Bill Bounds
Bill Bounds
I know that I have written about this before, but once again I am amazed at the versatility of the 2010 Cowan Cellars Isa (only one “s” this time). Last night at Tei An, a Japanese restaurant here in Dallas, SueSue and I had the following dishes:
Zuke Tomago
Hijiki with Chicken & vegetables
Pacific oysters
Scallop Carpaccio
Green tea soba with micro greens and San Diego uni
The Isa was served at cellar temperature and, of course, opened and warmed up in the course of the meal. Through these courses the Isa evolved and seemed almost perfect with each course. With the scallop carpaccio, there was even a hint of sweetness and vanilla.
Over the course of 3 ½ years of eating at Tei An almost weekly, no other wine has come close to being so in sync with the variety of dishes served. And while this meal was almost exclusively seafood, we have the same results with meat and vegetarian dishes.
What a great effort coming from FL Jim. Bravo.
Zuke Tomago
Hijiki with Chicken & vegetables
Pacific oysters
Scallop Carpaccio
Green tea soba with micro greens and San Diego uni
The Isa was served at cellar temperature and, of course, opened and warmed up in the course of the meal. Through these courses the Isa evolved and seemed almost perfect with each course. With the scallop carpaccio, there was even a hint of sweetness and vanilla.
Over the course of 3 ½ years of eating at Tei An almost weekly, no other wine has come close to being so in sync with the variety of dishes served. And while this meal was almost exclusively seafood, we have the same results with meat and vegetarian dishes.
What a great effort coming from FL Jim. Bravo.