Allan Bree, renowned chef and Napa denizen, invited two lucky couples Chez Bree for an evening of vegetarian cuisine and good wine. I think it no exaggeration to say it was one of the best meals of my life.
N/V S. Anderson, Diva:
Clean and bright with a touch of sweetness and a medium strong bead.
Nice for starters.
A shooter glass with a cold cucumber/lime amuse with creme fraiche:
2009 Bevan Cellars, Sauvignon Blanc:
12.9% alcohol; no grass or cat pee but rather moderately restrained and focused guava, peach and other tropical fruits, excellent balance, some depth and complexity and a medium length, fruit filled finish. IMO, the best sauvignon blanc currently produced in CA. Delicious!
Roasted orange-cauliflower soup (warm):
2008 Cowan Cellars, Skin-fermented Sauvignon Blanc:
Looking more like a rose than past bottles and with more flavor and depth; some cardamon and pear scents and flavors with a stone/mineral element. Balanced and unusual and quite good with the soup. 13.3% alcohol.
Risotto and wild mushroom cake with a sauté of six wild mushroom in ginger soy broth:
Three Dehlinger, Pinot Noirs, Estate:
1994 - past peak and not especially pleasant - not gone but not good.
1997 - at peak with good bottle bouquet and secondary development; the fruit is still there but its in the back seat as forest floor, truffle and a very slight oxidized note are driving; medium finish.
1999 - still young although beginning secondary development; this is muscular and more fruit driven but also less integrated and showing more structure. A year or two more and this should be close to the 1997.
Simple tart of white peaches and Chantilly cream:
I did not catch the vintages, but two half-bottles of Navarro, Select Cluster dessert wine:
Riesling - fresh and clean with just a hint of shower curtain and some lovely florals; quite sweet but not cloying.
Gewurtztraminer - more exotic and fuller both on the nose and palate; some complexity and no plastic notes - also quite sweet but puled together better.
Best, Jim
