A dinner/ planning meeting for the upcoming 31st Central Coast Wine Classic, August 10-14, was held recently at the classy El Encanto restaurant.
The CCWC is in the midst of expanding to now include Santa Barbara as its final destination after it starts at Hearst Castle and migrates down the coast over the 5 day period. Additionally, there will be events that have never been presented previously ensuring this will continue to be one of the top charity events in the country.
Four of us enjoyed the elegant inside dining room ambience with attentive wine service from Director of Food & Beverage, Stephane Colling, and properly timed and professionally served table service by the wait staff.
To pair the wines we each brought, we ordered our own selections from the menu and enjoyed the following wines:
NV FRANCK BONVILLE “BELLE VOYES” BRUT BLANC de BLANC- made from Oger Grand Cru fruit matured in 225 liter Burgundy barrels prior to bottling with a base wine from 2008, this wonderful K&L special offered bright acidity to accompany the fresh floral and citrus notes that were accentuated with honeysuckle flavored lemon- lime; there was a bit of saline and chalk in this medium to full bodied bubbly that offered layers of concentrated complexity.
2004 ANDRE BEAUFORT LA CUVEE SAINT JEAN BABTISTE BRUT- it was stated this was made from mostly old vines Pinot Noir with a small amount of Pinot Meunier, all from Ambonnay Grand Cru vineyards; the nose just exploded with sweetness and aromas of grandeur; it was an absolutely amazing champagne being super rich and intensely flavorful; I got loads of spicy white pepper and cinnamon with slightly sweetened strawberry and a hint of peach and fresh cut flowers; this was in perfect balance, had a full body and a creamy texture; it is an ideal segue into drinking red Burgundy/ Pinot Noir or just buy itself; stunning.
2007 CHATEAU BEAUCASTEL BLANC VIEILLES VIGNES ROUSSANNE CHATEAUNEUF du PAPE- one entry into the nose and it was clear this would benefit from decanting; initially everything was discombobulated; however, after decanting it all came together and graced us with splendidness; now seamless, it had a plethora of flavors delivered in a oily texture with a hit of minerality along with peach, pear, melon, apple, lemon, orange and kiwi with a touch of mild butterscotch; it had nice length as well.
1999 PRINCE FLORENT de MERODE CORTON CLOS du ROI GRAND CRU- very pleasant wine with smoky wild red cherry/ berry fruit with a spicy black raspberry flavor joining in by mid palate; it seemed somewhat tight and needed a lot of time to open up and reveal its treasures which for the most part it eventually reached.
1961 CHATEAU LYNCH-BAGES PAUILLAC- this bottle had a youthful dark purple color with no signs of aging; the nose was almost mindful of a mild Port wine; there was a lot of joy to behold as it gave wondrous mature black cherry, black berry and black currant flavors with some leather and cedar accents; in ideal condition and a great example of proper provenance, it pleased throughout and held on at the end to complete the deal with a long, satisfying finish.
Our meeting went well and detailed plans were discussed for an extraordinary dinner for 80 people with a world class chef being brought in to pair up world class wines. This will be just one of many stellar events during the Classic. Stay tuned.
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