It is a wednesday lunchtime, 34 degrees and very humid. A tube-train worker has died because he touched one of the live rails & killed himself, and i am trying to get to my lunch here in the city but there are no buses or taxis available, and the tube network has come to a standstill, so a jolly good walk down to what can only be described as south america’s most expensive restaurant (and obviously not necessarily the best) to join my host will make me a little late but then again to be a little late in Buenos Aires is almost encouraged (a 15 minute late-rule does still apply in my book) so i am relaxed and looking forward to what we are going to lunch on.
Well, my host arrives a little after me which is always a good sign and we kick off with 1999 Meo-Camuzet´s outsanding Hautes Cotes de Nuits Clos Saint-Philibert along with some fresh Bahia Blas oysters followed by grilled octopus and some more oysters, as they are so good, in a smoked beurre blanc. The white burgundy stands up so well even though it should have probably been drunk at least ten years ago. It just goes to show that well made wine can go on, and when in the hands of the Meo-Camuzet stable you have all the confidence in the glass (Zalto aided). Pale gold, a touch of pepper on the nose almost Meursaulty on the finish. What a super wine indeed.
Next up, is a claret from the fabulous 2000 Bordeaux vintage. Anthony Barton´s Chateau Leoville, slightly chilled (not decanted) was a wonderful reminder of how good, a good St Julien can be. Outstanding soft grip, with a balance of fruit, acidity and tannins that one realises this wine may have 16 years on it, but will definitely go on and on. A juicy beef with pureed, slightly smoked, calabaza to-die for (an extraordinary texture of dulce de leche) is an Argentine staple lunch.
Thank you to Juan Ignacio (JIA Associates), my host, it has been an extraordinarily challenging year on all levels, and we look forward to sharing more good wine in 2017.