Sitting snugly
in the wine cellar of Nancy Oake's restaurant Boulevard, Hubert
Trimbach of F.E. Trimbach, paired the wines of the Alsace Region
with the exquisite cuisine of one of San Francisco's finest restaurants.
We
began the tasting with a 1997 Boxler Muscat "Brand" . This
was a great aperitif. Classic floral muscat nose with grapey fruit
character on the palate. A hint of sweetness mirrors the ripe
fruity character and is balanced with bright crisp acidity. Purity
of fruit. Brand is one of the prime Grand Crus in Alsace, coming
from a granite soil.
Our
luncheon began with Sea
of Cortez Rock Scallop, a vegetable carpaccio and ginger
riesling vinaigrette. Paired with a 1997 Ostertag Riesling
"Muenchberg", this wine had very crisp and clean flavors,
good structure, with pear citrus flavors and a bone dry finish.
Good weight on the palate, very refreshing and a great match with
the food.
We
then tasted the Hawaiian Butterfish, a potato cake stuffed with
duxelle and mascarpone, chanterelle mushroom sauce. Paired with
a 1997 Lucien Albrecht Tokay PinotGris "Vielles Vignes",
this wine had a grapey character on the nose, attractive rounded
texture and opulent body. Pretty, yet stalwart. Peachy dry finish
to the end.
Next
on the menu was a Pan
Roasted Squab, a foie gras bruschetta, Autumn vegetables
with truffle relish, and a natural sauce. Paired with a 1996 Zind
Humbrecht Pinot Noir "Wintzenheim", this wine had high aromatics
with earth and mineral notes. Firm tannin with meaty rich Pinot
Noir fruit. Good flavors of cherry and some toasted character.
Much firmer than the average Pinot Noir from Alsace.
|
Pumpkin
Brioche Pain Perdu |
The
crowning glory was the Pumpkin
Brioche Pain Perdu, a dessert featuring spiced blackberries,
cinnamon brickle ice cream, with caramelized apples Paired with
a 1990 Trimbach Gewurztraminer Vendage Tardive, this wine
had honied aromas and flavors. On the palate, ripe apricot flavors
with honey and hints of spice. Sweetness masked slightly by good
acidity, richly textured. Outstanding.
Links
to Recipes:
Sea
of Cortez Rock Scallop
Pan
Roasted Squab
Pumpkin
Brioche Pain Perdu
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