Some likes at Pinot on the River, Oct. 24

I mentioned earlier the constant rain in Sonoma that weekend. This event was held under tents at Rodney Strong Vineyard outside Healdsburg but the muddy grounds were sucking my shoes off and there were no places to sit down so I only lasted 45 minutes. I sampled some local cheeses (nice.) Some of the Pinot Noirs I enjoyed:

Roessler Gap's Crown and their Russian River Valley Pinots
Sojourn R.R.V. and Alysian R.R.V. Selection and Alysian Floodgate Vineyard P.N. (I liked these better than the Alysian Hallberg or Starr Ridge--I am on the mailing list to order from Alysian which is Gary Farrell's new home as a winemaker)
Donum Carneros P.N. (liked it better than the Donum R.R.V.)
Alma Rosa La Encantada (got to speak to Richard Sanford who sold the Sanford Winery name and now has Alma Rosa--I ran out of time to visit Alma Rosa while in Santa Barbara County in 2008)

After bailing from Pinot on the River (or on the swamp would be more apt), I had lunch at Patterson's Pub in Windsor while watching NFL football.

Dinner that night was at Charlie Palmer's Dry Creek Kitchen in Healdsburg (highly recommended) where Ed Seghesio, dining with a companion at the table next to me sent over a complimentary glass of his Seghesio Rockpile Zinfandel (very nice.) I have had Rosenblum Rockpile Road Zin in the past and it was one of my two favorite Zins from Rosenblum. I told Ed that I had visited the Seghesio tasting room in 2007 and done the food and wine pairing. I also enjoyed a cocktail and a glass of Alysian Pinot Noir at Dry Creek Kitchen. I believe they forego corkage charges if you bring in a bottle of a Sonoma County wine.

Nice report, JC. I'm drinking PN almost exclusively these days and Charlie Palmer's is on my list to go to.

Does he have one in DC area? He has properties in a number of locations now.
I still haven't been to Volt in Frederick, MD. Maybe next spring after I retire from my job.

There's Charlie Palmer Steak, JC, right at the base of Capitol Hill (and close to my office!); it is actually the restaurant where Chef Voltaggio (Volt) "hit the big time". The current chef at Charlie Palmer Steak, Chef Matt Hill, was Voltaggio's Sous Chef - needless to say, wonderful food.
As soon as you have a date for coming to Frederick, let me know and I'll make a reservation at Volt for you IF Liz and I can join you. I still have a connection there.

It's a deal, Jon. Say hi to Liz for me.