01.30.08 Fountainhead Wine Tasting for Wine Tasting Dinner

On Wednesday, Mike came by the restaurant to taste us on the wine that he and Mark chose for our final Wine Tasting Dinner with the Fountainhead. Not final as in ever, but the end of our triumvirate of the winter. We are ending it with Fountainhead Selections: wines that they import and have a relationship with the vintners. It is always a fun dinner as there are many stories about the soil, climate and temperment of the winemakers.

We started off with a 2005 Schueller (one of my favs) Pinot Gris Reserve (we will serve the 2002 Uncle Leon Reserve, but it only comes in Mags). As usual, this wine did not disappoint. Notes of honeysuckle with a touch of sweetness and a bit of viscosity. Jamie thought a good pairing would be Roasted Cauliflower with an anchovy dressing (a nod to Pasta Nostra's classic dish).

Next up was 2005 Schueller Pinot Noir Lot #12. We had the '04 for New Year's Eve and it rocked. The '05 was a little less funky, but still had a little stink, with muted fruit and a soft finish. Mike thought it might still be a little shocked as it has only been in the country for 3 weeks. I thought a nice veggie moroccan stew over cous cous. The cumin would really bring out the spice in the wine.

From Southern Rhone, 2005 Dom. Rabasse Charavin - a fantastic wine for the price. I thought we should keep it simple with a cheese plate, toasted fruit bread and a white raisin relish.

2001 Dom. Piaugier Reserve Alphonse Vautour was next. Mike is really pulling out all the stops. A nice leg of lamb would support this great wine.

As the final red, 2003 Dom. Berthoumieu "L'Argelis", a Tennat from 100 year old vines in Madiran. I thought this was going to be big and bold, but it was more supple, like a fine tuned Bordeaux. Mike has been bugging me to make a Cassoulet for one of these tastings and I have always declined - too much work! But after tasting this wine, it deserves a Cassoulet style dish.

If you want to make a reservation for the wine tasting dinner, please email bondarestaurant@hotmail.com and I will contact you if space is available.