Eight Tables by George Chen - Chef's Table (San Francisco): Pear, grass, and green apple dominate the core flavors in this nicely endowed Pinot Gris from Willamette Valley. Medium-bodied, with a decent drive on the finish. The pear note repeats on the back end.
One of the more flavorful and riper styles of Pinot Gris, which agreed more with my palate preference. Pinot Gris is typically too thin, lithe, and watery for me, with alkaline and hollow citrus seed notes often distracting additives that accompany most presentations of this varietal. Thankfully, this had a more even-keeled and rounder execution, making for a more mouth-coating experience.
Paired well with an "Upside Down Sizzling Rice Soup," with poached lobster, bottarga, and sea grapes.
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12/22/2018 - csimm wrote: 90 Points
Eight Tables by George Chen - Chef's Table (San Francisco): Pear, grass, and green apple dominate the core flavors in this nicely endowed Pinot Gris from Willamette Valley. Medium-bodied, with a decent drive on the finish. The pear note repeats on the back end.
One of the more flavorful and riper styles of Pinot Gris, which agreed more with my palate preference. Pinot Gris is typically too thin, lithe, and watery for me, with alkaline and hollow citrus seed notes often distracting additives that accompany most presentations of this varietal. Thankfully, this had a more even-keeled and rounder execution, making for a more mouth-coating experience.
Paired well with an "Upside Down Sizzling Rice Soup," with poached lobster, bottarga, and sea grapes.
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11/23/2018 - ChadB3425 wrote: 80 Points
Food: Thai, spicy curry
Sour apple, tart, but citrus throughout.
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11/9/2018 - tomoem wrote: 88 Points
So light and delicate with unique flavor. I found fresh "grassy" flavor with lemon rind and straw. Some peach.
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