Motley Cru

This is one of the most expensive periods of the year, when allocations seem to come in droves.  In the last few weeks, I’ve been hit by Aubert, Marcassin, Kosta Browne, Turley, Linne Calodo, Saxum, Carlisle, Rivers Marie, and Outpost.  Sine Qua Non is probably right around the corner.  It usually evens out for the next several months until the rush come August/September.  I kind of wish I could commit to the wines in advance, but pay over the course of the year–it sure would make it easier on my credit card

Many people are asking themselves why the would buy allocations, given the ever-increasing prices, the terrible economy, and the fact that often, previously hard-to-get wines can be had for less-than-retail prices in shops.  For me, however, the mailing lists are mostly worth it.  Don’t get me wrong–I get frustrated if I pay $X and hear that the same wine is available for 10, 20, or 30% less.  But I like knowing that I’m going to get the wine for sure.  I like the fact I do not have to chase the wine, running from shop to shop, begging for a bottle here, and a bottle there.  I used to do that, but life has gotten busy enough that the small premium I pay is worth the time I don’t have to spend.  Not to mention that I am assured of provenance.

I do wish the prices would come down, however

I’ve consumed 64 bottles since the last post–something that my non-drinking friends would likely consider excessive, but consider it has been over 100 days, that means there have been way too many days without wine in the last three months!  I have some good excuses (for not posting and not drinking).  I’ve made three trans-Atlantic flights, spent far too much time away from my family, and, speaking of family, we have added a new one–Sarah Jane!

I have had some great meals (and some not so great ones), and look forward to trying to keep on top of the posts a little better this year!

Made an awesome dish from Marcus Wareing’s “Nutmeg and Custard“–Scallops with Pistachios, Parsnip Crème, and Crispy Prosciutto.  This was one of those “big name chef” recipes that turned out better than expected–which rarely happens for us.  Honey and curry in the parsnip crème were a great combination of sweet and savory, and the scallops themselves were dusted with curry and salt before cooking.  The wine we cracked was the 2004 Marcassin Zio Tony Chardonnay.  The wine was initially a bit disjointed, showing good acidity, some nice tropical and citrus fruits, and a strong backbone, but those things all kind of hit the palate by themselves, leaving me wanting more.  Well, enter the food, and the wine was suddenly knit together, with the fruit and the acid and the oak and butterscotch all blending together in a seamless, delicious nectar.  It was seriously transformational.  Tried a glass after the meal and it was back to the same thing as before–somewhat disjointed, needing some time to hopefully come together.  Interesting experience, and so glad that we had plenty of scallops!

I vacillate between wishing I could drink wine like this every night, and being glad that I don’t.  I’m afraid that drinking wines of this quality on a daily basis would eventually leave me desensitized to their brilliance.  And it was kind of fun sharing this with a friend who enjoys wine, although he knew nothing about Sine Qua Non before tonight.  My only crime opening this bottle was not giving it enough air. I thought about having Carolynn decant it during the day, but then before I knew it we were home and scrambling to put on some food for our friends. It was interesting, sharing this with friends who enjoy wine, but are not wine geeks. I didn’t say anything about it until we were halfway through the bottle, then I mentioned that this was a Parker 100-pointer. My buddy said “really?” I think it was one of those moments when a person can’t reconcile their own experience with that of a professional. Not that he didn’t enjoy it, but I believe he was expecting it to do something transcendental. Interesting perspective on points. As for the wine itself, I had another bottle of this about 18 months ago (also popped and poured), and it hasn’t budged much. Intense nose, meat intermingling with perfume and black, black fruits. The palate got better over the course of a couple hours with air–it was just too tight at first, although still delicious. Tannins are quite noticeable, but there’s plenty of fruit and other stuff going on to help you forget about them. The finish lasts and lasts–more of the fruit, the meat, some licorice. The problem I have with this wine at this point is that it’s good, and I enjoyed it quite a bit, but I think it will be so much better when it hits its peak.

We have a recipe for a tart that is fantastic.  In addition to the ingredients above, it has a reduced balsamic/brown sugar sauce and is topped with rocket which cuts through the richness.  Served on a puff pastry base, this is always a crowd pleaser and certainly a family favorite.  I wasn’t going to drink wine tonight, but ended up grabbing an ’02 Phelps Insignia, one of my favorite wines.  Both of these were tremendously enjoyable (the wine, to be honest, slightly less-so than in the past–maybe it’s going into a shut down phase?!?).  We also had Scottish filet mignon.  Once again, I’m left wanting with the beef we can get here in England.  We go to a good butcher shop–family-run, always fresh (or aged appropriately), etc.  But there isn’t a grading scale (Prime, Choice, Select) like that which exists in the US and I think it shows.  Thankfully, they offer great lamb, and that is usually what we get, but it is a bummer not to be able to get “90 point” beef here.

Carolynn loves eating breakfast at restaurants–it is one of her favorite things.  This morning we went to Côte, a little bistro just over the bridge.  We’ve been there for dinner several times and it is always just okay, but they know how to do breakfast well.  Their croissants in particular are amazing–just the right blend of flaky, buttery and fluffy.  I wish I knew if there was a way to eat them without leaving so many crumbs on the plate.  And the table.  And my lap.  Carolynn and I both had the Eggs Benedict–how awesome.  The Hollandaise was light on its feet–not the normal, ponderous, gooey stuff that seems so common.  It was a bit underseasoned, but a touch of salt and it was fine.  The café crème was awesome–I don’t drink a lot of coffee, but this is rich and thick and soooo much better than what they serve at Starbucks  I ordered an orange juice halfway through–fresh-squeezed, with the right balance of sweetness and tartness.  Too bad they don’t do dinners like they do breakfast!