Narsai

All the wines for the dinner were to be supplied by Narsai and Veni.

My Night With Narsai -- An Exceptional Evening at Farallon FJK 2008

We went on to sample three different kinds of champagne, all the while having Narsai tell the story of why he chose them for each appetizer.

My Night With Narsai -- An Exceptional Evening at Farallon FJK 2008

Narsai explained how he and Veni prefer older champagne.

My Night With Narsai -- An Exceptional Evening at Farallon FJK 2008

I had two glasses while I listened to Narsai describe how he found and procured the wine.

My Night With Narsai -- An Exceptional Evening at Farallon FJK 2008

Before we sat down to the dinner, Narsai produced a bottle of sherry originally made in 1871.

My Night With Narsai -- An Exceptional Evening at Farallon FJK 2008

With the half of lobster roasted in butter and served with English pea ravioli and orange fondue sauce, Narsai had chosen a 2005 Salus, Staglin Family Vineyard Chardonnay, feeling that it would offset the lushness of the dish.

My Night With Narsai -- An Exceptional Evening at Farallon FJK 2008

As I sipped and ate, Narsai told us about how the wine with its lean flintiness was chosen to compliment the dish.

My Night With Narsai -- An Exceptional Evening at Farallon FJK 2008

Narsai was explaining the difference between grande and petite champagne at that point I think, but I was lost in the vapors and plush taste of the cognac.

My Night With Narsai -- An Exceptional Evening at Farallon FJK 2008

Narsai spoke a bit about why wines will age differently and kindly answered wine question after question.

My Night With Narsai -- An Exceptional Evening at Farallon FJK 2008

The week that last months Mycophagist article on Ustilago maydis was in the mail Narsai David devoted one of his short programs about it on radio station KCBS.

Huitlacoche 1919