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A weekend with Tsunami: day 1 --Big wines from all over the world

L ladyrootsMember
Last weekend, the Roots drove 8 hours to spend a few days with Tsunami and friends in Switzerland. Tsunami's cooking was incredibly good and the wines were fantastic. Below some TNs to give an impression on this great Offline.

Egon Müller Scharzhofberger Spätlese Riesling, 1988. Mosel-Saar-Ruwer
Light yellow coloured, but a powerfull and complex nose and taste. Classic Mosel wine with lots of petrol and slaty tones. Nicely balanced with citrus, grapefruit and green apples, though high in acidity. Still a fresh and young wine.

Trimbach Clos Ste Hune, 1983 Riesling, Vedange Tardive
Yellow in colour. The wine shows characteristics of a matured riesling. Complex, multilayered and wonderfully powerful. Lots of toast combined with petrol hints, nutty flavours, roasted coffee, butter, dried green apples, minerals and some yellow fruit. Still relatively high acidity, which makes this wine perfectly balanced with the aged tones.

Barca Velha, 1985, Ferreira
Ruby to slightly orange colour, giving away its age a bit. Typical Portugese nose, but with the elegancy of a great Burgandy. A very fresh wine, with eucalyptus, anise, rustic, dried cherries & black berries, marzipan and almost liquourice tones. Firm tannins, though very elegant. The wine kept on changing over the evening, becoming more smooth. I need to have more of this Big Grin

Laurel Glen, 1994, Cabernet Sauvignon
Deep purple to ruby colour. Alcoholic nose, with lots of dark fruit, rustic tones, bay leaves, some freshness and a strange smell of bananasweets. The wine is strong in its tannins, very earthy, spicy and rustic combined with leather, tobacco and bitter hints. A bit too powerful for my taste.

Grande Escolha 2001, Lavradores de Feitoria
Oops did not make any TNs on this one, since I've drunk it a lot before.

Gaia 1985, Sori San Lorenzo
Corked Mad Mad Mad Mad
I would have loved to taste this one...

Chateau Pape Clement, 1996, Pessac Leognan
Ruby red, going to orange at the rim. Classic wine; complex and concentrated sweet red fruit. Very rustic, ash tones, leather, tobacco and spices. Very well integrated. The taste is a little sweeter than the nose.

Tokaji Aszu Essencia 1972, Kiraly Dulo by Monjoh Jozsef
Not sure if I spelled the name correctly, since the effect of alcohol is clearly noticable. Therefore, also no proper TNs anymore.
Great, great, great wine. Can be compared to a blend between a fresh Tokaji and a PX sherry, in colour, nose and taste. This wine was still soooo young in character. It really was a big treat. Big Grin

Keller Rieslaner Eiswein 2001, Monsheimer Silberberg
Perfectly balanced sweetness and acidity. Emptied the bottle in 5 minutes, think Marc did like this one very much, given the fact that his glass kept coming to the bottle in tsunami's hands... Wink

Sandeman 1966 VP
VA Mad, now we use it for cooking.

Chateau Climens 1e Cru 1990, Sauternes-Barsac
Dark yellow in colour and powerful. Too fat, lots of honey and a bitter dissonance. Bit medical in the nose. Not my style. The day after it was smoother and more integrated.
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M marcMember
Lady Roots

Thanks for notes! It was great to meet you and Ronny and I enjoyed that evening a lot. I'm definitely jealous when I read your impressive second day wine list! Let me add some short impressions on the wines I wrote down on the way back in the train:

Scharzhofberger Spätlese 1988 (Egon Müller)
Marc Points: 92
Wonderful, broad nose with notes of mango, maracuja, overripe apples and slatey minerals. I tipped on a 1990 Prüm. Still very lively with crispy acidity and great extracts.

Clos St. Hune 1983 (Trimbach)
Marc Points: 95
Straw-golden yellow. Broad array of scents with notes of salty bouillabaisse, chalk, diesel, exotic fruits. Still very lively with great structure, supported by a fine prominent accidity. Yellow fruits and lemon notes together with some roasted nuts lead into a longlasting, complex finish. The first truly ripe Clos St-Hune I have ever tasted.

Barca Velha 1985 (Ferreira)
Marc Points: 92
Amazingly young colour. Interesting fresh nose with notes of licorice and eucalyptus, later some sweet baked plums. Medium-bodied but very focused and balanced. Together with the pure and sweet fruit, this makes for a very refreshing, wonderfully easy drink.

Estate Cabernet 1994 (Laurel Glen)
Marc Points: 90
Grenade-purple in colour. Very clean Cab-Nose, similar to a modern St-Estephe like Calon Segur. Dense and tightly packed into mellow tannins. Some mineral notes and blueberries. Long, chocolaty finish. Old-worldish for a US-cab and fine indeed.

Chateau Pape Clement 1996 (Older TN)
Marc Points: 94
Somewhat similar to La Mission Haut Brion not only for its flavour profile but also for its ability to produce great wines in average vintages. The 1996 will certainly improve with more bottle age, but it is a superb wine already. Decanted for one hour. Crimson red. Fabulous nose with notes of cigar tobacco, graphite, earth and a minty freshness. A bit coarse, still substantial tannins that cover a deep core of sweet cassis fruit. Great texture, almost powdery and sleek with a long and lingering finish.

For the rest of the wines, I don't have notes. Clearly the Monjok Aszu Eszencia is one of the greatest sweet wines I've ever tried. Amazing complexity and incredibly sweet sour play. Around 97 P. I did like the Keller Eiswein a lot indeed. It was very fresh and intensely aromatic, backed by a great prickly acidity. Around 93 P. I didn't like the Climens neither however I suppose this would need more time to come around and loose its medicinal, abrasive notes. I had somewhat mixed feelings about the Grande Escolha 2001. About outstanding on a purely technical level, this was not the most characterful, unique wine. Might have well been an unfair comparison against somewhat older, more terroir-driven wines.
T tsunamiMember
Roll Eyes normaly i don't do praise my self, but i liked the food alot.

Egon Müller Scharzhofberger Spätlese Riesling, 1988. Mosel-Saar-Ruwer

good notes!

Trimbach Clos Ste Hune, 1983 Riesling, Vedange Tardive

this will alwyas have alot acidity.

Barca Velha, 1985, Ferreira

i agree with marc. (had no clou what it was, should guessd it,


Laurel Glen, 1994, Cabernet Sauvignon

good but not great


Grande Escolha 2001, Lavradores de Feitoria

i did say "that's a brunello" Roll Eyes (my frinds know what that meens)


Gaia 1985, Sori San Lorenzo
Mad some went into a tomato-sauce yesterday and overtasted the tomatos Big Grin Eek well, tomorrow it will went into a risotto, Mad "what makes me mad is that it was the only bottle me and my friends had"


Chateau Pape Clement, 1996, Pessac Leognan

thanks to marc! good to see what bordeaux is making

Tokaji Aszu Essencia 1972, Kiraly Dülö by Monjok Jozsef

the colour would not gif a hint how fresh this wine is Big Grin


Keller Rieslaner Eiswein 2001, Monsheimer Silberberg

Big Grin the bottle was to small


Sandeman 1966 VP

i'm still whaiting for a "perfect" bottle


Chateau Climens 1e Cru 1990, Sauternes-Barsac

well, i did not really like this, good but not great
R ronnierootsMember
Great notes LadyR and Marc, there is nothing left to add. Smile
It was very nice to meet you Marc, be sure to notify us if you ever visit the Netherlands!

It's very difficult to pick a WOTN when so many outstanding bottles are opened. Well, I guess the Aszu Essencia was the most special bottle of the evening, I never expected such an enormous amount of freshness in such an old and sweet wine. A huge treat, thanks very much Tsunami!

A terrible shame about the Gaia and Sandeman... Mad Well... the Sandeman made a pretty nice port sauce yesterday.... Roll Eyes
T tsunamiMember
ohh,

the menue was:

Day 1:
fresh and smoked "center-filet" salmon as tartar and fresh horseradish
***
cream soup from lobster with a "bag" filled with the lobstertail and vegtables
***
horse carpaccio with ruccola and small tomatos,
olive oil and 30 years old blasamico-vinigar
***
deer back-loin with curd-späzle and a timbale made from cellery and black-carotts surrounded by a lingnonberry sauce
***
"grand cru" maracaibo chocolat souffle with a smooth center including a griotte


Day 2:

Gooseliver-terrine made with niepoort ruby and rochelt kirsch surrounded by lignonberry and balamico vinigar
***
pumkin-soup made with potimarron-pumkin, indian spices and sour-cream
***
thuna tepaniaki (half-raw) with lemongrass and sesame, centered by young ognions sugar-beens with lemon, and wasabi
***
kid-roast with mash-potatos and root-vegis surrounded by a redwine-sauce
***
homemade thaiti-vanilla icecream

i have enjoyed it alot, not only eating but also
preparing Big Grin
M marcMember
Tsunami
You're absolutely right - shame on me that I didn't praise your wonderful dinner! In fact, it was probably the best Tsunami cooking I've ever had the pleasure to enjoy.

The terrine de foie gras was sooo decadent, please do that one again somewhen. My favourite dish however was that amazing venison. And how could you forget to mention the cheesecake? Thanks again for all of that, you,ve outclassed yourself this time. Smile

No doubt you lured the Roots to come back to Switzerland soon.

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