The Vine Guy

Michael Browne, Winemaker/Owner of Kosta Browne

Earlier this week, I had the pleasure of meeting Michael  Browne, winemaker/owner of the uber-popular Kosta Browne Winery – producer of elegant California Pinot Noir wines, for a remarkable wine dinner at Bistro Bis in Washington, DC. Tony Lombardi, PR rep extraordinaire, also attended the dinner.

In honor of the occasion, several members of a regular tasting group, joined in and brought some pretty remarkable wines with them, including 1996 Cos d’Estournel, 2005 Bond, 2006 Aubert “Ritchie Vineyard” Chardonnay, 2006  Dublere Volnay Les Pitures 1er Cru, and, of course, a gaggle of Kosta Browne pinots, to name but a few.

But of all the stellar wines we had that night, the undisputed wine of the night was the new, never before released, 2009 Kosta Browne Chardonnay. Yes, Chardonnay! As much as I adore Aubert wines, particularly the Chardonnays, the KB Chard was pitch perfect! Even at this remarkably young age, it was focused, balanced and elegant. The only depressing thing about the wine is that Michael only made 200 cases, so I doubt I will have the pleasure of having that wine please my palate again… unless I haul by butt out to Sonoma and show up on his doorstep with an empty glass.

And I’d be remiss if I did not thank the entire staff at Bistro Bis for a remarkable experience. Special thanks to the Chef de Cuisine, Joe Harran, and Omar, the most outstanding Sommelier in the entire restaurant!

Menu:

Raviolis Des Champignon et Artichauts  

forest mushroom and artichoke ravioli with

spring vegetables and black truffles

Salmon Argenteuil

pepper crusted salmon with white asparagus, black trumpet

mushrooms ,potato gnocchi and veal cheek ravigote

Gigot d’Agneau Roti  

spice crusted lamb top round with rapini, peppers,

onions , socca frites and white balsamic vinaigrette

Selection of Artisanal Cheese

I will have the tasting notes published shortly… stay tuned!

This is a report on the annual Minyan Shoot Out Wine Dinner that was held at Galileo 3 restaurant last week (BTW – the service and food at this restaurant was a ten – thank you Sandra for all of your hard work!). The “Minyan” is a very eclectic group of wine consumers who vary from moderately wine savvy all the way up to high-end wine shop owner. The “Shoot Out” means that everyone brings their best bottle of wine. We serve all wines blind and then vote on each one at the end of dinner. The owner of the wine with the most points at the end of the night earns a free dinner (everyone else pitches in).

As usual, three things occurred;

–          First, we had way too much wine!

–          Second, if you want 20 opinions, ask ten wine drinkers. This was a beautiful evening of entropy.

–          Third, I am always amazed at how many wine identities I (along with everyone else) get wrong when I taste these wines blind. I did, however, get most of the origins correct, but I will admit, I voted for the number one wine because I thought it was Bordeaux!

Here is a list of our STARTER Wines:

1998 Champagne Pannier, France

1999 Soter Beacon Hill Brut Rose, Oregon

2004 Kongsgaard Viognier Roussanne, California

1996 Domaine Caillot Meursault La Barre Dessus Clos Margarite, France

2005 Domaine Dublere Chassagne-Montrachet, France

1990 Karlsmuhle Kaseler Nies’chen Riesling Auslese, Germany

2001 Castello Vicchiomaggio Chianti Classico La Prima, Italy

Here is the list of wines served with Dinner (in order)

First Course: Parmigiano Reggiano cheese pudding topped with a layer of Burrata cheese and cream of porcini mushrooms

2006 Oakville Red Wine, Napa Valley – I have no idea who makes this wine.

2005 Araujo – Syrah Eisele Vineyard, Napa Valley

Second Course: Small “pinched” ravioli filled with three meats &served in veal jus, butter, sage

2001 Blankiet – Cabernet Sauvignon Paradise Hills Vineyard

1996 Joseph Phelps Insignia, Napa Valley – Third Place

2002 Opus One, Napa Valley

Third Course: Large homemade fettuccine with wild boar ragu

1996 Trevor Jones Shiraz, Australia

1996 Grange, Australia

Fourth Course: Grilled marinated beef rib eye, potato tart, roasted chanterelle mushrooms atop dry tomato, black olive sauce

1997 Tenuta Friggiali Brunello di Montalcino, Italy

1997 Valdicava Brunello Di Montalcino, Italy – FRIST PLACE

1997 Arnaldo Caprai Sagrantino di Montefalco, Italy – Second Place

1999 Arnaldo Caprai Sagrantino di Montefalco, Italy

Ruffino Chianti Classico Riserva Ducale 1978  – corked

Dessert:

2000 Tommaso Bussalo Recioto Della Valpolicella Classico

1990 Klaus Neckerauer Rheinpfalz Auslese (not sure if it was the Halde Scheurebe or Hahnen Riesling)

2001 Tokaji Aszu 3 Puttonyos (don’t recall the producer)