Saturday, November 7, 2009

Wine down Wednesday @ town Review

Wednesday, November 4, 2009


Tonight we had a very creative and delicious tasting - "ports" with Mark Lloyd. I say creative because it opened my taste buds and mind to ports. Ports are not only an "after dinner" drink. The food pairing tonight was spot on. Ed, Dave and their team in the kitchen always amazes me. The first course, just brought me back to Spain and the flavors of great memories. The second course, steak with ulu puree "unreal". I thought the ulu puree might be gummy, but it was creamy, tasty and a perfect starch for the hangar steak. The last course, OMG, was truly a orgasmic chocolate experience. See more of the pairings after each wine description. Enjoy!

Cossart Gordon "5-year-old Bual"
Made with Bual grape and aged in cask for at least 5 years. Bual (boal): luscious, medium-rich Madeira with great concentration of flavor and a complex bouquet. Best served with drier salty cheeses.
paired with aged mahon, marcona almonds, jamon wrapped dates

Pombal do Vesuvio Douro '07
This wine comes from one of the Douro Valley's regions grandest estates, a history dating back to 1565. In 2007, this vineyard produced a small quantity of exceptionally concentrated Touriga Nacional, perfectly matured grapes that resulted in wine of elegance and finesse yet with great depth and power. The Touriga Nacional makes up 70% of the final blend of the inaugural 2007 vintage of Quinta do Vesuvio Douro DOC wine (plus 20% Touriga Franca and 10% Tinta Amarela).
paired with pu'u o hoku hangar steak, ulu puree

Graham's Six Grapes
Founded in 1820, W & J Graham's is a consistent leader in producing exceptional Vintage Ports known for their rich complexity and superb againg potential. In 1890, Graham's acquired Quinta dos Malvedos, its flagship vineyard and one of the top sites in Portugal's Alto Douro Valley. The Symington Family acquired Graham's in 1970.

Quinta do Vesuvio '07
96 Points-Food & Wine Magazine - "A great vintage of Vesuvio, this is completely Douro in its flavors, a bold stroke of color across the palate, a ruch of green, red, blue and purple. It's plump, if not downright fat (the wine seems softer in acidity than some of its peers), but it's ripped by tannin, with a pervasive schistiness that makes it grand. Those resonant tannins combine with vibrant spice, licorice and green herb to create a hum of energy around all the fruit. The wine vibrates with power, intensely compressed. Drink it young to be wowed, or cellar it for decades; it's anyone's guess when this will calm down."
both wines were paired with 77% dark chocolate, chocolate pretzel tart, port soaked blueberries

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