Clos Du Val Napa Valley's Cure for the Common Cult 40th anniversary wine tasting at Cork & Fin restaurant in Gastown on April 11, 2012.
We ducked into Gastown for an afternoon or red wines, celebrating forty years of Clos Du Val Napa Valley blends.
The lovely Devon (below) was my sommelier and wine expert for the afternoon.
We explored the differences between pinot noirs, merlots, and cabernet sauvignons with vintages ranging from 2006-09. Most were diverse mixtures of fruity, crisp, robust, and flavour.
I gobbled up many oysters. They were so delicious, fresh, and tasted great with the reds.
The appetizers and tapas were also scrumptious, particularly bacon-wrapped scallops (left) and the steak bites (right).
The eye of the prize was the 1986 (the year of my birth) cabernet sauvignon. It was saved for last (they let it breathe). We found it very full-bodied and so smooth going down.
Source | Devon Wong
We ducked into Gastown for an afternoon or red wines, celebrating forty years of Clos Du Val Napa Valley blends.
The lovely Devon (below) was my sommelier and wine expert for the afternoon.
We explored the differences between pinot noirs, merlots, and cabernet sauvignons with vintages ranging from 2006-09. Most were diverse mixtures of fruity, crisp, robust, and flavour.
I gobbled up many oysters. They were so delicious, fresh, and tasted great with the reds.
The appetizers and tapas were also scrumptious, particularly bacon-wrapped scallops (left) and the steak bites (right).
The eye of the prize was the 1986 (the year of my birth) cabernet sauvignon. It was saved for last (they let it breathe). We found it very full-bodied and so smooth going down.
Source | Devon Wong
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