TNs: Alesia, Copain, Siduri, and Eric Kent with six new wine drinkers, and one killer pork shoulder

WINE TALK
1

I had some friends for dinner last night and decided to try to pull a “spectrum” of CA Pinots (from lightest- to heaviest-body) to see what everyone thought and to learn where on the continuum people’s preferences lie. The group likes wine, but is new at it, so I really learned what they thought with no spin or affectation. The notes are mine, but I tried to capture the general reaction of the group.

Starter: Gloria Ferrer Blanc de Noirs NV. Always a reliable, fruity bubbly with a nice raspberry/strawberry note. Very refreshing and dry, but with a slightly creamy texture.

  1. 2006 Alesia Pinot Noir San Mateo County. This is a very light and delicate Pinot with wonderful aromatics and a nice acidic structure; everyone liked the many aromatics, but some thought it was too light for their tastes. I loved it and consider it (and Kevin’s other Pinots) a wonderful example of the elegant end of the Pinot spectrum.

  2. 2007 Copain Kiser en Haut Anderson Valley. While a bit fuller-bodied, this wine had just as much complexity as the Alesia. This was one of the two favorites of the group Rich, sweet fruit, but with a lot of counterbalancing spice, earth, and silky tannins.

  3. 2007 Siduri Pinot Noir Sonoma Coast. Next up in body/richness, this wine was the most fruit-focused, with rich, voluptuous fruit and a darker set of flavors; the fruit was very ripe and was almost raisiny at first, but it opened and brightened with air. Two of the six picked this as their favorite, stating that they really liked bolder reds and this was the kind of Pinot that grabbed their attention.

  4. 2007 Eric Kent Pinot Noir Freestone. The richest, but also one of the most complex. All of the balance and complexity of the Copain, just with ore of everything. Very rich and spicy with gobs of cinnamon and nutmeg blending with the rich, but bright fruit. This was the consensus favorite, but many who liked this one were torn between this and the Copain.

Bottom line – we really enjoyed the chance to “calibrate” our palate. Was this a perfect or even fair tasting comparison, with such a difference in terroirs, vintage, and price point? Not at all, but it was educational and a ton of fun. It was exciting to see that the beginners can taste the clear stylistic differences and can make judgments as to where they “fit” on the continuum. Also, everyone at the table agreed that all of the wines were well-made, but that it came down to what style each drinker preferred.

All-in-all, a lot of fun and a great way for me to taste what I have in the cellar!

2

Excellent notes, Steve. Thanks for posting. The Alesia is really drinking well right now, and Adam’s appellation wines are just in a great groove the past few vintages. The Copain … well, yeah, that’s a tremendous wine and just so youthful.

3

Nice notes. But if you mention “killer pork shoulder” in the title, you are required by law to describe it in detail, and tell us how to prepare it :wink:

4

Oops! I forgot that I am on a board where I can discuss the “f” word without being cast to Hades…

We marinated a large shoulder (with a nice layer of fat on top, I might add) for five hours in a brine with garlic, rosemary, and a bit of brown sugar. We then convection roasted it for about two hours (I forget the exact time) until it was falling apart. This is one rich cut of pork, but with the fat rendered and the use of more savory herbs, it was not too much for the pinot.

I am in GA, so pork products are a regular part of my diet!

[highfive.gif]