Whites and Goat Cheese

Crisp Whites and Goat Cheese
Originally uploaded by jamesonf

I love Sauv Blanc and a soft, fresh goat cheese. A duo of Chileans, the 2008 Veramonte and the 2007 Cono Sur, were great. I prefer the Veramonte; fresher vintage, and less green bean on the nose. Chilean Sauv Blanc is the real-deal. I prefer it much more than New Zealand.

Falesco Marciliano and Pasta with Eggplant, Onion, and Arugula

Pouilly-Fuisee and Herb Cream Cheese

Finding a Decent Glass Pour in Reno

I go to Reno frequently to visit my mother and the wine selections at most restaurants, especially the casinos and chains that dominate this city, are your boilerplate, KJ-esque family of wines. You pretty much know what you are going to get no matter where you go. So it was an extremely pleasant surprise that while having dinner at Washoe Steakhouse (click on the link to visit their superfluous website), I spotted the 2004 Alvaro Palacios Les Terrases. This Priorat gem was on the list for only $8.50 a glass. I think that a bottle of it retail is around 30 bucks so this is a real deal when you think about the astronomical markups on glass pours. A blend of Carignan, Grenache, and Cab, the 2004 was drinking beautifully; very elegant.

(Incidentally, my first choice for restaurants in Reno, 4th Street Bistro, is close by.)

Asparagus and Wine Blah Blah Blah

I am really sick of the cliche that asparagus is so difficult to pair with wine. Living in Washington I get plenty of chances to eat asparagus. (Though I detest the huge, fat spears that are fibrous and too woodsy. The pencil-thin are the best; try broiling on a sheet pan with nothing but salt and olive oil. You have to shake the pan and watch it like a hawk, but the tips get nice and crispy. Unbeatable way to enjoy asparagus.) Sauvignon Blanc, Gruner Veltliner, hell, any crisp dry white is delightful. I also think a bit of sweetness is nice, like a German Riesling with a touch of sweetness and plenty of acidity.