So I thought I would have a high-end dinner with (my own) matching wines for my wife and me at home. Said and done. The dishes are prepared by Chef and Owner Markus Nagy in such a way that they are easy to finish at home.
And here is the menu:
1st Course
- Atlantic Swordfish Tartare with Wasabi Sour Cream, Cucumber and Mixed Salad (Teresa)
- Gâteau of Japanese Scallop, Green Apple, Coriander Mayonnaise and Mixed Salad (Peter)
2nd Course
- Breton Lobster Bisque
3rd Course
- Ragoût from the Arctic Char in Riesling Mousse with Fresh Mushrooms, Green Asparagus and Risotto Milanese (Teresa)
- Braised Australian Wagyu Brisket with Horseradish Sauce, Potatoes and Beetroot (Peter)
4th Course
- Curd Cheese Almond Cake on Cassis Fig and Vanilla Mousse (Teresa)
- Mango Passion Fruit Mousse with Pineapple (Peter)
The task to find the right wines was now to select only wines from lovely Lodi - and exclusively from wineries that I had already visited and whose wines I imported myself. I chose the following wines:
1st Course:
- 2018 Oak Farm Vineyards Sauvignon Blanc
2nd Course:
- 2016 LangeTwins Estate Chardonnay
3rd Course:
- 2017 Klinker Brick Winery Albariño (Teresa)
- 2015 Klinker Brick Winery Farrah Syrah Grand Reserve (Peter)
4th Course:
- 2016 St. Amant Bootleg
All wines were opened and tasted before dinner. The final ratings were then assessed after dinner. As an exception the wine-food pairing was also included in the rating.
2018 Oak Farm Vineyards Sauvignon Blanc (93/100)
Lodi, California
13.5 % Alcohol
Pale yellow green. Pure lime with a hint of tropical notes. Today is a wonderful, sunny spring day - and this is the perfect wine for this day. Fresh on the palate but not astringent in any way. Invigorating and at the same time softly flowing. An incredibly long finish. Awesome.
This Sauvignon Blanc is already perfect to drink but will remain on this level for another three years minimum.
2016 LangeTwins Estate Chardonnay (92/100)
Clarksburg, California
14.5 % Alcohol
Light golden yellow. Wonderful, intense smell of a whole basket of exotic fruits. A hint of caramel and slightly nutty aromas. Typical Chardonnay creaminess on the palate with a very slight sweetness at the end of the very long finish. Vibrant.
Just at the beginning. Another five years no problem.
Remark: The originally rating was 91 points. One point was added for the outstanding food pairing.
2017 Klinker Brick Winery Albariño (91/100)
Lodi, California
13.0 % Alcohol
Light golden yellow. On the nose abundant green apple paired with a wonderful flint note. Surprisingly, a little vanilla is added after a while in the glass. A prime example of a white wine that should be decanted. Very mineral on the palate and still endowed with a nice, fresh acid.
Absolutely at its peak, which will continue for at least two years.
2015 Klinker Brick Winery Farrah Syrah Grand Reserve (94/100)
Lodi, California
15.9 % Alcohol
Medium purple red. Incredibly intense aroma of fresh forest berries. There is also leather, tobacco and lots of forest herbs. An olfactory bomb.
Pure fruit on the palate. In addition, a typical Syrah acidity that gives the wine the strength to linger for a very, very long time. The admittedly high alcohol content is only noticed to a limited extent and is an advantage here: The wine becomes softer and softer towards the finish. Syrah at its best.
Just at the beginning. Another ten years for sure.
2016 St. Amant Bootleg (92/100)
Amador County, California (OK. Not really Lodi. But St. Amant is definitely 100 % Lodi
.)18.5 % Alcohol
Dark ruby red. Very classic nose of a young port. Crushed berries, ripe plums and mashed strawberries. Pure fruitiness on the palate. A harmonious acidity accompanies the wine in a long, velvety finish.
Already perfect to drink. I am quite sure I will say the same in fifteen years.
The Wine / Food Pairing.
1st Course:
Home game for the Sauvignon Blanc from Oak Farm. Both dishes were extremely fresh and clean. The scallops were more on the sharper side, which the wine liked a little more.
2nd Course:
Outstanding food pairing. The wonderful scent of the lobster soup already got everything out of the Chardonnay. Incredibly good. The wine covered the soup like a second skin.
3rd Course:
Both courses are real challenges for perfect wine pairings. Interestingly, both wines went very well with the brisket. Not just the Syrah. The minerality of the Albarinho worked a little against the Riesling mousse of the char.
4th Course:
Not much to say. Wonderful to both dishes.
Many thanks to Britta and Markus for this culinary delight.
Many thanks to Heather, Dan, Amanda, Joe, Lori, Steve, Farrah, Stefan, Barbara, Stuart and Nathan for your incredibly good wines.
