This is still a work in progress as I upload tasting notes and wine labels from as far as 1999... Check back once in a while to get the updates.

December 3, 2008

Wine pairing at Michael Mina

Dinner at Michael Mina in San Francisco.

Chartogne Tallet Cuvée Michael Mina NV - typical citrus and oak notes, with lots of bubbles and a pretty yeasty attack. The wine was crisp and not too dry on the palate, which was quite a nice balance. Most of all, the finish was very long. Quite enjoyable.
2006 Kracher Cuvée Beerenauslese - I'm a big fan of the sweet wines from Austrian producer Alois Kracher, and it was refreshing to see this on the menu. Nose of honey, honeydew, apricot, orange blossom, with a bit of sharp acetone. The wine was actually slightly bitter mid-palate, tasting like orange marmalade.

2005 Ladoucette Pouilly-Fumé - a totally underrated wine. Lots of minerals, flint and oak here, with a hint of lemon, a bit of sweet butter. Long and spicy finish.
2006 Gros Frère & Soeur Vosne-Romanée - the nose had lots of jammy sweet fruit, with hints of smoke and some caramel after a while, it was also very alcoholic. Basically the wine is just too young, and was very 'grippy' both in terms of tannins and acidity. Not well-balanced at this stage.
2005 Domaine du Caillou Châteauneuf-du-Pape - this was pretty good, but still very young and alcoholic. Nose was a bit minty with strawberry marshmellows. Very long finish.
2006 Alain Graillot Crozes-Hermitage - this was a wonderful wine. Despite being made from 100% Syrah, the nose was very much like a Côte-Rôtie, with the telltale floral notes of violet and rose. The wonderful nose also included classic notes of smoked meats. Unfortunately it is also still a young wine, so it was too tannic and grippy on the palate.

2003 Royal Tokaji Company Tokaji 5 Puttonyos - this has got to be the "Blue Label" and another perennial favorite of mine. Nose of marmalade, cloves, a bit of honeydew and just a tad sharp with the acetone. The wine is still young and has a nice balance between the sweetness and the acidity.

Full post on dinner is here.

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