Library Wine Tasting and Dinner
June 18th / 19th 2022
Every year we offer an opportunity for friends and family of PMV a chance to taste a selection of wines from our library collection. These wines have been cellared in perfect climate and in limited quantities.
This years list goes back to the 2009 vintage which is probably one of our favorites from the list of 8 wines from 2009 - 2014.
Mat tasting through the wines, taking tasting notes that we share for the visitors.
Saturday evenings dinner is one we're calling the BOB, best of the best. Our favorite recipes from shrimp roll, seared Ahi Tuna, Risotto and Beef tenderloin paired with a selection of library wines in magnum format. Yep, a night of celebration!
1st course shrimp roll. This is made with fresh tarragon and lemon.
We served our 2021Rose' ( because it should be a great pairing ), 2013 Chardonnay Magnum, and 2013 Bohemian Vineyard Magnum. We chose these wines expecting for them all to work with the course. And yes, the group was unanimous about all wines pairing although the 2 favorites were the Chardonnay and Pinot Noir. It's always interesting to see the favorites.
The 2013 Chardonnay was a huge hit in general, a beautiful wine made from an incredible vineyard in the heart of the Green Valley - sub appellation of RRV. It is a cool site with the best that chardonnay can produce. Unfortunately we lost the vineyard source in 2015.
2nd course lined up the same 3 wines as I really wanted the group to see the different wine influences with the spring vegetable risotto. Made with fresh corn, peas, zucchini, peppers and a house made veg stock. A similar outcome with pairings - they all worked but the Chardonnay and Pinot took the lead because the older vintages of magnum wines were tasting fantastic!
Next course a house favorite seared Ahi Tuna from Bobbly Flay recipe is a stunner. The sauce has such a punch of yum with loads of cilantro, fresh jalapenos, soya and garlic served with fresh avocado.
This dish was a winner for best course and the wines paired were Rose' plus 2013 Bohemian and 2011 TNT Pinot both Pinot magnums. Both Pinot's won best pairing.
For the 4th course Mat wanted to high lite our local best butcher Panizzera Meat Co. in Occidental. Beef and Pinot??
When the chef makes a locally foraged mushroom sauce, it can work.
We offered 3 Pinot Noirs.
2013 Bohemian, 2011 TnT and 2011 Ruxton all magnums.
The group was pleased, I believe Ruxton won the pairing as it is the biggest Pinot we produce. Darker fruits, earth notes and we sold all the remaining magnums in stock. It speaks for itself.
This tied for favorite course, served with CP carrots ( Charlie Palmer ) that are cooked with guiness, maple syrup and dill. I thought these carrots would lighten up the dish and pair with Pinot.
Line up of wines.....
We don't usually focus on a dessert but it's fun to serve a little sweet treat. Our favorite pinot cookie is a simple short bread with a dollop of jam that was gifted from a wine club member. This cookie truly can handle Pinot or vice versus. Either way, the cookies were eaten up!
Kudos to the our chef / winemaker and our wonderful group of wine club family including a couple from Tucson!! These nights wouldn't be the same without great energy in the dining room.
Alot of work goes into our dinners. From planning the menu, picking the wines and the preparing the dishes, serving and clean up. But, we LOVE it! And when everyone enjoys themselves, that is the reward. When the wines are sipped with a smile and shared love of food and wine!
cheers
