With our main course of a Joel Robuchon-inspired bacon-crusted potato cake, I served a 2005 Texier Chateneuf du Pape. A good pairing, of course, as the wine was dry and gamey with a bit of roasted meaty flavors. A bit on the jammy side, though, which surprised me. (Here, btw, is the recipe: http://www.wineloverspage.com/forum/village/viewtopic.php?f=5&t=41331)
I followed that with the wine my guests brought, a 2007 Iverson Petite Sirrah from California's Fairplay district which I think is El Dorado County, and I have to say this is one of the best reds I've had from that area. Though the bottle says 15.0%, there's no alcohol heat on the finish and no residual sugar: it's balanced, sturdy and big-bodied true to the grape but without the huge tannins, not overoaked and completely devoid of the portiness I steeled myself for. Delicious.
After dinner, we felt like having another glass, so I pulled a 2000 Shafer Cabernet Sauvignon, which was better/richer/more defined than the last bottle we opened a few months ago that seemed to be fading. This one isn't fading at all, but perfectly in its moment with good Cabernet character and maturing flavors. t was a good wine to pour for self-professed recovering Silver Oakers who aren't nearly as over it as they think.
