Well, lucky me! I had a most pleasant e-mail from one of the Ed Kings and he told me my Reserve is at or near its peak. So we’ll be drinking it with one of my holiday dinners. He also made an excellent point that the term “Reserve” has become so overused in the wine business that it no longer has the cache it once had or meant. So don’t be fooled by wines you know are cheaply made that have the “reserve” on their label. It’s turned into a marketing technique. Another reason why we need to reform Montana’s beverage laws so that we can taste before we buy!

As an ardent Pinot lover who is somewhat dismayed by our own strange liquor laws, I would have to commiserate about our lack of decent local selection.  You’ll have to come back and tell us how the wine tasted, as well as what you prepared to go with it.

Well, it was quite a feast! We started out with an onion and cheese tart paired with King Estate Pinot Grigio. I served no wine with the soup, roasted red pepper and tomato bisque. The main course, rack of lamb Provencale, with polenta “fries” and spicy tomato jam, and mushroom compote, paired beautifully with the 2000 King Estate Pinot Noir Reserve. Our palate cleanser was a composed salad of romaine hearts, pears, toasted walnuts and chevre. For dessert, the pumpkin-ginger tart paired with the King Estate Vin Glace (also derived from pinot noir).

Thanks for asking, “Patriot.”