Peter van den Besselaar

9.2

Vintage 2009 | Spicy elegance | paired with a mushroom soufflé — a year ago

Danny Martinez

9.5

Happy Boxing Day 2022 from 🇭🇰! Ok. Bottle is done. Meal is complete. Honest review to follow. One — this wine. Serve this to anyone and they will be thrilled with its drink ability and balance coupled with depth and refinement. It’s Brunello de Montalcino’s finest (according to Sr and Sra Martinez). While service was a bit slow — where were we to go? Nowhere other than to people watch and enjoy the show. Technically it’s still alba truffle season; one tagliatelle order later (don’t ask the price); so happy. A dual of meat dishes: delightful (though don’t leave Danny alone w pomme purée) — but at the end of the day, it is the desserts that reign supreme. The sgroppino! The soufflé! Pannetone with mascarpone cream! The box of chocolates and truffles (and a side of limoncello). Visit at Christmas, we insist. This was a lovely visit at a staple favorite. 5 stars! — 4 years ago

aisforalan

9.1

in paris. very tasty with the mushroom soufflé at Le Récamier — 7 years ago

David Walser

8.9

$42 at a soufflé restaurant. Wine was served at ambient restaurant temperature...so annoying trying to get it cooled down. Pleasant wine for a low cost restaurant option. — 7 years ago

Thomas Gayno

9.1

Great wine on a cheese soufflé. Simple and well done. — 8 years ago

Scott Layne

9.0

All the Syrah smells and scrumptious w the hazelnut chocolate soufflé — 9 years ago

Jonathan Bensick

9.2

Happy Bastille Day! Cheese soufflé and The Wine House's finest, cheapest champagne. — 9 years ago

Gregory Spock

8.9

Fruit forward like eating lemon soufflé, but then tart finish. Easy drinking. — 3 years ago

Somm David T

Independent Sommelier/Wine Educator

9.3

Allen Brothers Lava Cakes/Soufflé & 1977 Port. Pinch me!

Whenever I have wine this old, I always ask the people I share it with, what were you doing in 1977?

The beautiful thing about really old Port is how it softens all the edges & the elevated ABV. Smooth as silk.

This was a 375ml and farther along than a 750ml. The color was more Tawny than Port at this point. Wine on the leaner side. The fruits were; Thompson raisins, dates, figs, prunes, and some dried blackberries. Caramel, molasses, melted brown sugar, Cognac & Brandy presence, subtle wood shaving, nuts, butterscotch, graham cracker, dark withering flowers with beautiful acidity. The long finish was; rich, polished, well balanced, smooth and persistent for minerals.

If we had gone out for this dinner, it would have been $2500 plus tip & it wouldn’t have been this good which, is why we choose to cook rather than go out.

Cheese Course $25 pp
Salad $18 pp
Allen Brothers 6oz Ribcap $85 pp
Carrots $9 pp
Crispy Potato Wedges $12 pp
Soufflé $20 pp
Launois "Veuve Clemence" Brut Blanc de Blancs N/V Champagne $150
Glass of 2017 Pierre Boisson Bourgogne Blanc $25 pp
2018 Enderle & Moll Pinot Rose $75
1967 Bertani Valpolicella Amarone $625
2003 Chateau Lascombes $325
1977 Dow Port 375ml $275
Glass of Ruinart N/V Rose $35 pp
$2591 plus tax and gratuity
7 Hour Dinner

Nor would the music & ambiance been as good.

Interesting exercise penciling it all out.

Photos of; the boats used to transport Port from Douro to Oporto called a “Barcas”, grape stomping in a Lagare and our Allen Brothers Lava Cake/Soufflé. — 6 years ago

with Sofia, Christina and 1 other

David Sexton

9.1

Tannins are distinct but not overly strong! Dry! Berries with a hint of pepper! Awesome with chocolate mousse and soufflé! — 7 years ago

Louis Martin

9.4

Mocha flavor, smooth and rich, perfect with chocolate soufflé. — 8 years ago

Ben Levy

9.7

Soft to medium supple mouthfeel. Not dissimilar to a soufflé of snake skin and spaghettios. I recommend pairing with pop rocks and curb your enthusiasm. The producer kneels for the national anthem. — 9 years ago

Jennifer Taylor

9.1

Great with grilled pork tenderloin and a corn soufflé for a nice summer dinner — 9 years ago

Stephen Redenbaugh

9.4

Great vintage…consistent producer…showing perfectly at the moment. Slight sediment, but pure, sweet, Tempranillo fruit. Impressive balance; long sexy finish; perfect foil for NY steakhouse filet and corn soufflé brûlée. Labor Day, center court, near perfection. — 3 years ago

Adam MCLEAN

9.5

With cheese soufflé-yummy, delicate melon with citrus in the background. Tiny pousse of Sauvignon. — 6 years ago

Natalie Griffin

9.2

One of the best CA sparkling wines out there! Burnt caramel notes, dry, and a hint of tart Granny Smith apple. Served it with almond soufflé. — 7 years ago

Sheree Ann Grelle

9.2

One of my favorites! It is a light, crisp and bright Malbec with fruity notes. Excellent with stuffed pork chops, red cabbage, roasted carrots, and sweet potato soufflé. — 7 years ago

Somm David T

Independent Sommelier/Wine Educator

9.3

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. — 8 years ago

with Christina and James

C R

9.2

Typical Montcalmes, full bodied and ripe, pairs extremely well on a chocolate soufflé with licorice. — 8 years ago

Sonia Ross

9.3

September dinner. Very delicate, light red fruit plus slight peach. Had with soufflé, suspect most foods would overpower it. — 9 years ago