Old World and New World Collide

top pairing
by Tejal Rao with photos by Antoinette Bruno
Vol. 2
October, 2006   
Restaurant
Who
  • Sommelier Doug Mohr
  • Sommelier Doug Mohr is the gate-keeper to a wine wonderland at Vidalia and delights in matching Chef RJ Cooper’s dishes with equally nuanced wines. With quirky titles on his well-composed wine list and special wine flights like “Mineral Rocks” and “Old Vines and New Wines,” Mohr brings the wine experience down to earth and makes complimenting wine and food accessible and fun.
Wine
2004 Tablas Creek “Cotes de Tablas” Blanc, Paso Robles, California
Dish
Atlantic Black Bass Pan Roasted with Black-Eyed Peas, Fennel, Oven Roasted Tomato-Cuttlefish Ragout and Roasted Garlic-Fines Herbes Emulsion
Pairing Note
Floral, herbaceous and green notes compliment the licorice undertones of the froth without dominating the delicate fish.
Wine
2001 Remelluri, Rioja, Spain
Dish
Farmer’s Farm Quail with Chestnut Wild Rice and Apple Stuffing, Boudin Blanc, Brussels Sprouts, Blue Plum Mustard and Rosemary
Pairing Note
Lush, smooth, and sweet tannins compliment the high-acid mustard. The aromas of earth and plum match the quail meat without overpowering.
Wine
2002 J Albin Winery “Laurel Vineyard” Pinot Noir, Willamette Valley, Oregon
Dish
Truffled Heirloom Potatoes Roasted with Crispy Pork Belly, Garlic Cream and Juniper Infused Sea Salt
Pairing Note
The slightly fruity nose compliments the complicated scent of truffles. The leathery bite cuts the salt and fat of the pork belly.
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