Squab breast, buttermilk risotto puree and liver sauce @lespalier ($208 as part of 8+ course chef tasting journey). Beautifully plated with relatively straightforward flavors. The flavor of tender squab was elevated by the complex liver sauce. Pureeing the risotto was clever but I'm not sure I wouldn't have just preferred a risotto on the plate to sop up some of the delicious liver sauce and add some texture.
You are definitely going to need a good Champagne this Christmas, and our Guilleminot has you covered! The Blanc de Noirs Brut is extremely complex, with notes of basil leaf, orange peel and ripe meyer lemon. Shop in time for the festive period at mrwheelerwine.com #wechoosebetterwine 📸 @hillaryzio
Flor de Pingus 2010
Dominio de Pingus
Crafted in Ribera del Duero with 100% Tempranillo grapes by the Danish winemaker Peter Sisseck.
By the 1995, he had found several ancient vines that spurred him to create 'Dominio de Pingus' named after his childhood nickname.
He pushed Tempranillo to its upper limits and has employed biodynamic viticulture since 2001.
Flor de Pingus' grapes are sourced from 35+ years old vines in the sub-region of La Horra, planted on clay/limestone and gravels, a perfect combination for this harsh climate. Grapes harvested by hand and destemmed, vinification in stainless steel, the wine is oak-aged around 14 months in a mix of new/old barrique. Minimal rackings without fining or filtration.
Curious fact, it took a disaster for the winery's reputation to spread. An American importer had arranged for 75 cases of the 'Pingus' 1995 to be shipped to the US, but the container ship sank while navigating around the Azores: the sudden scarcity of the 1995 vintage caused a market frenzy, which pushed prices up nearly 150% 📈😮
Tonight's wine comes from the celebrated Margaret River region in Western Australia, a 2015 Smooth Operator Cabernet Merlot from the @evansandtate Expressions range of wines. An elegant example of the style with characters of dried herbs, bay leaves, violets and blackcurrants with some savoury Cedar and toasted spices from its maturation in fine grained oak barrels. Wonderful body and mouth feel to the wine, with a lovely length, it's quality and structure will reward any who want to cellar it for many years to come but drinks brilliantly now as well. Paired with tonight's meal of 10 hour slow cooked Lamb Shanks, mash and garden vegetables; it was a match made in heaven, made clear by the fact that both plate and glass were very quickly empty!! 😉 #bwsinsider @bws_au
I was able to sneak-taste the unreleased 2017 Merlot from Lake Michigan Vintners and let me tell you... WOW! Wait for my post of a little behind the scenes adventure I took with some amazing wine influencers this past weekend.
As promised a wee deeper info:
Valdespino's Promesa Moscatel Sherry is a rarity among Sherry. This Sherry produced solely from Moscatel grapes that are grown around the city of Chipiona. The wine then goes through a unique blending system called Solera. In the solera, the wines are aged for a minimum of 4 years in Amontillado and Oloroso barrel to add depth and complexity. "This wine is sweet with 237 g/L of sugar and an abv of 17%. It is dark amber in color. It has a medley of complex aromas including orange peels, citrus, honeysuckle, baking spices, almond, honey, toffee, and marzipan. The palate slightly viscous with a nice balance between sweetness and acidity. Flavors of orange, honeysuckle, spices, and toffee come through on the palate. It also has a very long and deep finish. Vineworks Highly recommends you check it out for this holiday season."
We really did love this xx