One often reads 2001 is an underrated vintage on the Left Bank. How would a third label from the super second Chateau Pichon Longueville Comtesse de Lalande hold up after a little over 9 years?

On sight, the wine is clear and bright, having a deep ruby to light garnet color of a medium-plus concentration; it's highly viscous with light stained tears. The outer rim is garnet to rusty brown until fading back to its garnet core.

The nose is clean with medium-plus power and shows slight vinosity as tertiary non-fruit nuances of its youth are now in the forefront; having said that, its fruit profile is black cherry, Chambord liqueur, and dark currant. Its non-fruits are dried Poblano chiles and spice cupboard, sweaty honeysuckle, cracked black pepper and charcoal grill, minty clove and vanilla, savory chicken stock, Necco Wafer candy and violets.

Dry, yet soft on the palate with acid and tannins at medium-plus, very savory as the chicken stock from the nose is more beefy on the tongue. The clove and vanilla are still present, nicely integrated in fact with black pepper, dried chiles and Necco Wafer, adding up to a full bodied wine with 12.5% abv. Complexity is medium-plus [mainly because of the aged nuances], but the finish is more of a medium. An interesting wine for under $30; drink now as this is at a "fruit fading and the tannins remain" stage.

An overly long decant time will cost you on this one; so, "glass decant" and eat with a steak.

***Just found out Chefs Gabe and Katherine of L'Artusi and Dell'Anima [NYC] had little baby Luke! Congrats!***

Anthony Garcia
www.wineisdivine.com
http://twitter.com/wineisdivine

This is an easy to drink red from the respected Chianti Classico producer. The color is bright and clear with medium concentration and a garnet to ruby composition. For a wine this young the outer rim is already showing a clear to onion skin [pelure d’oignon] variation; plus it’s highly viscous with stained tears.

The nose has an ever so slight hint of volatile acidity [VA], displayed as nail polish remover. This is not a deal breaker by any means. There is medium-plus power coming out of the glass and non-fruit nuances of sweaty leather saddle, fresh tarragon, oily basil and dusty stone. The fruit profile is black cherry, stewed strawberry and wood-fired tomato peel. There is no presence of oak. The palate is dry with a super-smooth, residual sugar mouthfeel. Accompanying the texture are medium to medium-plus tannins [felt in the gums] and a solid medium acidity, not what you would expect from 90% Sangiovese [the balance is Merlot]. Another unexpected surprise is the wine opens up immediately upon uncorking, not bad for a 2009. The final surprise is the fruit nuances, which take a back seat to the non-fruit on the nose, move to the forefront on the palate. A fun wine to drink at 15-bucks.

Anthony Garcia
www.wineisdivine.com
http://twitter.com/wineisdivine

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I made it through 39 whiskies this year at the 8th Annual Good Taste Report "Taste of Scotch," held at the home of my friend and coach Greg Randle, CWE.  This year for me wasn't about taking copious notes to analyze, but more a test of stamina. How much wisdom can one acquire, informally tasting this many whiskies, anyway?  I put my Riedel Tasting Glass to test last night, too.  Although it was designed for wine, it worked really well and also insured that I kept my pours at a half ounce or less. The selections from Islay really stole the show.  I am always honored to be invited and happy when it's over.  I'll actually be happier Monday when my hangover is eradicated.  Mitch, Aimee, Greg I love you guys [even if my liver hates you].

The official start of "laying low season" begins today!

Anthony Garcia
www.wineisdivine.com
http://twitter.com/wineisdivine 

I ponder my strategy as I catch up on some required reading, listen to the rain falling and drink coffee. I'll finish reading, go for a bike ride [rain notwithstanding], and I'll eat a massive late lunch. Of the 65 whiskies presented last year, I made it through 15, mainly because I was trying to fully analyze the dram. It went something like this: pour a taste, go hide in the corner, write my tasting notes, rinse out my glass with distilled water [which I carried on my person via a pocket flask], go back pour the next taste and repeat. This approach took time and I'm sure I looked like Gollum or Renfield.

I want to try more this year. That means less notation, maybe more socializing, if something "Eureka's!" me, I'll quickly contemplate and move on. That's at least the game plan for now.

The pictured coffee mug [Ralph Lauren Fraser Tartan, Wedgwood] was a gift to me from my college roommate Alan Wentworth. Alan was the first of my peers to encourage me to drink wine. In 1992 when he was finished at UT, I asked if I could have it. I promised to take good care of it. 19 years later . . . Look.

Anthony Garcia
www.wineisdivine.com
http://twitter.com/wineisdivine 

That’s a good question. Over the last 35 years, many public servants have been served at 12th & West Lynn, but it’s a hyper-competitive market in 2011. Many new, fine restaurants have opened up, since the last session. I can say for myself, I’ve had some pretty great meals at some of the newer places around town. Of course, many of the spots are not conducive to politics. At Jeffrey’s, we have two private areas, one large (40 people) and one small (12 people); and offer the ability to book and have these set up on extremely short notice. The other benefit, as far as service goes, we practice some of the most unobtrusive service in Texas. Ron and Peggy Weiss have shaped the restaurant’s service program to be "mature" [Ron’s word], and that is very facilitative to political business. That’s not to take anything away from the amazing food or the progressive cocktail program and wine list. These are things Austin has come to expect from Jeffrey’s since 1975.

What does another new session at the Capitol mean to us? That remains to be seen, but we’re definitely ready; and we will present our fare in a very quiet, understated manner. In the end, this serves our guests—from all walks of life—very well, indeed.

Anthony Garcia
www.wineisdivine.com
http://twitter.com/wineisdivine

I can’t tell you how excited I am about this weekend’s event put on by Greg Randle, CWE and Mitch Mooney of Twin Liquors. This year, I don’t think I’ll be as analytical, rather just chill. Heck, I might even socialize. The event is invite-only with a one bottle buy-in of Single Malt Whisky, and you must also bring your own glass. Last year was fun. Pictured above is what I’m bringing: Jura 16 year old and Ancnoc 12 year old Highland [new to the market].

I walked to the Capitol this morning. I’m a little too sick to run around Town Lake and my bicycle is still at the Bicycle Sport Shop awaiting repair. It certainly felt Scotland-like. I’m ready.

Read what I tasted last year.

Anthony Garcia
www.wineisdivine.com
http://twitter.com/wineisdivine

The house is smelling great. Anne's is making Garlic Confit from How to Roast a Lamb [cookbook] by Chef Michael Psilakis. She'll use this goodness as an ingredient in other recipes over the next week: vinaigrettes, lentils, sauces, meatballs. Tonight, she'll drizzle the oil over fingerling potatoes. Nice.

She also busted out some new magazine totes earlier today: COMING SOON TO A BOUTIQUE NEAR YOU.

I've been catching up on four months of Decanter.com news articles. Seems I do this every January. It's taking forever. What's the strangest thing I've read? Some farmer had 30 tonnes of Cabernet Sauvignon grapes stolen. C'MON- How does that happen? Of course, it was in the Languedoc, where wackiness prevails. CRAV, remember those guys?

All in all, it's been a pretty productive day. I can't wait for the UT libraries to open up their normal hours, though.

GARLIC.

Anthony Garcia
www.wineisdivine.com
http://twitter.com/wineisdivine

Lorenzo Perkins of Caffe Medici suggested giving Merrell shoes a try for use on the floor at Jeffrey's Restaurant. Some nights, such as New Year's Eve, I come home feeling damaged. This pair of Merrells [Fuse / J44715] should be just dressy enough go with my suits. Thanks for the tip, Lorenzo. I'll let you know how they work out.

Anthony Garcia
www.wineisdivine.com
http://twitter.com/wineisdivine

Last night, Anne and I walked down for the soft launch of Haddingtons on 601 W 6th Street. Wow!

The space is beautiful: English, dark and masculine with little distinctive touches such as Victorian taxidermy and cozy nooks. Chef Zack Northcutt’s gastropub fare is spectacular. We sampled the Grilled Trout, Niman Ranch Pork Chop with Caramelized Apples, Lamb Sandwich, Foie Gras Sausage Link and Panna Cotta for dessert. The wine list is well-selected, unpretentious, and just the right size [I didn’t count, looks like around 100 bottles, though] and Champagne by the glass! The cocktail menu is amazing. I sampled four: the Duck Fat Sazerac, Smoking Jacket, Apple Orchard and the Haddingtons Word. I also sampled a little bit of Bill’s Housemade Ginger Beer, used in his version of the Moscow Mule. Unbelievable! Thank goodness for the walk home.

Thank you Bill Norris, Brian Phillips, Paula Biehler, and Michael Polombo for inviting us. Anne and I greatly appreciated it and enjoyed ourselves thoroughly. You’re already our favorite restaurant in ATX, but just one question remains: Is it Haddington’s or Haddingtons?

The architect of the cocktail list and bar program, Bill Norris, chatting with his old boss, Emmett Fox of FINO / ASTI.

The architect of the wine program, GM Brian Phillips, in addition to his beautiful wine list, he assembled quite the professional floor staff. Nice one.

Anthony Garcia
www.wineisdivine.com
http://twitter.com/wineisdivine

I received the 1998 and the 2000 as a Christmas gift from my brother Joe. The 1998 was great; the 2000, pretty spectacular.

The color is garnet with a medium-plus concentration and highly viscous; I decanted the wine to remove sediment; so, the visage was clear, and the robe displayed a clear color to red brick to brown brick to its garnet core.

The nose is as complex as it gets. The non-fruit nuances jump out at you first; you have to dig in to pinpoint the fruit of baked cherry, Maraschino cocktail cherry and red currant. The non-fruit nuances are candle wax, potpourri, cinnamon stick, cinnamon gum, star anise, dried blood meets dried rose petals, licorice, wet Saltillo tile, barnyard, duxelle, dried mint and dried thyme, incense shop, vanilla bean and Poblano pepper.

The palate shows firm, medium-plus tannins [felt in the gums and sides of the cheeks], with medium to almost medium-plus acidity; it’s full-bodied with a silky mouthfeel, and the finish is long; the abv is 13.5%. The varietal composition for Musar is typically Cabernet Sauvignon, Cinsault, Carignan [I’m not sure exactly the cépages here]. The most striking standout on the palate from the many nuances of the nose is a fresh blood [like having a cut in your mouth] meets vanilla and clove. Maybe this isn’t everyone’s cup of tea, but I found it remarkable.

I love Chateau Musar. When you see it around town, buy it and drink it.

Anthony Garcia
www.wineisdivine.com
http://twitter.com/wineisdivine