Wine Blog
"Juicy Tales by Jo Diaz"

Welcome to Labor Day… As kids return to school tomorrow, teachers all over the country are gong to ask, “What did you do on your summer vacation?”

Remembering how I loved that question, this blog entry is inspired by my lost youth, and the lost youth of so many of my forefathers. It was they that I discovered during my summer vacation… And I found a whole lot of adventure and excitement, that dates back to the 1720′s in my family.

I returned to Maine (my home state) on my summer vacation with Jose, as Jo Ann Clarke Diaz… Going there brought it all home, so to speak.

We first visited with cousins in Falmouth. This is the Clarke side of my family, and before we changed our names to married ones.

My cousin handed a book to me about our family, written by E. Joshua Lincoln, another cousin in our family.

From our visit with cousins, we went off to a family friends’ wedding. Jennifer Lynn Heutz became the bride of Gregory Christopher Waters at St. Ann’s Episcopal Church, in Kennebunkport, Maine.  There’s a lot of irony with this, because it was my great grandfather William Blackstone (nine times removed) who founded the Episcopal Church in the United States, for which the book is written, and I’ll talk about in a bit. I can’t even begin to tell you what that’s like, as I stood there in front of that old church and considered the concept.

Next, we went to a Clarke Family reunion, where I grew up on Sabattus Lake. Places like this are why people from the rest of New England and New York state continue to send their kids to Maine “to camp” for two weeks every summer. I was lucky enough to live the life from Memorial Day until Labor Day, with the exception of two weeks in Stoneham, Massachusetts with other cousins, digging Boston each summer.

Our last day in Maine, we went to Popham Beach, looking for my sister Bonnie amid the crowd of people. We missed each other… I still had my camera, and captured that part of Maine to look at in images, until I can return again with time on my hands.

[Image of Rev. William Blackstone is borrowed from Blackstone Valley, Rhodes Island's Website.]

The Blackstones and Their Indian Paradise (Old Damariscotta), by E. Joshua Lincoln

I could write a play about this one… About how a Blackstone came to marry a Clarke.  If you know a Clarke or a Blackstone, this is possibly their history.

Meanwhile… I read the book my cousin had given to me. I was talking about our great grandfather the Reverend William Blackstone having founded Boston, and she gave a book to me. She had been given two of them, so she shared one.

And… in the midst of all of this traveling (Thursday through the following Monday), I read the family story about how Patience Blackstone (Granddaughter of William Blackstone) came to marry Josiah Clarke, my great grandfather (six times removed)

Having a great grandfather (nine generations removed) who founded Boston is pretty amazing. Being there and digging deeper was fascinating. Finding a real hero in my family, who marries the young girl he rescued from Native Americans, who stole her during a horseback journey, was even more thrilling… It was the kind of stuff that becomes a great movie to watch, with tons of real life adventure, not a dreamed-up forest fantasy.

I have a genealogy book that traces the Clarke side of my family. This book allows me to trace the Clarke’s to the 1620s, when Pilgrims were landing at Plymouth rock and my great grandfather was being born in Scotland…

It begins with my great grandfather John Clarke, who is know to have been in Massachusetts by 1661. He was living in Salem (1692) during the witch trials.  (I’m so sorry about that, because I know I would have been one of them.)

• John Clarke (b. about 1620 in Scotland) had seven children (eight generations ago)
  • Elisha Clarke (b. 1665) was born to John Clarke (seven generations ago, the second of seven children)
    • Josiah Clarke (b. 1704) was born to Elisha (six generations ago, the sixth of eight children)

It’s Josiah that became the hero of The Blackstones and Their Indian Paradise.

Another side of my family, that collides with the Clarke side, is the Blackstone family.

• Another great grandfather ~ Reverend William Blackstone ~ was born to John and Agnes Hawley Blackstone, on March 5, 1595 in Gibside, Whickham, Durham County, England… Although he’s a generation ahead of John Clarke (above), his great granddaughter will marry John Clarke’s grandson Josiah. (Blackstone married much later in life.) William married Sarah Stevenson in 1659 (he was 64 years old).  He was still virile enough to produce one son, John Blackstone. William Blackstone was sent to New England to preach the King James version of the Bible, landing in what we now call Boston, becoming its founder in 1623.
  • Rev. William Blackstone (b. 1595) had one son John Blackstone (nine generations ago)
    • John Blackstone (b. 1660) had one son William Blackstone (eight generations ago)
      • William Blackstone (b. 1691) had four children (seven generations ago)
        • Patience Blackstone (b. early 1700′s) was the oldest of William’s four children (six generations ago), and the damsel in distress in the story.

The Blackstones and Their Indian Paradise

Patience Blackstone eventually married Josiah Clarke (m. 1730).  This segment is the most intriguing story of my family, that plays out like a “Raiders of the Lost Arc” epic. The book my cousin had given to me kept me reading from start to finish (small booklet), without wanting to put it down… on my summer vacation in Boston and Maine. (We flew into Boston, because I wanted to spend some time there, too.)

This retelling of that story is a very abbreviated form, and dedicated to both the Clarke and Blackstone families. It’s important to continue to hand down these stories, from one generation to the next. (Isn’t the Internet a fabulous place for these things?)

While this might be an ordinary story of that time, it’s an extraordinary look back into the early settling of  New England by Old England and King James, and the challenges that the settlers faced daily.

Tags: Bible, Boston, Diaz Communications, Durham County, History, Juicy Tales by Jo Diaz, New England, Religion and Spirituality, United States, William Blackstone

My first real paying job was in the fashion industry. I not only started modeling when I was 12 years old, but that’s also when I started designing my own clothes.

By the time I was 20, I was off into another world, and even that wasn’t PR, yet.

As regards the fashion industry… You can take the model out of the runway, but you can’t ever take the runway out of the model.

My recent trip to New York City gave me an hour and a half to run like the wind up 5th Avenue. I admit it… I love 5th Avenue. No matter what season, no matter what the content… It’s always a boost to my creative side.

This is what I snapped in that time, and you can watch in less than three minutes… Enjoy!

Tags: Diaz Communications, Fashion, Fifth Avenue, Juicy Tales by Jo Diaz, Models, New York City, newyork, Public relations, Runway, United States

West Cape Howe wine company delivered four wines to my office. I thought to myself, this is going to be an interesting week. I’ll be opening one bottle a day, and by Friday I’ll be able to post my findings.

Well, the best laid plans of mice and men went astray in this office.

I gave it a good beginning, then got crazy busy. So, I’m listing the best of the best as of late…

What I’ve written below is mainly from their back labels. I’ve enjoyed the geography and history lessons. Great labels, and no sense me reinventing the wheels with this one. I’m going to give you what is written by them, and then I’ve indented our own tasting notes, as we opened each one. I’m listing them in the order for which they’ve been tasted. By this Friday, you have the full Monty, with my own thoughts indented.

First of all… West Cape Howe is named after the magnificent landmark on the South Coast of Western Australia. The rugged coastline is home to some stunning beaches and great rock climbing sites; “Book Ends” being one of the treacherous cliff faces named by local climbers.

These West Cape Howe wines are all line-priced at $18.00

2009 West Cape Howe Viognier

This highly aromatic and exotic variety, from a few select vineyards in southern Western Australia, shows complex aromas of apricots, violets, citrus fruit, and gingerbread. The palate is rich and full, with a refreshing acidity and good length. This wine will be excellent with spicy foods. It is 13.5% alcohol… perfectly stored in my NewAir AW-210ED. (I’m still enjoying getting used to having this wine refrigerator great resource!)

I really enjoyed the fresh crispness of this wine. Brilliant color, totally aromatic, this Viognier was enjoyable from start to finish… And, as far as I’m concerned, it finished much too quickly.

This could easily become a great house white for me. I’m a huge Viognier fan, but I’m finding it more and more difficult all the time to find one that I instantly connect with. I’m finding winemakers who feel like they have to get jiggy with it, instead of allowing the beautiful flavors and aromas to just naturally do what they do best… Fill the glass with floral design. I highly recommend the 2009 West Cape Howe Viognier. I loved it.

2008 West Cape Howe, Great Southern, Book Ends, Cabernet Sauvignon

Sourced from select parcels of fruit from their most mature vineyards, most well over 20 years of age. This Cab is dark purple in color and has rich, black fruit aromas. Very juicy blackcurrant fruit flavors on the palate. The wine had 18 months of French oak aging, which added beautifully to the structure, without dominating it. With its 14% alcohol, it delivers a lot of fruit, but – surprisingly for me – this wine did really well with my double-cheese pizza. It was really delicious.

2008 West Cape Howe, Western Australia, Shiraz (14% alcohol)

It’s believed that the first explores to their coastline were the Dutch seafarers, about 1627, in their “Fluyt’ class vessel “Gulden Zeepaard” (Golden Seahorse). As their charts were traced with such accuracy, it’s thought that they sailed within sight of West Cape Howe, one of Southern Australia’s most southerly points. It’s from this region that they’ve selected the premium grapes to make their truly expressive wines that match the West Australian lifestyle. According to winemaker Gavin Berry, this wine has been crafted in the traditional style and matured in French oak. Rich fruit and aromatic spicy characteristics are complemented by a long, balanced, and savory palate… Suggested foods: wood fired pizza, game or poultry would be perfect.

2007 West Cape Howe, Great Southern, Two Steps, Shiraz Viognier

Alcohol 14%. Shiraz (95%) and Viognier (5%) is a wine skillfully blended of Shiraz (spicy red), with the aromatics of Viognier. This traditional technique – according to winemaker Gavin Berry – enhances the color, bouquet, and palate structure of their cool climate Shiraz. Gavin suggests that this wine can be cellared for up to five years. It is 14% alcohol.

Shifting Gears

2009 Oberon Sauvignon Blanc, Napa Valley

What a wonderful wake-up call on my palate. Okay, I did the nose and noted about three of five paws on my Meow Factor Chart. Not too much, not too little, just really bright, well balanced Sauvignon Blanc that made me want to drink it, versus just tasting it. I love the lemony, tart fruit that’s got just a touch of grapefruit and lots of star fruit images come into my head. Love it! Alcohol: 13.5% (No wonder, said she under her breath.) $14.99 (What a bargain.)

2009 Mounts Family Winery, Pink Grenache, Dry Creek Valley, Estate Grown

Shortly after I had opened the bottle, it just came to me… “How I survived the Three Days of Summer.” the days were so hot I could have fried an egg on my back patio, but I didn’t. Instead, I sipped this Grenache Rosé. Lots of pink fruit… Strawberries, watermelon, and yellow cherries. It was luscious and most welcoming.

The Alcohol on this one is 13.7 percent. Dry Creek Valley can get pretty hot, so I can see where brix began to come on, but it was stopped in plenty of time to not have this be a hot, cool wine. Oxymoron? I think not… Not for this one. It was cool as cool could be, refreshing as a tropical, night wind in San Juan Puerto Rico during January.

Tags: Aroma of wine, Australia, Cabernet Sauvignon, Diaz Communications, Juicy Tales by Jo Diaz, Viognier, West Cape Howe, Western Australia, Wine, Wine tasting descriptors

Tags: Cooked Grapes, Diaz Communications, Juicy Tales by Jo Diaz, Viticuluture

Innovation never stops, and that’s the best news of the universe… most of the time.

It’s fun being on the influencer side of new things coming out, because I get to see a few things first, for my impressions.

I was just asked if I’d check out “TheChillBag.” Sounded interesting enough. I’m all for seeing what’s new first-hand, so I told Ronald Detiger (VP for ChillBag USA LLC) to bring it on.

It arrived in the mail and I instantly fell in love. How many times have I had a white wine that I’m bringing someplace with me, take it from my fridge, only to arrive having the chill be nearly gone? I’m now chilling my wines in my Air & Water, Inc. wine cooler, which means – not as chilled as the fridge – my wines will be arriving less chilled. After driving an hour or two (picking up other things along the way), I’ve always arrived with a half chilled bottle. I’ve had no solution, until now.

We’ve all been there… And, it’s a bit frustrating, isn’t it?

The Wine Chill Bag is touted as being “the funkiest, trendiest ice bucket” out there. I agree. All you have to do is place your bottle of wine in The Chill Bag, add ice cubes and water, allow the wine to chill for a few minutes, and away you go.

I’m recommending it for Labor Day weekend… One last fling in the sun, before indoor holiday parties… good way to tote to your host’s home, etc.

Made from thick, durable PVC, this watertight bag allows you to just store it upright on your way to wherever, and it won’t leak like paper bags. You can even insert a beverage coaster in the bottom of the bag (little envelope section). How cool is that?

I think this would be a really great gift to give to your hostess. When the party’s long gone, the bag remains as a constant companion, with thoughts of your generosity. The cost is listed at $9.95. If you want a double one, the cost is $11.95. The bag not only is great for wine, but is also great for other beverages… but I’ll only use mine for wine. (Soda has a teaspoon of sugar per ounce. I can’t afford those calories… 10 ounces of soda = 10 teaspoons of sugar. Ouch!)

As Eco conscious as I am, I’ll be saving this one as my chilled white wine constant companion for a very long time, while reducing my dependence on paper bags. The Chill Bag Website also talks about using less water and ice cubes than the traditional ice buckets. One bag, less resources, constant companion… I’m in!

Look how it fits into my Concannon wine bag… Wine pro to go! Sweet!

Tags: Business, Diaz Communications, Food, Ice, Ice cube, Juicy Tales by Jo Diaz, Refrigerator, Shopping, Sugar, The Chill Bag, TheChillBag, Wine

[Image of Nobility was borrowed from the R.A. Harrison Family Cellars Website.]

Why am I reluctant?

Not because there’s anything wrong with Roger Harrison’s effort as a winemaker; but, rather, because there’s everything right about it… To write his story would mean that I’d have to open his bottle of nectar; and, I’m not one to waste a great bottle of late harvest on just me. Yes, I’d certainly be able to continue to enjoy this bottle of wine once I had opened it, but this one is just too good to enjoy unless it’s a really special occasion, was my thinking.

I’m sure Roger would argue that point… But Nectar of the Gods? Com’mon… In my world, this is a great wine to follow a stellar meal with lots of people who could taste it, savor it, and know that it’s cholesterol free. Sipping, savoring, deliciousness… this is what Nobility is all about.

I recently received an Email from Roger, asking if I’d be willing to taste his 2007 Late Harvest R.H. Harrison Family Cellars Sauvignon Blanc/Semillon Nobility.

Ah… the noble rot… What better name? So, I looked up Roger, because I wasn’t familiar with who he is. His bio reads like a who’s who:

After 25 years of creating wine for Beringer Vineyards, I have decided the time was right to venture out on my own. I have had the privilege to be trained by not one, but three renowned legends in the wine industry, Myron and Alice Nightingale and Edward Sbragia. I learned the fine art of winemaking through these mentors and soon began to specialize in the late harvest botrytis cinera (noble rot), style wines. I have taken this knowledge forward to create my 2007 Late Harvest Sauvignon Blanc/Semillon.

Botrytis cinera (noble rot) is a fungus that affects grapes after a rain, followed by a period of drying. The result is a sweetness and flavor that contributes to wines like the famous Sauternes. It doesn’t happen every year in California, which makes this nectar even more precious.

With my first job at Belvedere, we had a late harvest, and would finish each tasting with it. People would become enraptured with the wine. I learned to love these wines with all of my heart… And now, Roger was going to send a bottle to me, and I’d have to pull the cork… Oh, dear. I kept putting it off, because I was also running on a fast track. But, truthfully, I just wanted to hold onto a time when I’d have many people gathered and could make the wine be the center of the universe for us all.

ABOUT THE WINE

The Nobility fruit was harvested on November 16th and 29th, 2007, with a brix level of 35.5. The juice for this wine was fermented in small French Oak barrels and held to age for 19 months. This limited production wine (only 333, 375ml cases produced) has layers of melon, vanilla and honey. Toasty oak, sweet fig, and tobacco, a balanced acidity, Asian spices and a rich-honeyed finish. (It is 14.2% alcohol by volume, residual sugar is 12.20g/100ml).

The Fruit: 22% Semillon, Knights Valley, Sonoma County / 78% Sauvignon Blanc, Napa Valley, Napa County.

Suggested retail is $75.00 for a 375ml size bottle. Yes, it’s that precious.

So, I opened this lovely bottle, remembering another Harrison (George) when I bought [his] Be Here Now book.

[EDIT, thanks to Steve Heimoff for correcting me. I'm remembering that George Harrison wrote the book, when - in fact - he must have made some reference to the book at the time, so I bought it, thinking it was George Harrison's book. As Steve mentioned... I WAS there, so I'm allowed to have fuzzy thinking.]

At that time, the book only sold for the magical number of $3.33 (mirroring Roger’s 333 cases). As I was listening to pianist Peter Kater playing Quietude (Migration CD), I cut the foil, pulled the cork, found my best glass, and poured the wine on a Sunday morning… creating my best possible environment for tasting Nobility…

The color was harvest straw and flawless…

The nose was ripe apricots dripping with juice, honeysuckle on a hot summer’s day, and peaches dripping down your chin… Yeah, it was that ripe.

The palate was rich and lush, with all the flavors I listed above, along with maple syrup, burnt orange, while lingering, lingering, lingering…

What a beautiful wine. How exquisite it is, and how perfectly Roger Harrison has nailed this one. I certainly understand how he came to specialize in the crafting of this wine, and how important it must have been for him to strike out on his own, to craft it in such a way that only he knew best.

While this wine was my breakfast on that lovely summer morning, I’d recommend it for luxurious events in your life. With the fourth quarter of the year upon us, this wine is a perfect one to have with your holiday celebrations… bringing in the Nobility… or as a gift to someone really special who enjoys wines as fine as this one.

How does Roger feel about this wine?

“As far as a quote. Here it goes. After several decades of working with Botrytis, I have very distinct ideas about winemaking, Balance is essential. I am very proud of this wine. Nothing earth shattering I know, I just want to educate people on LH Botrytis wines and how they can be enjoyed. I read an article once that only 3% of the wine drinking public even knew what Botrytis LH wines were. I have a huge audience to educate, and with the quality of my wines. I am on a mission to do just that.”

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• 2007 R.A. Harrison Family Cellars “Nobility” (blogwinecellar.com)

Tags: California, Diaz Communications, Juicy Tales by Jo Diaz, Late harvest wine, Oak (wine), R.A. Harrison Family Cellars, Sauternes, Sauvignon Blanc, Wine, Wine tasting descriptors, Winemaking

Staging “the” Perfect Meeting with Client and Media

If you’re just getting into PR, a perfect setting is really important

when you’re planning a meeting.

This is my most recent example.

I just traveled to New York City to discuss Finisterra and Alente wines (from the Alentejo region of Portugal) with an important group of people.

1. CLIENT: It all began because Enoforum Wines, my Portuguese client now has an importer.
2. IMPORTER:  Value Vines is now representing Enoforum wines in the United States, and is based in the New York/New Jersey area.

Delfim came in from Portugal, I came in from San Francisco, and we all met in Times Square.

After a day of meetings, we segued to a restaurant to enjoy a dinner that involved another set of really important people.

1. MEDIA: Edward Deitch, wine columnist for Vint-Ed.com and Vine Talk at Reuter
2. RESTAURANT: The Modern, New York City
3. SOMMELIER: Belinda Chang, for The Modern
4. CHEF: Gabriel Kreuther, for the Modern
5. PASTRY CHEF: Marc Aumont, for The Modern
6. ATTENTIVE STAFF: We each had one person who delivered our meals to us, while our host for the evening made announcements for each course as it was delivered (starting with mine, because I had a different menu, and then he announced what everyone else was having).

Knowing that I was only going to be in New York for a few days, I wanted to take advantage of hooking up with someone that I’ve known over the years. His name is Edward Deitch, wine columnist for Vint-Ed.com and Vine Talk at Reuters. Ed is one of those people who have always had time for me when I’ve called him. We’ve chatted about my clients, and he’s given them attention when it’s been appropriate. I’ve not spent a lot of time calling him; but when I have, it’s always been a quality experience. He’s a true gentleman and scholar, and I thought how great it would be to finally meet in person. Although his wife and children were traveling, Ed was still in the city.

I was in luck…

I asked him where a great place to have dinner would be, and he suggested The Modern, a restaurant connected to the Metropolitan Museum of Modern Art. Loving art, and knowing that Delfim also has a great appreciation for the arts, this seemed like a perfect environment for us all to meet.

Edward’s already recapped the evening on Vint-Ed.com: Sips: Portugal’s Enoforum creates wines for export with some exciting releases. (I came back to copy writing for clients and waited for the weekend, when I’d have no phones ringing, which would allow for creative flow.)

Meanwhile, Ed had just met Belinda Chang (The Modern’s sommelier) at the Riesling Rendezvous, and said that he’d love to see her again. That connected us all. I called the restaurant and made a reservation. It was for 9:30 p.m., and I knew at the time of night, I’d only be able to taste one bite of each food  (delicate digestive system). When Belinda heard about my plight, she moved our reservation up to 7:30 p.m. I already liked Belinda!

Delfim, Adele, her colleague Carl Camasta of Best Value Wine Group, and I arrived at 7:30. Within minutes Ed arrived, having just left Brian Williams. (Ed has worked with Brain for year at NBC.)

We were queried before we arrived for any food sensitivities. I’m worse than “When Harry Met Sally,” but I try to downplay it as much as possible. I always manage to eat something as it comes up. I have to admit, however, that I once paid $400 for a six course winemaker dinner in Santa Fe, New Mexico, and all I had to eat that night was dessert… The most expensive dessert ever, I’d say. I also told Belinda, not to focus the dinner on me, because it’s not fair to the other guests (or the chef), because who – besides me – doesn’t love fish? I either eat around it, or just pass for the time being. (I don’t mind. I’m really weight conscious, anyway, and don’t mind not eating much at any point.)

The dinner stage was set.

Our waiter arrived with small menus for each of us. Mine was slightly different from the others, and now I really liked Gabriel Kreuther, a lot. The others were going to have a couple of fish courses, while I had an Heirloom Tomato Terrine with Opal Basil salad and an alternative duck dish.

Every detail had been attended to.

For the wines, we tasted Alentejo wines (Portuguese) about to land in the US:

• 2009 Finisterra White ~ Varieties: Antoã Vaz, Siria, Rabo de Ovelha, and Perrum from Alentejo
• 2007 Alente Red ~ Varieties Trincadeira, Aragonez from Alentejo
• 2005 Alente Reserva ~ Varieties: Alicante Bouschet, Trincadeira, Aragonez from Alentejo

All of the stops were pulled for this fabulous dinner. I had sent the technical data sheets (for the above wines) ahead for Chef Kreuther. We didn’t know that he’s from Alsace, as the Brut Rosé (below) was chosen… It brought all the perfect elements together for such a memorable meal.

As I noted, we began dinner with a wine list item chosen by Carl: Lucien Albrecht Cremant d’Alsace Brut Rosé. Deliciously paired with a small plate of appetizers, we began our meal. Ed knew, without being told, that it was a Lucien Albrecht… (What an amazing beginning…) Below is our menu:

The Modern Welcomes Enoforum
August 19th, 2010

Chef Gabriel Kreuther
Pastry Chef Marc Aumont

Our Five (Six) Course Dinner opened with a gratis appetizers and a cool verde soup.
Neither of these items were on our planned menus.

Enjoyed with d’Alsace Brut Rosé

——————

(They) Alaskan King Crab Salad “Cannelloni”
With Sustainable Osetra Caviar

(Me) Heirloom Tomato Terrine with Opal Basil

Enjoyed with the 2009 Finisterra White

——————

(All of us) Chilled Sweet Corn Soup
with Pearl Onions, Poached Quail Eggs
and Hickory Smoke

——————

(All of us) Grilled Sullivan Country Foie Gras with
Champagne Vinegar-Preserved Strawberries and Spice Tuile

Enjoyed with the 2007 Alente Red

——————

(They) Monkfish Confit with Wood Sorrel, Sprouts and Nasturtium Flowers

(Me) Long Island Duck Breast with Black Trumpet Marmalade
“Fleischschneke” and Banyuls Jus

Enjoyed with the 2005 Alente Reserva

——————

Dessert Service ~ (Three Courses!)

If you’re visual, like I am, you can just look at this video below, and get the 1,600 words below in less than two minutes. Enjoy!

I really have to compliment Chef Gabriel Kreuther; every single dish was perfectly paired for balance and flavors with our Enoforum wine selections. Chef Gabriel read the technical data sheets before planning our meal for us, so that he would know what the wines offered for flavors, before he even began our dinner. Each course was met with foods that completely complemented the gastronomy. The man is brilliant. So is Belinda, who worked as the liaison between the chef and me. Such great team work, from this amazing restaurant…

• My Heirloom Tomato Terrine salad was set in a bit of  cool gelatin that held it in its perfectly round shape. The flavors of fresh tomatoes and basil were so refreshing, and cleansed my palate for what was next to come.
• I could suddenly smell a hickory smoke filling the air, reminding me of my Jotul Wood stove from my life in Maine. I hadn’t memorized my menu to remember that it was going to be part of our next course: Chilled Sweet Corn Soup with Pearl Onions and Poached Quail Eggs… and Hickory Smoke. Everything was so delicate about this soup, and yet it was satisfying and substantive. The lightly creamy texture and flavors of the soup and allowed me to continue enjoying the Finisterra White. It was a perfect, summer soup course.
• The Foie Gras was delicious; although I’m not a big fan… I was a vegetarian for a part of my life, and some things I just can’t get over or come back to… But, it was fine, just tasting a bit to be polite.
• My Long Island Duck Breast with Black Trumpet Marmalade “Fleischschneke” and Banyuls Jus, was the best duck I have ever had. It was cooked to perfection, the Jus and black marmalade integrated with the flavors so beautifully that the 2005 Alente Reserva was a perfect complement. These varieties in the wine, Alicante Bouschet, Trincadeira, are Aragonez, are more full bodied. Without having tasted the wines, Chef Gabriel must have taken the 2005 vintage into consideration, with it’s tannins having softened, because it was impeccable pairing.

At the end of this meal, we were all really satisfied, but then began the dazzling desserts. Oh…My…Gahd… Each of us was brought a plate that was so exquisite that I had to photograph each one. Pastry Chef Marc Aumont pulled out all the stops. You need to know that there’s a pastry cart that is brought to each table, and each meal is completed with the tiniest of ice cream waffle cones (which was yet to come), so this was not expected… as I watched everyone else being served dessert. There we sat, savoring, and making satisfying yum sounds within our throats.. So delicious. Chef Marc Aumont is a genius!

No being able to speak for the others, I can only really tell you about the foods that I enjoyed. I can say this about the other dishes, however. Every single course that was brought to each of us at the table… My friends were all certifiable  “Clean Plate Club” members.

We dined for four hours. It wasn’t until Adele looked at her watch, because her parking garage locked up at midnight, that we realized that it was 11:30 p.m. With that, Adele and Carl rushed off to her garage – taking a cab, because they weren’t going to make it. (They just barely did.) Delfim and I said our goodbyes to Ed, and off we went back to our hotel for the night, delighted in an amazing dinner meeting that met with much success.

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Tags: Alente, Alentejo, Alicante Bouschet, Belinda Chang, Beverages, Delfim Costa, Diaz Communications, Edward Deitch, Enoforum, Finisterra, Juicy Tales by Jo Diaz, NBC, New York City, The Modern, Tinta Amarela, Wine