Thirst-quenching meal for Obama's inaugural lunch(2)
The main course, a brace of duck and pheasant served with sour cherry chutney and molasses sweet potatoes, will be accompanied by Goldeneye, 2005 Pinot Noir, from California's Anderson Valley.
"I have to say that among the many honors and awards in the world of wine, this is one of the most gratifying," Zach Rasmuson, Goldeneye's 35-year-old chief winemaker, said.
"I didn't know anything really about the selection until we found out last week. They didn't ask us to submit anything," he added.
"But I think, especially when I heard it was going to be served with duck and the sour cherry sauce, that our wine will go great with that dish. One of the descriptors of Pinot Noir is sour cherry."
Korbel's Heck, who has been in the wine business for 43 years, said he had sent about 18 magnum cases to Washington to be served with the dessert course - an apple cinnamon sponge cake with sweet cream glace.
"It's the same wine as in our Korbel Natural. These are just special bottles," he said.
Cooks looking to replicate the inauguration luncheon menu can download the recipes at www.inaugural.senate.gov.
When asked about the quantity of wine Valentine dismissed any notion that it might be a bit too much for an afternoon luncheon.
"It's really just a quick meal. They come in to warm up after being out there in the cold for the swearing-in and they've still got to go out and watch the parade."
