Sunday dinner, Pt 2 – The dessert wines
I got a bit sidetracked last week with wineblogging Wednesday but here is pt. 2 of my Sunday dinner. Since I was tweeting all night long ( and those were the only notes I took), I’m posting the tweets verbatim. Unfortunately, after dinner and all that red wine, the tweets got shorter so I’ve add a comment or two now that I’m a bit more sober.
We had 4 dessert wines, 2 Tokaji Aszu, a German icewine, an Alsatian vendage tardive pinot gris, and an unplanned Cognac. The desserts were apple tart, raspberry pavlova – some sort of meringue-y thing with raspberries in the middle, and two cheeses.
Tweets says : tokaji, icewine and alsatian pinot gris ’96 gassman, vendage tardive for dessert . That about sums it up.
There were two Hungarian tokaji’s, an ’88 and a ’96, both 5 puttonyos (sounds dirty but it’s not). The botrytis affected grapes are made into a paste and collected in baskets called puttonyos which weigh about 55 pounds. The puttonyos are then made into wine, the more puttonoys, the sweeter and richer the wine. So 5 puttonyos is a pretty rich wine (thanks for the 411 epicurious.com).
The tweet: Tokaji 88 – nutty, almost sherry-ish, dried apricot, almonds, luscious but lite for a tokaji. Ch. Messzelato ’88 (Oddbins, £14.99), we all agreed it was a major disappointment. It was past it, certainly didn’t taste like a tokaji. This wine was a bin end and I can see why.
Next up was Penny’s contribution, an Alsatian tokay pinot gris vendage tardive, which mean late harvest. Even though it’s called tokay, it’s not made the same way as the Hungarian tokaji’s or even the same grapes.
The tweets: vendage – Vin d’Alsace Rolly Gassman ’96– orange blossoms noses, quite herby a bit tropical, dried fruit, guava and pineapple – wonderfully complex,excellent with apple pie – Another comment on the ‘88 tokaji : more like a sherry – oloroso or sweet amontillado.
vendage tardive ’96, James says it’s nice and tropical, pure elderflowers – elderflowers getting it on with white flowers
Now we start to get a little messy and we’re eating cheese and dessert at the same time.
Next tweet: Penny says both cheeses go better with the tokaji , the cheeses are Stilton and Perseiles (french stuff)
I’m still trying to carrying on a semblance of order so I try the next wine. A Sauternes, the L’exclusif ’04, another bin end.
The tweet: on to the L’exclusif 04 – botrytis nose, more marmelade, orange peel, palate of burnt orange peel, earthy, bit of field mushroom, very earthy, really stands up to the cheese
Somebody found the cognac. The tweet: coffee and cognac – Delamain Pale & Dry XO (25 yrd old), amazing fruitiness, lithe and light on the feet – amazing. Delamain is one of my favourite cognacs.I went to a tasting over the summer and fell in love with it.
I was avoiding the ’96 Disznoko Tokaji Aszu (Oddbins, £23.99) because of the ’88 but someone opened it and had a taste – Marvelous! What a tokaji should taste like. The Tweet: tokaji 96 – awesome, way better then the 88, fresh and lively, mushroomry, orange marmelade – on the palate, lively acidity.
After that it just degenerated into a free for all, as if it hadn’t already! So, we didn’t get to try the German icewine but to be honest I’m happy to have it for another dinner. It’s waiting patiently in my fridge.