First Course, paired with deconstructed red flannel hash with duck pastrami and potato chips. Strawberries up front and some soft cream with a quick finish. Simple, light and fruity, works as a reception wine and as a palate cleanser w/ the greasy-salty chips. Otherwise dish was too heavy for pairing.
2nd Course, paired with poached lobster and asparagus Benedict with house made hollandaise. Classic white burg; apples and pear with oak toast and vanilla-butterscotch hints. Solid structure and length, handles the creamy benedict-lobster-hollandaise expertly.
3rd course, paired with mushroom, leek, and sundried tomato frittata with spicy pesto. Very Oregon; bright, sweet cherries with hints of spice and tea plus some cordial and medicinal-iodine notes underneath for good measure. Nice weight and balance with the tannins, oak not overdone; would love to see more complexity.
4th course, paired with steak tartare, capers, anchovies, pickled shitake, topped with a quail egg and served with a basket of fries. Blackberries, bittersweet chocolate, rich dried fruit and a hint of pickled-beet juice. Lots of fruit and surprisingly low tannins with short finish. Also surprising how well it went with all aspects of the meal- can handle subtle, salty, and pickled flavors without batting an eye.
Dessert course, paired with cinnamon doughnut bread pudding with mocha glaze and house made ice cream. Raisin-blueberry cordial backed with baked plums, prunes, and hints of cinnamon-spice. Up front fruit has a "fresher" quality right now.
2009 Flor Prosecco 85 Points
Italy, Veneto / Friuli-Venezia Giulia, Prosecco
First Course, paired with deconstructed red flannel hash with duck pastrami and potato chips. Strawberries up front and some soft cream with a quick finish. Simple, light and fruity, works as a reception wine and as a palate cleanser w/ the greasy-salty chips. Otherwise dish was too heavy for pairing.
Wine: B
Pairing: B-
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