Pinot Noir Wine Dinner

Pinot Noir wine dinner at UNIONVILLE Co. restaurant last Thursday turned out to be a very nice evening.  Thank you to everyone who turned out on short notice.

Menu:
1.  Herb risotto with artichokes and fresh lemon.
Chateau des Charmes 2007 Pinot Noir, Niagara
wine was a lighter Pinot with red fruits and bright acidity. Some earthy notes. Went well with the herbs and the lemon which brought out the fruit in the wine. Artichokes were a great little experiment to show how they change the taste of the wine.

2. Grilled salmon with root vegetable salad and roast beet tzatziki
   Clouldline 2008 Pinot Noir, Oregon
This wine had riper fruit notes, still red fruit, some vanilla and spice as well as mushroom, earthy notes.
Good blalance with the fish, acidity helped with the fat. The earthiness in the wine was balanced by the root veg, making the fruit more prevalent.  Roast beet tzatziki was fabulous.

3.  Coq Au Vin
Vichon, 2008 Burgundy, france
The chicken was cooked perfectly and this Burgundy was a little more full with medium tannins that worked well with the dish.  This was the course of the night and surprise the wine preference of the night.  I thought everyone would prefer the california but good to see Burgundy prevail-it warms my heart.

4.  Double creme brie and aged cheddar
Somoma Cutrer Pinot Noir, Russian River Valley, California
this wine went well with the cheeses, enough acidity to cut through the fat in the brie and enough fruit and tannin to match the cheddar.  Big Pinot with ripe fruit flavours, some dark berry aromas as well as raspberry and strawberry.  Vanilla, smoke. Typical California wine--very enjoyable.