We had a delightful dinner recently at Bucci Ristorante in Grosse Pointe Woods, Michigan. We have eaten here on several occasions and always had excellent food. The staff is always cheerful and professional. We brought two wines with us, knowing that different people in our party would order different dinners.

We started with the 2014 J. Daniel Cuvee from Lail Vineyards, Napa Valley. This Cabernet Sauvignon, although young, was very drinkable now. It had an opaque ruby color. The aroma was very fruity and easy to delight in the bouquet from the glass. The taste was reminiscent of blackberry, cassis and licorice. The wine had bold, silky tannins and was full bodied. The fruity finish yielded to spices and licorice.

2014 J. Daniel Cuvee from Lail Vineyards, Napa Valley with appetizers

We enjoyed this wine as an appetizer. We also drank it with our appetizers including grilled bread, calamari and octopus salad. The wine was delicious.

Our second wine was a 2012 Hartwell Cabernet Sauvignon, Napa Valley. On first taste, after pouring in a carafe, the wine was rustic with a hint of tin can. Letting it set for 20 minutes completely changed the wine’s aroma and taste. The 2012 needed some time to open up. It had a ruby to black color. The aroma featured black fruits and licorice. The taste included cassis, blackberries, black cherries and licorice. The wine was full bodied with silky tannins and had a fruity finish.

2012 Hartwell Cabernet Sauvignon, Napa Valley

I paired the wine with Zuppa Portuguese, a variety of seafood sautéed in garlic, shallots, bell peppers, touch of pepper flakes deglazed with white wine finished in pomodoro broth and served with crostini. Kathy paired the wine with a delicious, tender cut of beef.

In both cases the wine matched the food even though one entrée was seafood while the other was beef. Our three hour long dinner was delightful. All in our party were wine drinkers and enjoyed the wines as well as the foods and ambiance that Bucci Ristorante offers.

Cheers,
Terry