Which of these wines do you think paired best with the main course?
The wine line-up:
- White Rhone from Pierre Gaillard (Viognier and Roussanne blend), 2006
- Hermitage from M. Chapoutier (Syrah, Northern Rhone), 2000
- Bourgogne blanc from Domaine Denis Mortet (Chardonnay), 2006
- Two big Oregon Pinot Noirs from Pheiffer and High Pass Winery, 2005 and 2002
- Bourgueil from Domaine Breton (Cab Franc from Loire), 2007
- Montes Alpha "M" Chilean red (blend of Cabernet Sauvignon (80%), Merlot (10%), Cabernet Franc (50%) and Petit Verdot (5%)), 2004 (Wine Spectator 94 pts, the "mystery" wine of the evening)
- California Pinot Noir from Kosta Browne (not displayed on the photo)
Well, actually none paired great.
The 2007 "La Dilettante" Bourgueil from Domaine Breton (second bottle from the right) tasted a bit like beer and pickles, so it went well with the pickled veggies (cabbage, beans, tomatoes, peppers, eggplant). And the 2000 "La Sizeranne" Hermitage from M. Chapoutier (second from the left) was the best match for the slightly sweet and pungent Central Asian (Uzbek + Afghan style) pilaf, though still the Hermitage was bigger and drier I would have preferred for an ideal match.
Russian food - tough pairing with wine (and you wonder why they drink vodka!) - but we'll keep looking!