Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

DC Crü CA Pinot Noir (Mostly) Night


Recommended Posts

The DC Crü (our local wine geek group) got together at the Circle Bistro in Washington DC for dinner and a plethora of California Pinot Noirs. (of course we started with a sparkler and had appropriate stickies for the Foie Gras course). The lineup was as follows:

We started the evening with a 1988 Salon - Slightly yeasty nose with almost still, very faint, very tiny bubbles. Absolutely delish. Oh how wonderfully an aged Champagne begins a meal.

2000 Martinelli Herford Corner PN - starting to muddy in color, it was a little citric/acidic on the back of the throat but still lots of fruit.

2000 Tandum Pisoni - Big wine, huge floral nose. Lots of fruit, very smooth and a long finish. Tied for my WOTN, if only by a nose.

2003 Patz and Hall Pisoni - Chewy, not as as big as the Tandum bu a very nice nose, and lots of fruit.

Served with Pan Roasted Piopinno Mushromms, Fresh Corn Polenta, Mushroom Jus

The second group was:

1997 Chateau de Malle Sauterne - Apples and honey with touches of vanilla. Nice acidity that kept it from being too sweet. Yum.

2004 Henry of Pelham Riesling Special Select Late Harvest - Very sweet, especially compared to the de Malle. Went well with the foie gras.

Served with Seared Hudson Valley Foie Gras, Fuji Apples, Frisse, Aged Balsamico.

The next grouping:

2003 Alcina Sangiacomo Pinot Noir - A nose of beef and little barnyard. Nice fruit, cherry and blackberry, toasty oak, spices. Lots of alcohol in this one at 14.3%

2004 Rivers-Marie Summa Vineyard Pinot Noir - Elegant, medium bodied, nose of cranberrys and rasberrys. Lots of fruit and very smooth. Gave the Tandum a run for WOTN.

Served with Wild Alaskan Halibut, Raviloi Vitello, Wilted Spinich, Pinot Noir Reduction


2003 Siduri Pinot Noir Cargasacchi Vineyard - More extracted that the wines so far, cherrys and plums with a little loam and vanilla. then touches of cola. Went very well with the duck, definitely a great food wine.

2004 Sea Smoke Ten - little acidic, way too young to open, this needs to spend at least 2 more years in the cellar and probably 5. Blueberrys and cherry, complex but just not showing well yet. I would hope that this would show better in a couple of years.

2004 Kosta-Browne RRV - The other WOTN. Blackberrys, cherrys, and raspberrys with a wonderful earthy loam. Smooth and ripe, firm tannins, what a great wine.

Served with Breast Of Muscovy Duck, Glazed Turnips, Poached Local Peaches, Duck Jus

The final grouping:

2003 Kosta Browne Santa Lucia Pinot Noir - Lots and lots of fruit, spices, and just the right touch of oak. Very smooth.

2003 Peay Pinot Noir Sonoma - Concentrated black cherrys and berrys, a touch of minerals, and a long, long finish.

Served with 3 Year Old Gouda, Mustard Vinaigrette, Crispy Shallots

Link to comment
Share on other sites


  • Recently Browsing   0 members

    • No registered users viewing this page.
  • Create New...