31st Birthday Party Redux

Dec 29, 2008 14:46

So I have to say, this year's birthday party was a big success. After several years of throwing these, I think I've found the ideal format in regards to serving food. I don't know what wine theme I'll use next year, but the Tapas thing will be reused, only replacing Spanish food with whatever cuisine fits the theme.

A quick rundown:

While awaiting all of the guests to arrive, people were served Kir Royale with NV Roger Goulart Reserva Semiseco Cava. I think using semiseco Cava was a mistake, as the Kir was too sweet for my tastes, and I don't think I was alone.

Also on the table were assorted finger foods: 3 loaves of Spanish bread that Brian baked, a bowl of Marcona almonds, a bowl of various fresh mediterranean olives (some Spanish, some kalamatas, etc). There were 4 Spanish cheeses: Pau, Nevat, Roncal, and Zamorano. All seemed popular, given how little was left over. The Marcona almonds in particular were popular, and were finished prior to the first food/wine pairing being served.

Following the Kir Royale, Sean arrived with NV Cristalino Brut Cava, which we continued to enjoy with the appetizers and finger foods. We'd all had this one before, but it continued to please, especially for it sub $10 price tag.

I don't have my notes on me, so I don't know each exact wine, but I do remember the food.

First pairing (Catie and Chris):
Spinach and garbanzo bean salad, with a bottle of Verdejo (forget the producer).

Second pairing (Brian):
Seasoned Shrimp and Chorizo skewers with 2006 Fillaboa Albarino Rias Baixis.

Third pairing (my first of 2 contributions):
Serrano ham, garlic, olive oil, and parsley stuffed mushrooms with 1997 R. Lopez de Heredia Rioja Crianza Rose

Forth pairing (Bert and Amy):
Homemade Spanish bruschetta with 2004(?) Pirineos Mesache Tinto Somontano

Fifth pairing (Homer and Audrey):
Onion and Chorizo soup with a primarily Montastrell/Tempranillo blend.

We also served, side-by-side, a bottle of 80% Tempranillo/20% Garnacha, brought by Vi and Michelle.

Sixth pairing (my second of two):
Spanish Lamb Chops with garlic and olive oil cous-cous with 1981 R. Lopez de Heredia Rioja Vina Bosconia Gran Reserva.

Served by itself before the dessert wine was 2003 Scala Dei Cartoxia Reserva Priorat.

For dessert, all by itself, was a half bottle of 1979 Bodegas Toro Albala Pedro Ximenez Gran Reserva. At the time, I said it was the best dessert wine I'd ever had, but I think my judgement was skewed a bit from having sampled 11 wines by then. It was definitely the best Sherry I'd ever had. But better than 03 Fonseca Vintage Port? No. Better than some Sauternes I've had? Ditto...no. But definitely in the top 5. I'm SO glad I have another of these!

As often happens at these things, I was encouraged to keep going with the wine, so after a short rest, I went down cellar and brought up one of my favorite zins, a 2005 Ridge Geyserville 40th Anniversary. Big mistake. After the huge Sherry, it tasted like...nothing. And this is a seriously big wine. Kind of a waste really, but oh well, that one is still on the market and I can replace it.

Overall, a really fun party, with some fantastic food and wine pairings. I rate this higher than last year, but not quite as good as the Italy year. Everything just worked that year without trying too hard. Barolo, Amarone, old Vin Santo...though this year was certainly memorable! It's not every party features wines from 4 different decades!
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