For our latest dinner with the usual suspects we decided on a Japanese restaurant rather than the more usual European style restaurants. We were to bring wines that we thought would go well will Japanese food.
Pavie Rose 2003 - Yes, a rose from THE Chateau Pavie. Very dark for a rose. Full bodied for rose but gentle although it finishes aggresively. Slightly candied. Ripe. Outstanding stuff.
Cattier Champagne Clos du Moulin NV - A blend of the years 1995, 1996 and 1998. Spicy wine with good depth. Complex, lemony, slightly biscuity. Excellent with the spicy tuna sashimi and deep fried, breaded veg and fish. Excellent Champagne to drink now but that can only get better with a few more years of age.
Voyager Estate Chenin Blanc Western Australia 2004 - Oddly enough it has a slightly oaky character although I doubt it was oaked. Smoky, soft, a little sweet although the fruit seems to be fading a bit. Strong enough to pair with wasabi and a great match for the mackerel. Good wine but best to drink it up.
Hunnicut Sauvignon Blanc Napa Valley 2005 - Almost colorless. Gentle. Smooth. A little candyish and fading on the finish. If you don't like the very ripe fruity style of NZ SB this might be a good substitute.
Ojai Clos Pepe Pinot Noir 2001 - Sweet, young, very fruity. Some candy character. Probably close to its peak now. Very easy to drink. Not complex but fun. Very good and best red of the night.
Gray Monk Gewurztraminer Okanagan BC, Canada 2005 - Gewurz nose but a little subdued. Watery. Not a convincing wine.
Van Asperen Merlot California 1998 - I wasn't able to check if this was Napa or some other place. Choclolate covered cherries, full, soft. At its peak now. Good wine.