w/ Seared Scallops with Crispy Prosciutto, Asparagus, and Charred Yellow Tomato Beurre Blanc
w/ Miso Marinated Foie Gras with Riesling Poached Pears, Prosciutto, and Black Peppercorn Caramel
2006 Morgadio Albariño (Rias Baixas) Suggested match for the foie by the sommelier. Very racy with bright crisp citrus and a spicy mineral finish. It was a good wine that didn’t work with either app. This would be very good with a more simple preparation of the scallop (like seared with a squirt of lemon). It was far too racy for the lush foie.
2006 Gary Farrell Redwood Ranch Sauvignon Blanc (Sonoma) Shows deep citrus and tropical fruit with a medium-rich body (from partial oak treatment) and decent acidity. The fullness of this wine is a much better match for both the scallops and the foie.
w/ Tomatillo and Orange Glazed Duck Breast on Citrus-Basil Risotto with Sweet Pepper Melange
w/ Mongolian Marinated Hangar Steak with Scallion Shiitake Waffle and Soy Sesame Sprout Salad
2005 Turley Duarte Zinfandel (Contra Costa County) Very aromatic with floral and bramble notes. The mouthfeel is soft and silky showing none of its 15.4% abv. This starts as a very elegant, flavorful zin. After being open (not decanted) for about an hour, the wine starts showing predominantly milk chocolate and the flavors become one dimensional. If you are going to drink this one young, I’d suggest that you don’t decant.
