A Perfectly Peachy Pairing

The Lurton Family Wine Dinner last week was a heartwarming affair for longtime fans of Sevy's Grill. Sevy's is no stranger to wine dinners. In his opening remarks Jim 'Sevy' Severson, owner and chef claimed that it was his 160th and no one doubted him. BUT it was the first time in my sixteen years that Sigel's has hosted a Bordeaux Dinner at Sevy's. They tend more toward the French side of the cookbooks.

The food was delicious, paired perfectly with the wines but the food remained Sevy's through and through. The Duck Confit was rich and filling, the Waygu Porterhouse had just that sweet touch of smoke.

But the knockout punch was the Peach Cobbler with Ham Orchard Peach Ice Cream and what made it great was the seamless transition to the spectacular 2005 Chateau Climens Barsac. The wine's rich flavors of roasted pineapple and baked peaches made it difficult to tell where the flavor of the dessert ended and the wine began. Truly glorious. So much so that most diners drank most of their wine. Which is rare. Usually glasses of Sauternes remain untouched. Dallas does not like sweet wine.

And that's the end of the post. Almost. About the wine:

Although the two appellations are neighbors, Barsac wines tend to be a little fresher and less creamy than Sauternes  due in large part to the silt soils. The 2005 Climens was just beginning to transition from its primary flavors to its mature secondary flavors which are caused by the slow aging and oxidation of the wine. Vivid flavors of pure perfumed fruits and sugars begin to take on the flavors of baked, roasted or dried fruits, the sugars begin to caramelize and the wine becomes richer and more complex. The  color changes as well darkening from yellow gold to rich burnished tones.