There was a sample bottle of the Licataa Lambrusco (fancy packaging, velvet capsule, aiming a bit upscale/blingy). Well done Lambrusco, appropriate sweetness, light tannin B/B-
Plus Nick had 2 Champagnes out
2004 Pol Roger
Bready, sprightly, nice pear and apple with a flinty/smoky edge. Elegant mousse, long. A-/B+
2002 Gosset Celebris
Long full and lemony, B+
Some others had strong preference for the Celebris
To table where there was a series of amuses (short rib, duck, and more)
Mark’s mystery wine
2012 Prieure Roch Nuits St. Georges 1er Cru VV
Someone got Burgundy quickly, and when someone guessed ‘93 seemed appropriate. Lifted nose, raspberry and cranberry, lighter bodied, with some tertiary aromas of fallen leaves and mushrooms. When Mark said not ‘93, I assumed older. I was shocked when revealed. Very good, but hard to believe 6 years old. My first taste of this cult producer. B+ , at full maturity!
Cathleen had brought a couple of open samples, a 2008 Ch. Ducru-Beaucaillou and
1985 Ch. Ducru-Beaucaillou (reconditioned at chateau) - quite enjoyed, but didn’t take notes.
OK , on to main event. Nick had a fun assortment of wines for us.
Flight 1 (Nick says not from regions we often drink at SOBER)
Wine #1 - horribly corked. Turns out to be
1980 Caves San Jao Porta dos Cavaleiros
Wine #2
Red and black fruits, mushroom/truffle, nicely balanced. I liked a lot but had no clue.
1991 Ferreirinha Barca Velha A-/B+
Flight 2 (Nick says not most famous regions of this country, once someone asks if France, that helps my guessing a lot)
Wine #3
Some tannin, cassis and cigarbox, not very long. I would have guessed Bordeaux, but based on Nick’s hint I get appellation right on first try. Never heard of producer before.
1989 Ch.d'Aydie Madiran B
Wine #4
Black fruited, sweat, meaty. Again with Nick’s help I get appellation, Craig immediately guesses producer.
1988 Ch. Pradeaux Bandol B/B+
Flight 3
Wine #5
1971 Monsanto Chianti Classico Riserva
High acids, crisp, leather and dried cherry. I liked more than table B+
Wine #6
1971 Badia a Coltibuono Chianti Classico Riserva
I’m not sure I’ve ever had a Madeira that maderized.
Because there were 2 flawed wines, Mark sent to cellar for a backup. Which turned out to be corked. Which was sad as it was the 1971 Mayacamas. Sob
Main course was rack of lamb, a quinoa/rice pilaf, and Brussels sprouts with shiitake
At this point Mark revealed that Nick had asked for help sourcing wines mostly out of the SOBER mainstream (especially no Bdx or Burg)
Flight 4
Wine #7
High toned red fruit, road tar flowers, a bit lighter than companions. I get appellation knowing not Barolo or Barbaresco. 1971 Le Colline Monsecco “Conte Ravizza Riserva Speciale” Gattinara B+
Wine #8
A bit of barnyard, slightly stewy red fruits, some structure but weakest of flight. I’m surprised when unveiled, I’ve had great bottles of this. But at 40+ it’s bottle to bottle.
1971 Marcarini Brunate Barolo B-/B
Wine #9
Lovely, elegant, understated. Floral and feminine, but with backbone.
1971 Gaja Barbaresco A-
Flight 5
Wine #10
Strange big whiff of black tea, but blows off, leathery black fruit with some meat and mint. Quite interesting, fun wine.
1968 Lindeman's Bin 3810 Nyrang Hermitage B+ (I believe Nick said from Clare, Coonawara, and one other region)
Wine #11
Mint and eucalyptus, kirsch, a bit heady but with good depth.
1982 Penfolds Grange B/B+
Wine #12
Supposed to be blind, but I confessed I saw capsule to identify producer, but guessed correctly on variety. Beeswax, orange marmalade, apricot jam. Dense and rich but with backbone,. 1994 Zind-Humbrecht “Clos Jebsal” Pinot Gris SGN A-/B+
Really fun night, thanks Mark and Nick
Grade disclaimer: I'm a very easy grader, basically A is an excellent wine, B a good wine, C drinkable. Anything below C means I wouldn't drink at a party where it was only choice.Furthermore, I offer no promises of objectivity, accuracy, and certainly not of consistency.