Italian lunches and a French visitor

Friends with benefits.

There is a strange insularity with work colleagues. The people we work with tend to socialise with each other. With a few exceptions, I prefer to keep my social network distant form my working network.

There is no way to put this sensitively, being the only white guy in a large group of wine drinking enthusiasts makes you everyone’s friend. I am sure at some point my personality will shine through and I will stop getting invitations to events and dinners, but right now, to quote Ron Burgundy, I am a big deal around here.

Probably not. There is an enormous generosity to be found in Malaysia. I have never met people more open with their friendship and hospitality. The people are what I love most about Malaysia.

I do not drink on weekdays. I just don’t have the capacity to drink and start early the next day. My local friends seem to have the constitution for it. I have had to turn down a few impromptu tasting events midweek. I was concerned the invites would stop if I kept turning them down.

I jumped at the chance to get together when Hann made the offer. Weekend tasting, Italian themed, excellent. It turns out Hann has a cousin who imports wine, Samuel. Samuel would be providing the location and the stemware for the day, at his office with a purpose-built wine storage fridge, kitchen and a table big enough to host a dozen. Downstairs, pizza and pasta. Perfect.

KC rounded out the party. An outstanding afternoon with great people, excellent wine. It was time to call it a day when Hann was able to tale Samuel into opening a Burgundy from his stock. Shell and I were now drinking his profits.

I love my Malaysian friends, ‘locals’ I like to call them. The food, wine and time Shell and I share with these guys is why we are here. I will miss them when we leave.

It was far too social an event for serious note-taking. These are my best efforts from memory and conversation.

100% Verdicchio.

Clear and youthful. The nose was dominated by grapefruit and citrus. There were spices in the background, but I do not think the wine had seen any new oak. The palate was all grapefruit, great acidity for structure and bitterness that I loved, but might be a bit much for some.

100% Nebbiolo.

Medium to dark tawny. Showing some age. The fruit was quite tertiary on the nose, plum jam, but not in a jammy sense. The nose was dominated by forest floor, mushrooms and black tea. The palate displayed similar characteristics. The acid was integrated, a little faded. The tannins had softened. It was a difficult wine to assess. At times interesting, at others, it seemed a little faded. Only to draw you back later. Rachelle’s wine of the day.

100% Nebbiolo.

Medium garnet. Classic Barbaresco nose, with a pronounced chocolate milk note. Although it took some time to open entirely. Strawberry fruit supported by roses and other florals. An entirely elegant and feminine nose, yet complex and revealing more as the day went on. On the palate, medium plus acid that initially seemed out of balance with the delicate fruit, but eventually settled. More strawberries on the palate, a lingering length. About as Barbaresco as it gets. Very good wine.

90% Sangiovese

10% Cabernet Sauvignon

I was under the impression this was 100% Sangiovese, but the wine datasheet says otherwise.

You don’t often get an opportunity to try aged Chianti Classico, not a wine style that is typically cellared. Deep garnet. The primary fruit was hard to detect, replaced by black tea, tobacco leaf and black olives. Of all the wines, this is the nose I kept returning to. Toward the end of the day, some malt extract came though. On the palate, the acid was entirely integrated, as were the tannins. It was a little tired but still presents well. More of those black tea, black olive flavours. A very interesting wine, especially within the framework of a twenty-year-old Chianti.

100% Aglianico.

Deep purple. Incredible funk on the nose. At times appealing, at time bordering on faulty. Mousey, barnyard, mushrooms. Hours later it all opened up nicely. The funk remained, but it was entirely pleasant. Blackberries dominated with cocoa and a hint of coffee. It was big on the palate, almost clumsy, but for me, it was in very unusual company for comparison. Black fruits on the palate with spicy chocolate in the background. I have to wonder what this wine would have been like if it were decanted hours before. 

100% Pinot Noir.

Graciously opened by Sam with no small amount of pressure from Hann. He probably felt guilty because he kept all the Barbaresco to himself. After all the Italians, this could not be more Burgundy if it tried. Vibrant purple in the glass. Figs and strawberries on the nose with beautiful meat quality supporting. The oak is present but integrated. Soft mushrooms and a mineral wet rock element rounding out the complexity. A classy palate, well balanced and long finishing. The Burgundy seemed sophisticated and elegant after the Italians. A great finish to the day.