Open That Bottle Night at Beechwood Inn

Open that Bottle Night at Beechwood Inn: On OTBN, celebrated the last Saturday of February, bottles all over the world are opened and enjoyed. Choose the wine carefully – you don’t necessarily want to open your “best” wine or most impressive wine, but the wine that has the best memory. Be prepared to share that memory. Here are the wines and the folks that brought them.

Open That Bottle Night at Beechwood Inn

Open That Bottle Night at Beechwood Inn: Feb 24: National Open that Bottle Night at Beechwood Inn: On OTBN, celebrated the last Saturday of February, bottles all over the world are opened and enjoyed. With this come memories of great vacations, or bittersweet moments. One must choose the wine carefully – you don’t necessarily want to open your “best” wine or most impressive wine, but the wine that has the best memory. Be prepared to share that memory. Here are the wines that we sampled and the guests that attended:

 Guest Wine Contributions

February 24 2018

David & Jennifer Cunningham – 2010 Grgich Hills Zinfandel. Co-fermented the Zinfandel with a touch of Petite Sirah to add complexity and structure, and then aged the wine in large oak casks so the flavors are well integrated but not overwhelmed by oak.

FLAVOR:  strawberries, red plums, orange zest, and a hint of white pepper balanced tannins, subtle smoke wafting from the fall forest, sweet cigar, and garden herbs..
FOOD PAIRINGS:  the perfect match for grilled meats, lasagna, pizza topped with tomato sauce, and beef stews

  David and Gayle Darugh – 2000 Mondavi Reserve Cabernet

Cabernet Sauvignon.  This was the first vintage made in the new Kalon Cellar marking Mondavi’s 90th birthday.   Fruit for this Cabernet Reserve contains over 50% from the Kalon Vineyard and a total of 84% from the Oakville appellation.

AROMA: Creme de cassis, green tobacco, meat juice, stony soil
FLAVOR:  Tea, blackberry, mushroom, chocolate, vanilla and mint..
FOOD PAIRINGS: Beef, Lamb, Game, Mature and hard Cheeses, Poultry.

 Bill and Carolyn Gaik –  1989 Chateau Pichon-Longueville Baron Chalet de Paulliac, Red Bourdeaux Blend

AROMA: huge, smoky, chocolatey, cassis aromas intermingled with scents of toasty oak FLAVOR:  Loads of elegant dark fruit, wet grass, plums, tobacco, cedar. Really smooth mouthfeel with soft round tannins.
FOOD PAIRINGS:  veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes. Chateau Pichon Lalande is also good when matched with Asian dishes, rich fish courses like tuna, mushrooms and pasta.

Kevin & Susan Harmon – 2014 Banshee, Cabernet Sauvignon

AROMA: Dark plum, cocoa, blackberry and sage aromas

FLAVOR:  dark-chocolate-covered cherry, macerated strawberry, wild herbs, and minerals
FOOD PAIRINGS:  Asian chicken or pork salad, grilled or roasted cruciferous vegetables,

 Fred & Karen Luckfield – 1983 Château LaFite, Red Bourdeaux Blend

AROMA: Graphite, pain grille, black and red fruits, minerals and roasted herbs
FLAVOR:  Blackberry, black plums, cassis, cedar, and cherries, merge with smooth and silky balanced tannins, subtle smoke wafting from the fall forest, sweet cigar, and garden herbs..
FOOD PAIRINGS: Chili & Hot Spicy, Potato, White Rice, Mushrooms, Pasta, Pork, Salami & Prosciutto, Pungent Cheese, Lamb, Tomato-Based, Onion, Shallot, Garlic, Beef, Hard Cheese, Venison .

Fred & Karen Luckfield –1985 Château LaTour, Red Bourdeaux Blend

AROMA: rusty, earthy, black cherries, full body, round smooth and complex,
FLAVOR:  Loads of elegant dark fruit, wet grass, plums, tobacco, cedar. Really smooth mouthfeel with soft round tannins.
FOOD PAIRINGS:  Beef, Lamb, Game, Poultry.

Laura  & Mike McBurnett – 2011 Adelaiea, The Don,  Paso Robles, CA

Touriga 71%, Tinta Cao 24%, Souzao 5%

AROMA: Bing cherries, grenadine, rose petals, allspice, milk chocolate
FLAVOR:  dried cherries, fruitcake, pomegranate, sweet cedar
FOOD PAIRINGS:  flourless chocolate cake, coconut flan, cranberry-maple pudding cake with orange zest . Drink now through 2026.

Planted at the entrance to the winery, on a west facing slope with sandy loam soils, Bobcat Crossing was established in 2001. Named after co-founder Don Van Steenwyk, this is Adelaida’s interpretation of a Vintage Port.

Cindy & Stuart Morris – 2013 Klinker Brick Zinfandel, Maris aVineyard, Old Vine, Lodi, CA

88-year-old single vineyard block

AROMA:  berries and fresh vanilla bean laced with clove and spice. Flavors of black cherry, blackberry, cardamom and  pepper.

FLAVORS:  Sweet berries and vanilla predominate..

FOOD PAIRINGS:  Grilled ribeye. Lamb poultry

Kevin &    Rodke – 2013 Cloak & Dagger, “The Assassin”, Paso Robles, Central Coast, CA

Cabernet Sauvignon  67%, Syrah 33%

AROMA: Black raspberry and blackberry notes mix with vanilla and baked licorice.
FLAVOR:  Dense, dark mocha and black currants
FOOD PAIRINGS:  flourless chocolate cake, coconut flan, cranberry-maple pudding cake with orange zest .

Best in Class – 2016 San Francisco Chronicle Wine Competition

Drink now through 2028

Formerly bottled as Howell Mountain

Bob & Beth St. Jean – 2013 Chateau St. Jean, Cabernet Sauvignon, Sonoma, CA, Cabernet Sauvignon 100% Cabernet

AROMA:  Blackberry, black plum and spice
FLAVOR:  Black cherry and blackberry expand in waves around the oak and

FOOD PAIRINGS:  Generous cuts of meat, preferably grilled.

Bennet Williams –  2010 Haut-Bages Liberal

Cabernet Sauvignon 71%, Merlot 29%

AROMA:  Blackberry and currant aromas, with some licorice
FLAVOR:  Blackberry, black plums, cassis, cedar, and cherries, merge with smooth and silky balanced tannins, subtle smoke wafting from the fall forest, sweet cigar, and garden herbs..
FOOD PAIRINGS:  Beef and venison.

Open That Bottle Night at Beechwood Inn

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