice lineup, Jim. What temperature do you serve the Chinon at? I have had a different Joguet (probably a lesser one -- it did not show the kind of length you are talking about) a few times, but it always seems too hot or too cold. I'm guessing cru beaujolais temp. would be ideal, but that's tough to do if you don't have a cellar.

[Florida Jim]

What temperature do you serve the Chinon at?

Straight from the cellar; 57 degrees.

Best, Jim