Dinner at Grace

This was the wine pairing at Grace. All the wines were chosen by the sommelier.

• NV Louis Nicaise Champagne Premier Cru Brut Réserve 88 Points

  France, Champagne, Champagne Premier Cru

  Pale flax color. Ample mousse. Typical champagne nose, with some citrus fruit aromas and a faintly toasty note. On the palate this was quite fresh, with tart fruit flavors and perky effervescence. There is a bit of minerality on the firm finish. Paired with amuse-bouches, and Guinea hen with ramp, radish, and chive blossom.

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• 2015 Weingut Max Ferd. Richter Riesling Estate 89 Points

  Germany, Mosel Saar Ruwer

  Pale maize color. All freshness on the nose, with meyer lemon, cut grass, and a hint of stone. The palate, by contrast, is dominated by the characteristically Riesling flavor of petrol, balanced with some citrus fruit flavors and moderate acidity. Paired with Alaskan king crab, sudachi, cucumber, and lemon mint.

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• 2015 Jurtschitsch Grüner Veltliner Terrassen 85 Points

  Austria, Niederösterreich

  Pale straw color. Intriguing nose of grapefruit, white pepper, and daikon radish. This is lightweight through the palate, disappearing into the very mildly acidic finish. A quaffer, rather than one to linger over. Paired with bay scallops, white poppy, romaine, and nasturtium.

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• 2014 Coca i Fitó Ribeira Sacra Tolo do Xisto 85 Points

  Spain, Galicia, Ribeira Sacra

  Medium-light garnet color. Nose dominated by the aroma of bitter dark chocolate, as well as some tart red berry aromas. The lightweight palate has some muted and muddled red fruit flavors and almost no finish. This would have been much improved if it had retained some acidity. Paired with red kuri squash, duck, chocolate, and sunflower sprout.

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• 2015 Bodegas Viñátigo Listan Negro 87 Points

  Spain, Canary Islands, Tenerife

  Medium-light crimson color. Super spicy nose, with aromas of the volcanic soils underlying this site. This has less forceful character on the palate, being comprised mostly of ripe red fruit, with decent balancing acidity, and some lingering terroir notes into the moderate finish. My first experience with wine from the Canary Islands, and it was pleasant enough. Paired with pork, gnudi, porcini, and spinach.

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• NV Patrick Bottex Vin du Bugey-Cerdon "La Cueille" Methode Ancestrale 89 Points

  France, Savoie, Vin du Bugey-Cerdon

  Bright cerise color. Full, large-bubbled mousse. Fun and fruity nose with a pronounced yeasty note, presumably a by-product of the in-bottle fermentation. The palate had red berry flavors balanced with some earthy and spicy nuances. This had vigorous but fine effervescence and moderate acidity on the finish. An interesting pairing with miyazaki beed, grains, hon shimeji, and kaffir lime.

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• 2016 Marenco Brachetto d'Acqui Pineto 84 Points

  Italy, Piedmont, Brachetto d'Acqui DOCG

  Medium-dark scarlet color. Light nose, with some vaguely tart cherry aromas. The palate is lightweight and sweet, with a hint of acidity on the lightly bubbly finish. Perfectly innocuous. Reminiscent of Banfi's "Rosa Regale." Paired with huckleberry, honey, fenugreek, and basil.

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• 2011 Château La Rame Sainte Croix du Mont 85 Points

  France, Bordeaux, Entre-Deux-Mers, Sainte Croix du Mont

  Medium-light gold color. Subdued nose of honey, marzipan, other vaguely rich and sweet aromas. On the palate this is nondescript, being moderately sweet without much body or acidity. Obviously inferior to its sweet cousins from the left bank. Paired with cashew, cocoa, crème fraîche, and hoja santa.

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More adventurous than the pairing at Alinea, there were a few genuine surprises here and some wines that I would never have tried independently. That said, having three sparking red wines seemed like a bit of overkill. As with Alinea, I did not feel like there was good value for money at the $125 price. I think I have learned my lesson with wine pairings; two bottles of Burgundy (one white and one red) would have done the job.