Puritan & Co., located in Inman Square, is one of those restaurants that shows a true passion for wine. Sommelier Peter Nelson has composed an interesting and diverse wine list and on the first Wednesday of each month, he hosts a special Wine Wednesday event. A five course dinner, created and prepared by Chef/Owner Will Gilson and Chef de Cuisine Alex Saenz, is paired with five different wines specially chosen by Nelson. Each Wine Wednesday has a specific theme, and the number of available seats varies, though it generally is an intimate event.
I was invited as a media guest to May's event, the Au Naturel Wine Wednesday, which showcased five natural wines. Twelve people attended this dinner, sitting at a communal table, including Jackson and Scott from Mise Wines, who supplied the wines and discussed them during the meal. Explaining why he chose the wines for the evening, Jackson stated he aimed for diversity in the wines, and also wanted wines that would represent Spring in France. Most of the wines were Biodynamic, and all were from small producers, each trying to produce more natural wines, with minimal manipulation.
Overall, I was pleased with all of the wines, finding a few of them especially impressive, and the food was also delicious and satisfying, and paired well with the various wines. The intimacy of the dinner, getting to discuss and share these wines with others, was an added benefit. It was casual and fun, a tasty gathering which I would highly recommend to all wine lovers.
My palate was intrigued by the complex and intriguing flavors of this wine, from its strong minerality to its honey and apricot notes. Plenty of acidity, floral notes, a savory aspect, and more led to an impressive wine. The wine's umami aspect meant it would pair well with a variety of foods, and I wished I had saved some for the later course with the earthy snails. A killer wine which I highly recommend, and which I need to add to my cellar.
The Crispy Skin Duck & Alliums, with ramps, vidalia, and scallion oil, was my favorite of the five courses. The large piece of duck was quite thick, cooked mostly rare, and was absolutely sublime. It was extremely tender, with crispy skin, and each piece just melted in my mouth. I'd order that duck again and again. The onion paste streaks were also tasty, with both sweet and savory notes.
Puritan & Co. The next Wine Wednesday will be held on June 3.