Eight wines and eight courses....

I sold myself...as a few times before...at a live auction for an education foundation fund raiser for our local school district. The dinner for four was built around some wines that I pulled from my cellar, and a desire to have some fun creating something new and revisiting some old standards. Our guests arrived at seven...and left after midnight...which, while not exactly a race, did not leave me time to write notes, as I was the chief cook and bottle washer. The notes are from memory...

• 2001 Schramsberg Vineyards Brut Rosé 90 Points

  USA, California, North Coast

  Light pale rose color that yielded a touch of yeast and a nice red berry like nuance, and was a very easy and elegant starter for our guests to match with an Amuse Bouche...Prosciutto draped fresh Black Mission fig bites with a light drizzle of aged Balsamic...both combined being a nice ice breaker to start the evening.

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• 1996 Moët & Chandon Champagne Cuvée Dom Pérignon 95 Points

  France, Champagne

  Wow...never expected to get such a harmony of fruit on the nose upon opening, what a treat in that it was an all fruit texture and had a velvet grip that was way to easy to drink...simply delicious, it paired very well with: Smoked Scottish Salmon with Creole Cream Cheese and Chives on Stone Ground Cornmeal Blinis with a Sevruga Caviar Garnish. The sweet blinis, rich...but, light cheese and chives, with the salty salmon and caviar...while an exceptional tasty match, were more of an adornment to the Dom's personality, as the champagne stole the show.

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• 2001 Château Suduiraut 94 Points

  France, Bordeaux, Sauternais, Sauternes

  A light gold color with a wandering nose of ripe stone fruit and a citrus highlight here and there. A wonderful mouthfeel that had just a touch of oily viscosity that will only get better with age, and a great balance of texture with enough acidity to frame the abundant rich fruit. As I opened a 750 bottle, and this was a bit much for my guests, I ended up having enough left over to enjoy for two more days...great stuff that I served with an: Open Faced Sauterne Poached Foie Gras Tourchon Sandwich on Toasted Brioche with Brennan's Fresh Texas Peach Mamalade, and my own homemade butter pickles. Yes...a bit much, but that was the idea!

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• 2003 Kongsgaard Chardonnay 93 Points

  USA, California, Napa Valley

  Rich gold color with on opening a nose that was a little tight, but eventually as it warmed up a bit, showed a great variety of bright fruit, which varied from the standard tart green apple to citrus and stonefruit...very pleasant. A firm, but not overbearing, grip that got your attention, and held it, with layers of clean delineated fruit and a long finish. This paired nicely with a: Fresh Poached Cold Water Lobster and a Gratin of Macaroni and Fresh Sweet Corn in a Moat of Lobster Bisque and an Essence of Truffle Oil...the crispness of the chardonnay was a great foil for the richness of the food.

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• 2003 Pisoni Pinot Noir Estate 93 Points

  USA, California, Central Coast, Santa Lucia Highlands

  Opened several hours before serving and decanted a little more than an hour before pouring, this continued to show a dark clear purple color, and a vibrant nose of dark cherry and spice. It continued to open in the glass over time and my guests picked up on it as there was still a little heat and spice that smoothed out over time letting the fruit come out. Well balanced overall and it went well with: Lavender Honey Glazed Grilled Quail on Baby Frisee Lettuce nesting on a Carpaccio of Roasted Red and Gold Beets.

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• 2002 Turley Zinfandel Dusi Vineyard 91 Points

  USA, California, Central Coast, Paso Robles

  A darker shade of purple with, on decanting, a pleasant nose of cranberry and rich ripe plums. Served at cellar temperature...this went fast with a pleasing fruit texture that was not in competition with the alcohol. My take away is that this is not as evolved as I would have expected...but, very good, non the less with a: Fresh Herb and Pecan Crusted Roast Rack of Venison with a Reduction Sauce of Port and Fancy Heirloom Plums...Tuscan Kale and Cheese Grits. The zin was a great match with the fruit sauce and venison...

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• 2002 Pride Mountain Vineyards Cabernet Sauvignon 92 Points

  USA, California, Napa Valley

  Opened and decanted before serving...showing a rich purple, with a faint red edge. A strong sense of cassis and dark berries on the nose with, even after decanting, a little tightness...a touch of sweetness that was overwhelmed by the firmness of the fruits character and a sturdy framework that gave a pleasant grip that had some nuances of chocolate, coffee, and blackberries. Went very well with my nod to a classic: Medallions of Prime Angus Tenderloin Flambe au Poivre with Roasted Heirloom Fingerling Potatoes and Trussed Baby Haricot Vert Bundles...

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• 1998 Alois Kracher TBA #7 Chardonnay Welschriesling Nouvelle Vague 94 Points

  Austria, Burgenland, Neusiedlersee

  A beautiful and light sense of a darkened gold in color, with a delightful floral essence backed by candied and ripe fruit. Delicious elegance that was rich, but not over the top, with a nice acidic balance and a light grip that had a generous hang time on the end. A nice finish with a: Cabernet Sauvignon Poached Pear with Saigon Cinnamon and Tahitian Vanilla Bean infused Mascarpone Cream...and a little of the "ver jus" reduction from the poaching liquor.

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