So after a great start and enjoying a variety of Whites, it was time to move on to the reds. What kicked off the balance of the evening was a thing of beauty. Jodie and Rob cracked open a double magnum of Ken Wright Cellar’s Pinot Noir from 2005. Can you say peak of perfection! Oh mama, hurt me and just spank me. It was that good. It was stunning and yet the dish it was paired with a stunning dish. It was duck comfit with pasta. Days in the making and oh how good.
Jodie was clever in that she used apple juice to cook the pasta and thus it was an undertone to the dish and the duck was matched with beets and made for a very simple, yet elegant dish. Can you just say YUM!
It was time to pull the pork loin off the Grill and the sun was setting. Time now for the 2nd bonus bottle of wine, a flawless Tsillan Cellars 2007 Sinistra. This is a tri-blend of 44% Sangovese, 34% Nebellio and 22% Barbarera. They have been amazing in bringing our some glorious wines.
After a nice break it was time to go for the final three courses and up first was pork loin that had been braised with Apple Cider Vinegar and in serving the dish Jodie made an Apple Maple reduction that contained apple juice and apple preserves. This amazing main course was matched with oven seared brussel sprouts cut in half and cooked with olive oil and a gray smoked salt from Alaska. This was paired with a Quenett 2004 Syrah that was stunning. Say it, STUNNING!
Oh a moment to pause and give Jodie a bit of a break as cheese and apples were served with Domaine Des Dindons 2008 Petite Syrah. We cranked through 2 bottles of this wine as we ate Jazz and Pink Lady Apples. They were matched with an English Barber’s Cheddar plus a rich and creamy Italian Gorgonzola along with smoky Zolette Gouda.
Yes, we are nearing the end of our journey and yet there was still some surprises as Jodie made a rustic Apple Crisp complete with Granny Smith, Gala and Honey Crisp Apples topped with Snoqualmie Gourmet Ice Cream’s newest flavor Crème Fraiche. From France’s Atlantic coast to Washington’s Pacific, crème fraiche is a dairy lover’s diamond. This artisan handcrafted product is a delicate and multi-step affair, yielding the ideal balance of sweetness and tang inherent to first-rate crème. This was paired with Mont Marcal 2006 Spanish Cava Reserva.
So while the food was done and done there was still one surprise in order as Rob rolled out the Hardy’s Whiskers Blake’ Classic Tawny Port. Most of the table indulged while I have to fess up I bowed up knowing a drive home was in my near future. Oh my. And as you can see the group had a great time and yet we are all still pondering Rob’s thought of the evening on the age of the port – “It is the age of the breath of the guy shooting the crows.” And on that note I am going to close out this debriefing of yet another gastronomic delight!
Jodie was clever in that she used apple juice to cook the pasta and thus it was an undertone to the dish and the duck was matched with beets and made for a very simple, yet elegant dish. Can you just say YUM!
It was time to pull the pork loin off the Grill and the sun was setting. Time now for the 2nd bonus bottle of wine, a flawless Tsillan Cellars 2007 Sinistra. This is a tri-blend of 44% Sangovese, 34% Nebellio and 22% Barbarera. They have been amazing in bringing our some glorious wines.
After a nice break it was time to go for the final three courses and up first was pork loin that had been braised with Apple Cider Vinegar and in serving the dish Jodie made an Apple Maple reduction that contained apple juice and apple preserves. This amazing main course was matched with oven seared brussel sprouts cut in half and cooked with olive oil and a gray smoked salt from Alaska. This was paired with a Quenett 2004 Syrah that was stunning. Say it, STUNNING!
Oh a moment to pause and give Jodie a bit of a break as cheese and apples were served with Domaine Des Dindons 2008 Petite Syrah. We cranked through 2 bottles of this wine as we ate Jazz and Pink Lady Apples. They were matched with an English Barber’s Cheddar plus a rich and creamy Italian Gorgonzola along with smoky Zolette Gouda.
Yes, we are nearing the end of our journey and yet there was still some surprises as Jodie made a rustic Apple Crisp complete with Granny Smith, Gala and Honey Crisp Apples topped with Snoqualmie Gourmet Ice Cream’s newest flavor Crème Fraiche. From France’s Atlantic coast to Washington’s Pacific, crème fraiche is a dairy lover’s diamond. This artisan handcrafted product is a delicate and multi-step affair, yielding the ideal balance of sweetness and tang inherent to first-rate crème. This was paired with Mont Marcal 2006 Spanish Cava Reserva.
So while the food was done and done there was still one surprise in order as Rob rolled out the Hardy’s Whiskers Blake’ Classic Tawny Port. Most of the table indulged while I have to fess up I bowed up knowing a drive home was in my near future. Oh my. And as you can see the group had a great time and yet we are all still pondering Rob’s thought of the evening on the age of the port – “It is the age of the breath of the guy shooting the crows.” And on that note I am going to close out this debriefing of yet another gastronomic delight!
Okay, this is an AMAZING post!! What a dinner! Hahaha...I'm feeling a little intimidated about fixing dinner for the Yayas, but I realize I'm not the level of foodie/chef that these two are. What a delightful pair and I'm so glad you all had such a great time. The wines look fantastic. Thanks for sharing! :)
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