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TN: Election and Nor'Easter (Nahe, Sonoma, Piedmont)
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DaleW
Nov 8, 2012, 3:30:31 PM11/8/12
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Tuesday night we were supposed to go to some friends’ home to watch the election. Unfortunately, about 4 PM their phone/net/TV service provider had a blackout, and neither manse nor church had service. A flurry of phone calls, and Hubert and Linda agreed to host. I made a white bean/anchovy/caper dip, others brought mulligatawny soup, vegetarian lasagna, sage shortbread with chevre, salad, and more.
There was some wine, my couple of bottles had label surgery with tape and a Sharpie
2009 Obamahauser Leistenberg Riesling Kabinett
Fleshy but fresh and bright, lime and apple over a mineral base. B++
2004 Ghisolfi Barack
Some gritty Barolo tannin, but solid fruit, tar, a bit of leather. Young, but would be good with a steak, a bit much for the lasagna. B with potential
I didn’t note details of other wines- there was a Bogle Chardonnay that while not my style was maybe a bit better than I expected, a Cavit PG that was even worse than I expected, and a J. Lohr CS that was decent enough for inexpensive Cab.
Wednesday was a bit scary. Betsy had taken my old Corolla rather than her AWD RAV4 (due to lack of gas) to a rehearsal, by time she headed home the nor’easter was dumping a bunch of wet snow and roads got bad. But she made it back, and I had dinner ready. Chicken breast in a morel cream sauce, rice, acorn squash, and broccoli, Wine was the 2004 Alesia “Chileno Valley” Pinot Noir. A little gassy, raspberry fruit, tart acids but the fruit matches up, a touch of barnyard but within my tolerance level. Pleasant but not profound. B/B+
Grade disclaimer: I'm a very easy grader, basically A is an excellent wine, B a good wine, C mediocre. Anything below C means I wouldn't drink at a party where it was only choice. Furthermore, I offer no promises of objectivity, accuracy, and certainly not of consistency.
There was some wine, my couple of bottles had label surgery with tape and a Sharpie
2009 Obamahauser Leistenberg Riesling Kabinett
Fleshy but fresh and bright, lime and apple over a mineral base. B++
2004 Ghisolfi Barack
Some gritty Barolo tannin, but solid fruit, tar, a bit of leather. Young, but would be good with a steak, a bit much for the lasagna. B with potential
I didn’t note details of other wines- there was a Bogle Chardonnay that while not my style was maybe a bit better than I expected, a Cavit PG that was even worse than I expected, and a J. Lohr CS that was decent enough for inexpensive Cab.
Wednesday was a bit scary. Betsy had taken my old Corolla rather than her AWD RAV4 (due to lack of gas) to a rehearsal, by time she headed home the nor’easter was dumping a bunch of wet snow and roads got bad. But she made it back, and I had dinner ready. Chicken breast in a morel cream sauce, rice, acorn squash, and broccoli, Wine was the 2004 Alesia “Chileno Valley” Pinot Noir. A little gassy, raspberry fruit, tart acids but the fruit matches up, a touch of barnyard but within my tolerance level. Pleasant but not profound. B/B+
Grade disclaimer: I'm a very easy grader, basically A is an excellent wine, B a good wine, C mediocre. Anything below C means I wouldn't drink at a party where it was only choice. Furthermore, I offer no promises of objectivity, accuracy, and certainly not of consistency.
lleichtman
Nov 8, 2012, 3:39:16 PM11/8/12
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lleichtman
Nov 8, 2012, 3:41:06 PM11/8/12
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On Thursday, November 8, 2012 1:30:31 PM UTC-7, DaleW wrote:
DaleW
Nov 8, 2012, 4:24:33 PM11/8/12
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This is the dip:
1 (15-ounce can) white beans (such as cannellini), rinsed well
2 to 4 anchovy fillets, rinsed well if salted
1/4 cup (1/2 stick) butter, softened
1 tablespoon good-quality olive oil
2 tablespoons capers, rinsed if salted and chopped if very large
2 tablespoons minced parsley, plus additional for garnish if desired
1/2 teaspoon salt or to taste
Toasted bread or crostini
1. Pulse the white beans, anchovies and butter in a food processor until coarsely blended. Add the olive oil and purée until nearly smooth.
2. Transfer to a bowl and stir in the capers and parsley. Season with salt.
3. Serve at room temperature on crostini. Sprinkle with more minced parsley, if desired.
lleichtman
Nov 8, 2012, 6:53:00 PM11/8/12
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