Sake and Italian reds

Barbecue lunch at a friend's place.

Hakurakusei Junmai Daiginjo Tojoakitsu Yamadanishiki (伯楽星 純米大吟醸 東条秋津 山田錦) - seimaibuai (精米歩合) of 29%. Starchy nose, a little banana. Sweetish on palate.

Kikuhime Tokugin (菊姫  特吟), 7BY (released 2018), from isshobin - seimaibuai of 50%. Pretty rich, definitely deep flavors and surprisingly not too oxidized. More dry on the palate and also on the finish.

2013 Plozza Terrazze Retiche di Sondrio IGT - lighter than expected.

2011 Quintarelli Valpolicella Classico Superiore - good acidity, more concentration, and even a little vanilla.

2000 Quintarelli

Drinking at home.

2000 Quintarelli Valpolicella Classico Superiore - drank 1½ hours after opening.  Ripe and juicy like black cherries, a little pruny, almost smoky.  Very smooth on the palate.  Love the nuances that come from the drying process.  Fragrant nose with lots of potpourri and spices.  Still going strong after 5 hours, showing ripe and jammy fruit.

Cab, Corvina, and Grüner

Dinner at Seventh Son.

2011 Hirsch Grüner Veltliner Kammern Kamptal Reserve Lamm - mild on the palate, a little flinty.

2009 Dame de Montrose, en magnum - decanted 30 minutes prior to serving.  Alcoholic, tannic, and a little grippy on the palate.  Much better after 2 hours as it softened up.

2008 Quintarelli Valpolicella Classico Superiore - sweet fruit, smokey, ripe on the palate, and definitely felt the 15% alcohol.

Full post on dinner is here.