2010 Vin Perdu Napa Valley Red Wine
All is not lost when the bread goes stale...The proof is in the pain perdu created by my dear friend and culinary mentor, Jacques Pepin. While working as a breakfast chef at the celebrated Plaza Athenee in Paris in the 1950s, Jacques accidentally dipped his crusty baguette in a tub of melted vanilla ice cream rather than the usual egg batter he was aiming for. Undaunted, or perhaps in a bit of a rush, he went ahead and fried the vanilla bread with butter and sugar...Et voila: a signature dish was born. (Jacques recently reminded me that the secret to perfect pain perdu is to use truly stale bread so it doesn't absorb too much of the batter mixture and lose its shape. The batter should be only a coating.)
Once again, Heidi has masterfully blended small lots from some of our finest vineyard blocks to deliver an incredible array of mind-altering aromas and flavors.
The composition of the 2010 Vin Perdu is 75% Cabernet Sauvignon, 18% Syrah, 2% Petit Verdot, 2% Petit Sirah, 2% Cabernet Franc and 1% Merlot from the Amuse Bouche, La Sirena, Au Sommet and Lamborn estates. Because the percentages of the Vin Perdu components vary from year to year, each vintage is truly unique.
The 2010 artwork is enhanced by our one-of-a-kind flip lenticular labels using multiple lenses to showcase the moving visual images.