Who says that dining alone can't be fun?

Previously written on March 1st:
I have wanted to go up to Miro at Bacara for quite some time, so last night I put on a suit and went up there at 7pm and was blown away. The resort was dead, probably only 2 other tables full at Miro. I ended up getting a ton of food and the fantastic Sommelier paired one or two wines to each course! Here is the run down:

Started off with a glass of NV L. Aubry Brut Rose Champagne**. This was a very nice start, it was rich on the palate and doughy on the nose.

Second came a pre-appetizer that was delicate seared sea scallop that the sommelier, Mike paired a 2008 Beckmen Cuvee Le Bec Blanc**. The wine was light but possessed a richness to round out the pairing very well.

Next came what ended up being the star of the night, a sweet potato and mascarpone agnolotti with mushrooms and crispy Serrano ham. Wonderful textural play in this dish. Really really good. The two wines paired were: A Domaine de Poulette, Cote de Nuits Villages 2005** and an Etude Pinot Gris 2008** from Carneros. This was an especially cool pairing because both wines complimented the food differently, but equally well. The Burgundy brought out the earthiness of the dish where the Pinot Gris played with the savory/saltiness of the Serrano.

Then came my main course, a pistachio crusted venison chop. The Somm. paired that with a 2007 Stolpman Estate Syrah** (the other Somm.'s typical pairing) and his preference that was a Grenache based Remonda, La Montessa, Rioja 2005**. I definitely preferred the Rioja to pair with the dish. The Stolpman was good, just lacked that acidity to really do it's job with the venison. I’d think that I characterized it as, “I’d rather drink the Stolpman by itself and the Rioja with food.”

After that, I was brought over a taste of Ruston, La Maestra**, a 2005 Napa Cab. With a little air, this smoothed out and was enjoyable.

Next was the cheese course. 3 great cheeses, but at this point I was getting pretty full. He brought over a great white burgundy to enjoy with the cheese. The Charache Bergeret, Haute Cotes de Beaune, Les Graveliers 2006*** had awesome vibrancy and purity that left me wanting more.

Last was the dessert, some ridiculous beignets that I really had no choice but to get. Ha! And, they were damn good. They were matched with Chateau Pajzos, 5 Puttonyos 1999**, a sweet Hungarian Tokaji that smelled like I shoved my face into an apple pie. (That’s a good thing, just in case you were wondering)

I got a tour of the wine cellar and poked around for a bit. Some crazy stuff in there and especially the magnum of '94 Echezeaux that felt pretty good in my hands.

Then up to the bar to chat a bit and try the newly release 2007 Beckmen Purisima Mountain Grenache** and a taste of NV Laurent Perrier Brut Champagne** that they have by the glass.

All in all, this was a pretty amazing night.

Ciao


0 Stars - No rating
1 Star (*)- Not of significant quality or interest
2 Stars (**)- A notable wine of legitimate interest
3 Stars (***)- Great wine that is worth searching out
4 Stars (****)- Fantastic wine that should not be missed
5 Stars (*****)- An absolutely mind-bending wine - beg, borrow, or steal to get your hands on some of this amazing juice!

Disclaimer: This rating is based on my palate and at the given time when tasted and may differ from yours. Also, I may catch a bottle in a dumb phase or it just may not speak to me at that particular time.