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Sauvages Bordeaux

Jun24

Location: Pasadena

Date: November 11, 2022

Cuisine: American

This particular entry in my series of Friday afternoon wine themed Sauvages lunches was set at a member’s lovely Pasadena house with a Bordeaux wine theme. Food was by frequent Sauvages chef David Slatkin.

Champagnes at the ready.

Tuna Salad on Wonton Crisps. Lots of mayo.

Pigs in a Preztel Blanket.

Korean Short Rib Mini Tacos. Sweet and salty.

Table A.

Table B. I’m not a fan of the two (guys) table setup, actually. It’s just not as fun as a single table.

The Lady’s Table.

Because of the double table thing and the confusion and too many bottles I’m not going to write up the wines, just picture them. I can’t keep this kind of two table thing straight. I think this lineup of wines were ours at Table B.

Wines on the sideboard.

Brioche French Toast with Pan Seared Foie Gras and Sweet Apple Sauce. Pretty darn sweet!

What’s left after I ate just the foie.

Cavatelli with Meat Ragu and Ricotta Stuffed Squash Blossom. I have to say, putting a fried item on pasta is an interesting twist.

Stuffed Quail on Mashed Parsnip with Crispy Sweet Breads. Very nice dish. Quail was juciy and the parsnips (tasted a little) were delicious.

New York Steak with Crispy Cauliflower and Mashed Potatoes. The cauliflower was very good. The steak was medium well and a bit chewy.

Cheese Plate with pan baked buns.

For some reason I make this flavor in October — Key Lime Pie Gelato — base is a key lime egg custard, layered with house-made Graham Cracker and covered with house-made Torched Meringue — made by me for @sweetmilkgelato — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #KeyLime #lime #custard #meringue #GrahamCracker #cookie

Citron au Courant Sorbetto – Fresh squeezed Lemons blended with French Currants (Cassis) — made by me for @sweetmilkgelato — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #sorbetto #lemon #cassis #currents #lemonade #citron

Chocolate Souffle with Whipped Cream and Berries. The cream was not sweetened (good) and the souffle had a great texture but was only mildly chocolately.

Chocolate Chip Cookies. Fresh baked and very soft.

Party gifts. This were fabulous for packaged cookies.

The table split.

My notes.

Lineup.

Debauchery.

And more.

The sane table.

Overall, this was a fun lunch, but the two (three with the ladies) format kinda bites. It’s way too confusing, too competitive, less social, and generally less fun than a bigger single table. You can’t try all the wines either. I find this true at lunch or dinner, regardless of the group. So I think Sauvages needs to be capped at about 16 and even then only when the table and wine service supports such a careful pour.

Food was some of the best we’ve had from Slatkin, if a touch on the heavy side. He paired it extremely well with the wines — which given the Bordeaux thing worked.

The setting was lovely.

For more LA dining reviews click here.

Lots more wines. Probably a mess of duplicate photos.

By: agavin
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Posted in: Food

Tagged as: Bordeaux, BYOG, David Slatkin, Gelato, lunch, Sauvages

Sloan not on Loan

Oct09

Restaurant: Private Chef, David Slatkin

Location: Bel Air

Date: August 23, 2019

Cuisine: American

Somehow this season I keep getting “dragged” into New World themed meals, so it’s back again to the house of my friend and wine journalist Jeff Leve for a slate of Cabernet Sauvignon featuring top wines from Sloan.

Member Jeff’s lovely backyard and features food by private chef David Slatkin.

Our host Jeff, and to his left one of the principals at Sloan.

Chef David Slatkin leans in.

2014 Sloan Asterisk. VM 93. A gorgeous second wine, the 2014 Asterisk has a lot to offer. Succulent red cherry, plum and pomegranate fruit give the wine much of its racy personality. In 2014, the Asterisk has terrific energy and brightness, with pretty floral and savory notes that add perfume. There is so much grace and class here, but readers should expect the slightly slender style that is typical of the year. (Drink between 2020-2024) Jeff Level 92. Soft, fresh, sweet and elegant, the purity in the fruit and the open, forward, refined style are the hallmarks of this wine.

2010 Sloan Asterisk. VM 91. Dark red cherry, plum, mocha, tobacco, licorice and spices flesh out in the 2010 ASTERISK. Rich, round and creamy, the Asterisk shows plenty of SLOAN ESTATE personality in a juicy, approachable style. The tannins could use another year or two to soften, but the wine’s balance is terrific. The blend is 58% Cabernet Sauvignon, 40% Merlot and drops of Cabernet Franc and Petit Verdot. (Drink between 2014-2023) Jeff Leve 93. Purity, refinement, and elegance, with soft, silky tannins and sweet ripe fruits in a forward style that is drinking at close to peak today.

Meat and Cheese board — always yummy!

Beef tartar with crisps. A always love beef tartar.

2015 Sloan. VM 97. The 2015 Sloan is a powerful, dramatic wine endowed with tremendous textural depth. A rush of blackberry jam, grilled herbs, leather and licorice builds as this flamboyant wine shows off its alluring personality. Even with all of its obvious intensity, the 2015 possesses a good deal of freshness and structure. It is a tremendous wine by any measure. (Drink between 2022-2040) Jeff Leve 99. Deep, dark, brooding, powerful, rich, lusciously textured and packed with layers of sweet, polished, black, dark red and blue fruit. The tannins are soft and polished giving the wine the right balance between tannins, power and elegance.

2012 Sloan. VM 97. The 2012 Sloan is dark, sensual and voluptuous to the core. Soft edges and radiant, luxurious fruit add to the wine’s undeniably raciness. Absolutely impeccable, the 2012 Sloan is also a fabulous example of the year at its best. (Drink between 2020-2032) Jeff Leve 98. Deep, dark and powerful, the wine is equally round, plush and polished. Mouth-filling, sweet, multi-layered and complex, the fruit has a great sense of purity that comes through easily. If you like young Cabs, pop it now, else this will age for decades.

2009 Sloan. VM 96. The 2009 SLOAN ESTATE has fleshed out beautifully since last year. Exciting and totally voluptuous, the 2009 covers every inch of the palate with layers of mocha-infused dark fruit. The 2009 boasts striking inner perfume and sweetness, with generous plum, cinnamon, melted road tar and Christmas cake notes that wrap around the highly expressive finish. I imagine the 2009 is a vintage that will enjoy a broad window of drinkability starting pretty much upon release. The 2009 is 80% Cabernet Sauvignon, 12% Merlot, 5% Cabernet Franc and 3% Petit Verdot. SLOAN fans will note the Merlot is a little higher than normal in 2009. (Drink between 2014-2027) Jeff Leve 95. Forward, easy to drink, medium/full-bodied with an open, lush character and plenty of blackberries, espresso, fudge and smoke. The wine is soft and refined in the finish.

Delicious meaty pasta. Nice textural bite to the thick pasta.

2009 Abreu Cappella. Jeff Leve 98 Silk and velvet textures make the wine. This is such a great style. The showy, perfectly ripe fruits, soft, polished tannins, and layers of ripe, sweet, fresh and fleshy berries never quits. The fruit filled finish, with its nuances of smoke, dark cocoa, licorice and espresso hang wth you for ages. Drink this now, or wait a decade. This is a very special wine.

2012 The Debate Cabernet Sauvignon Beckstoffer To-Kalon Vineyard. 96 points. Dark fruit and chocolate on the nose. The palate was dark berries, red cherry, mahogany, chocolate and a hint of sage on the finish. The finish was full and lingering. A great bottle of wine So much better than the Dr Crane I had two weeks ago.

2013 Schrader Cellars Cabernet Sauvignon T6 Beckstoffer To-Kalon Vineyard. Jeff Leve 100. Just stunning in every sense of the word. Still inky dark in color, the wine is opulent, silky, sexy, lush and pure. Concentrated, balanced and energetic, the texture is polished velvet and the fruit tastes as good as it feels. It’s a knockout wine! The last time I tasted this was in 2016 and I noted it could eventually hit triple digits. Today, I no longer wonder as this is so above and beyond, it deserves 100 Pts.

Quail and mushrooms.

2007 Araujo Estate Cabernet Sauvignon Eisele Vineyard. VM 95+. Good full ruby-red. Vibrant aromas of deep black raspberry, licorice and violet; quite expressive considering it was bottled about a month prior to my visit. Then dense, deep and very primary, with powerful yet suave flavors of blackberry, smoke, licorice, minerals, chocolate and earth spreading out to saturate the palate. An infant today but the wine’s superb persistence and finishing perfume suggest it will rank among the best vintages of this bottling. If there is ever a classification of Napa Valley cabernet vineyards, the Eisele Vineyard would clearly be a grand cru. Jeff Leve 94. Clearly not a wine of power, this is all about the elegant nature, soft tannins, balance, lift and vivacity. There is a purity to the fruit that shines though, along with touches of toasty oak, licorice, smoke and black fruits. This is ready for prime time drinking today.

2006 Colgin IX Estate. Jeff Leve 98. Spicy, suave, silky and intense, the fruit is perfectly ripe, sweet, fresh and pure. The wine offers that unique combination of density paired with refinement, lift, complexity and length. And this is still young, so pop a cork now to check it out, if you have a few bottles, or age it for another decade to see what happens.

2006 Harlan Estate. Jeff Leve 98. Wow! Talk about a wine with a lot going on. Initially, you discover the multiple layers of fruit. But it is the refined character, the soft, polished, silky tannins and the complexity that keeps you going back for another taste of all that ripe, deep fruit. Powerful, but elegant, this is gorgeous. Still young, it’s a nice time to start opening your bottles, but there is no hurry, as they are going to age for decades with ease.

Duck breast.

2002 Abreu Cabernet Sauvignon Madrona Ranch. 96 points. Deep ruby, dark fruit, med. tannins, long finish; delicious, but out shone by the 05 Spottswoode, possibly related to a longer decant. I suspect this wine is still evolving & it needs more time or a longer decant; delicious!

2002 Shafer Cabernet Sauvignon Hillside Select. Jeff Leve 97. It’s been ages since I last tasted this gem. It is hard to believe, this is almost 18 years old. The color remains dark. The fruit, which has softened over the years, continues to hold on to its youth. The oak is better integrated. But this is still about the power and layers of decadent berries, so I’d wait another few years before popping another cork.

2010 Shafer Cabernet Sauvignon Hillside Select. Jeff Leve 96. Massive, powerful, concentrated and loaded to the top with layers of ripe, dark berries, jam, smoke, espresso, vanilla and licorice. Still primary, it is not ready for prime time drinking yet, as everything still needs to come together.

Beef.

2008 Sloan. VM 95. Bright medium ruby. Pure and high-pitched if reticent on the nose, offering aromas of blackberry, licorice, violet, menthol and sweet oak lifted by an element of dusty stone. Wonderfully suave, fine-grained and light on its feet, with a sexy oak element complementing the black raspberry, mineral and spice flavors. Very dense but not at all heavy, showing terrific floral energy and a light touch for this bottling, with no sign of dehydrated berries. The fruit still conveys a distinctly primary character but the wine’s verve makes it delicious already–in fact, I’m tempted to say that anyone who doesn’t love this is a spoilsport or a masochist. Wonderfully harmonious wine with the underlying spine to support a long evolution in bottle. The substantial dusty tannins show some obvious new oak. (Drink between 2018-2035) Jeff Leve 96. Ready to drink, medium/full-bodied, soft, fresh and polished. The wine serves up its smoky, blackberry, black cherry, smoke, coffee bean and chocolate essence with little effort.

2001 Sloan. VM 92. Good deep ruby-red. Ripe aromas of bitter cherry, blueberry, dark chocolate, violet and brown spices. At once ripe and dry, with good energy and firm structure leavened by a truffley sweetness and leather and tobacco leaf notes that reminded me of Bordeaux. A very nicely delineated, juicy, classically styled wine that finishes with firm tannic spine. But hardly an easy style, and in need of a bit of patience. (I much preferred this to the 2000 version, which was distinctly more leafy and peppery. With less flesh and depth, this wine’s tannins come across as a bit dry and green, in the style of the vintage.) Jeff Leve 96. Still holding on to its youth, the wine is massive, powerful, dense and intense. It is also a bit oaky, although there is more than enough ripe, sweet, dark fruits, chocolate, licorice and smoke to keep you satisfied.

2013 Sloan. VM 97. A huge, backward wine, the 2013 Sloan is deep, powerful and explosive, with huge dark fruit and tons of torrefaction, licorice and menthol notes that add gravitas. Readers will have to be patient with the 2013. All the pedigree of this great vintage is evident, but the tannins need time to soften. At times, the 2013 reminds me of the 2001. Jeff Leve 97. Smoky, with an espresso tone on top of all the layers of inky, dark black and blue fruits. Powerful, concentrated, lush and rich, the fleshy character retains freshness and purity, awarding you a long, mouthcoating finish.

Cheese plate.

Soufflé.

Homemade chocolate chip cookies.

The wine line up.

From my cellar: 2002 Krug Champagne Vintage Brut. BH 97. There is a distinctly phenolic character to the secondary-tinged yet super-fresh nose reflects notes of bread, yeast, pear, baked apple, spice and a hint of citrus. The bold and full-bodied flavors possess superb complexity while being underpinned by a notably fine but dense mousse, all wrapped in a gorgeously persistent finish. This is a seriously impressive effort and one of the best of the Krug Brut vintage series released in many years. Note that while this should continue to age effortlessly, it could certainly be enjoyed now. (Drink starting 2017)

Cigars!

After the dinner proper a couple of us retired up the stairs to a lovely terrace on top of the yard and sipped our “bonus wine” (the 2002 Krug).

Great evening, even if the wines were bruisingly intense.

For more LA dining reviews click here.

By: agavin
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Posted in: Food

Tagged as: Cabernet Sauvignon, California Wine, David Slatkin, Jeff Leve, Slone, Wine

Sauvages Bordeaux

Sep12

Restaurant: Private Chef, David Slatkin

Location: Bel Air

Date: July 27, 2019

Cuisine: American

This particular entry in my series of Friday afternoon wine themed Sauvages lunches was set at…

Member Jeff’s lovely backyard and features food by private chef David Slatkin.

We dined at this lovely table — it would be romantic except this is about a dozen old winos :-).

Even Hercules, the dog, knows how to have a good time.

NV Billecart-Salmon Champagne Brut Rosé. VM 92. We started with a demi-bouteille of Billecart-Salmon Rosé: a safe option, but it does the job, even though I would say that a full bottle is better.

Ceviche “tacos.” Food notes are a little sketchy because I don’t have a menu and am writing this up weeks later.

Beet and goat cheese skewers. “Classic,” but still delicious.

From my cellar: 2004 Taittinger Champagne Brut Blanc de Blancs Comtes de Champagne. VM 96. I am thrilled with the way the 2004 Comtes de Champagne continues to evolve in bottle. A few years ago, the 2004 was quite focused and linear, in the style of the vintage, but more recently, the wine has begun to fill out beautifully. The 2004 remains bright, with a full range of citrus, white flower and mineral nuances that dance on the palate. A brisk, saline-infused finish rounds things out beautifully in a Comtes that impresses for its crystalline purity. I expect the 2004 will always remain a bit cool next to the more opulent 2002, but it is still drop-dead gorgeous.

Oyster shooters.

Beef tartar on polenta.

2015 Château Cos d’Estournel Blanc. VM 91. Jeff gives it 92 points. A bright, juicy, fresh blast yellow citrus with a hint of lime. Quite vibrant and fruity. Drink now, or age it for a few more years.

2004 Y de Yquem. 93 points, Jeff says: Bright, peppy, energetic blast of grapefruit, lemon and honeysuckle with loads of fresh, yellow citrus with just a hint of honey in the finish. This is drinking in its sweet spot today.

Sea bass with basil, beans, and bacon. Bacon makes everything better.

1986 Château Lafite Rothschild. VM 96. The 1986 Lafite-Rothschild is a great wine although over several recent encounters it is never a convincing “perfect” wine. This mirrors the bottle I tasted at the property in 2016: blackberry and graphite on the nose, gawky at first, but coalescing with time. The palate is well balanced with firm tannins, strong graphite scents unfolding with time, superb energy if not delivering quite the finesse and precision that the very best Lafite-Rothschild will bestow. This is a wine that benefits from long decanting, say five or six hours, though it never quite reaches the ethereal heights that it could have done. Tasted at the International Business & Wine First Growth Dinner at the Four Seasons.

1982 Château Lynch-Bages. VM 92. Dark red with a hint of garnet. A floral element lifts the very ripe aromas of kirsch and spicecake. Smooth, juicy, balanced and clean, with flavors of raspberry jam, graphite and tar exhibiting very good sweetness. Lively, balanced acidity confers precision and cut to this easygoing midweight. Finishes linear and long, with plenty of charm.

1982 Château Pichon Longueville Comtesse de Lalande. 96 points. Deep red-ruby color. Liqueur-like aromas of currant, cedar, lead pencil, truffle and smoked meat. Magically sweet and silky in the mouth, with superb depth of flavor and a complete absence of rough edges. A huge wine with utterly compelling sweetness and great terroir character. Powerful if somewhat unrestrained. Finishes ripely tannic, long and sweet. Many tasters still rank this among their two or three favorites of the vintage. Drink now to 2015.

Gnocchi with lobster and morels. Probably my favorite savory dish, but I do like pasta and mushrooms — particularly morels.

2000 Château Léoville Poyferré. VM 90. Good full medium ruby. Subdued, slightly roasted nose combines cassis, cherry and chocolate mint. Chocolatey-sweet but less deep and expressive than the ’02 and ’01. Offers good currant and cherry flavors but seems a bit dry-edged and medicinal for a 2000, without quite the harmony of components of the subsequent vintages here.

1989 Château Lynch-Bages. VM 96. The 1989 Lynch Bages is a wine that in multiple tastings has never really put a foot wrong and as it approaches 30 years, one wonders just how long this Pauillac is going to give so much drinking pleasure. Those enticing blackberry and cedar scents remain in situ, maybe less pencil lead here compared to previous bottles. Yet, you have to stand back to admire the intensity and sheer brio of these aromatics. The palate is still unbelievably fresh, this the most youthful example that I have encountered with pure black fruit laced with cedar, just a hint of chestnut towards the symmetrical finish. When I first tasted the 1989 I remarked that it is equal to a First Growth, a sentiment that I have no hesitation in repeating. Jean-Michel Cazes would not make a better wine until the following year. Tasted at a private dinner in Bordeaux.

From my cellar: 1990 Château Pichon-Longueville Baron. VM 96. The 1990 Pichon-Baron is a sensational wine that must have had the First Growth rattled when it was released. At 28 years old, it is still reveling in its precocious growing season. The multidimensional bouquet features blackberry, graphite, cedar and mint flanked by iodine and warm gravel on a summer day. Wow! The palate is medium-bodied, delivering a mixture of red and black fruit, a fine mineral undercurrent and a long, precise finish: blackberry, cedar and graphite remain in the mouth for a good 60 seconds. Still a fabulous Pauillac after all these years. Tasted at the Pichon-Baron vertical at the château.

Jeff gives it 98 points: This is a super wine. In fact, I am not sure there is a better example for the money in the market today for a great Pauillac with bottle age. This has everything you need in a mature Left Bank wine. It is rich, powerful, concentrated and multi-layered. But the wine is not showy, it’s restrained. The aromatic profile is text-book with its tobacco leaf, smoke, cassis, blackberry, wet earth and herbal notes. The texture is masculine and refined, with a finish that doesn’t quit. An hour at most is all this needs in the decanter.

Meat, two ways.

1996 Château Latour Grand Vin. VM 94. The 1996 Latour is a wine that I often find overrated and did not achieve everything that might have been possible in this favourable growing season. That said, this might well be the best of around two dozen bottles I have encountered over the years. As usual, the 1996 is decidedly austere at first, standoffish, looks down its nose at you. Yet it coalesces with time and develops engaging cedar-scented black fruit tinged with pencil box and a touch of iris with time. The palate (again) is a little muted at first but it soon found its voice and evolved very fine tannin allied with a crisp line of acidity. It is not quite as demonstrative as it was even just a couple of years ago, gained some detail and perhaps it will continue to meliorate. Very fine, very fine indeed – but not a patch of say, the Château Margaux or perhaps even Léoville Las Cases. Tasted at the International Business & Wine Latour dinner at Ten Trinity.

Jeff gives it 99 points: A stunning wine in every sense of the word. Full-bodied, deep, concentrated, regal and long, the wine is packed with ripe, juicy, sweet, fresh dark red fruits, tobacco, earth and spice. Concentrated, balanced and complex, this is still youthful. The finish really hangs in there. You can enjoy it now with 2 hours of air. Or give it another 5-10-15 years in the cellar for more development.

1996 Château Margaux. VM 96+. Bright full ruby. Pure, perfumed aromas of cassis and violet. Dense and tactile in the mouth; a huge, chewy wine with major extract but also considerable refinement. Almost painfully backward today, and a bit less perfumed than it was in the year or so after the bottling, but the huge tannins show no hardness. Another great expression of cabernet sauvignon from the ’96 vintage. Drink 2015 through 2040.

1998 Château Mouton Rothschild. VM 92. The 1998 Mouton Rothschild is another wine that I had not tasted for several years. It is a blend of 86% Cabernet Sauvignon, 12% Merlot and 2% Cabernet Franc. Compared directly with the 1988, there is clearly some improvement for the bouquet is fresher with greater complexity – blackberry, cedar, a spring of fresh mint and a little juniper berry for good measure. The palate is medium-bodied with grainy tannin. Like many Pauillac 1998s, this feels quite structured and masculine, but at least there is adequate fruit tucked in just behind. It segues into a rather ferrous last third, fresh and precise with a sustained finish. Although it lags behind more recent vintages under Dhalluin, it appears to be at its peak after 20 years and should remain there for another decade. Tasted at the château.

Jeff gives it 95 points: The wine starts off with an array of layers in the perfume. Full-bodied and concentrated, with layers of fruit. But the finish is a bit clipped. The wine is very good, but the brief finish is a bit disappointing. Time will add complexities, but the finish is probably not going to get any better.

Beef with chanterelles, green beans, and mashed Peruvian purple potato.

1996 La Mondotte. VM 91. Black ruby. Slightly high-toned aromas of raspberry, minerals and toffee. Extroverted, sweet and powerful in the mouth, with superb density for the vintage. Finishes with huge but well-distributed tannins. This is 100% merlot, while the ’97 and ’98 include 20%-25% cabernet franc; von Neipperg says he picked the cab franc too early in ’96 and found it too rustic to include in the blend.

Jeff gives it 94 points: Mature, richly textured, ripe, sweet, lush and fresh, there is no reason to hold this any longer. While not at the level of subsequent vintages, the wine is quite nice, especially for the vintage.

2000 Château Pavie Decesse. VM 93. Bright, deep ruby. Explosive aroma of roasted black cherry. Dense, highly concentrated and deep, with penetrating, palate-saturating flavors of blackberry and black cherry framed by firm underlying minerality. A wine of great force; despite its major ripeness, there’s also a cool, medicinal aspect that’s utterly refreshing. Finishes with big, broad tannins and outstanding length.

Cheese plate.

My cryptic notes on the main wines.

1986 Château de Fargues. 93 points. Sublime; shows why 86 is such a fantastic year for Sauternes – a perfect balance of body, acid, and sweetness. Has it all.

Soufflé with peaches and whipped cream.

House-made chocolate chip cookies.

Gelati by moi:

Italian Lemon Cookie Meringue Pie — Limoncello Zabaione base with lemon cookie flavor mixed with Italian Lemon Creme Cookies and Sicilian Candied Lemon and topped with house-made toasted Meringue — made by me for @sweetmilkgelato) — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #lemon #LemonCookie #cookie #Sicily #Sorento #Limoncello #Meringue #LemonMeringuePie

Radical new flavor: Gianduja Extra Virgin Olive Oil — a tricky high fat EVOO base made with 2014 Giuseppe Quintarelli Olive Oil and layered with house-made Piedmontese Hazelnut and Valrhona Chocolate Ganache — made by me for @sweetmilkgelato) — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #evoo #OiliveOil #Quintarelli #SavorySweet #ganache #valrhona #chocolate #hazelnut

Some bonus wine:

1995 Château Mouton Rothschild. VM 95. Jeff gives it 94 points: There is a bit more strictness and severity to the wine that is becoming more apparent over the years. The wine has power, loads of tannin, and the fruit is ripe, but the increasing austerity that is an issue with many 1995 Bordeaux wines is something to take note of.

Even more bonus wine:

1998 Paul Jaboulet Aîné Hermitage La Chapelle. VM 92. Red-ruby. Expressive nose combines currant, roast coffee, chicory, underbrush and smoke. Suave yet penetrating in the mouth, with complex flavors of redcurrant, iron, minerals, smoke and tobacco. Finishes with dusty tannins and excellent length, though there still some acidity to be absorbed. This is showing well now, though its slightly more advanced aromatics suggest it will not be as long-lived as the ’99.

Overall, a great lunch with really good food and amazing wines — all of which were drinking in great form. I don’t buy too much Bordeaux anymore, but they are really great when you give them a few years.

After the dinner proper a couple of us retired up the stairs to a lovely terrace on top of the yard and sipped our “bonus wines” (the 95 Mouton and Hermitage).

For more LA dining reviews click here.