Dark red, hueing to purple. Subtle nose, with some bramble and dark fruit, mild spiciness. Mid-weight to full-body Zin, lower alcohol than a lot of Zins. Nice structure, sweet, some tartness, lots of fruit, red berries, blackberry, some pepper, great at the front of the tongue, good finish that lasts 20 to 30 seconds. Probably my favorite Ridge Zin, though I like the Paso Robles a lot too. Opened and poured over 4 hours, not much change during that time. Fruit forward, probably stays that way for a few years, and I'm not sure it will develop more over time.
Dark, deep purple. Floral notes, toasty oak, dark fruits, and chocolate/coffee on the nose. Full bodied, well rounded, present but integrated tannins, dusty. Low alcohol, very balanced. Dark fruit, blackberry, dark cherry, long finish, mouthwatering. I think this will improve over the next several years, but it's very drinkable now. Love Delille D2, year over year one of my favorites!About $40 in upstate NY.
The best food I've had recently, anywhere. The appetizer was a white bean and pesto mix with a sesame seed cracker. The bread came with unsalted butter topped with Hawaiian sea salt. Flavorful.
The salads were superb. My wife had the Sunset Farms Buttercrunch Lettuce - the roasted slab bacon was to die for! The Fall Greens had a combination that I wouldn't have imagined would work - apple, dried cranberry, smoked gouda, cidar vinaigrette, and red onion on the field greens. Wow, what a combination! The cranberry and apple with the onion surprised me, intense flavors.
But the best was still on the way - the Maryland Crab Cakes were solid, huge, chunk crab, and the remoulade went fantastically well with it. Wait, still not at the best! Veal tenderloin Yankee potroast. Huge carrots, stalks of celery, green beans, onion, potato chunks, and fabulous gravy. And then there were the brussel sprouts quartered in the pot roast! Surprising, tasty, crunchy texture, just made the dish.
Dessert was a lemon dessert - cream cheese, condensed milk, and lemon in a graham cracker crust. I love the lemon flavors. My wife had the bread pudding which had apples and raisins, and was close to a combination of a coffee cake and bread pudding. Great textures and flavors.
Everything was presented beautifully, and the waitresses were fantastic. I'd come back to Saratoga Springs just to eat here again. We were staying in Lake George and drove down to try the restaurant scene in Saratoga Springs - found this one highest rated on Yelp so we gave it a try. Well worth it! The couple next to us introduced us to the chef, John La Posta. We told him we found it on Yelp and he noted they're on Yelp, FourSquare and other places. One of the waitresses told us he shares his recipes with anyone who asks, and online (haven't found that yet).
P.S. We stopped for lunch two days later as the menu is quite different. While the lunch was excellent (try the Kobe burger with home made ketchup!), dinner was still better.
Light red, peppery, smokey nose, some red fruit, some forest floor/barnyard. Light bodied, well balanced, nice acidity immediately on the front of the palate, red fruit, bright cherry, some menthol at the mid-palate, some slight disconnect between nose and palate. Nice French Beaujolais, went well with a pork chop, and a mushroom and green bean dish. The structure supported the food, and had a good, lengthy finish. At about $16 or so, a great deal.
