January 14, 2007 - Jack
Press St. Helena

Press St. Helena - An Offline Dinner and Tasting
Visited: January 13, 2007

A dozen MarkSquiresBB members enjoyed an "Offline" held at Press in Saint Helena, CA. Our meal was a tasting menu specially prepared by the chef de cuisine, Edward Arciniega matched with the wines. The food was excellent - a little lighter in style than on our first visit to Press St. Helena. The sole, ravioli, steak and the desserts were on the regular menu but we enjoyed them in a smaller version than would be regularly served.

The Wines: (Note the right column is Number of Bottles Desired.)

Wine Jack's Notes
#
1999 Veuve Clicquot Ponsardin Champagne Brut Vintage Reserve (Gold Label) Lacked personality. 1+
1983 Schloss Wallhäuser Kerner Spätlese Some oxidation, but there was some enjoyment to it, too. 1
1985 Benedict Loosen Ürziger Würzgarten Riesling Spätlese *** Silky. 4+
1989 Frog’s Leap 'Late Leap'  Le Baiser Magique Balanced, pleasant. 1-2?
1983 Louis Latour Meursault Blagny 'Chateau de Blagny'   3-4+
1992 Rem. P. Remoissenet Puligny Montrachet Les Folatieres    3+
1976 Domaine P. de Marcilly Chassagne-Montrachet Morgeots (rouge) WotN 6-12
1997 Jean Grivot Vosne Romanee 1er Cru Les Beaux Monts    3?
1993 Hubert Lignier Charmes-Chambertin Needs 20-30 more years. (6+ potential) 2-3
1975 Château Léoville Las Cases Showing well! 4-5
1989 Château La Lagune Quite a nice wine. 3-4
2001 Whitehall Lane Cabernet Sauvignon Reserve Very nice surprise! 3-4+
2001 Del Bondio Cabernet Sauvignon (didn’t taste)  
2003 Hourglass Cabernet Sauvignon Dessert Wine-esque.
A non-food wine.
Candy-like.
2?
2003 Kathryn Hall Cabernet Sauvignon   2+?

Five Course Tasting Menu

Amuse Bouche: Celery Root Soup, Black Truffles
Good!

First Course: Torchon of Foie Gras, Toasted Brioche, Apricot-Orange Puree, Candied Pistachio, White Pepper Olive Oil
Very good.

Second Course: Petrale Sole Meuniere, Pearl Barley, Glazed Cippolini
The cippolini was awesome. Too bad there was only one!

Third Course: Braised Oxtail Ravioli, Bone Marrow, Local Porcini Mushrooms

Fourth Course: Dry-Aged NY Strip, Crispy Potato and Tenderloin of Beef, Butternut Squash Puree & Glazed Brussel Sprouts
The crispy potatoes were wonderful. Need more! The beef comes from cows who ate organic sod and "finished on" (last 6 weeks) organic corn.

Fifth Course: Valrhona Chocolate Soufflé & Gala Apple Crepes “For the table”

Additional comments: The portions for the second and fourth courses were a bit smaller than we were hoping; so much wine needed a bit more food. In contrast, the dessert portions were huge. Excellent waiter tonight.




   Bookmark and Share