1st Course: Cotes du Rhone Blanc 2016, served with salad of peaches with ham and mint. 60% Viognier. Grassy nose mixed with yellow apples, hints of spicy pear and a lemongrass herbal note. Green apple palate, slightly sour with some honeyed notes and a waxy nuttiness. Not a lot of acidity; slight oxidation maybe? Paired well with the salad, complements the sweet and smoky flavors. Wine B+ / Pairing A-.

2nd Course: Cotes du Rhone Rouge 2014, served with “Gado Gado”- stir fried and grilled vegetables with tofu and peanut sauce. Syrah dominant with Grenache and Mourvedre making up the balance. Very aromatic and rich- red plum, black tea, cherry blossom, black pepper, various other spices and hints of burning leaves in autumn. Terrific CdR. Not a great pairing, this wine needs more than vegetables, roasted pork came to my mind. Wine A- / Pairing: B-.

3rd Course: Saint Joseph 2014, served with soy-braised chicken with zucchini congee. 100% Syrah. Meaty / funky nose with red plum and spice- cardamom and garrigue along with some toasty oak. Rich palate- red fruits, earthy tea, hints of fennel, blood, and iron with a graphite mineral edge.Tannins add nice spicy cedar notes as well. Enough earthiness in the soy braise to make this pairing work very well. Wine A- / Pairing A-.

4th Course: Gigondas 2013, served with grilled pork sausage with asian ratatouille. Grapey, blackberries, very tart with heavy doses of anise. Pretty typical Gigondas, high alcohol and low acid, though not really my scene. Can’t go wrong accompanying some fennel sausage. Wine B / Pairing A-.

5th Course: Cote Rotie Brune et Blonde 2014, served with lavender-encrusted leg of lamb with potato puree and baby bok choy. 94% Syrah / 6% Viognier, 3 years in barrel before release. Lush purple fruits- grapes, plums, prunes with black pepper, garrigue, and dusty tannins. Wine really shines with the lamb, such synergy. Wine B+ / Pairing A+.