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+--- Thread: 2002 Avila Pinot Noir (/thread-6875.html)
- quijote - 01-02-2004
Just got back from a faboo din-din at a new restaurant in the Buffalo burbs (O Restaurant and Lounge). We started with assorted sushi (toro tuna, yellowtail, eel,and uni), then had a second appetizer of foie gras seared with apples in a plum wine reduction. Yum! After that, we had two entrees: citrus baked sea bass, and medium-rare crispy duck on white truffle potatoes in a port reduction. Beautiful!
With the foie gras and entrees we sipped on a 2002 Avila Pinot Noir. This was a more forceful PN than most I've had--maybe that's a trait of San Luis Obispo wines? The nose was absolutely floral, and the taste was full of cherries with a slight tannic edge. Went very well with the duck.
For dessert we had lemon-ginger creme brulee--he had coffee with it, I had a Henry Wiemer eiswein. Marvelous!
[This message has been edited by quijote (edited 01-02-2004).]
- winoweenie - 01-03-2004
This makes my jaded ole' taste-buds sing! Whar a great menu and as far as the Avila I can't comment but you're rite on about the SLO Pinots.( You can add the Syrahs also). Seems like those new young winemakers residing there could form a new club called the " Extractors ". Great stuff coming from the region.WW
- Thomas - 01-03-2004
Was that Hermann Wiemer eiswein you had?
- quijote - 01-03-2004
After all that wine and food, the Henrys were looking like Hermanns! [img]http://38.118.142.245/ubb2/smile.gif[/img]