| Notice the appellation sticker below the main label. |
Showing 1-2 of 2
My wife and I were regulars at the late lamented Pangea Cafe and Market and rarely missed their monthly beer-pairing dinners. The wine-blending dinner at Em Chamas last night made an excellent replacement. It may not have been the best meal of my life, but it was definitely in the top ten.
First course was a pair of fresh Blue Point oysters, served on the half-shell. I'm not a big oyster fan, but these were tasty, served with a mix of sprouts and micro greens. A very nice Chardonnay with crisp pear tones and just a hint of butter perfectly accompanied the food.
Second course was my favorite - pan-seared scallops with a blood-orange beurre blanc. A salad with watercress, walnuts, and Stilton cheese was tart and tasty, the perfect counterpoint to the rich, sweet scallops. The wine was Sauvignon Blanc.
After the second course, Ridge attempted to teach us the basics of Bordeaux blending. I had to feel a little sorry for him - trying to get a roomful of 40 people (who've already had a couple of glasses of wine) to follow him was quite a task. He allotted half an hour to do three blends, but like every previous group, we only managed to complete one. Ridge is knowledgeable, friendly and easy to approach, so I learned quite a bit from him. I won't be blending any wine (unless he comes back for a repeat performance) but I have a lot more appreciation for what's involved.
Next course was another favorite - a close runner-up to the scallops. Missouri quail with Manchego cheese grits was topped with a wild mushroom medley, and accompanied by a very smooth and tasty 2004 Cabernet Sauvignon.
I was a bit disappointed in the entree, a 6 oz. Picanha Angus steak. Mine seemed a bit tough and was definitely overcooked for my taste - there was some pink in the center, but not much. The gratin of new and sweet potatoes that accompanied the steak was very good, but the portion was huge and by this time, I was running out of room. I did manage to finish the excellent Zinfandel that was served with the steak, but took home most of the potatoes.
Dessert was the Em Chamas Trio, a best-of-all-worlds selection of flourless chocolate torte, passion fruit mousse, and coconut brulee flan. The Trio is always a good choice for those not sure what they want, but I was too full to do it justice, and most of it came home with me.
The wine with the dessert was a real treat, and my favorite of the evening: a Black Muscat Homburg. Sweet and rich with complex fruit flavors, it would have been the perfect dessert with some fresh fruit and a bit of cheese. I'm tempted to order a couple of bottles even though it's pricey - $32 for a half-size (375 ml) bottle.
All in all, it was a wonderful evening and I'd definitely do it again. It was fun watching a roomful of strangers become more and more convivial and friendly as the wine flowed, which I suppose is the whole point of this sort of affair.
If they do this again, we'll definitely be back.
http://www.joullian.com/
2006 Joullian Chardonnay (Monterey)
2006 Joullian Family Reserve Sauvignon Blanc
2004 Joullian Cabernet Sauvignon
2005 Joullian 'Sias Cuvee' Zinfandel
Joullian Black Muscat Homburg
You might luck out and slide in if someone cancels, but this was sold out last night when I called. (fortunately, someone canceled and they called us and confirmed our stand-by reservation this afternoon)
I'll try to check back later tonight or tomorrow with a full report.
like
dislike
