Kimberton Inn - Feb 2017 - We saw the inn had wine and food pairing dinners and decided to try this one with US wines. The first course was linguini with clam sauce and guanciale, cured pork cheek served with Bloomer Creek (NY) Pet Nat Chardonnay. Ah, what memories of the Finger Lakes - with honeysuckle and pineapple flavors. The second course was tuna tartar with avocado and grapefruit served with Guardian Angel (WA) 2015 Sauvignon Blanc, with tart apple aroma and a crisp finish.
The third course was grilled poussin with winter squash and caramelized onion flan served with Yamhill Vineyards (OR) 2014 Pinot Noir. Aged in new French oak with mild cherry and plum flavors giving way to a crisp smoky bacon finish. The fourth course was braised venison osso buco with creamed gold potatoes and royal trumpet mushrooms served with Rombauer Vineyards (CA) 2014 Zinfandel, with fruity aromas, oaky undertones and a buttery, vanilla extract finish. The final course was chocolate chip cherry bread pudding with brandy, walnut and brown sugar ice cream, served with Clear Creek (OR) Framboise, which was like dried cherry lighter fluid.
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