The Wines: Burgundies (and last minute Californians)
red rully into Schott Zwiesel claret burgundy glass 2

By Hairee Lee The wines for this event are suggestions from Daniel Comerford, owner of The Wine and Cheese Cask.

For those of you not in the know, The Wine and Cheese Cask is located on the north west corner of Beacon and Washington Street in Somerville, has the best selection of French wines I know of in this city, and a cheese ((A great selection of the non-pasteurized cheeses that I discovered and came to love while I was in France many years ago and ate cheese every single day.)) fridge that yanks mercilessly at your olfactory organ the moment you walk into the store. I am delighted and not surprised by the two wines Daniel recommended: a red rully by Domaine Anne et Jean-François Delorme (2009) and a chardonnay by Theirry & Pascal Matrot (2009), both from the Burgundy Region. I makes me think of my favorite wine, a red burgundy from Saint Etienne. I don't know the vintage because by the time I realized maybe I should take note of it, I was too drunk.

We drank both of these wines from the brand new Schott Zwiesel (pronounced "shots veesle") Diva Claret Burgundy glasses a volume capacity ((28.4 ounces, to be exact, equivalent to 840mL.)) that exceeds a bottle of wine. It's enormous, great for full bodied reds like rully from Burgundy, because it lets the wine breath. And plus you can fit the entire lower half of your face inside the rim for the full olfactory experience before sipping.

But the four bottles Jonathan purchased from Daniel weren't enough between the six of us. So Jim and Page opened up a couple of bottles from their own wine rack: one was Goldeneye Anderson Valley Pinot Noir 2006, Jim's favorite, and the other Dominus Estate Napanook Red Wine Napa Valley 2007.

I tried both. Of course. It's my job, after all. And they were a nice counterpoint to the French red. How to describe it? Truth is, I hate talking about wine. Bold, oaky, berry, round, full, firm, tight, gains velocity and depth, rich, fine, lush, molten density--what the hell are they talking about when they use adjectives like this? It's either tasty or not tasty to me. I can go so far as to say sweet or dry, light or heavy. So I will say that the reds from California were heavier and dry and very very tasty.