Description of the January 11, 2004 Wine Dinner -

Prepared by Chef Emil Friesenhahn

Appetizer

The Wine Dinner started off with Petite Beef Wellington - Puff Pastry filled with Filet of Beef and Mushroom Duxelles.

Wine Descriptions by Doug Scheiding, Guy Who Buys Wine at the Vintage Wine & Coffee Bar

The five select wines served for this Dinner are pictured below.

First Course Wine:  2001 Echelon Pinot Noir

Background:  Pinot is one of the most difficult grapes to make into wine – very risky for winemakers.  These grapes are from the Santa Lucia Highlands (south of San Jose).  This area is above the fog line and sheltered from the wind – so it is warmer than most areas in the Monterey area - 96% Pinot and 4% Syrah.

Description:  “The wine will be dark ruby in color with a complex nose of spice, oak, and floral notes….In the mouth, there is almost an explosive cherry fruit ending in a long, pleasant aftertaste” – Tom Westburg, Winemaker.

2nd Page of the Wine Dinner Description

Last Modified:  09/26/2005

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