Oregon Meets The Lowcountry

Last night was the final dinner of The Lowcountry Culinary Heritage Celebration hosted by David Adelsheim, it was something to write home about. Kirk Gilbert, our Executive Chef, inspired us with a true fusion of multiple generations of Southern cooking. The highlight of the evening for me was the 1990 Adelsheim, "Seven Springs Vineyard", Pinot Noir paired with a Flat Iron Steak with fork mashed sweet potatoes. The wine showed age but in a wonderful way. The color was pale with a stunning coral hue around the rim. The bouquet had notes of cherry and cranberry but was overwhelmingly earthy in it's fragrance. Alluring notes of smoked meat, pipe tobacco and a touch of petro seduced me into taking a sip. I was surprised by the lively and fresh feel of the the wine. I tasted fruit flavors but more profound were the licorice, violet and smoke notes. Over time the wine evolved in the glass and opened to orange, red cherry and apple skin. It reminded me of a modern styled Barolo.

We ate, we drank and we maybe even learned a little something.