I tried something new for may latest PWC dinner and combined two ideas for wine tasting dinners into one. I had done dinners where all the wines are made from a single grape (or at least dominant to the point of being able to labeled as a wine of that variety). I had also done dinners where we tried out a variety of different wines (usually from diverse geographical localities) which had been awarded the same points ( mainly 90, and once 95). This time I modified the latter to set the inclusion criteria to >=90 points ( beginning to sound like a medical study) whilst tasting only wines made from Pinot Noir.
We had a pink sparkler from New Zealand, but no dessert wines. Still reds came from Oregon, Sonoma, Chile and Argentina for the Americas. We could not miss out Australia and New Zealand. Europe was represented by a Premier Cru Aloxe Corton made by Comte Senard.
