Four Seasons Hotel, Philadelphia
Tasted Saturday, November 12, 2011 by 1800kidney with 457 views
End of a long week, our group of 6 meet to celebrate a lovely meal together
Varietal was a pinot, with some elegance and balance. It was a bit high in the alcohol (clearly New World), with excellent extraction but not heavy handed. There was a bit of sun in the fruit, a pinot that came from a fairly hot climate or year. My guess was a 4 year old pinot from below the Equator..could have just as easily been a Carneros pinot too, turns out to have been pretty close!
The pinot was an excellent pairing with our entree choices...lobster bisque, and sauted wild rock bass with tiger shrimp and lobster served with "paella", English peas, chorizo and a saffron sauce
Another blind tasting which was meant to compare and contrast to the New World pinot noir, but unfortunately the Vosne-Romanee was badly flawed and was returned without any question.
Main courses included a lovely veal chop with french lentil gnocchi and a savoy cabbage puree, and rare roasted Cervena Venison loin with chestnut bread pudding, porcini mushrooms and a cabernet sauvignon reduction. The Barbaresco was superb, and at 13 years was coming into its own
Cheeses include an epoisses, comte, an interest blue that was a combination of goat and sheep, a triple cream, an aged gouda and a parmigiano reggiano. There was a a bit of Barbresco left to enjoy with the parmigiano reggiano, and the Volnay was perfect with the others.
Lovely evening, great food, wines and friends! Thanks to Dick for arranging a perfect get together
NV Krug Champagne Brut Grande Cuvée 90 Points
France, Champagne
definitely a food pairing, crisply presented with a bit of apple overtone, yeasty and fine bead..lovely choice
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