A dozen MarkSquiresBB members enjoyed an "Offline" held at Press in Saint Helena, CA. Our meal was a tasting menu specially prepared by the chef de cuisine, Edward Arciniega matched with the wines. The food was excellent - a little lighter in style than on our first visit to Press St. Helena. The sole, ravioli, steak and the desserts were on the regular menu but we enjoyed them in a smaller version than would be regularly served.
The Wines: (Note the right column is Number of Bottles Desired.)
| Wine | Jack's Notes | # |
| 1999 Veuve Clicquot Ponsardin Champagne Brut Vintage Reserve (Gold Label) | Lacked personality. | 1+ |
| 1983 Schloss Wallhäuser Kerner Spätlese | Some oxidation, but there was some enjoyment to it, too. | 1 |
| 1985 Benedict Loosen Ürziger Würzgarten Riesling Spätlese *** | Silky. | 4+ |
| 1989 Frog’s Leap 'Late Leap' Le Baiser Magique | Balanced, pleasant. | 1-2? |
| 1983 Louis Latour Meursault Blagny 'Chateau de Blagny' | 3-4+ | |
| 1992 Rem. P. Remoissenet Puligny Montrachet Les Folatieres | 3+ | |
| 1976 Domaine P. de Marcilly Chassagne-Montrachet Morgeots | (rouge) WotN | 6-12 |
| 1997 Jean Grivot Vosne Romanee 1er Cru Les Beaux Monts | 3? | |
| 1993 Hubert Lignier Charmes-Chambertin | Needs 20-30 more years. (6+ potential) | 2-3 |
| 1975 Château Léoville Las Cases | Showing well! | 4-5 |
| 1989 Château La Lagune | Quite a nice wine. | 3-4 |
| 2001 Whitehall Lane Cabernet Sauvignon Reserve | Very nice surprise! | 3-4+ |
| 2001 Del Bondio Cabernet Sauvignon | (didn’t taste) | |
| 2003 Hourglass Cabernet Sauvignon | Dessert Wine-esque. A non-food wine. Candy-like. |
2? |
| 2003 Kathryn Hall Cabernet Sauvignon | 2+? |
Five Course Tasting Menu
Amuse Bouche: Celery Root Soup, Black Truffles
Good!
First Course: Torchon of Foie Gras, Toasted Brioche, Apricot-Orange Puree, Candied Pistachio, White Pepper Olive Oil
Very good.
Second Course: Petrale Sole Meuniere, Pearl Barley, Glazed Cippolini
The cippolini was awesome. Too bad there was only one!
Third Course: Braised Oxtail Ravioli, Bone Marrow, Local Porcini Mushrooms
Fourth Course: Dry-Aged NY Strip, Crispy Potato and Tenderloin of Beef, Butternut Squash Puree & Glazed Brussel Sprouts
The crispy potatoes were wonderful. Need more! The beef comes from cows who ate organic sod and "finished on" (last 6 weeks) organic corn.
Fifth Course: Valrhona Chocolate Soufflé & Gala Apple Crepes “For the table”
Additional comments: The portions for the second and fourth courses were a bit smaller than we were hoping; so much wine needed a bit more food. In contrast, the dessert portions were huge. Excellent waiter tonight.
