Knights of Burgundy Meeting 25 April 17th 2008
Posted on 05/05 14:09
Meeting No: 25
Date: April 17th, 2008.
Theme: Chambolle Musigny, Meursault, Premier Cru.
Present: Sir David of Kardinia, Sir Philip of Travelle, Sir Ian of Palatte, Sir Samuel of Pontifico, Sir Leon of Romanee, Sir Ralph of Plenty, Sir Thomas of Stocks, Sir Philip of Oporto, Sir Philip of Politico, Sir Paul of Rousseau.
Food:
First Course – Chevre goats cheese royale tart, sweet and sour glazed beetroot, roasted shallot ‘soubise’ sauce.
Second Course – Pork kakuni: master stock braised pork belly, zucchini, crushed soya bean and shiso paper cannelloni.
Third Course – Seared wagyu skirt steak, potato mash with parmesan, ratatouille of Mediterranean vegetables, chicken liver parfait.
Fourth Course – Five-spiced quince custard crumble, rhubarb sorbet.
Excellent food again, although some thought that the combination was too rich and requested that next time we might start with a lighter fish dish and build to a rich main course.
Wines:
(In addition to the group ranking, I give the highest and lowest ranking the wine achieved, together with those who ranked it as such; you get some idea of how much we can differ in our appreciation.
2000 Drappier Grande Sendree Brut Champagne (PM): Light yellow. Fine, fresh, yeasty nose. Palate with good weight, acidity and aftertaste, a little sweet. Lovely mouthful, drinking well.
Date: April 17th, 2008.
Theme: Chambolle Musigny, Meursault, Premier Cru.
Present: Sir David of Kardinia, Sir Philip of Travelle, Sir Ian of Palatte, Sir Samuel of Pontifico, Sir Leon of Romanee, Sir Ralph of Plenty, Sir Thomas of Stocks, Sir Philip of Oporto, Sir Philip of Politico, Sir Paul of Rousseau.
Food:
First Course – Chevre goats cheese royale tart, sweet and sour glazed beetroot, roasted shallot ‘soubise’ sauce.
Second Course – Pork kakuni: master stock braised pork belly, zucchini, crushed soya bean and shiso paper cannelloni.
Third Course – Seared wagyu skirt steak, potato mash with parmesan, ratatouille of Mediterranean vegetables, chicken liver parfait.
Fourth Course – Five-spiced quince custard crumble, rhubarb sorbet.
Excellent food again, although some thought that the combination was too rich and requested that next time we might start with a lighter fish dish and build to a rich main course.
Wines:
(In addition to the group ranking, I give the highest and lowest ranking the wine achieved, together with those who ranked it as such; you get some idea of how much we can differ in our appreciation.
2000 Drappier Grande Sendree Brut Champagne (PM): Light yellow. Fine, fresh, yeasty nose. Palate with good weight, acidity and aftertaste, a little sweet. Lovely mouthful, drinking well.
Knights of Burgundy - Meeting 24 March 20th 2008
Posted on 05/05 14:05
Meeting No: 24
Date: March 20th, 2008.
Theme: Grand Crus, red or white, excluding Chablis.
Present: Sir David of Kardinia, Sir Philip of Travelle, Sir Ian of Palatte, Sir Samuel of Pontifico, Sir Russell of Epicure, Sir Stephen of Grammar, Sir Ralph of Plenty, Sir Thomas of Stocks, Sir Colin of Chambers, Sir Philip of Oporto, Sir Paul of Rousseau.
Food:
First Course – Blue swimmer crab ravioli, warm iceberg lettuce, taro straw chips, crustacean ‘bisque’ sauce.
Second Course – Toasted brioche, mushroom ‘charlotte’, poached quail egg, wilted water spinach, porcini mushroom ‘fumet’ sauce.
Third Course – ‘Aiguillette’ of five-spiced duck breast, pan-fried rice-noodle roll, stir-fried choi sum, Chinese BBQ duck sauce.
Fourth Course – Warm honey fig, aged ‘Chevre’ goats cheese, candied prosciutto.
Wines:
(In addition to the group ranking, I give the highest and lowest ranking the wine achieved, together with those who ranked it as such; you get some idea of how much we can differ in our appreciation.
NV Raymond Boulard Reserve Brut Champagne (CL): Medium-yellow. Fine nose, a little meatiness, showing development. Palate a full mouthful, fine acidity, good aftertaste. Lovely drink. Not ranked.
Date: March 20th, 2008.
Theme: Grand Crus, red or white, excluding Chablis.
Present: Sir David of Kardinia, Sir Philip of Travelle, Sir Ian of Palatte, Sir Samuel of Pontifico, Sir Russell of Epicure, Sir Stephen of Grammar, Sir Ralph of Plenty, Sir Thomas of Stocks, Sir Colin of Chambers, Sir Philip of Oporto, Sir Paul of Rousseau.
Food:
First Course – Blue swimmer crab ravioli, warm iceberg lettuce, taro straw chips, crustacean ‘bisque’ sauce.
Second Course – Toasted brioche, mushroom ‘charlotte’, poached quail egg, wilted water spinach, porcini mushroom ‘fumet’ sauce.
Third Course – ‘Aiguillette’ of five-spiced duck breast, pan-fried rice-noodle roll, stir-fried choi sum, Chinese BBQ duck sauce.
Fourth Course – Warm honey fig, aged ‘Chevre’ goats cheese, candied prosciutto.
Wines:
(In addition to the group ranking, I give the highest and lowest ranking the wine achieved, together with those who ranked it as such; you get some idea of how much we can differ in our appreciation.
NV Raymond Boulard Reserve Brut Champagne (CL): Medium-yellow. Fine nose, a little meatiness, showing development. Palate a full mouthful, fine acidity, good aftertaste. Lovely drink. Not ranked.
Knights of Burgundy Meeting 23 February 21st 2008
Posted on 05/05 13:59
Meeting No: 23
Date: February 21st, 2008.
Theme: Vosne Romanee and Chablis, Premier Cru
Present: Sir David of Kardinia, Sir David of Cirro, Sir Ian of Palatte, Sir Samuel of Pontifico, Sir Russell of Epicure, Sir Stephen of Grammar, Sir Leon of Romanee, Sir Ralph of Plenty, Sir Thomas of Stocks, Sir Colin of Chambers, Sir Philip of Oporto, Sir Paul of Rousseau.
Food:
First Course – Japanese seafood plate: Petuna ocean trout tataki, Yuzu miso sauce and salmon roe; ‘shiso-cured’ Hiramasa kingfish, prawn remoulade sauce; seared scallop, sweet ginger and carrot sauce.
Second Course – Poached rabbit saddle roulade with a roasted shitake mushroom mousse, teriyaki glazed field mushroom, snake bean salad.
Third Course – Crumbed braised beef rib, spinach and parmesan frittata, bell pepper piperade, red wine sauce.
Fourth Course – Chilled mango and raspberry ripple parfait, black sesame ice cream.
Wines:
(In addition to the group ranking, I give the highest and lowest ranking the wine achieved, together with those who ranked it as such; you get some idea of how much we can differ in our appreciation.
NV Raymond Boulard Cuvee Rose Brut Champagne (CL): Deepish pink, no browning. Fresh, light Pinot nose. Palate with good flavour, fizz, good mouthful, good acidity, dry. Lovely drink. Not ranked.
Date: February 21st, 2008.
Theme: Vosne Romanee and Chablis, Premier Cru
Present: Sir David of Kardinia, Sir David of Cirro, Sir Ian of Palatte, Sir Samuel of Pontifico, Sir Russell of Epicure, Sir Stephen of Grammar, Sir Leon of Romanee, Sir Ralph of Plenty, Sir Thomas of Stocks, Sir Colin of Chambers, Sir Philip of Oporto, Sir Paul of Rousseau.
Food:
First Course – Japanese seafood plate: Petuna ocean trout tataki, Yuzu miso sauce and salmon roe; ‘shiso-cured’ Hiramasa kingfish, prawn remoulade sauce; seared scallop, sweet ginger and carrot sauce.
Second Course – Poached rabbit saddle roulade with a roasted shitake mushroom mousse, teriyaki glazed field mushroom, snake bean salad.
Third Course – Crumbed braised beef rib, spinach and parmesan frittata, bell pepper piperade, red wine sauce.
Fourth Course – Chilled mango and raspberry ripple parfait, black sesame ice cream.
Wines:
(In addition to the group ranking, I give the highest and lowest ranking the wine achieved, together with those who ranked it as such; you get some idea of how much we can differ in our appreciation.
NV Raymond Boulard Cuvee Rose Brut Champagne (CL): Deepish pink, no browning. Fresh, light Pinot nose. Palate with good flavour, fizz, good mouthful, good acidity, dry. Lovely drink. Not ranked.
Saignee Rose tasting at Champagne Laherte.
Posted on 29/03 16:10
Thursday March 6th at Laherte Gite in Chavot.
1. Jacquesson Extra Brut 2002 Terres Rouge.
Good cherry pink color, smoke and spice aromas leading onto a similar palate with just a hint of tannins. Very balanced and great with food.
2. Laherte Les Beaudiers 2004 Pinot Meunier.
Lovely spice and finesse here. Oak is gentle but obvious. Rich and luxurious - quite a standout wine.
3.Vouette et Sorbee.
Smoke and weight in a more richer over ripe style. Has some hardness and tannins and definitely needs food. Interesting but a little too ripe for me.
1. Jacquesson Extra Brut 2002 Terres Rouge.
Good cherry pink color, smoke and spice aromas leading onto a similar palate with just a hint of tannins. Very balanced and great with food.
2. Laherte Les Beaudiers 2004 Pinot Meunier.
Lovely spice and finesse here. Oak is gentle but obvious. Rich and luxurious - quite a standout wine.
3.Vouette et Sorbee.
Smoke and weight in a more richer over ripe style. Has some hardness and tannins and definitely needs food. Interesting but a little too ripe for me.
Le Benaton Restaurant - Beaune
Posted on 25/03 16:35
During the Grand Jours the four of us had the opportunity to have lunch at the Michelin One starred Le Benaton.
Wines were:
1996 Salon Champagne. After a heavy week of visiting small producers in Champagne - we expected a lot of the 1996 Salon - but we were disappointed. It is nice in a commercial sense but lacks the real terroir typicity that we were looking for. Shame. Food was spectacular as usual.
2005 Clos Vougeot Musigni Gros Frere et Soeur - gorgeous wine that drinks rather well now.
2005 Charmes Chambertin - Jacky Truchot - a lighter style - elegant and great with the food.
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Wines were:
1996 Salon Champagne. After a heavy week of visiting small producers in Champagne - we expected a lot of the 1996 Salon - but we were disappointed. It is nice in a commercial sense but lacks the real terroir typicity that we were looking for. Shame. Food was spectacular as usual.
2005 Clos Vougeot Musigni Gros Frere et Soeur - gorgeous wine that drinks rather well now.
2005 Charmes Chambertin - Jacky Truchot - a lighter style - elegant and great with the food.
