Oz Farm Slow Dinner--Late Summer 2006

Point Arena, CA
Tasted Saturday, August 26, 2006 by drdebs with 870 views

Introduction

This was a fabulous dinner with Oz Farm produce, and local wines. We ate in the 100-year old barn, 25 people at a long table. What a great night

Flight 1 - Appetizers (1 Note)

We had this wine with crostini served with three toppings: a fabulous fava-bean puree; goat cheese from Elk Creamery with chive blossoms; Oz tomatoes with balsamic vinegar. The wine was especially nice with the fava-bean crostini.

Flight 2 - Salad Course (1 Note)

A fresh field-greens salad with goat cheese and basil olive oil. The wine was good with this dish, but I would have preferred an SB to pair with the goat cheese.

Flight 3 - Main Course #1 (1 Note)

We had a slow-braised Dark Cornish chicken with chevre-potato salad and wax and green beans with chiogga beet puree. There was a lot going on here, but the Pinot was a nice companion to the wine

Flight 4 - Main Course #2 (1 Note)

Well into our chicken, they began to pour the Porter-Bass and it was the best wine of the evening--very special and not overwhelming.

  • 2002 Porter-Bass Zinfandel Porter-Bass Vineyards 93 Points

    USA, California, Sonoma County, Russian River Valley

    A special wine. Deep ruby with aromas of red and black briar fruits. Pepper was balanced out with a silky texture in the mouth. Excellent, with all the varietal characteristics of the best zinfandels. Lots of finesse.

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Closing

Of all the wines, the Porter-Bass was a special treat, with the Lazy Creek Gewurztraminer a close second.

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