I drove home listening to Betty Carter on the radio wondering how the streets could be so empty after such a warm dinner. The venue was under construction. The tables and chairs and tablecloths folded and disappeared in just a few minutes after it was over.
Manic depression is a bitch, but I think I have this timed right for this week.
originally posted by Putnam Weekley:
Chef Marc Djozlija of Wolfgang Puck prepares the food ...
Butternut Squash Soup with Cranberries and Amaretti Cookies
- Pierre Peters NV Champagne Brut, Blanc de Blancs , Grand Cru, Mesnil sur Oger
the soup was very sweet and rich. from a wine geek perspective I was hoping to taste more of the vineyard, but actually the wine did its job like nothing lesser could have been expected to - it aerated and cleansed the palate with credible substance.
originally posted by Putnam Weekley:
3
Parmesan Risotto with Sauteed Wild Mushrooms and White Truffle Oil
- 2008 Puzelat Touraine pinot noir
the wine was poured first - murky, dull fruit, raging acids. then I got used to it. what a combination though. the forest floor from the wild mushrooms bonded with the Pinot Noir essences, but then the food and wine pulled in opposite directions - sticky and golden fermented milk versus cascades of spiced berry acids. the two elements tumbled and drew attention to themselves enough to detect a hush in the room of 60 diners.
originally posted by Putnam Weekley:
4
Sauteed Black Cod with Sunchokes, Confit Bacon and White Balsamic
- 2007 Belliviere Rouge Gorge
this was the mainstream wine of the evening, and it bonded with the bacon and part of the cod flavor. this was another textural contrast - the fish crumbled and melted instantly on the palate, the wine was weighty and resilient.
originally posted by Putnam Weekley:
5
Roasted Pork Tenderloin with Braised Cabbage and Apple Cider Glaze
- Marc Tempe, blend I believe, Pinot Gris + Gewurz?
textbook flavor matchup. the sauce won the flavor duel, but not instantly. It was 2004 Rodelsberg, honeyed, mineral, slightly leafy, dreamy
the second course, 2003 Colognole with roasted Detroit-grown vegetables in a vinaigrette was there too. Once I tasted the course, and after consulting with Dawn Alstrop of Forest Grill, I might have rather paired this with an assertive pink wine. But 2003 Colognole was more than adequately perfumed, and it spoke the language of roasted vegetables. The challenge lied in the intense acid of the dressing. It caused the wine to resolve on a very tannic note, which would have been a problem if the tannins were other than ripe and fine, but they were. I consider this a Rorschach test pairing, and i liked it very much - at least one pair of interesting young ladies volunteered their approval of it too, so WTF.
