The Gang of Pour

1988 Chateau de Nouvelles Fitou
1988 Chateau Musar Lebanon

A delightful dinner was again prepared by the Director, with an assist from the Zinfan and this grillmeister. The menu included beef tenderloin au poivre, steamed asparagus, portobello mushrooms sautéed in wine with a pinch of dill, red potatoes sautéed in hot mustard and capers, a green salad, and freshly baked rosemary bread, from the Directors' own garden and oven. The gentle sounds of Joao Gilberto and Cesaria Evora provided a pleasant aural backdrop.

The first wine served with this wonderful repast was a beautiful 1988 Chateau de Nouvelles Fitou. While it made a perfect accompaniment to the meal, it might almost have been better saved for later, as its rich, powerful flavors initially overpowered the selections that followed. Still, this is a minor point; it is the red that this taster remembers most fondly of the evening's fare. The deep garnet color was just beginning to show a hint of brick; the rather high alcohol nose featured rich, peppery, nutty raisin and black cherry aromas, echoed in the flavors, with a touch of earth. We all agreed with Zinchick's assessment that it seemed like an Italian wine (Amarone comes to mind). C.Z. added that it seemed "old vine-ish," and he's was correct.The grapes were from 35-50 year old vines (50% carignan; 40% grenache; and 10% syrah); 25 % underwent carbonic maceration. It could easily age for another five years, but alas, there're no more to be found in these environs.

Next came a 1988 bottling of the semi-legendary Chateau Musar, from Lebanon, which is produced from at least 50 % cabernet sauvignon, and, the rest, cinsault and other Rhone varietals. Perhaps this was the better choice to start with dinner, being more elegant and refined than the Fitou. Nevertheless, it was enjoyed by all. It, too was a deep garnet, just starting to show a hint of brick, with a somewhat less pronounced black cherry and raisin quality in the nose and the flavors, with nuances of licorice, leather, and sweet spicy caramel on the tongue. The Zinfan found it to be "like a nice Rioja," while I was reminded of a Châteauneuf-du-Pape. This could also age another five years or more, and would make a worthy addition to anyone's cellar.

(It was about this time that the Zinfolk told a hilarious story about a close friend of theirs who LOVES high end California wines, but has NO tolerance for just about ANYTHING else. He's also apparently something of an eccentric. While on a trip to Burgundy a few years back, they were all tasting some wonderful samples in the cellars of Moillard, when the gentleman in question blurted out "Agh! Dogshit French wine! Where's my Caymus!" Needless to say, he was the only one not embarrassed or offended by his outburst!)

On to Phase Three...

  The Road To
Gang O' Pour

"Agh! Dogshit French wine! Where's my Caymus!"

Read Canadian Zinfan's summary of the evening.

IN ATTENDANCE 3-4-97

This Taster

The Artist

Canadian Zinfan

Zinchick

The Director

Gelbfüssler