Dinner at Jardiniere; 3/20/2008-3/21/2008 (San Francisco, California): This was paired with Liberty Farms Duck breast, Seared Foie Gras, Farro, Lucques olives, and rhubarb sauce with vanilla salts on the Foie. The match with the duck breast was excellent. The foie match was subpar. Don't quite understand why they put the duck and foie on the same plate. Would have been much better as seperate courses with a Sauternes or Tokaji to pairing for the foie. I liked this pinot though. Rose red color. Creamy texture with an earthy core of fruit. Old world style. Notes of black fruit, charcoal and liquid smoke. 89-90 points.
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9/4/2010 - Newbie Vino wrote:
Liked it
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8/18/2008 - jdkru wrote: 89 Points
Tasted at the Winery Tasting Room, No Formal Notes Taken
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3/21/2008 - Vino Me wrote: 90 Points
Dinner at Jardiniere; 3/20/2008-3/21/2008 (San Francisco, California): This was paired with Liberty Farms Duck breast, Seared Foie Gras, Farro, Lucques olives, and rhubarb sauce with vanilla salts on the Foie. The match with the duck breast was excellent. The foie match was subpar. Don't quite understand why they put the duck and foie on the same plate. Would have been much better as seperate courses with a Sauternes or Tokaji to pairing for the foie. I liked this pinot though. Rose red color. Creamy texture with an earthy core of fruit. Old world style. Notes of black fruit, charcoal and liquid smoke. 89-90 points.
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