Charles Weiss
Charles Weiss
So there I was at a fine restaurant known for their wine selection and service, but with a marked California emphasis and with breathtaking markups, neither attribute at all in my wheelhouse. Glenna ordered a hamachi tartare/avocado 1st course and mine was soft shell crab. Our friend a salad. Mains were Glenna's pan-sauteed scallops, seared tuna for me, and our friend filet mignon with a Gorgonzola sauce. She wanted white with the filet, which made it easier, but gives some idea of the overall challenge.
There were many pages of California Chardonnay. No Brun Beaujolais blanc. A too-young Huet sec costing more than our meals (in total). I considered a Rebholz "Dry" but was afraid it was wrong for the crowd. Etc.
But then...
I heard him. Joe's voice, like an angel, directing me to the 1996 Kalin Semillon. Joe, who never met a Kalin he didn't like. And I knew he was right...that it was right.
And it was. The richness and gravitas of a Sauternes (duh), but dry. The weight and flavors were perfect for the crab and the seared tuna, the richness cuddled with the avocado, and even the filet mignon matched well (Sauternes and Gorgonzola---why not?). The wine made me a hero with my dining partners and, more important, I enjoyed it.
Somewhere Joe was smiling.
One small quibble; the oak was a little tiring when I was forced to finish the bottle after the food was gone.
But I don't think Kalin releases their wines 12 years after the vintage to be sippers.
Thanks Joe.
Charles
There were many pages of California Chardonnay. No Brun Beaujolais blanc. A too-young Huet sec costing more than our meals (in total). I considered a Rebholz "Dry" but was afraid it was wrong for the crowd. Etc.
But then...
I heard him. Joe's voice, like an angel, directing me to the 1996 Kalin Semillon. Joe, who never met a Kalin he didn't like. And I knew he was right...that it was right.
And it was. The richness and gravitas of a Sauternes (duh), but dry. The weight and flavors were perfect for the crab and the seared tuna, the richness cuddled with the avocado, and even the filet mignon matched well (Sauternes and Gorgonzola---why not?). The wine made me a hero with my dining partners and, more important, I enjoyed it.
Somewhere Joe was smiling.
One small quibble; the oak was a little tiring when I was forced to finish the bottle after the food was gone.
But I don't think Kalin releases their wines 12 years after the vintage to be sippers.
Thanks Joe.
Charles