Last Monday Ian and the crew hosted a Pinot Noir extravaganza presenting a dozen Pinots, four from each region of Burgundy, California and Oregon. They were presented in four flights, each with a wine from each region. We were all asked to attempt to identify the wines by region. It has been said that the wines styles of old world and new world wines have been blurred in recent years. After missing on numerous regions selections last Monday night, if now assert the new world and old world wine styles are virtually all over the place. And the winners here are we consumers.
Kudos for at least having a separate wine glass for each wine in a flight and water with which to rinse. And I add plusses for the charcuterie offerings, as well, with one exception. One of the meats was so spicy hot that it took an entire flight for me to regain the use of my tastebuds! I further comment that a soup I enjoyed at Iron last month included sausage bits so hot that taste buds were also impaired. So when food is paired with wines, hopefully the chefs might contemplate that impact in future pairings.
Todd Vucovich did an outstanding job presenting inside at the new facility at the Baylen Street Bottle shop. This was excellent showcase of Pinot Noir and these three popular Pinot regions from which many exceptional wines come.
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