Dinner at Bon Soiree

Chef Shin's Winter menu looked very interesting, and an e-mail touting a bonus Foie Gras course finally pulled me in. My first high-end dining experience, I spent significant time researching a good selection of bottles to pair across the dishes.

• NV Maurice Vesselle Champagne Grand Cru Cuvée Reservée Brut 92 Points

  France, Champagne, Champagne Grand Cru

  Nose has baked pear, a hint of green apple, a fresh cream scent, and good lemony citrusy...very perfumed & intriguing nose. This has great crema, filling the mouth with rich tiny bubbles. The flavors show great depth (white fruits, citrus, dry oatmeal) and there's gorgeous body here...very rich, seductive mouthfeel. Finishes with a nice balance of acidity and baked pear/lemon tart flavors lasting for quite a while.

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• 2006 Brick House Chardonnay Ribbon Ridge 89 Points

  USA, Oregon, Willamette Valley, Ribbon Ridge

  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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• 2005 Condado de Haza Ribera del Duero Crianza 90 Points

  Spain, Castilla y León, Ribera del Duero

  Decanted an hour, re-corked & drank 90 minutes later. Nose is dark; blackberries with some dark red fruits and a touch of smoked spices. In the mouth this remains dark with a core of blackberries & some red fruits adding interest. Finishes pretty long with dense--but unobtrusive--tannins and tart red & black fruits with a smattering of enjoyably spicy oak tones.

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• 2006 Phillips Hill Pinot Noir Toulouse Vineyard 91 Points

  USA, California, North Coast, Anderson Valley

  Great nose has a core of ripe dark cherries, Dr. Pepper aromas, some crushed red cherries, a raspberry tone, and dry spices. An interestingly dark and fragrant nose. The palate continues with dark & red fruits sprinkled with an array of brown spices. Elegant and mid-weight in the mouth. Finishes with strong structure, plenty of fruit, spice, body, and length.
  This is intriguing throughout and comes with a body that is both rich and elegant. This was a knockout with rabbit & oxtail. 91-92 and a bit more interesting than it was 15 months ago.

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Absolutely no disappointments from the food at Bon Soiree and I was extremely pleased with how well the pairings went. The food is extremely wine friendly across the board. We even had a 10th course included; a nice chunk of Hiramasa & some seaweed salad. The best pairings, for each wine:
Champagne--Seaweed salad
Chardonnay--Scallop & Peekytoe Crab motoyaki
Tempranillo--Veal, Coffee, Chocolate consomme
Pinot--Rabbit & Oxtail

Great menu and delicious food brought plenty of flavors I've never tasted before, many of them enhancing the wines drunk alongside. I'm afraid I may now have the itch to further explore such creative food..