Yesterday we went to see Julie & Julia, finally! I've wanting to see this for quite some time now. "My Life in France" is one of the best books I've ever read & I had heard that all the Julia Child scenes were based off that book. It was thoroughly entertaining & I believe I had a smile on my face for the duration of the film. Why don't I have a fabulous Paris flat where I throw fantastic dinner parties?? Oh well...
After the film Kelly & I joined Elizabeth, Steve, Richie, Meagan, Becca, Lee, Lance & Fiona at Cafe 1912 for a little French bistro fare & some ridiculous, ridiculous wines. Each person brought a bottle that they've been wanting to share.
We began with a crisp, nutty, glycerol Etude Pinot Gris 2006 Carneros courtesy of Lance & Fiona.
Next up was the Andrew Rich Roussanne 2006 Columbia Valley, WA from yours truly. I picked up this Rhone varietal yummy at Un Cork It in Chicago. While in Oregon I sampled a few Andrew Rich wines, including a juicy sauv blanc, but not the roussanne. This baby was loaded with passion fruit, & a luscious waxy texture.
Up next was Elizabeth's Caves des Papes Oratorio Gigondas 2000. Oh my goodness...Really. I heart the Rhone Valley. The wine was earthy & spicy with plum/blackberry compote & hints of lavender/rosemary. So delicious.
Elizabeth has my heart for many reasons but most of all because she loves Rhones even more than I do. Her next little gem was Perrin & Fils Reserve 2000 Cotes du Rhone. Again, sorry, no pic. The nose was super stinky! Horse paddock, barnyard...straight up poopy! This might turn some off but thats exactly what I love about a Rhoney with some age on it. The palate was silky & sensual with beautifully integrated tannins that had a nice chewy, chalky nature.
Get a load of the braised shortribs with red wine demi glace & mashed potatoes. Oh, man, so heavenly!
Lance & Fi's second wine was a very interesting little vino. Dominio Dostares 2006 Castillo y Leon. The grape variety, prieto picudo, was something I had never had before. It was so dark & brooding on the nose with a violet laced, spicy & wild fruit expression. De-lish. Kind of reminded me of a mix between cab franc & barbera.
Richie & Meagan's first wine was next. Carrefour Cabernet Franc 2004 Napa Valley. This super expressive baby gives me hope for Napa Valley. I'm kinda over Napa as a whole but this wine makes me reconsider. It had traditional notes of violet, pepper & red fruit with a round, supple body. Sorry, no pic.
My last wine was a little baby that I brought back from Washington State in April. Cavatappi "Maddalena" Nebbiolo 2003 Red Willow Vineyard, Yakima Valley. It had the brickish color that I expected from a Piedmont nebbiolo which really really pleased me. The nose was deep with tar, rosewater & a blueberry note. The palate was full & round with a velvety, sensual texture. Ahh the beauty of Washington. Am I getting a little repetitive by saying that? I can't help myself! I truly believe that Washington is producing the best wines in America! Save for the pinot noir coming from Oregon.
Becca & Lee brought an outstandingly delicious Bordeaux style blend from the Galilee region of Israel, I can't quite remember the wine label. Becca? Help? It was sooo good. For those of you who haven't had a good Israeli wine (or any for that matter) history, climate & topography collide to create a perfect growing site for wine grapes. This wine had a dark purple/red color in the glass with a nose of currant, clove, tobacco & earth. The palate was rich & bold with a supple tannin, layers of black fruit & spice & a leathery quality that was lovely.
Last up was something I was looking so much forward to. Corliss Estates Syrah 2004 Columbia Valley. Corliss is a very new winery that has just sprung up in Washington in the past few years. They source their grapes until their own estate vineyards are ready. When Richie poured the wine it was a black/blue color in the glass. The nose was brimming with blueberry, dried meat, pork fat & star anise. This wine had deep flavors of blueberry, a creamy sumptuous mouthfeel & a finish that lasted & lasted....& lasted.
Thanks for a wonderful Sunday you guys!!
The Single Most Important Ingredient - Salt has a greater impact on flavor than anything else. Learn to use it well, and your food will be good.
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