The somm at Spago Las Vegas recommended this to go with poached halibut. Nice choice. Minerally, not oaky. A bit of citrus “surprise”. — 3 months ago
Very nice choice by the Sommelier at Pastis in Nashville to pair with both grilled Branzino and Boeuf Bourguignon. (I know.). Bright, a bit astringent, fruit forward, with some structure but not too much. — 4 months ago
At Carbone (Aria, Las Vegas). The somm suggested this to go with chicken prepared with balsamic. He was right! — a month ago
We brought this to a Memorial Day cookout (burgers, dogs, potato salad, beans), and after letting it sit for a few minutes, it hit the spot. Not complex, not bland—just right. (And I forgot about the screw top!) — 2 months ago
Ready to drink. Worked well with grilled pork chops. Friends who prefer Italian reds liked it. — 4 months ago
At Bouchon (Venetian/Vegas). First time trying this; paired with vegetable gnocchi that had more of a tomato based sauce. Smooth. — a month ago
Dined tonight at Ocean Prime in Nashville. Very nice with lobster; lighter and refreshing yet still citrusy. — 2 months ago
At Jack Fry’s in Louisville, challenged to pair wine with salmon, pork, and gnocchi. This worked well. “Soft” according to one friend. — 3 months ago
The pro reviewer has it right: if you like Papillon you should seek out Aftermath. This 2014 might have been a wee bit past, or before, its prime: smooth; paired well with filet; but without the “kick” that would prompt me to rate it higher. I will go get a newer vintage and wait… — 5 months ago
Lisa McKinnon
We hosted friends and wanted something to pair with herb crusted beef tenderloin. Our friends are fond of Italian and French reds. We had two bottles of Far Niente Napa Valley Cab (2019 vintage); decided to go with that. Our friends were very pleased, pronounced it smooth and ready to drink. — 15 days ago