Vinotrip

CC licensed image courtesy of Flickr user joe lencioni

Last week, The Wife and I walked down to Charles Street and into Juniors for their Chef’s Wine Tasting Dinner. These sorts of things, where you sit in a small group with the winemaker and have a multi-course meal pared with his wine, are somewhat unique to the area (If they aren’t unique, I certainly have not been notified of them). They’re a great chance to learn about wine and food because you usually have the chef showing off his best stuff and paring skills, and you have the winemaker there to tell you about the wines. Sometimes, like in this case, the distributor tags along to talk about production, availability, price, and to remind the Maryland patrons that they’ll have better luck flying to the moon than having the wine shipped to their door.

Sorry, had to get that in. I mat the importer, Steve Ward, and he was a very nice guy.

Onward!

Juniors got the chance to show off their new Executive Chef Anthony Marini. Co-owner Jeff Minderlei (the Junior in Junior’s) said that Marini is going to take advantage of a lot of freedom, switching up the offerings and changing the menu frequently. The courses at this wine dinner were very good and show the chef’s intent to take the restaurant to a higher level. The crowd favorites were the 15 hour braised pork belly with tomato compote and arugula, and the chocolate bread pudding with basil ice milk. The pork was cooked so that it just fell apart in your mouth, so tender. The bread pudding was off-the-map fantastic.

Winery owner Mario Pardini spoke about each wine as it came out with its accompanying course. He was gracious enough to answer questions and show pictures of the vineyards where the grapes were from. I haven’t been down to Mendoza yet, but it looks as picturesque as anywhere in the world.

My notes on the wines that were served:

2005 Atonietti Sparkling

Not bad. Not nearly as many bubbles as you’d find in a Champagne. Easy to drink, not bitter or tart.

2007 Ave Torrontes

Smelled explosive. Simply amazing aromas in the glass. One of the best floral bouquets of any wine I’ve ever had. Tasted almost glassy or slick, honeysuckle. Good acidity.

2008 Ave Malbec Rose

Rested on the skins for 24-36 hours only. Glowing candy red color, like a Jolly Rancher. Tasted pretty big for a Rose. This would dominate a Pinot.

Ave used actual fruit to make the Rose, not the must from other wines as some wineries will do. The Rose was good but the Jolly Rancher color is going to throw a lot of people. This is a serious Rose, not a blush or sweet wine. Wine being as cerebral as it is, though, a lot of people are going to see the wine and just think it tastes on the sweet side, even though it does not.

2006 Ave Malbec

Deep red. More floral aromas on the nose. Tastes of currant, blackberries, deep fruit. Paring with the risotto not quite perfect. This wine needs something bigger like some flank steak or a gigantic cheeseburger.

The wine was good, and when the distributor said it retailed at The Wine Market for $16, I made it a point to go out and get some. A really nice wine for $16.

2006 Ave Malbec Riserva

600 cases produced. Almost smelled overcooked on the nose, same aromas as its little brother. Very big in the mouth, lots of savor with a nice finish. The wine felt cumbersome, a little out of balance. It’ll be better in a few years.

As the night wore on, the diligent staff and the generous pours combined to make our table of sixteen more social and lively. Of course, it also led everyone to rave about the wines which were indeed praiseworthy even before our inebriation. The evening was well-planned and well-executed in every aspect. Hats off to Juniors for putting together such a fine evening at a very reasonable price. If you haven’t, join their email list to be notified of upcoming diner and get updates on their Winesdays specials.

October 27th, 2008 | Category: Events, Maryland, Restaurants | Subscribe to comments | Leave a comment | Trackback URL