Restaurant St. Jack
Tasted Tuesday, November 19, 2013 by pwillen1 with 594 views
Eric and I won some bottles on auction, so we got some friends together that might have some similar wines and interest. I gave chef Aaron free reign to pair up whatever he felt were the right foods for these wines. He crushed it: wild snails, Duck Galentine with cumin carrots, Pork hind half with beluga lentils.
NV Ulysse Collin Champagne Blanc de Blancs Extra Brut Les Pierrières
France, Champagne
really light and clear in the glass. immediately mouth puckering, like licking a nitrate cured ham with a squeeze of grapefruit pith, but then it relented, a bit. Probably could go for decades.
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