d and I went up to SF last night for two tasty things: an Unti Vineyards dinner at Zazie's. Zazie's is a popular brunch spot, but for whatever reason they cooked up this wonderful pairing:
Baby arugula salad w/pomegranate seeds, toasted almonds, chevre, and raspberry champagne vinaigrette
Paired w/ Unti Vineyards 2005 Rose
Notes: This grenache rose was smoother than others I've had, less acidic, which I enjoyed. The salad was a bit too dainty to enjoy all the flavors together.
Wild mushroom and black truffle fresh raviolis w/aged parmesan
Paired w/ Unti Vineyards 2003 Grenache (Library selection)
Notes: mmmmm, black truffles raviolis in truffle oil...
Duck legs braised with red wine and port, dried plums, and black currants
Paired w/ Unti Vineyards 2004 Sangiovese
Notes: Some people were mixed on this tasting -- one couple thought the Sangiovese too alcohol-y -- but I thought that a strong taste was necessary to stand up to gamey duck.
Slow braised Niman Ranch beef shanks w/soft mascarpone chive polenta
Paired w/ Unti Vineyards 2003 Syrah 'Benchland' Reserve
Notes: the polenta was creamy like mashed potatoes, which makes me actually like polenta. The Benchland reserve was the wine that my dad and I picked up two bottles of on our way back from Garberville.
Guittard chocolate torte w/whipped dark chocolate ganache and creme anglaise
Paired w/ Unti Vineyards 2004 Banyuls Grenache (barrel sample)
*Notes: d notes that the torte was the Platonic Form of a Cadbury cream egg. This is in fact high praise. The Banyuls Grenache was a dry grape grenache batch rescued with water, sugar and brandy. *
I missed out on getting Unti's Barbera Port, which sold out far too quickly, so I enjoyed getting the opportunity to sample their unreleased Banyuls Grenache. Why is it that wine gone bad can taste so good? Mick Unti also poured a wine they will be bottling in December -- I had too many glasses at that point to remember they were calling it. It will be Unti's first $45 wine, but they are just that proud of it.
We were in the 'fun' corner on the patio. Mick Unti came over to eat a course with our three tables; he made a graceful exit after several conversation topics may have turned him various shades of scarlet.