Friday, September 2, 2022
Guiso Latin Fusion/ Balletto Vineyards/ Davis Bynum Vineyards/Feed Doc
We have great new features with chef Carlos at Guiso Latin fusion! We will feature a great single vineyard Pinot Noir from Balletto Vineyards and Winery. We will start with the amazing Sav Blanc from Davis Bynum. Let's check out the tasting notes on these two wines and enjoy this great food and wine pairing with Chef Carlos. First let's look at the tasting notes for the BCD Pinot Noir. Bright and dark simultaneously, with mocha and earth aromas playing off fresh cherries. It has a wide and silky palate, booming aromas and just enough acidity and tannins to pull the wine through to a long and lasting finish. It's quite a ride. Under the initial aromas is a distinct and interesting spice undertone that aromatically lifts the wine, but it’s the mid- palate weight, texture and perfect touch of acidity that define it. It’s full and coating, start to finish, wave upon wave of pinot pleasure. This wine is incredible and will soon be a new favorite for you. We also have opened and will start with the Sav Blanc from Davis Bynum! The first to produce single vineyard Russian River Valley Pinot Noir in 1973, Davis Bynum was instrumental in bringing the prestige to Russian River Valley vineyards, still acclaimed as one of California's finest Chardonnay and Pinot Noir growing regions. Today, almost 50 years later, the heritage of Davis Bynum lives on through the hand-crafted creation of wines grown exclusively in Russian River Valley. 2020 was notable for being another dry growing season, with only a few showers in the spring, milder weather through most of the year, lower yields at harvest, and wildfires on the horizon. The dry season and judicious irrigation created smaller leaves and canopy area, so the fruit acclimated to receiving more light exposure than normal. We hand-picked Virginia's Block at 23.3 brix in the cool early morning hours of September 9. We like to highlight the ripe fruit characteristics of Virginias Block while maintaining the acidity for the structure of the wine. The fruit was lightly pressed and settled overnight before being innoculated with yeast and transferred to a combination of Acacia puncheons, two year old French oak barrels and stainless steel drums for fermentation. Each component was tasted and blended to highlight the very best characteristics of the fruit. To preserve this wines bright acidity, it does not undergo malolactic fermentation. The finished blend is gently fined and was bottled in mid-February. Chef Carlos knows all about our loyal local eaters all over the world visitors! Guiso a "jewel box of a restaurant" when it opened in 2015. It seems OpenTable reviewers agree. The small Healdsburg restaurant may only have a handful of tables, but its mix between Caribbean and Salvadorian cuisine provides miles of worldly flavor.Chef Carlos offers a great new cuisine features to pair with these great wines. Cheers! Click here and join us as we enjoy great food and wine .