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Wine and Dinner at Delancey’s

It was natural that we try our three red blends at Delancey’s.  The food is great, the atmosphere is comfortable, and everyone is enthusiastic when we show up with either bags or boxes of wine.  More importantly, through the constant patronage of Julia and Clark, they have become strong friends with both Brandon and Rachel.  Their warmth spreads to all and if it were not for the necessity of sleep, I would easily stayed there all night chatting, drinking, and dancing.  Brandon is a supporter of local beers and European wine which is reflected in his highly edited drinks list.  But he is also willing to try whatever it is that we bring so both Brandon and Rachel stopped by to taste the wines.

A Take on Buffalo Chicken


We brown bagged the wines to make the evening more fun.  The Memaloose is a screw-capped, Rhone-shaped bottle so even brown bagged, it was a bit of a standout from the other corked, Bordeaux-shaped bottles.  But we had no clue about the  varietal make-up of the wines so we were quite happy.  I have included my tasting notes in the order that we marked the wines.  The Memaloose changed the most over the first house.  It started off closed, acidic, and tart but then became quite drinkable and interesting.  The Beast was heavy-handed and completely different from the few Buty wines that I have drunk.  The Fidelitas quickly became everyone’s favorite.  Slow to change and drinkable now, I believe it will be an even better wine in two years time.  While we finished off the Memaloose and Fidelitas bottles, at least half of the Beast was left untouched.

2008 Memaloose, Idiot’s Grace, Estate Cabernet Franc, Columbia Gorge
This wine is 89% Cabernet Franc, 7% Sangiovese, and 4% Cabernet Sauvignon sourced from Idiots Grace Vineyard, Oregon and Parker’s Vineyard, Washington.  It was aged for 16 months in two to five-year old barrels.  Young, primary flavors of black/red fruit, a tart nature, and plenty of acidity.  With air the nose became more scented with floral notes.  Clark found “brambleberry” and “rhubarb.”  This cost $22. **(*) Now-2015.

2009 Beast, Wildebeast, Columbia Valley
This is made by Buty Winery and is made from barrels not used under the Buty label.  This wine is a blend of 45% Syrah, 40% Cabernet Sauvignon, and 15% Malbec with 90% of the fruit sourced from Phinny Hill Estate, and 10% from the stones in Walla Walla.  This wine had gobs of cocoa, overt wood influences, confected, sweet fruit, and vanilla flavors in the mouth.  It was quite showy and left an overall coarse nature.  There was not enough acidity or depth to the fruit.  Clark commented, “I know what you are trying to do to me.”  This cost $23. * Now.

2009 Fidelitas, M 100, Columbia Valley
This wine is a blend of 48% Merlot, 39% Cabernet Sauvignon, 11% Malbec, 1% Cabernet Franc, and 1% Petit Verdot that was aged for 14 months in American and French oak.  Black/red fruits are racy in flavor with fine-grained wood influences, supple fruit mid palate, inkiness, and structure in this well made wine.  A contemporary wine that is a strong value and will develop for a few years to come. This cost $14.44 making it a great buy! ***(*) 2014-2019.


It was natural that after eating Buffalo rillettes, two salads, and three pizzas that we would order two different deserts.  With none of us willing to finish the Beast Rachel brought out wine for Julia and I along with a pint for Clark.  The night then turned celebratory as it was the last evening at Delancey’s for Rachel.  She has worked hard on Rachel’s Ginger Beer  and is now stepping it up by opening the dive bar Montana with her investors.

Brandon, Julia, Rachel, and the Author

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