[suzanne]

Last Saturday, we had a dinner party because I wanted to cook osso buco. And Paul wanted to compare a few wines. Great fun! Twelve people all together. We had:

with Smoked Salmon Mousse:

• Domaine Bott-Geyl Sylvaner, 1998, from Alsace
• Macari Brut (sparkling white), n.v.?, from North Fork of Long Island, NY

with Braised Baby Artichokes:

• Pomanauk Barrel Select Chardonnay, 1998, North Fork LI
• Schneider Chardonnay, 1999, North Fork LI

with Osso Buco and Farro: same 2 chardonnays plus:

• Fess Parker Pinot Noir, vintage not recorded, Northern California
• Steele Carneros Pinot Noir, 1999, California
• also a Chateauneuf-du-pape, brought by a guest

All wines were finished with the salad/cheese (taleggio and sardo) course

No wines were served with dessert (biscotti and Iced Almond Milk), because by then we were getting a little forgetful

Comments and comparisons:

1. The Macari Brut was a surprise; very crisp and dry. Their still chardonnay is unoaked, and much rounder than others from the same region.
2. The 2 LI chardonnays: guests admired both as well-balanced between fruit and oak, and delicious. They noted that the Pomanauk was earthier, and the Schneider was fruiter and tarter -- but both were excellent.
3. The California Pinot Noirs: The Steele won hands down. The Fess Parker was well-liked, but people LOVED the Steele; found it fruitier and more complex.
4. Chateauneuf: turned out to be much lighter than expected, which worked better with the osso buco, but could not compare to the Pinot Noirs[/list=1]
   
   Okay, CC?

 

[cape chef]

Suzanne,

The only thing that makes me sad is I could not be there to dig into some yummy marrow!!!!

Farro, How did you prepare it? did you try to mimick risotto?

Jed Steele has done a great job (IMHO) since he moved on from Jess jackson and Kendell Jackson. He's a real innovator, but respects the lay of the land, His Pinots are very good indeed at each price tier.

Suzanne,
Have you ever tried this? when I use something other than aboria to replace risotto, I take some aborio and grind it in my coffee grinder until it's a flour, and add it to farror, barley, what have you to develope a creamy starch texture you get from aborio.

Thanks for sharing your little party with us
next time count me in, i'll bring some 70 Fonsceca to wash it all down
CC