Gala Family Anniversary Celebration Dinner at Uptown Cafe, Bloomington, IN
For the fiftieth anniversary of our college graduation and marriage, we gathered the entire family back at our Alma Mater, Indiana University in Bloomington (IN) for a gala celebration.
We rented a motor coach and took the kids and grandkids on the Rick & Linda Memories Campus Tour of our beloved school and what is arguably one of the prettiest college campuses anywhere.
Readers of these pages know we’re into family, friends, food and wine, and this post exemplifies that and as such is amplified by the integration of it all in all respects!
We arranged for a photographer to capture some special moments of us, the entire family, and each of the kids and their families.
Here we are all gathered together on the IU campus Jordan River walk.
Saturday evening, we hosted a special dinner at Uptown Cafe that included some special memorable wines commemorating our graduation and marriage vintage year, and the birthyear vintages of our oldest kids, and the next generation first grandchild.
The next generation …
And the next generation …
We were also joined by Sister Dr Pat and Rodger, and fellow Pour Boy wine buddy Dr Dan and Linda.
We dined at the trendy upscale
Uptown Cafe, just off the courthouse square in Bloomington, IN.
Opened In 1976, by Chef Michael Cassady at the age of 26, as a 30-seat café that could only be described as "dineresque," it evolved to the current landmark Uptown Cafe which since 1999, has been a family business, with wife, Crystal and their six sons who each have contributed at one time or another.
Inspired by Chef Paul Prudhomme, Uptown offers a variety of food featuring hearty, regional cooking styles with Louisiana New Orleans Cajun flair.
Uptown delivered a wonderful wine and dining experience with impeccable service from Dina and wine director Sommelier Vivi.
The private back room was perfect for our gathering for the adults and the eleven grandkids. We loved the atmosphere with its stylish warm cosmopolitan vibe of the bar and dining rooms decorated with warm woods and the brightly colored stylish soulful artwork of Wayne Mann paintings, a local Bloomington artist musician with a New Orlean’s flair.
More Uptown Cafe gallery Wayne Mann photo’s at bottom of this post.
We planned the dinner well in advance, ahead of time, selecting the menu, starters and beverage options. We made arrangements to have some special wines available to commemorate the special occasion.
The dinner was prepared under the direction of
Chef Adam Noffsinger, who coincidentally is the son of one of Linda’s sorority pledge sisters. They had discussed our preparations for the dinner when they made the connection.
Adam returned to Bloomington, IN after an impressive extensive career in culinary studies and work experience. After earning a degree in Hospitality Management at Purdue University, he studied Culinary Arts and Chef Training at the CIA - Culinary Institute of America, in Hyde Park, NY. From there he spent time at legendary Three Michelin Star Restaurant Daniel in New York, as Sous Chef at Park Hyatt Chicago, Chef de Cuisnie at Grand Hyatt in Tokyo and Alexander Steakhouse in San Francisco.
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| Alec, Adam and the author |
Highlights of the entree selections were
- Grilled New York Strip served with Mashed Potatoes,
- Gorgonzola-encrusted Filet Mignon with Port-Shallot Demi Glace served with Mashed Potatoes,
- Blackened Tuna with a Sweet Habanero Sauce, served with Basmati Rice
- Uptown Pot Roast, served with Mashed Potatoes
- Polenta Marinara
On the tour bus, and then at dinner, we had from magnum of vintage Champagne from first grandchild, Lucy’s birth year.
Canard Duchene ‘V’ Champagne 2010
Charles Heidseick Brut Reserve NV
Canard Duchene ‘V’ Champagne 2010
We often have fun with the ‘V’ label from Venge Vineyards with our dauther-in-law, Vivianna. This ‘V’ label is named for Victor Canard, who founded the
Maison Canard-Duchêne in 1868. This vintage release marks Canard-Duchêne’s 150th anniversary. In commemoration of the special year, from a special vintage harvest, Laurent Fédou, cellar master of the House writes of this release, “Selected from the premier quality and character of several plots of Chardonnay and Pinot Noir from an exceptional terroir ‘V’ (is) an embodiment of the House’s history and Laurent Fédou’s savoir-faire, was born.”
Winemaker’s Tasting Notes:
Nose: slightly toasted, and upon aeration, pastry, baked lemon, and white floral notes.
Eye: straw gold, glossy with a ribbon of delicate and homogeneous bubbles.
Palate: an initial fresh and zesty mouthfeel. The finish is long, persistent and aromatic.
A word from our Cellar Master, Laurent Fédou: “The harvest began on September 13 for the earliest crus, the weather was dry and sunny. The terroirs of Ambonnay, Aÿ and Rilly reveal their delicacy and intensity, complemented by subtle Pinot from the Côte des Bar. The elegance and freshness of the Chouilly Chardonnay invigorate the Pinot.”
https://www.canard-duchene.fr/en/
At dinner, we supplemented this with a NV Reserve Brut from Charles Heidseick, Reims, Champagne France.
We then had a Red Wine Flight with some select special vintage wines -
Chappellet Napa Valley Cabernet Sauvignon 1974
Château Ducru Beaucaillou St Julien Bordeaux 1981
Château Ducru Beaucaillou St Julien Bordeaux 1982
Caymus Napa Valley Cabernet Sauvignon 50th Anniversary Edition
Chappellet Pritchard Hill Napa Valley Cabernet Sauvignon 1974
This was served from a Magnum, similar to one that we acquired from the Library Collection at the Winery during out visit there back in 2009.
There was amazing life and vibrancy still left in this fifty old Napa Cab! Who would imagine, or expect a fifty year old Napa Cabernet to still be consumable? While the label was fully intact, showing character with the aged glue marks, the foil, and most importantly, the fill level and cork were still in ideal condition, albeit the cork was understandably a bit soft.
In 2017 this was rated 95 points by pundit Art Gilman, and a year later Wine Advocate rated it 94 points!
John Gilman - wrote “The 1974 Chappellet Cabernet included 10% Merlot in the blend, which was rather a new approach at this point in time in Napa Valley. The wine was released in August of 1977 for $8.00 a bottle! This most recent bottle was one of the finest of our two tastings of the 1974s, with depth, breed and complexity to burn. The nose offers up a superb blend of cassis, dark berries, sale leather, cigar ash, dark soil tones a nice touch of meatiness and beautiful spice tones in the upper register. On the palate the wine is deep, full and beautifully-balanced, with a rock solid core superb length and grip and still a bit of tannin on the very long, complex and vibrant finish. This outclassed wines such as Diamond Creek Red Rock Terrace and Volcanic Hill in the flight it was positioned in and really is one of the absolute superstars of the 1974 vintage. (9/2017)
Wine Advocate captured the essence of this wine well in their review - “The 1974 Chappellet Vineyard Cabernet Sauvignon is pale brick in color and hits the dance floor with a gregarious baked cherries, dark chocolate and Ceylon tea nose with touches of allspice, Sichuan pepper and dusty earth. The palate is medium to full-bodied and packed with rich, decadent fruit, supported by ripe, plush tannins and finishing very long with the spice layers coming through. (LPB) (5/2018)”
Pale brick in color, medium to full bodied, dark berry fruits with notes of leather, dusty earth, smoky ash, and tones of spice and tea tones with subtle tannins on a long lingering finish.
RM 90 points,
https://www.cellartracker.com/w?734537
Château Ducru Beaucaillou St Julien Bordeaux 1981 and 1982
This is one of our favorite labels, which we served at the kid’s weddings from large format bottles. We still hold nearly a score of vintages dating back to and including each of their birth year vintages, ‘81, ‘82, ‘85 and ‘90.
Our collection of, and serving those big bottles for special occasions was the impetus of
our cellar collection being featured in Wine Spectator Magazine in the Collector section back in June of 2001.
Once again, there was amazing life and vibrancy left in these two aged vintage releases, especially surprising for the 1981 release! Both capsules, corks and fill levels were ideal for their age.
Château Ducru Beaucaillou St Julien Bordeaux 1981
While the 1981 vintage was supposed to be an ‘off-vintage’, its lackluster reviews and ratings were amplified in large part, overshadowed due to the stellar 1982 vintage. Like so many similarly situated back to back releases, this showed as well as the 1982, another wonderful, pleasant surprise of the evening from these aged vintage wines.
The 1981 vintage experienced ideal hot dry weather through the year until September when occasional light rains fells up until harvest in October, which no doubt detracted from what some say might have been a vintage to rival the standard bearer vintage of the century in 1961.
Typical of the estate, this is a classic Left Bank Bordeaux Blend of 65% Cabernet Sauvignon, 25% Merlot, 7% Petit Verdot and 3% Cabernet Franc.
This vintage release was rated 94 points by John Gilman in 2016 when he wrote, “As I have written in the past, the 1981 vintage at Ducru-Beaucaillou is the great, sleeper vintage here in the decade of the 1980s and this is one of the top wines produced on the Gironde in ’81. The nose wafts from the glass in a youthful blend of sweet dark berries, cassis, cigar wrapper, a hint of the chipotles to come with further bottle age, a beautiful base of gravel, gentle fresh herb nuances and a smoky topnote. On the palate the wine is deep, full-bodied, pure and beautifully balanced, with a great core of fruit, moderate, seamless tannins and outstanding length and grip on the focused and complex finish. There is absolutely nothing 'off vintage' about the superb 1981 Ducru.” (8/2016)
Jancis Robinson wrote about it in 2014 and wrote, “Pale, light but fresh and vital. Super clean and lively though maybe a bit too light to serve with anything substantial. Warm, complex nose but bone dry on the end. Racy. Delicate. Classic.” (6/2014)
Robert Parker of Wine Advocate wrote about it back in 2002, “Consistently one of the most successful wines of this vintage, this mid-weight Ducru-Beaucaillou is showing some pink and amber at the edge. The wine has an attractive nose of wet stones, sweet currant and mulberry fruit intermixed with a hint of spice and earth. The wine has medium body, light tannin, and an easygoing finish.” (RP) (12/2002)
And James Suckling of Wine Spectator wrote about it back in 1994, “A wonderful balance of rich fruit and silky tannins, with plum, vanilla and light tar character. Full-bodied and tannic yet so well integrated; excellent harmony.” (JS) (10/1994)
The foil, label and most importantly the fill level and the cork were all ideal, in nearly perfect condition for their age. This cork was moist and dark from slight saturation but completely intact.
This was dark garnet colored, medium bodied, very expressive floral notes throughout that linger long beyond tasting; initial slight dark cherry astringency gave way to black berry fruits, hints of cinnamon spice, leather, tea and violets lingering on a soft smooth polished tannin finish.
Consistent with my earlier tastings back in 2012 and 2010 when I gave it 89 points …
Medium bodied, classic left bank Bordeaux bouquet of floral and perfume with that elegant and well integrated classic earthy leather that gives way to berry, black cherry, a hint of anise, vanilla, plum and a lengthy finish. Breaking out a 1981 Bordeaux, Erin's birth-year wine as we celebrate news and all being together. Still life left in this mature St Julien, Bordeaux, but need to be mindful of last two bottles and large format dbl magnum remaining.
https://www.cellartracker.com/wine.asp?iWine=22740Château Ducru Beaucaillou St Julien Bordeaux 1982
I remember after acquiring this Super Second producer label for Erin’s birth year vintage in 1981, it was followed by the magnificent highly rated 1982 vintage and prices escalated such that instead of buying a large format 5l Jeroboan or 6l Imperial, I procured a 3ltr double magnum instead, for even more money. I recall paying $192 for standard 750 bottles later in the decade, which was an extraordinary, exorbinant price at the time, the most I had paid for wines in that day. Notably, I was not able to obtain (afford) or justify the prices for the 100 point Las Cases or Mouton Rothschild in that vintage. (I later acquired the 1982 Mouton for a bargain price of $144 - a two decades later, sold it at auction for more the $1000).
The 1982 Ducru-Beaucaillou, was awarded 97 points by Jeb Dunnuck, John Gilman, and Robert Parker’s Wine Advocate as late as 2020, and 95 points by Decanter and 93 points by James Suckling.
Jeb Dunnuck wrote, “The finest bottle I’ve had of this wine (which came from the estate), the 1982 Château Ducru-Beaucaillou continues to drink brilliantly and is a magical Saint-Julien. Still healthy ruby hued with a mature yet insanely complex bouquet of sweet red and black fruits, cedary herbs, graphite, tobacco, and forest floor, it’s powerful yet seamless on the palate, with resolved tannins, no hard edges, and a fabulous finish. This is mature Bordeaux in all its glory. (2/2020)
And, John Gilman was similarly magnanimous in applauding this release, “The 1982 Château Ducru-Beaucaillou remains one of the very finest wines of the vintage on the Left Bank and it is just now starting to blossom properly and hit on all cylinders. The bouquet is pure and displays First Growth depth and complexity, soaring from the glass in a fine constellation of sweet cassis and dark berries, a very complex base of gravelly soil tones, Cuban cigar wrapper, gentle smokiness and a deftly turned base of smoky new oak. On the palate the wine is pure, full-bodied and sappy at the core, with stellar focus and balance, still a touch of ripe tannin perking up the backend and a very, very long, refined and complex finish. This is a great, great vintage of Ducru that may one day rival the near perfection of the 1961. (1/2020)
The recent 97 points Wine Advocate review from 2020: 'The harvest lasted 16 days from the 16th September,' proprietor Bruno Borie mentioned about the 1982 Ducru-Beaucaillou. Medium brick colored, it comes galloping out of the glass with bold, expressive notes of Black Forest cake, preserved plums and mincemeat pie with hints of cigar box, star anise, eucalyptus and espresso plus wafts of roasted nuts and iron ore. Medium to full-bodied, generous and opulent, the palate has beautifully ripe, fine-grained tannins and tons of youthful fruit, finishing with epically long-lasting layers of preserved black fruits and exotic spices.” (LPB) (8/2020)
Robert Parker’s Wine Advocate gave it 96 points and wrote: "Medium to full-bodied and beautifully pure with sweet tannins, this wine has aged more slowly than I initially expected. It is the finest Ducru Beaucaillou produced after the 1961 and before the 2003." (6/2009)
William Kelley of Wine Advocate also gave it 96 points in 2022: "From my cellar, the 1982 Ducru-Beaucaillou is one of the most youthful of the Médoc crus classés today. Unwinding in the decanter and glass with a rich bouquet of blackcurrants, licorice, cigar wrapper and loamy soil, it's full-bodied, fleshy and muscular, with a broad attack that segues into a deep core of fruit framed by ripe, powdery tannins and succulent acids. It's an unusually big-boned rendition of this elegant-styled wine, but it's no less compelling for that." (12/2022)
Caymus Napa Valley Cabernet Sauvignon 50th Anniversary Edition 2022
We couldn’t resist serving up the
Caymus Napa Valley Cabernet latest release, their
50th Anniversary label bottling. They starting the Anniversary year branding on the Foil and the year prominently displayed on the label ten years ago for their 40th Anniversary edition, according to our cellar holdings and records, leading up this 50th.
Of course, as their anniversary year (according to the release date on the vintage bottles), aligned with our college graduation and wedding anniversary year, we couldn’t resist acquiring these bottles and keeping them in our cellar collection.
Indeed, Caymus is a crowd please, a well known iconic benchmark California wine for those who like their reds big, bold, silky and smooth, with decadence and full-bodied flavor.
Equally notable, Caymus typically provides early gratification, ready to drink upon or soon after release. Yet, it also ages well, certainly for a decade or more. I still recall memorable bottles from 1994 and 1996 that we held and enjoyed from our cellar a dozen plus years later. It’s typically said to be best served at between 5-10 years.
What is perhaps most notable about Caymus, is that they consistently deliver all this in large quantities with large production, sourced from estate vineyards as well as a large collection of contract grower sources from across the region. As such, Caymus is not estate bottled, or even appellation specific, rather, it is Napa Valley designated, but nothing more (granular). .
Winemaker Notes - “Caymus Cabernet Sauvignon 2022 (50th Anniversary) greets the palate with an opulent bouquet of dark fruits, prominently featuring blackcurrant, blackberry, and ripe cherry, intertwined with subtle notes of cocoa and espresso. This Napa Valley gem exudes elegance with a full-bodied texture, offering velvety tannins that are both supple and structured. Hints of vanilla, cedar, and sweet tobacco emerge as the wine breathes, complemented by a whisper of baking spices. The finish is long and luxurious, leaving a lingering impression of dark chocolate and a touch of mineral freshness. Perfectly balanced, this celebratory vintage showcases the quintessential richness and depth characteristic of Caymus Cabernet Sauvignon, making it a standout in their esteemed lineup.”
This year’s Caymus was especially ripe, big, bold, forward and expressive, almost overtly so, even moreso than my preference or liking, a crowd pleaser, none-the-less.
This was ideally paired with the Gorgonzola laced Filets of Beef but would’ve been too obtuse for casual sipping.
RM 91 points.
After dinner with a medley of desserts, we had a pair of Ports - a Madeira and a Tawney.
Taylor Fladgage 20 Year Tawney Port
Port is one of the great classic wines of the world. Produced in the Douro Valley of Portugal, a UNESCO cultural site for its historical significance, port, along with Champagne, is the ultimate celebration wine.
Taylor Fladgate is one of the most highly respected producers of aged tawny Port wines. Their 20 Year Old tawney is purported to be the most popular 20 Year Old Aged Tawny Port in the United States.
Taylor Fladgate blends its magnificent 20 year old tawny Ports from its extensive reserves of old cask aged Ports matured in the firm’s cool historic cellars (known as ‘lodges’) in Oporto on Portugal’s Atlantic coast.
The 20 Year Old Tawny Port is fully matured in seasoned oak casks each holding about 630 litres of wine. Over the many years of ageing, the Port wine gradually takes on its characteristic amber ‘tawny’ colour, slowly developing complex mellow flavours and the smooth luscious palate which are the hallmarks of this style of port. In the 20 Year Old tawny, the fruit has mellowed further than in the 10 Year Old, and the spicy, nutty aromas of ageing are more powerful and intense.
This label was awarded 95 points by James Suckling, 94 points by Wine & Spirits, and 93 points by Wine Advocate and Wine Spectator.
James Suckling wrote, “The aromas to this beautiful tawny port are saturated with burnt orange peel, caramel, candied fruit and hints of honey-coated nuts. Full-bodied, very fruity and dense with intense nut and mahogany flavors. Hints of sultanas, chocolate and coffee. Extremely creamy, long and flavorful. Delicious all the way. Better served slightly chilled. (6/2019)”
Wine & Spirits - “A complex and satisfying Tawny, this sits on the cusp of maturity with freshness continuing to infuse its deepening flavors. That freshness arrives in bold scents of orange zest and juicy citrus flavors, while the maturity mellows those flavors into layers of Marcona almond, date and sweet oak-smoke notes. It finishes with a hint of schist in the tannins. For fruit and cheese at the end of the meal. (12/2016) “
Wine Advocate- Robert Parker wrote, back in 1995: "It is my opinion that Taylor's tawny ports are the best of their type. When tasted against other tawnys, they all exhibit more aromatic personalities, greater fruit and ripeness, and a wonderful sweetness and length. Although I find the Thirty-Year-Old Tawny admirable, I prefer the richer, more vibrant Twenty-Year-Old Tawny."
Wine Advocate notes: “On first taste, this was simply Taylor: big, concentrated and serious. Simply filling the mouth on first taste, this shows fine complexity for its age and it does everything else rather brilliantly. Succulent and inviting, it finishes with waves of concentrated flavors. The fruit remains lifted and and it has a bright, transparent feel. It is hard to resist, often seeming like a bit of an overachiever. (MS) (12/2015) “
Producer’s Tasting Notes: “Intense amber tawny colour. Opulent and voluptuous nose of complex spicy, jammy and nutty aromas, hints of orange flower and a fine oakiness coming from the long period of aging in cask. The palate is full of very rich and concentrated flavour and has a long mellow finish.”
Complex and elegant, full, rich, deep, intense long spicy flavors of wild berries, fig, dried apricot and mango with deep nutty notes, spice, caramel, chocolate, and melange of dried fruits.
https://www.taylor.pt/us/port-wine/20-year-old-tawny
Henriques & Henriques Sercial 10 Years Old MadeiraHenriqes & Henriques 10-Year Old Sercial is made from 100% Sercial varietal from Madiera, aged for at least ten years in the traditional canteiro method, the process of aging the wines in naturally heated storage in the cellars.
Since the 1500’s the archipelago of Madeira profited from its position in shipping lanes, 550 miles off the coast of Morocco, when ships would pick up food and wine before the trade winds blew their ships west to the New World. Port wine was a key provision as it would age in its casks in the holds of the ships and survive the long journey at sea.
Madeira wines traveled to the new world and were a favorite of our Founding Fathers, especially Ben Franklin, George Washington, Thomas Jefferson and James Madison, Madeira was in fact America’s most popular wine for more than 200 years, from 1640-1850.
Madeira is a small island, only 36 by 24 miles with a mere 1176 acres, making it one of the smaller vineyards for appellation wine in the world. Island viticulture remains primitive with some 1500-1700 growers on the island, the average vineyard is less than 1⁄2 an acre situated on a homeowner’s property.
The historic house of Henriques & Henriques is synonymous with the history of Madeira itself. Legend has it that Infante Dom Henriques planted the island’s first vines in 1425. These vines gave fruit to one of the “first families of Madeira”. Henriques’ descendant and successor João Joaquim Gonçalves Henriques founded the firm in 1850 as a partidista, a trader or stockholder of wine who buys stocks and/or makes wines in order to mature and sell to shippers or other traders., supplying wine to other merchants from extensive Henriques vineyard holdings while continuing to amass significant stocks of old wines in the family cellars.
In 1925, Henriques & Henriques pioneered the practice of bottling and exporting Madeira produced entirely from their own vineyards. Today, Henriques & Henriques is led by CEO and winemaker Humberto Jardim, one of Madeira’s great visionaries and ambassadors. The firm continues to source some of its needs from its own vineyards, most notably from a terraced, 10-hectare vineyard at Quinta Grande—the single largest on island, replanted in 1995.
Madeira wines are governed by the Madeira DOC which designates the fortified and heated-to-oxidation wines of the island, regulating the grapes, minimum age, and residual sugars of each category. While the Madeira laws give producers plenty of leeway in terms of blending and age statements, Henriques & Henriques’ blending approach is to produce true minimum age statements and only monovarietal wines.
Sercial is the palest and driest of the classical Madeira varieties, known as ‘Esgano Cão’, ‘dog strangler’ on the Portuguese mainland, due to its tongue-puckering acidity in its youth. Sercial is racy and high-toned, its sweetness balanced by a tang of acidity. Pungent with dried orange, almonds and saline spices in youth, Sercial mellows in maturity.
Reseller’s Tasting Notes - “Energetic and appealing, the H&H Sercial 10-Year is the firm, polished style of the house: full, deep and suave, with the balance and concentration for which H&H is known. Well-calibrated acidity, mineral, saline and wood elements from the bold savor of dried apricot, lemon zest and spiced almond in route to a long, tapered finish.”
Producer's Notes: “Of amber medium color, this is a wine with a lightly smoked aroma with nuts, apricots and vanilla. Dry on the palate with slight acidity and nutty and woody flavor. A complex wine with fresh acidity and an extraordinarily long finish.”
