Recs on Blackbird wine list ?

I'm going to Blackbird on Friday. Can anyone give me some recs off their wine list? I enjoy pinot noir, cabernet and blends. I dont want to spend over $75 and am open to recs cheaper than that. Their website is blackbirdrestaurant.com


Thanks

nathanfletcher wrote:I'm going to Blackbird on Friday. Can anyone give me some recs off their wine list?

Without looking at the list, my recommendation would be to ask your server for a tip once you've figured out what you're going to order. All the servers there have tasted most every bottle on the list and have also tried all the food on menu. They're likely to be spot on with a suggestion. (And should you happen to get Ivar to wait on you, well, double the above.)

Kristen

Nathanfletcher,

Ditto - I've found the wine service at Blackbird to be very friendly; tell them what you're looking for and how much you want to spend. Or pick a couple of bottles in your price range and ask them a leading question - "It comes down to a choice between these two, do you have an opinion?"

That said, a little advance planning can help a lot. This, unfortunately, is complicated by the fact that the winelist on the web is usually out of date and always incomplete. They cycle through a lot of smaller lots of wines that never make it online. So if you find something online it would be good to have a couple of backups or some general ideas about producers who you like that can help point the waitstaff in a direction you'll be happy with.

Here's how I would navigate based on what I see there right now:

* Most of their pinots reflect the current market - a strong euro means good Burgundy is out of your price range, and restaurants like Blackbird often load their lists with the *stars* of American pinot with hefty price tags. That said, the '04 Rochioli Russian River pinot at $92 would be worth every single extra dollar...

* I've never ordered cab at Blackbird, perhaps because it's a poor choice if you're looking for a versatile wine. On the other hand, their rhone varietals are very good and a better selection if you've got red meat, white meat, fish, etc. Last time I was there I had a bottle of Clautiere grenache from Paso Robles - small producer, limited number of bottles, not on the web wine list - which was delicious. Of the Rhones or Rhone Rangers I see up there right now, I would grab a bottle a bottle of the '99 Chapoutier Cornas ($79) in a heartbeat. Their Chateauneuf-du-Pape is also well priced - if they have the '01 Nerthe ($58 ) chances are it will make you very, very happy. I would also consider any of the Central Coast/Santa Barbara syrahs, although you should be familar with (and like) that style before you dive in. Woodward Canyon ($71) from Washington is a highly regarded maker and the Washington syrah style is a little more refined and elegant than California can be.

A couple of other thoughts:

* 2003 Beaujolais crus - a no brainer vintage and usually very good value for money. The Julienas at $52 will leave you plenty to spend on digestifs.

* Napa Valley Cabernet Francs. These are generally richer in style than the French or Italian verisions, but more food friendly than other Napa wines. They're also undervalued relative to their high priced cab cousins. Crocker & Starr are a good maker.

* If you can stomach the prices, any of the Washington valley meritages are worth a try. Although it breaks your budget, the '01 Spring Valley 'Uriah' is phenomenal.

GIve us a full report!!

- Fillay

I am no expert, but the Chase Hayne Vineyard Zinfandel ($80) caught my eye, although it is a few bucks above your limit. I have had the previous year's vintage and thought it was excellent. It is produced from 100+ year old vines, so it is complex and fairly robust (for a zin). I thought it was comparable to some more expensive old-vines Zinfandels, but without the high alcohol burn (Turley also produces wine from the Hayne Vineyard). However, it may not work at all with what you are eating.

What Kristen said is absolutely true. Blackbird is the sort of place you can trust your server and picking out a wine before you choose your meal is pretty pointless, especially with such an extensive list. But if you think a Zinfandel might work, in my totally underqualified opinion, this might be a good choice (maybe with venison or lamb).