Aperitif RVC
Tasted Sunday, April 3, 2016 by VDLT Wine with 409 views
Returning to the scene of the first Blnd we hosted, the food was very good across the board. Flights were an unorthodox blend of mostly dissimilar wines. Most bottles were reprised in later courses.
Served the cider, which everyone else thought too sour as aperitif then with an ameuse bouche of fried risotto and Gruyere fritters. Also tried with next course - it drinks well with everything.
Salmon tartare St Tropez - their usual raw fish with avocado and garnish/dressing. But wines married well.
Risotto with roasted tomato, truffle & pecorino. The Pithos was a great pairing. The LdH should have been. The revisited Varnier was good with it as well.
Pistachio crusted scallops with horseradish & red beet emulsion. Both wines and the Pithos were fine with it as long as you didn't get the glop of horseradish.
Crispy seared Branzino Provencal - a natural pairing.
Blanquette de veau Normande was fine with the Chinon but surprisingly overwhelmed the Brut Rosé.
Finished with profiteroles with habanero chocolate sauce. Reprised the Arbois, Bilbainas and Raffault. Kudos to the restaurant for anticipating that all would pair well with the very spicy dessert.
NV Art + Science Hard Cider
USA, Oregon
Nice balance of sweet apple and tart quince. A lovely sipper. Very good and food flexible.
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