Always a great dinner. First course, Butternut Squash Soup. I almost texted Chef Hedy to suggest this dish but, did not! So happy it’s on menu.
The Louis Michel has started to round (in 375ml) out, add some weight and blend so well with the soup.
Round, phat, slightly honeyed citrus surrounded by caramel, buttery, richness with soft allspice seasoning. Incredible!
Chef Hedy has made this before but, she really out did herself tonight with her BSS.
If you live in & around the greater Bay Area, you owe to yourself to attend one of the dinners Hedy holds 4-5 times a year. Not only is the food amongst the very best we had, the people that attend and environment are as equally good. Find Hedy @Plate&Bottle — 4 days ago
Understated with just enough complexity to make you keep on digging in which is good as with time you’ll find more layers. It’s the person in the very simple black slip dress that’s offbeat enough to make you strike up a conversation. Maybe you’ll take that dress off maybe not but you won’t be sad about the time you spent with the person wearing it.
Oh shit tasting notes? It looks lightly golden and tastes of golden apples but they were peeled up with lime zest. And some pineapple juice. The new oak (40%) lurks in the back but it’s a pleasant addition. — a day ago
The very decadent exquisitely beautiful (in small portions) face of white Burgundy. Like a steakhouse dessert. From a good steakhouse. Think creme brûlée, burnt sugar, lychee, mango, passion fruit.
Rich and creamy, deep and all together as one. Good acid to stand firm.
Married perfectly with Rogue Rive Blue (best cheese in the world - look it up). — 3 days ago
A blend of 96% Chardonnay and 4% Pinot Blanc (a return to very old Burgundian style where a small amount of Pinot Blanc was added to Chardonnay), a blending practice Elyse started in 2013. Pale lemon with aromas of stone and citrus fruits with notes of biscuit, blossom and cedar, sur lie aged for 16 months on 33% new French oak. On the palate crisp flavors of apple, pear and creamy lemon curd, lively acidity, well balanced, great mouthfeel. Medium+ finish with ending with a slight toasty nutty caramel and mineral character. Very nice! Tasting Sample. — 14 days ago
Pale straw hue with moderate tearing. Nose has fresh citrus, lemon peel, and ripe cantaloupe notes. White flowers, such as lily and gardenias. Delicate buttery aromas. Crisp on palate with more pronounced wet slate and stone elements alongside fresh stone fruit and citrus. Medium finish. Vintage 2015. 13.5% ABV. #grandvindebourgogne #montagny #aupieddumontchauve #whiteburgundy #chardonnay #oldworld #côtechalonnaise — 5 days ago
Chronic Cellars I discovered in a local restaurant. So I went to their website and ordered their higher end wines and let me tell you this￼, KAPOW! Winds around $30 that drink every bit as good as a $200 bottle red!!!!!! This one is Chronic ￼Cellars Giant Oak red blend: 75% tennat ( a popular grape in Argentina and Uruguay), 17% petite Sirah, and 8% syrah. If you follow my ratings you know I am a big bold cab guy￼. When I say this is as good as any cab than I’ve ever had I am serious and it’s only 30 bucks!!!!!!!!!!!!!! No I have not been drinking before drinking. I am drinking both hall Cabernet and this chronic side-by-side as we speak and wow! Yes, I do love the cab a little bit better but not by much that’s the reason giant oak gets a perfect score￼￼￼￼! The difference is where giant oak has more tartness the Hall Cabernet Howell Mountain has more butter! ￼But for my personal palate and the cost of the wine I pick giant oak. And all of you know what I spend on wine! ￼I bought a case!!! — 19 days ago
So so so so delicious. Got this at Total Wine after our sparkling wine class. I have discovered that Alsace cremants are my “thing.” This one evolves from tongue-tickling as grapefruit, to sultry as brioche, to smooth as honey. — a day ago
In my quest to compare old v new world kicking it off with olld world. I was worried this would be an oak bomb based on some previous vintages but there is restraint here. Golden vanilla and somehow green on the nose. The palate is bordering on rich but not. Cool climate fun that is balanced by baking spice and sass. I like this. If you want kosher for Passover (albeit not mevushal) this is for you. I’m neither of those things but finding it a pleasant Chard that flirts with oak just enough to keep enjoying. — 8 days ago