Think Pink! Mount Tamalpais Vin Gris
June 7, 2007

From my post at Bay Area Bites:

This vin gris is insanely good. It went with everything on my plate -- the rich mac and cheese, the stingingly spicy chorizo, the fresh basil-mint pesto, everything. I had to have a bottle of this. Jonathan told me I could find it at Plumpjack and the Ferry Plaza Wine Merchant in the city.

The bottle secured a week later, I set about trying to confuse the wine with a whole host of foods. Secretly, I knew it could stand up to every single one of them, but I still had to try. We sat down to a dinner of minted Iacopi English peas with red onion, garlic, and roasted Dirty Girl turnips, homemade black pepper fettuccine with a wild mushroom-thyme cream sauce, and a beet salad with spicy greens (Heirloom Organics tatsoi and arugula and Four Sisters flowering watercress). The vin gris not only stood up to everything, including the rich and earthy mushroom sauce, but it actually gave each dish a shove back, asserting its own strong personality without shouting them down. My amaranth-hued glass gleamed back at me across my plate as if to say, "Is that all you've got? Because I can take it. Bring it on, my friend. Bring. It. On."

Even the color is fierce! None of this blush and bashful pink that's barely a whisper of color, this was wildhotcrazy lascivious pink. The pink of deep-bosomed sunsets, the pink of Barbie's dress from the 80s (you know the one I mean), the pink of Belle Watling's sheets, the discontinued pink of a Clinique lipstick I wore in high school. This Mount Tamalpais Vin Gris isn't "pink," it's "PINK!"

Continue reading Think Pink! Mount Tamalpais Vin Gris at Bay Area Bites.

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