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Thanks to travel writer and chef extraordinaire, Matthew Wexler @roodeloo, I had a wonderful meal @LaSilhouetteNYC.

Matthew is doing an article showcasing Hell’s Kitchen restaurants and I was lucky to be his dinner date.  I’m sure Matthew will touch on the whole overall experience that we had, which was filled with decadent foods and immaculate service (and gluten free aware and friendly), but I was equally impressed with their wine program. I was pleased to find out that their knowledgeable and gracious Sommelier, Ryan Mills-Knapp was going to be taking care of us though our 6 course tasting menu and he really put together some gems for us. 

I had 2 favorite pairings, because I cannot pick just one:

Schramsberg Mirabelle Brut, California paired with poached farm egg, “truffled” mascarpone polenta, oyster mushroom, and porcini coulis.

Bubbles goes with everything…I’ve talked about Schramsberg’s delish blanc de blanc before New Year’s, but this pairing made me want to make possibly inappropriate happy noises at the table. There was a fullness in the bready quality of the wine that sat with the egg and the truffles so nicely. It was almost gentle in its approach of pairing but it made on the palate such a comforting pleasurable experience that deserves mention.

2001 Joseph Roty, Marsannay, Burgundy paired with Long Island Duck breast with kumquat mostarda, citrus-spiced organic red rice and orange ginger coulis.

Ryan was a bit giddy about this wine even before pouring, which made me excited to taste.  2001 was a year in Burgundy that had a lot of wet and even some hail. This made for an overall under-ripe vintage, which is possibly why this wine at 10 years is starting to show itself. This was my first taste of any Marsannay, but it’s soft red cherry and clove with just the right tannic structure really partnered with the duck and especially the citrus flavors which made for an extraordinary complex layering of flavors that were just fab.

I love this kind of wine experience. Sommelier Ryan knows his stuff and the love for what he does really shines through to the table. As the patron, I learned a lot and had a great meal. Job well done!

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