Name: Black Radish Bar and Restaurants Maysara Jamsheed 2015 Recipe
Cook time: 1 h
Total time: 1 h
Yield: 5 servings
Cuisine: Persian
Ingredients: 1 bottle Maysara Jamsheed Pinot Noir 2015 (bottle); 6 to taste Burgundy-style wine glasses; 1 to taste Decanter (optional, for brief aeration); 1 to taste Wine thermometer (optional); 1 to taste Corkscrew; 150 g Soft triple-cream cheese (e.g., Brie or Triple-Crème); 100 g Aged hard cheese (e.g., Comté or Gruyère), thinly sliced; 120 g Charcuterie (prosciutto or soppressata), thinly sliced; 1 loaf Toasted baguette or water crackers; 75 g Roasted walnuts or Marcona almonds; 80 g Fresh figs or fig jam; 50 g Dark chocolate (70% cacao), small squares

Kopke, Colheita Port

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Pinot Noir. Dine like the Persian King himself with Willamette Valley stunner that has almost 10 years of bottle age!

Store the bottle upright in a cool place until 30–60 minutes before serving. Serve Maysara Jamsheed 2015 slightly cool, about 55–59°F (13–15°C). If your cellar is cooler than this, let the bottle sit at room temperature for 30–60 minutes before opening. If the bottle is warmer, place it in the refrigerator for 15–20 minutes to bring it to temperature.

Chill and temperature

Check the cork and capsule for signs of leakage or seepage. Hold the bottle to the light to ensure no unexpected cloudiness (some sediment may be present in an older Pinot Noir and this is normal).

Visual inspection

Because the wine has nearly 10 years of bottle age, gentle decanting can help separate any sediment and open the aromatics. Stand the bottle upright for a few hours before opening to let sediment settle. Carefully open the bottle with a corkscrew and pour a small amount into a glass for inspection. If sediment is visible at the neck or the wine benefits from aeration, pour slowly into a decanter, leaving the last 1–2 oz in the bottle to avoid transferring sediment. Allow to breathe 15–45 minutes depending on how expressive the wine becomes; check periodically.

Decanting (recommended but optional)

Use large-bowled Burgundy-style glasses to concentrate the delicate aromatics. Hold the glass by the stem to avoid warming the wine and swirl gently before sniffing to appreciate tertiary notes.

Glassware

Pour 4–6 oz (120–180 ml) per guest. Pour a small taste for the host or sommelier first to evaluate clarity, aroma, and palate. Encourage guests to note aromas of red cherry, earth, forest floor, dried herbs, and subtle baking spice typical of mature Willamette Valley Pinot Noir.

Tasting & pouring

Revisit the bottle over the course of the evening. Mature Pinots can evolve rapidly once opened; pour small amounts and allow each glass to open for 10–20 minutes between sips to track development.

Serving timeline

Arrange the soft triple-cream cheese, aged hard cheese, and charcuterie on a serving board. Bring cheeses to room temperature 30 minutes before serving so flavors soften. Add toasted baguette slices or crackers, roasted nuts, and fresh figs or fig jam. These elements highlight the wine’s red fruit and savory notes without overpowering the Pinot’s nuance.

Cheese & charcuterie plate

Offer small squares of 70% dark chocolate with later pours if guests prefer a richer, bitter-sweet contrast. Have chocolate in very small amounts to avoid dominating the palate.

Chocolate pairing

If not finishing the bottle, re-cork it (insert the original cork partway or use a spare) and store upright in the refrigerator for up to 2–3 days. For best preservation, use a vacuum wine preserver or inert gas product and return to a cool, dark place. Note that mature wines are more fragile and will evolve more quickly once opened.

Recorking and short-term storage

If the bottle remains sealed and unopened, return it to a cool, dark cellar at about 55°F (13°C) with moderate humidity until ready to drink. Avoid temperature fluctuations and vibration.

Longer-term storage (if sealed)

Maysara Jamsheed Pinot Noir 2015 (bottle)

Burgundy-style wine glasses

Decanter (optional, for brief aeration)

Wine thermometer (optional)

Corkscrew

Soft triple-cream cheese (e.g., Brie or Triple-Crème)

Aged hard cheese (e.g., Comté or Gruyère), thinly sliced

Charcuterie (prosciutto or soppressata), thinly sliced

Toasted baguette or water crackers

Roasted walnuts or Marcona almonds

Fresh figs or fig jam

Dark chocolate (70% cacao), small squares

Maysara Jamsheed 2015

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Pinot Gris Casablanca, CH SORV

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Make Maysara Jamsheed 2015 Recipe in just 1h . Pinot Noir. Dine like the Persian King himself with Willamette Valley stunner that has almost 10 years of bottle age!

Maysara Jamsheed 2015 Recipe

Descriptors

Tasting Notes

Food Pairings

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