Open That Bottle Night 2012

In 2000, two wine journalists with the Wall Street Journal observed that wine collectors often had a few (or more) bottles tucked away in a dark dusty corner of their cellars. These wines were often being saved for a "special occasion" which never seemed to materialize. Very often there were special memories associated with those bottles; possibly purchased on a memorable occasion or received as a gift from a special person. Recognizing the benefits of rekindling those memories and sharing the stories behind the wines, to say nothing of drinking a spectacular bottle of wine, Dorothy Gaiter and John Brecher, those journalists, proposed that the last Saturday in February be designated "Open That Bottle Night" or OTBN.

2011 Wine Spectator Grand Tour

OTBN 13 was lucky 13 for us as we were invited to celebrate with a very large group (18) of friends and family. We were even able to reassemble 5 out of the group of 6 that attended the 2011 Wine Spectator Grand Tour at Chicago's Navy Pier. Linda and Rick were exceptional hosts as always, serving an incredible assortment of fruits, cheeses and foods to accompany an eclectic but incredible assortment of wines.



We opened the evening with a magnum of Bollinger Special Cuvee non-vintage champagne from Rick's cellar. The bottle had been a gift from a business associate on a trip to Paris 15 years ago (and was still in the gift wrap). It was followed by a 1998 Iron Horse Thomas Road Vineyard Pinot Noir provided by Dr. Dan. Both wines while still very drinkable are beginning to show some age. The champagne had retained all of its sparkle but was a bit flat in flavor, not offering much fruit but a bit of yeast. The Pinot Noir was evidencing more earthy, loamy, musty notes and less fruit than would be expected with a younger wine. Both were nicely complemented by strawberries, artisan cheeses and some freshly steamed scallops which were tender, delicious and a wonderful pairing with the champagne.

I brought a bottle of 1996 Chateau St. Jean Cinq Cepages, Wine Spectator's 1999 Wine of the Year, which I had purchased while leading a project in St. Louis in 1999 for $60. Rick reached into his cellar to pair a 1994 Cinq Cepages with my 1996. My CellarTracker notes from the pairing follow https://www.cellartracker.com/wine.asp?iWine=5960 :

Absolutely fantastic and the hit of OTBN. Tasted side by side with 94 Cinq Cepages. As Rick observed, the '96 had the side effect of making the '94 better. The '96 still has plenty of raspberry and strawberry blended nicely with a bit of graphite and mocha. There were also additional layers of complexity and a fill the mouth quality that was not apparent in the '94. In my opinion, the complexity and balance of the '96 made the '94 seem more fruit filled and bigger than it might have seemed otherwise. Both were excellent and very OTBN worthy.

As we were having a wonderful tenderloin dinner provided by Linda, one outstanding bottle of red followed another. Dr. Dan provided a 1996 Caymus and a non-vintage, home made, unlabeled, red given to him by a friend at his health club. It was reminiscent of a sangiovese and suprisingly palatable.

Ernie opened a 1996 Chateau Lafon Rochet St. Estephe and a 2000 Les Forts de Latour Pauillac, the wonderful second label of Chateau Latour. Matt brought a 1998 Raymond Generations, Napa Valley that we did not get to until the next evening. Lyle opened a 2006 Thorne Clark Shotfire Shiraz.

Then there was dessert! Dark chocolate squares, gorgonzola and cranberry stilton cheeses were complemented by a handful of dessert wines. Lyle provided a 1997 Niepoort Port. Rick unearthed two Alois Kracher Trockebeerenauslesen; the first a #7 Made from Chardonnay and the second, a #12 Scheurebe. I contributed a 2005 Tobin James "Liquid Love" Late Harvest Paso Robles Zinfandel. My CellarTracker notes for the Tobin James follow here: https://www.cellartracker.com/list.asp? 


If you like dessert wines with a bit of an edge, this is for you. Not quite as sweet as more traditional dessert wines, this also represents the bramble like qualities of Zinfandel as well as the heat and spice I have come to expect from Paso Robles wines. Sorry I don't have another bottle. Opened this for OTBN against a fine aged 1997 Niepoort Douro and a Kraacher 12 Scheurebe TBA with fruit, bittersweet chocolate squares, flourless chocolate cake and artisan cheeses. Good thing we had 18 people.

We also opened 4 or 5 unique novelty wines at various points in the evening which I won't go into here as most are not available in the mainstream but what a terrific event. Best of all its only 364 days until OTBN 14!

Southern Cuisine at its Best

Table 52

Art Smith, understated, celebrity chef and personal chef to Oprah Winfrey for ten years has created an exquisite dining experience at Table 52. Located in a white two story house in the middle of the Chicago entertainment district off Dearborn and Division, Smith's flagship restaurant, Table 52 is a southern oasis in the heart of the city.

The gracious southern experience begins upon entry as we were greeted at the door and escorted to the upstairs dining room. The high ceilings are adorned with large chandeliers. The striped wallpaper, wainscoting, oversized mantle, white tablecloth and comfy chairs remind of earlier days of gracious entertainment and dining. The wine list is broad but shallow. Most varietals and wine growing regions are represented and many are available by the glass. The choices within a region or varietal are limited however, the wines are all current vintage and the corkage policy at $40 per bottle is pricey. The food however is incredibly good and makes it easier to overlook the wine constraints.

Our group included our youngest, Matt, Molly and Molly's parents Bob and Sherry. Dinner service begins with complimentary deviled eggs topped with flying fish roe and buttermilk biscuits laced liberally with cheddar cheese. Both were excellent although it was unclear what the roe added to the deviled egg other than texture. We ordered Chef Arts fried chicken (available on Sunday only) soaked in buttermilk for 18 hours and shrimp and grits as appetizers to share and both were delicious. The chicken was tender and moist with a light, crispy batter.

My entree I had the special of the day was a generous piece of whitefish on top of jambalaya. We ordered two very generous sides, cauliflower infused with bacon and white cheddar and three cheese macaroni. What is so impressive is the layering and depth of flavors. As much as I tried to get a little of everything in each bite of jambalaya, different flavors continued to bubble to the surface. The cauliflower was down right decadent, proving once again that bacon makes everything better.

2000
Freemark Abbey
Bosche'

2000
Freemark Abbey
Sycamore

This exceptional meal was accompanied by two bottles of Freemark Abbey single vineyard Napa Cabernet from my cellar. Both were from the 2000 vintage. Once again we had the luxury of tasting a Sycamore and Bosche from the same vintage. As usual, both wines were highly representative of their respective terroir and as usual, very different. Both showed depth and complexity that I found surprising for the modest 2000 vintage. In fact I found 2000 to be drinking better than the much higher rated 1995 Sycamore and Bosche which we tasted side by side a few days before Christmas. Both bottles were opened and allowed to breathe for about 45 minutes before pouring. The Sycamore represented as a medium bodied, light fruit forward, Bordeaux style. The Bosche as usual, was a bit more brooding and herbaceous with a hint of mint reflecting the nearby eucalyptus trees. As usual, the table was split as to which was the favorite with several of our party vacillating on their choice over the course of the evening.

This was truly an exceptional meal with the complete package of service, ambiance and spectacular food. Table 52 goes to the top of our list of favorite restaurants.

Eclectic Reds for a Birthday Celebration

An impromptu and slightly belated birthday celebration for our friend Linda at a local Italian bistro, provided the opportunity to taste some diverse and varied reds. The venue was Angeli's Restaurant in Naperville, IL. Angeli's has been a fixture since 1996. Such longevity in the fickle, trendy, restaurant industry points to the quality of the food, service and atmosphere. We were thrilled to be joined by Rick and Linda, Bob and Gloria.

We opened with a shared Artichoke Lasagna accompanied by a 2006 Castillo di Gabbiano Alleanza Toscana www.cellartracker.com/w?616376  from Angeli's cellar. What a pleasant surprise! I am partial to super Tuscans with a blend of Sangiovese and Cabernet Sauvignon. The Alleanza is 70% Merlot and 30% Sangiovese and was bigger and more fruit forward than the blend implies. Bright red in the glass with an unimpressive nose, the wine opened to reveal bright fruits, cherry, raspberry on the front palate evolving to earthy, leather and mocha on the finish. It was smooth, well balanced and the Merlot softened the acidity I usually associate with Sangiovese. It combined nicely with the delicate artichoke pasta and a house salad with Gorgonzola.

I selected the spinach lasagna as an entree while Beth opted for an "off the menu" portobello ravioli. The portobello ravioli which is a semi regular offering was outstanding as usual. The lasagna was al dente with a bright and spicy red sauce. The only downside was that the spinach itself was stringy and chewy. Accompanying BYOB wines included a 1998 Seavey Napa Cabernet www.cellartracker.com/wine.asp?iWine=8472 i from my cellar and a 1998 Lewis Reserve Napa Cab www.cellartracker.com/w?21629  from Rick and Linda's cellar.

The Seavey is drinking very well and in the sweet spot of its drinking window. Deeper in color than the Alleanza, the nose provides a combination of floral, moss and mineral notes. The Seavey reveals red fruit, spice, a bit of vanilla and oak on the palate. It also required a full 90 minutes to reveal its complexity. This is a traditional cab, stylistically much like a left bank Bordeaux.

The 1998 Lewis Reserve was a more new world style, huge with dark fruit. Deep purple in the glass, with, herbs, spice and oak on the nose. A fruit bomb on the palate, evidencing blackberry, plum, cassis and surprisingly almost no oak. The Lewis offers a mouth filling, palate coating finish that goes on an on. As enjoyable as it is now, the Lewis seems to have plenty of time left. One can only imagine what this will be like in 10 years.