Recently, I celebrated my birthday at La Poste Eatery and Wine Room and it was one of the best wine and food experiences ever. We decided to have wine pairings with dinner.
Our first course was the Foie Gras on Banana Bread with a sliced Banana with caramelized sugar on top that had a maple carmel syrup finished with cracked sea salt. We had a glass of Nicolas Feuillatte Brut Champagne. The hint of sweetness from the Champagne complimented the syrup and the Banana Bread and the driness of the brut matched perfectly with the salt. The Foie Gras melted in your mouth and had this creamy after taste.
The second course was an order of Ravioli with a field blend of mushrooms, fresh sage,
cream, and parmesan reggiano. It was paired with Styring Estate Pinot Noir '06, this was one of the best comfort combinations that I ever had. The Ravioli had a parmesan sage cream sauce with crispy pieces of sage on top that added a slight crispiness to the cream. The Styring Estate Pinot Noir was the perfect pairing. It was a very soft tasting with berries and finish with tannins. This is one of the best well balanced Pinot Noir that I have ever tasted.
The third course was fresh catch of John Dory, a nice crispy white fish with a wonderful red wine reduction with sliced carrots and sliced parsnips. A sweet and savory taste intertwined with the light fish was perfect and it was paired with Domaine Aubissieres Cuvee Silex Vouvray '09. It wasn't tart at all, a slightly sweet taste of melon and fruits. I loved it because it didn't have that sour taste that Sauvignon Blancs have. A wonderful summer wine that you can drink all summer long and for $16.99 a bottle with a 90 point rating from Robert Parker who wouldn't want to.
The last course was a white chocolate bread pudding with dried cherries and a butter cream carmel sauce. It was paired with La Tour Vielle Banyuls dessert wine. First of all anything with white chocolate and bread pudding is exquisite. The taste that carried me into bliss was the port-style wine that in France they chill and drink it as an aperitif. This nutty, fruity dessert paired perfectly with the chocolate dessert.
I would highly recommend this restaurant to anyone who loves wines, food and wonderful ambiance.
Cheers,
Angela
The hint of sweetness from slumped bottles the Champagne complimented the syrup and the Banana Bread and the driness of the brut matched perfectly with the salt.
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