Date: May 18th, 2006

Theme: Vosne Romanee and Volnay, Premier Cru
Present: David Andrew, Phil Asker, Ian Broadway, Sam Chafe, Russell Collins, Steve Dessant, Peter Dredge, Ralph Gray, Colin Lovitt, Phill Meyer, Paul Staindl.

Food:
First Course - Seared scallops on a crabmeat remoulade;
Second Course - Autumn mushroom ravioli, wilted water spinach and chestnuts, porcini mushroom sauce;
Third Course - Farmed white rabbit saddle roulade, grilled polenta cake filled with braised rabbit leg;
Fourth Course – Warm Cinnamon spiced apple and quince charlotte, chilled Calvados flavoured zabaglione.

Wines:
Opener:
2001/02 Tarlant Zero Brut Champagne (CL): Fine, fresh nose. Palate with mouth-filling effervescence, bone dry. Fine Champagne. Not ranked.

Burgundy:
1. 1982 Meursault Poruzots (Francois Jobard) (SC): A little colour. Lovely, developed nose. Palate with fine structure and weight, length and acidity. Twenty-two today but very lively and no rush to drink. Splendid wine. Ranked 3rd;

» Read More