A Going Away Dinner for Marita with Pibarnon Rose

Chez Ed and Vicky, on the occasion of Marita leaving for Temple Law School

A particularly fine dinner with my parents, siblings, and Marita. Nothing forced. Not trying. My father on his best behavior, despite the amount of wine…

We started with Maison Ambroise’s Crémant de Bourgogne. A treat for various reasons, one being that sparkling wine from Burgundy is a rarity in this market, and also because I am quite a fan of this producer. One of the best Burgundies I’ve had so far in my career was Ambroise’s 1997 (I know, a purportedly mediocre vintage) Corton Le Rognet. His Crémant had an assertive, biscuity nose; firm, but not overly aggressive mousse. Fresh and full. Lacking a bit of complexity, the finish muted. A nice sparkler though. Quite complementary to Vicky’s eggplant “caviar.”

My father had been keen to make a shrimp curry for some time and was pleased to finally have an audience for this dish with Marita and, to a lesser extent, myself. He pulled it off rather well for a Cuban. With this dish we rather heartily consumed Chateau de Pibarnon’s 2006 Bandol Rosé. Pale salmon pink with a tinge of orange. Notes of white peach and cranberry on the nose with hints of strawberry and some white pepper. A very finely balanced palate displaying stone fruits, mainly nectarines and a wisp of bosc pear. Showing great typicity. Extremely classy and refined, the Jackie O of rosés. Frankly, too subtle for the curry dish, but a pleasure to drink nonetheless.

We finished up the evening in the usual Mestre family fashion with a platter of cheeses. Along with this I served the 1995 Chateau Simard from Saint Emilion. Always a curious wine, and usually a little underwhelming, it nevertheless proved quite satisfactory and appropriate with the cheese. A sweet, lactic nose showing its age. Cheese rind, menthol, and a whiff of nuttiness. A bit leafy with a hint of alcohol coming through. On the palate, a medium weight wine with fairly solid balance and decent structure. Firm acidity and mouth drying, nearly resolved tannins. Red cherry pie filling and some wet earth, finishing with a touch of bitterness. Capable of lasting another five years, though I don’t see much chance it will greatly improve. As it was given to me I have no complaints however.