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- wondersofwine - 03-10-2008
I enjoyed a brunch at Enoteca Vin after flying into Raleigh-Durham Airport following my uncle's memorial service in Connecticut. (He died at 94 following a life that included being a Rhodes scholar at Oxford, an Army Air Force officer with a bomber group in World War II, a securities lawyer on Wall Street, and an avid rose grower, sailor, member of a steel drum band, etc. He also explored for fossils in Nebraska back in the 30's and a fossil sheep is named for him--I didn't know that little tidbit until after his death.) Thanks to US Airways overbooking the flight from Philadelphia to Raleigh by one person and bumping me, I spent a night in Philadelphia on the way back but had a free hotel room, was booked on a flight at a decent hour the next day, and have a voucher for a free ticket anywhere in the USA that US Airways flies. I may fly into Burbank in October and rent a car to explore the Santa Barbara wine country or return to San Francisco area and revisit Sonoma.
Sorry, I got into so much detail. Anyway, I had a shrimp dish with bacon bits, chervil and cremini mushrooms in a broth. It usually comes with grits but I asked them to leave the grits off. I had 1.5 oz. tastes of a 2006 Bedford Road Sauvignon Blanc and 2006 Bedford Road Pinot Noir with the dish. A complimentary scone is also served at brunch.
The Sauvignon Blanc was tangy without being overly biting. Very pleasant. Not as much gooseberry as citrus nose and flavor. Would be an even better match with diver scallop or halibut with lemon perhaps than with the shrimp.
The Pinot Noir was a light garnet color with some transparency. Red cherries on nose and palate; light body. Better with the shrimp than the Sauvignon Blanc. IMHO Pinot Noir can match with shrimp, bacon and/or mushrooms so was a near perfect match for this dish.
After eating, I enjoyed a 3 oz. pour of a Spanish wine and will post under that heading.
[This message has been edited by wondersofwine (edited 03-10-2008).]