Sunday, September 5th, 6:30pm Reservations
We get to the restaurant about 5 minutes before our reservations, and we wait just a few minutes for a table. A nice booth seat, right near the kitchen doors (which I always like). Our server is fairly quick to say "Hi" and she pops back in a couple minutes to go over specials and the menu.
Looking at wine lists is always a difficult thing for me. There are so many wines on the list that I've had already, and don't interest me. Then there are so many wines that I carry in the store, and cannot justify paying their prices for. Seriously, who decided it was fair for a restaurant to mark up wine bottles double what we charge at a wine shop?! Then, trying to find something that not only I will like, but so will my company for the evening, this is getting stressful.
But, down in the bottle corner of the list, I find the Pinots. My favorite Pinot ever is on the list, Gary Farrell Russian River. But just above it are David Bruce and Belle Glos, two very reputable wines that I've never had before. David Bruce has a big star next to it because it received 90pts or higher, so let's skip that one. Belle Glos it is. The server tells me she's interested to hear what I think about the wine, because she's never had it. I think I'm happy about that, because it means they don't just throw the stuff around to the staff.
Besides, you have to respect a wine-making dynasty like the Wagner Family. For those of you that don't know them, you should. The Wagner Family has been producing wine in California since the early 1900's. Charlie and Chuck Wagner are best known for bringing the name Caymus to the top of the list, and widely famous. Each family member also has a little project of their own. The wife (or maybe ex?) is responsible for Conundrum, the lightly sweet (and I think over-priced) white blend. The sons produce Mer Soleil Chardonnay, Belle Glos Pinot, and the youngest is still in school for wine-making and viticulture. (This is the store as I was told it, verify any facts for yourself, not responsible for any mistakes)
She brings out the bottle, pops off the screw-top, and offers me a taste. I'm confident in my nose, so I just give it a good whiff, and it smells delicious. I give her the go-ahead to pour for the ladies, and she doesn't understand. I tell her, "It's good, smells perfect, you can pour" and she's still a little slow. As soon as it's poured my company skips the traditional toast gesture and goes right for a sip. "It's okay I guess" she says, hardly giving it a chance to coat her palate.
A little scorned by the lack of respect, I take a sip as well. It's the perfect temperature, just below room-temp, just above cellar-temp. It's light, somewhat fruity, delicate, and almost burgundian in nature. But, then as I swallow, some spice kicks in. Wow, what was that? It's not the tannins, it's not the alcohol, but there's a spicy or peppery nature to it. Maybe my palate wasn't ready for it, let me try again. Wow, that is awesome, I'm not sure I've ever tasted a pinot quite like that before! I'm a very happy man, and quite pleased with my choice.
For dinner, I order the special, two 4oz filet medallians, glazed with a marsala wine sauce, served with mashed potatoes and asparagus. The mean doesn't really take that long, considering we're all ordering some sort of steak. After the meals arrive, I prepare to dive in. I shave a little off the side of my medallion, and I see a red-mammal-juice seep out, my eyes widen. The steak is perfect, both medallions cooked perfectly medium rare. The centers are warm, but still fairly red in color. The sauce is delicious, and the veggies are even done perfectly.
I work my way through the steaks barely stopping to re-visit the wine (I don't like my food to screw up how I taste the wine). I pause for a second just before the last couple bites to snap a photo of the perfect sunday night meal.
J.Gilbert's Steak House
TCSH Rating - A+
aka - I always love coming to this place!
Belle Glos Meiomi Pinot Noir
TCSH Rating - 9.5/10
aka - absolutely delicious, I wish the bottle was bigger
Bibo ergo sum
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