Appetizer - Eggplant New Orleans Wine 1 = Isabel Marlborough, NZ 2002 Estate Bottled Sauvignon Blanc,12.5% alcohol Aroma - citrus, light tropical fruit. Taste - vanillan, crisp acidity,carmel at back. After Taste - long finish with some caramel. Matured in oak but not over-oaked. Price - under $20. Wine 2 = Saint-Veran 1998 Chateau de Fuisse, Pouilly Fuisse, 13% alcohol. Aroma - earthy, no oak, austere, a little grassy, not as citrusy as #1. Taste - smooth, well structured. After Taste - not as lingering as #1, pleasant Wine 3 = Santa Julia Torrontes(grape name) 2003, Mendoza, Argentina, 12.5% alcohol. Torrontes grape comes from NW coast of Spain - Galicia. Aroma - tropical fruit, peaches, lychees. Taste - fruity, but light in body. Great summer wine. Nice finish. Price - $5.99. Second Course - Seafood Gumbo Wine 4 = 2002 Eroica Riesling - Dr. Loosen and Chateau Michele. Combination of Old World and New World enology. Aroma and taste - peachy, citrus, lime. Had crisp acidity of German wines and fruitiness of the New World. Price - $17.00 Wine 5 = Weingut Ratzenberger Bacharacher Wolfshohle Spatlese 2001, Mittelrhein. 8% alcohol. Aroma - wonderful aromas of apples, honey, pineapple. Taste - creamy, smooth, good balance of sugar and acid. Wine 6 = Weingart Schloss 2001 Furstenberg Riesling Spatlese, Mittelrhein. Chosen to go with no.5. Aroma and Tast - apples, crisp, good balance of sugar and acid. After Taste - long, at finish a dark fruit taste with acidity like dried cranberrries and/or cherries. Also grapefruit at the end of taste. All three wines were a great match with the gumbo. Third Course - Sauteed Quail with Foie Gras and Mushroom Jus, Carmelized Apple and Sweet Potato Hash Wine 7 = 2001 Gallo of Sonoma Pinot Noir, 12.4% alcohol. Aroma - fruit forward, cherry, bacon fat on the nose. Taste - velvety and smooth, easy to drink. Decent finish. Wine 8 = 1999 Neill Pinot Noir, 2 Paddocks, NZ. Aroma - fruity at first, then earthy, chocolate and floral notes. Taste - good medium body. New World style. Worked with the foie gras. Went with some elements of the dish depending upon the flavors in the food or by itself. Versatile wine. Wine 9 = 2001 Thumbprint Cellars Russian River Valley, CA Pinot Noir, 14.4% alcohol. Unfiltered. Aroma - spices, fruit(raisins), earthy and oaky. Worked with the spices in the quail. Forward in the nose and the taste. Caramel with food on the palate. Best match with the Andouille sausage. Fourth Course - Redfish Cortiboullion with Jambalaya Wine 10 - 2002 Perlat Cellars Unio, Spain. Garnache - 50%, Carinena - 35%, Syrah - 10%, Merlot - 5%. Aroma of walnuts. Wine 11 - Biale Black Chicken Ranch Zinfandel 2001, Napa. 15.5% alcohol. Nice aroma after airing. Drink young. Wine 12 - Turley 2001 Paso Robles Pesenti Zinfandel from old vines. 15.5% alcohol. A big zin. Dessert Course - Bananas Foster Wine 10 = Sandman's Founders Reserve Porto By this time I was wined out! We are enjoyed the dessert and the port and they were a good match. But no comments other than yum were made! Return to Top