Threadfin Bistro hosted winemaker, Fred Scherrer with a wine dinner with a menu created by Chef Jason Kiyota and Master Sommelier Chuck Furuya. The dinner started with a Trio of Appetizers including a Salad Nicoise, Slow Roasted Pork Belly with a Sauce Piperade and Whipped Feta with Prosciutto and Toasted Walnut Relish which was paired with the Scherrer Rose...
We also uncorked both a Jacques Selosse Lieux Dit le Bout du Clos which had a cherry, stone fruit conserve on the nose and was rich on the palate...
As well as a Jacques Selosse Initial Blanc de Blanc which was full of citrus curd...
The Scherrer Rose was great with all three appetizers (which he still barrel ferments) and of course, any Jacques Selosse Champagne is like a meal in itself... The next course was the Charred Hawaiian Octopus in White Bean Ragu which was reminiscent of the octopus served at Vino served with the Scherrer Zinfandoodle...
Of couse, we also uncorked a 2001 Scherrer Shale Terrace Zinfandel...
The final savory course was a Pinot Noir Wild Mushroom Risotto with Short Rib which was served with a Scherrer Pinot Noir... Fred Scherrer lets his Pinot Noir sit on the lees (like Champagne) for 36 months before bottling so while other winery's Pinot Noirs are from the 2022 vintage, his most recent vintage is 2016...
And since I don't have any Scherrer wines currently in my cellar, uncorked a 1992 Forman Cabernet Sauvignon...
The Chef's selection dessert was a Goat Cheese Tart which was delicious... this meal actually provided two goat cheese epiphanies - the whipped feta and the tart...
So once again, another great meal from Threadfin Bistro by Chef Jason Kiyota and staff!
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