Sitting snugly in the wine cellar of Nancy Oake's restaurant Boulevard, Hubert Trimbach of F.E. Trimbach, paired the wines of the Alsace Region with the exquisite cuisine of one of San Francisco's finest restaurants.

We began the tasting with a 1997 Boxler Muscat "Brand" . This was a great aperitif. Classic floral muscat nose with grapey fruit character on the palate. A hint of sweetness mirrors the ripe fruity character and is balanced with bright crisp acidity. Purity of fruit. Brand is one of the prime Grand Crus in Alsace, coming from a granite soil.

Our luncheon began with Sea of Cortez Rock Scallop, a vegetable carpaccio and ginger riesling vinaigrette. Paired with a 1997 Ostertag Riesling "Muenchberg", this wine had very crisp and clean flavors, good structure, with pear citrus flavors and a bone dry finish. Good weight on the palate, very refreshing and a great match with the food.

We then tasted the Hawiian Butterfish, a potato cake stuffed with duxelle and mascarpone, chanterelle mushroom sauce. Paired with a 1997 Lucien Albrecht Tokay PinotGris "Vielles Vignes", this wine had a grapey character on the nose, attractive rounded texture and opulent body. Pretty, yet stalwart. Peachy dry finish to the end.

Next on the menu was a Pan Roasted Squab, a foie gras bruschetta, Autumn vegetables with truffle relish, and a natural sauce. Paired with a 1996 Zind Humbrecht Pinot Noir "Wintzenheim", this wine had high aromatics with earth and mineral notes. Firm tannin with meaty rich Pinot Noir fruit. Good flavors of cherry and some toasted character. Much firmer than the average Pinot Noir from Alsace.

The crowning glory was the Pumpkin Brioche Pain Perdu, a dessert featuring spiced blackberries, cinnamon brickle ice cream, with caramelized apples Paired with a 1990 Trimbach Gewurztraminer Vendage Tardive, this wine had honied aromas and flavors. On the palate, ripe apricot flavors with honey and hints of spice. Sweetness masked slightly by good acidity, richly textured. Outstanding.

See Recipes.....more