Tonight’s supper was a rice noodles in a rich Phô broth accompanied with shrimp, pork, and beef gyoza. The gyoza were dipped in Ponzu, Gyoza, & low sodium soy sauce. I used a little Cajun Garlic-Chile sauce in the soup. The combinations were enjoyed with a 2004 Tablas Creek Esprit de Beaucastel ‘Panoplie’ - dark ruby garnet in color; rich, leathery, complex red and black fruit in nose and flavors; balanced mid-palate with rich fruit and good acidity; and a long complex fruity finish.
Then for dessert we had the other halves of the Ghirardelli cnocolates we had last night with a 1997 Porto Rocha Colheita - brighter fruit than the Kopke from last night, and less obvious wood. It was quite good with the chocolates.