By this point in the meal the Sommelier made his appearance. Don't ask me why, but because we were in Napa and the next two courses were lobster and chicken (heavy on the butter) I was a shade defensive when he opened the wine menu. I was already preparing my, "No thank you - please don't make me get a big oakey/buttery California Chardonnay from somewhere just a truffle's throw from here - that's WAY to cliche for me" (but nicer). To my surprise he did nothing of the sort, and instead suggested something french with a mild acidity to it. I was impressed. Just to test him, I pointed to a California Chardonnay and saw genuine alarm in his eyes. Again, I'm impressed. I happily consent to his choice (especially since it was from Le Montrachet) and cheerfully place my full trust in his suggestion of a french pinot noir he feels particularly good about for the upcoming beef course. I'm visibly relieved and relaxed when he trots off to locate our wines and the wine glasses are set on the table. What could have been an awkward moment instead turned out to be yet another "wow" moment.

quote:

What could have been an awkward moment instead turned out to be yet another "wow" moment.

nice.I was at the store recently, looked into a nice bottle of Stag's Leap ( from St. Helena I think?) yea well that got quashed when I looked at the price tag. $38! Ok so maybe I will splurge in a few weeks when I actually finish school, then again maybe not.I need a good job so I can try all this good stuff, FL, Alinea, the good wines etc.
Btw, The pic you sent me of the garden was great. Too bad it is going to be gone. But hey, why not strike while the iron does nothing but get hotter right? Did you know Laura Cunningham left? I was really surprised by that.

http://www.winespectator.com/Wine/Features/0,1197,3670,00.html

Hey Tikka, glad you stuck to your guns after all you were at The French Laundry, you should have a bottle of good French Wine, the Sommelier diffenlty knew what he was doing. Thomas Keller would have nothing but the best in his resturants.

Do you remember all the wines and which course they each went with?

BTW, I ordered my knives Tikka.

Tikka, I recently bought a few bottles of Croze Hermitage Mule Blanche. Very nice white wine. Am I the only one whole doesn't like big, oaky, california wines?

Hi racerdog!

Its not that I don't like big California chards, its that their reputation right now is largely due to great marketing (not real superiority). They're popular right now but they aren't really better than any other type of wine that people like to pair with foods.

They are, I'll say - easy to identify at a wine tasting, that's for sure. You can always tell a California chardonnay.

Merlot is another example. Merlot took a beating in the movie "Sideways." Since then, merlot sales have tanked while pinot's have gone way way up. Pinots are GREAT wines - but so are merlots. The only reason for their unpopularity at the moment is that the public has the slight perception that pinot noirs are somehow "better" wines.

Champagne is another example. Is Crystale better champagne than say, Veuve Cliquot or the others? No - but Crystale (hope I'm spelling that right) has a very aggressive marketing team that has created a great buzz for that product. Now you see it in every rap video and every birthday party for some celebrity. Its not the best champagne out there - but it is the most highly priced, which makes people believe it is somehow better champagne.

And this brings us right back to chardonnay again - for what is a blanc-de-blanc champagne anyways? Nothing but carbonated chardonnay, that's what.