Issue link: https://digital.copcomm.com/i/992999
102 { THE SOMM JOURNAL } JUNE/JULY 2018 Pinot Noir "the first Maison Louis Jadot product [made] outside of Burgundy," but legendary winemaker Jacques Lardière aimed to "go back to his roots" in making it. Draper said Lardière "truly did pick the property" on which the wine's grapes are grown in the Yamhill-Carlton AVA; planted in 1981, the vineyard has been "Biodynam - ically dry-farmed since day one." Guests sampled the 2014 vintage along- side what Chef Pouessel called "a sort of surf and turf " to demonstrate its versatility: a duo of confit duck leg and seared diver scallop accompanied by mixed mushrooms in a "very subtle, soft, velvety" garlic cream sauce. The pairing was a natural hit. "The light fruit in the Pinot Noir really brings out the umami components of the dish," observed Jared Sowinski, Director of Wine at The Phoenician resor t in Scott - sdale, Arizona. "It makes the gaminess pop." Indeed, more than one sommelier proclaimed it their favorite match of the evening—including Nico Snyman, Head Sommelier at Aureole in New York, who appreciated its "classic elegance." Every course had its own outspoken proponents. The third pairing saw the Col d'Orcia 2013 Brunello di Montalcino complemented by a petit filet with a side of creamer potatoes crowned in caramelized-onion crème fraîche. While introducing the wine, SOMM Journal/Tast - ing Panel Vice President of Marketing & Sales Bill Brandel explained that due to that year's cool conditions, "a lot of people didn't think 2013 was going to be a great vintage [for Brunello], but they're beginning to appreciate it." Among its fans was Rick Arline, Somme - lier at NoMad in Los Angeles: "It's a mod- ernist take on a Brunello—actually quite soft," he mused of the Col d'Orcia. Cassan- dra Sakai, Wine Director at Chicago's Girl & the Goat, concurred: "You don't expect that sweet red and black fruit" it delivered, she said, but she believed it melded beauti - fully with both the Bordeaux butter atop the steak and the meat itself. For the final course, Chef Pouessel deemed the Patricius Winery 2016 Tokaji Aszú 6 Puttonyos—representing what Armed with two expressions from Hungary's Tokaj wine region, Wines of Excellence Project Manager Eniko" Magyar and Vinum Tokaj International President Attila Balla posed with Publisher/Editorial Director Meridith May. The Patricius Winery 2016 Tokaji Aszú 6 Puttonyos was paired with two desserts: a tartine of Brie de Meaux with strawberry- rhubarb jam and a berry bread pudding. Imported by Esprit du Vin, the Col d'Orcia 2013 Brunello di Montalcino was complemented by a petit filet with a side of creamer potatoes crowned in caramelized- onion crème fraîche. { wswa } "Furmint is "a brilliant pairing partner with all types of cuisines, iIt doesn't matter if it's with seafood, cheese, or whatever—it fits in somewhere all the time."