Community Tasting Note

cobbpa wrote:

Thursday, January 21, 2010 - Dinner at Bon Soiree (Bon Soiree, Chicago, IL): First served chilled. Nose of browned butter, baked flaky pie crust, fresh white juicy pear and a touch of red apple. Tasting initially brings apple & pear up front, then gains body and adds on toasted nuttiness (almonds, hazelnuts?) through the midpalate. Finish is a good balance of oak, baked apples, pear juice, and a bit of lemon for crispness.

Leaves an impression of a rich body with full flavors. Oak is a part of this wine and was originally a bit strong, but as it warmed up
this balanced out nicely. Paired great with a couple of rich seafood dishes.

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