David T 
Vincent Girardin
Les Vignots Pommard Pinot Noir 2010
Hedy’s main entree, Duck Confit - bread pudding made with brioche, dried cherries, kale, nutmeg, and mushroom puree.
I brought three Burgundies with me. This was stellar with a dark seasoned Duck Confit. You can’t go wrong with Pommard and Duck Confit.
Checkout Hedy’s Pop Up Dinner business @Plate&Bottle on Facebook — 7 days ago
Hubert Lamy
En Remilly Saint-Aubin 1er Cru Chardonnay 2015
A great vintage and stupidly good with Hedy’s Melted Racklette Confit Potatoes with smoked olive oil. What a pair!!!
If you enjoy this young, over chill and decant one hour. It needs it and it vastly improves.
Hedy is our good friend and is a chef who would earn 1-2 Michelin Stars should she choose to open a restaurant but, wishes not to do. Check out Hedy’s Pop Up Dinner business @plate&bottle on Facebook.
January 22nd notes apply. — 7 days ago
Billecart-Salmon
Brut Rosé Champagne Blend
A little Rosé Champagne to kick-off Valentine’s Day celebration with my love, best friend and life partner, Sofia. I love you. ❤️😘
Hope you all are with the one you love celebrating.
@Severn Goodwin Nope it’s not Friday yet, just V-Day. — 15 hours ago
Domaine Drouhin-Laroze
Gevrey-Chambertin Pinot Noir 2012
Hedy’s main entree, Duck Confit - Bread Pudding made with Brioche, Bried Cherries, Kale, Nutmeg, and Mushroom Puree.
I brought three Burgundies with me. This was good with a dark seasoned Duck Confit. However, the 2012 Gevry-Chambertin hit the fruits notes in the Bread Pudding made with Brioche, Bried Cherries, Kale, Nutmeg, and Mushroom Puree over the Duck Confit.
Checkout Hedy’s Pop Up Dinner business @Plate&Bottle on Facebook — 7 days ago
Marcel Lapierre
Morgon Gamay 2014
Second course...Chestnut Soup with a tiny hint of warmer spices (cardamom, clove, fennel) with a tiny tang and nut flavor with Madeira Cream. One of the best pairings I’ve done in some time.
Notes apply from last weekend.
Check out Chef Hedy’s Pop Up Dinner business @plate&bottle on Facebook. — 7 days ago
Baron-Fuenté
Grande Réserve Brut Champagne Blend
Staring the night with cheese and bubbles. This may be the only really good Champange at $25 a 750ml and $50 a magnum. I would drink this over most sparking wines as most sparkling wines lack chalk for me.
Beautiful, bright lemon, lime, ripe pineapple, cream soda mousse, under ripe melon, orange, stone fruit, grapefruit with pith, touch of brioche, nice medium intensity volcanic mineral, round chalkiness, brilliant acidity and rich reductive finish.
Excellent QPR here.
Out of magnum. — 7 days ago
Fonseca
Guimaraens Vintage Porto Port Blend 2012
Hedy’s dessert-Chocolate Soufflé with Cream. Paired with the 2012 Fronseca Guimararens Vintage Port. Yum!
Certainly early on the Port but, the only 375ml I could find in my cabinets before dinner.
Checkout Hedy’s Pop Up dinner business @Plate&Bottle on Facebook. — 7 days ago
Vincent Girardin
Terre d'Enfance Santenay Pinot Noir 2010
Hedy’s main entree, Duck Confit - Bread Pudding made with Brioche, Bried Cherries, Kale, Nutmeg, and Mushroom Puree.
I brought three Burgundies with me. This was good with a dark seasoned Duck Confit and was a favorite amongst the group. I think because it was like Goldilocks...this porridge was just right with both the entree and side.
Checkout Hedy’s Pop Up dinner business @Plate&Bottle on Facebook — 7 days ago
Gramercy Cellars
Walla Walla Valley Cabernet Franc 2014
3rd course - Hedy’s Green Bean Salad with a creamy mustard dressing topped with a Hazelnuts. So delicious!
Paired beautifully with the 2014 Gramercy Cellars Cabernet Franc from Walla Walla. Gramercy Cellar is made by two Sommelier’s with one being a Master Somm and or Master of Wine.
Checkout Hedy’s Pop Up Dinner business @Plate&Bottle on Facebook. — 7 days ago
David T
Independent Sommelier/Wine Educator
Happy Valentine’s Day! A little Napa Cabernet to go with our beef tenderloin and red wine reduction sauce.
The nose reveals, floral creme de cassis, ripe and ruby; blackberries, dark cherries, plum, blue fruits, baked strawberries and hints of black raspberries, limestone minerals, black licorice notes, lighter intensity dark spices, dark chocolate, vanilla, nutmeg, clove, volcanic minerals, rich dark soils, a touch of dry crushed rocks, steeped dark berry tea with red florals, violets and lavender.
The body is full with well rounded velvety dark, dusty tannins. The structure, tension, length and balance have just past its high point by a smidge. The acidity’s like a fresh water stream. Floral creme de cassis, ripe and ruby; blackberries, dark cherries, plum, blue fruits, cherries, pomegranate extract, dry cranberries, raspberries, baked strawberries and hints of black raspberries, limestone minerals, black licorice notes, notes of dark berry bubble gum, lighter intensity dark spices, black pepper dark chocolate, vanilla, nutmeg, clove, Provence herbs, volcanic minerals, rich dark soils, a touch of dry crushed rocks, steeped dark berry tea with red florals, violets and lavender. The finish has great balance with fruit and earth. It’s; soft, elegant, rich, lush and persistent for minutes.
— 14 hours ago