NYT Wine School Dinner (Nov 17, 2017)

FEWC made some progress catching up with the New York Times Wine School Dinners.  On Friday the 17th, Janet and Lenny hosted a combined NYT dinner featuring 2 types of wine:  Blaufrankisch, an Austrian red and Croizes-Hermitage, a French red from the northern Rhone Valley.

Before dinner we started with the Blaufrankisch, a 2012 from Wachter-Wiesler.  Before sitting down for dinner, Janet brought out stuffed mushrooms to whet our appetites.   They paired nicely with the wine.  The NYT wine critic claims that these wines are “spicey, peppery, fruity reds”.  I’m not sure any of the FEWC members would describe it that way.  By looking at this wine in the glass, you might think it was a Pinot Noir,  same consistency and color.  However, the taste left us feeling a bit flat.  It was OK, but nothing to write home about.

After sitting for dinner,  Janet brought out a first course of fresh beet salad with green onions, olive oil and lemon juice.  Delightful!  By then it was time to try the Croizes-Hermitage.  We actually had 3 different bottles: one by Papillon, one by E. Guigal and another by Pittnauer.   The main course was a European style veal stew with onions, carrots and white wine.   Amy brought a loaf of artisan french bread for sopping up the gravy and we were in business. It was delicious!

The wines seemed to go fine with these two courses, however, the meal was the star of the show… not the wine.

We topped it all off with a mixed berry tart, a nice, light treat for desert.

This was the first time we had tried any of these types of wine (that’s the great thing about the NYT dinners).  Janet liked the Croizes-Hermitage better than the Blaufrankisch.  While these wines were fine with the dinner, I’m not sure any of us would actively seek them out again.

As usual, we had a wonderful FEWC evening.

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