sábado 13 de noviembre de 2004 - 21:13 viernes 25 de junio de 2010 - 15:04

A dinner with ’El Sarmiento’, Camblor and Camilo I

5 respuestas

jose 13/11/04 21:13

A dinner with ’El Sarmiento’, Camblor and Camilo I

As some of you know, Manuel and his good friend Camilo are in Spain and the tasting group ";El Sarmiento"; organized a great off-line. In addition to this they were so generous of contact to me to share with all them a great afternoon... and evening.
I’ve no words to express all my gratitude to them, for their generosity and for the organization. Thanks a lot!!! :-))
Sorry me for not to say all the names of the people I met, but I’m so absent minded with the names :( Let me say that we were not ’alone’.
The enormous generosity of Bosconio (another veremite) were there, with some bottles he sent us to add to the taste night. So there was
the oeno-soul of Bosco ;) Many thanks Bosco!

Well, here we go with my slugghish tasting notes and how I lived...

The meeting was programmed at 19:30, at the restaurant ’Mare Nostrum’, this restaurante belongs to the hotel Sofitel at Campo de Las Naciones (Madrid).
From some dozens of meters I saw Manuel Camblor, I knew him because I saw some photos of him in some others reports posted in Verema. Anyhow, you can know he’s Manuel... dude, how talkative! :))) After a fast introductions, we got into the hotel.
Everything faultless. Buckets, where some wines were taking the right temperature, decanters, stemware... Perfect!
Being absolutely unfair with myself, I wrote some TNs about the wines. Obviously, less accuracy as the number of wines tasted grown ;)))

The tasted wines were the following (in this order)

White wines:
- Lescarret 100% Zacmau from french sud-ouest
I didn’t write anything but the grape variety. I’ve never heard it before. This wine was corked. :((

- Clos du Val´D´Éléon 1998 (Marc Kreydenweiss).Alsace.
Riesling & Pinot Grigio coupage. Nice wine with a great difference between nose and mouth. In mouth I find the citrics of a grapefruit and nose of rippen honeymelon.

- Mas d´em Compte 2003. Celler Celler Joan Sangenís DO Priorat.
As some days ago...
https://www.verema.com/en/tastingnotes/wine.asp?wine=7688

- Anjou Blanc Les Fouchardes 1999.Mark Agnelli (Vall del Loire)
I enjoyed this wine very much. Tad of sweet notes, sweet quince. It’s savory in mouth, a really nice acidity backbone. I like it very much
in nose, but even more in mouth. I left it in a cup during the tasting season just to see its evolution during some hours. Appeared dry apricots and smoke notes. I really enjoyed.

(to be continued)

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jose
en respuesta a jose 13/11/04 21:15

A dinner with ’El Sarmiento’, Camblor and Camilo II

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Red wines:
- Castillo de Agurón 2002. D.O.Carñena (S.Cooperativa San Roque). Garnacha 100%
Absolut fruit! A touch of green notes of grape that goes away leaving it breath. In mouth it’s savory with a soft touch of bitterness at the end. Nice acidity. A nice wine and now.... grab your trousers strongly, all this just for 2 bucks ! ! ! Ole, ole and ole! Revelation wine of the tasting night!

- Aldo Conterno Barbera d´Alba ’99
Smell like ten cows. At the end, it goes to strawberries yoghourt, but it was under the cows smell. What a pitty, I thing this wine needs, hoooooours of decanting.

- Miquelius 2002. Bodegas Dagón. D.O.Utiel Requena 100 % Bobal
Chocolate, tobacco in a wooden box, rippen black plum, camphor, coconut pastry. Megatons of alcohol and all the forests of Wisconsin. In nose I find it absolutely unpleasant. I dare to take a sip... Zillons of painful tannins, woody enough to build the defeated ’Armada Invencible’. It dries your mouth. Deeply painful in mouth and nose. This wine strongly upset me. I’m sorry, but for me this wine is an example of what a wine never has to be.

- Dagón Crianza 2002. D.O.Utiel-Requena. ¿100 % Bobal?
Hard to find any difference with the preceding wine. I’ve enjoyed as much as the preceding one...

- Rioja 1996. With no commercial brand, it’s been made by a friend of one of the veremites in Baños de Ebro
The person who make this wine should have to think in bottling and selling this wine. A nice and honest wine. With hints of wild camomille, mediterranean brushwood and a chocolate soft touch.

- La Rioja Alta Gran Reserva 904. 1994
Red ruby with brick in the rim. In nose hints of animal, milky and acidity. It goes to red fruit. In mouth a tad of astringency, acidity,
red fruit, vanilla backnose. With more time in the cup it goes to chocolate and wooden cigars box. Charming classicism. I enjoyed a lot.
This wine is an elegant gentleman.

- La Pialade 2000. Chateau Rayas. Cotes du Rhone
It begins with animal touchs in nose with fruit fighting to arise. When you sip it, it’s like an explosion, it’s like a nervous animal fighting for its freedom when it’s been jailed. It absolutely vivid and it fights to show you. After some minutes it’s wonderful nose with acid red fruits and blonde tobacco. Charming.

- Alta Pavina 1998. Pinot Noir from Valladolid (Spain)
Alcohol in nose. It demands an strong work in stem to begin to show something and find a bit of fruitness. In mouth you find the fruit
easiear than in nose. A hint of green and a punch of astingrency. IMHO a bit short.

- Bedeau 2002 - Domaine de Chassorney St Romain.
If anybody have some doubts about how looks a Burgundy, about its smell or how it tastes, this wine is a nice example. Bones of green olives, wild camomille, a hint of acidity. IMHO this wines are the Mediterranean epitome.

(to be continued)

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jose
en respuesta a jose 13/11/04 21:17

A dinner with ’El Sarmiento’, Camblor and Camilo III

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If somebody was still thirsty, during the dinner we were even on the hardest of the jobs ;))

- Meursault 1998 Francois Jobard.¿100% Chardonnay?
Nuts, apricots, green tea. I really enjoyed this wine. Elegance and structure.

- Enrique Mendoza shyraz 2002 (DO Alicante - Spain - )
Strongly balsamic and then everything is under a fruit syrup overwhelming wave. It’s disappointed me.

- Propiedad Herencia Remondo 2001 (DOC Rioja?)
At this moment of the evening I was not in the mood to write too much ;) Anyhow I found it nice.

- Jarel Moscatel (Málaga).
A great sweet moscatel.

- Gebuder Anselmaunn Ortega 1999er Beerenauslese
A sweet wine, really nice. You can feel it’s a complex wine, but maybe it’s a bit closed at this moment. Too young? Nevertheless, I like it.

And now the menu that was served. Let me make a parentheses. ’Til down has been difficult to me to translate my notes to a ";correct"; english... I use to write half in spanish, half in english... but to translate the menu will be very hard ’cos I don’t know how to say some words used in the cook world. So, I apologize for the poor translation...

- Fluid salmorejo (traditional spanish dish) with mojama bites and cucumber

- Tiny octopus from Cantabrico Sea sautee on warm escalibada with its juice and saffron and its own ink vinaigrette.

- Tiny artichokes and borage from garden with thin slices of perretxiko betlza (I know it’s the basque word, but I don’t know neither the spanish word to say this kind of mushroom. Sorry),
melty crunchy of iberic dewlap and food juice.

- Fall mushrooms confit and sautee over shallots, fresh chervil and tempranillo reduction.

- Hook codfish confit under vacuum and an ajo-arriero (a very traditional spanish dish) of tiny lobster, cod insides and barbel.

- Ox tail stew at low temperature with mushrooms and mouth, in a crunchy tube and artichoke fried.

- Cold soup of tangerine with yoghourt cake, white chocolate and cafe creamy.

- Pumpkin genevese cake on chestnut velvet, yoghourt sherbet and roses water.

- Sweets

Let me say that everything was great, absolutely superb. This restaurant is a place that worth the trip just to have a dinner. I’ve never had a dinner like this. I can’t say that a dish were over another, because each one was better than the preceding one... and the preceding one better than the next one. Absolutely great!
The environment was very nice, cozy and comfortable everytime. The sommelier (Alvaro Cirujano) was great too. A nice guy. So great as the other things ;) The service was the most perfect and impeccable I had had the pleasure of seeing and enjoying. From the beginning ’til the end. I would score with a 15 over 10 ! ! ! Every and each of them.
Spectacular and impressive. I do really suggest this wonderful restaurant. Some of the people in the dinner said that it’s better than some starred restaurants.

Well, it’s nearly 3 AM in the ¿morning? ¿evening? ;)) so we went away to our homes with a smile in our faces.

Again I would like to express all my gratitude to all the people who were in that dinner and organize
all this. Thanks!!!

Cheers,

Jose