The Knights of Burgundy
Quam magna vitis, quam dulce vinum
Meeting No: 8
Date: November 16th, 2006.
Theme: Reds: Second ranked Grand Crus; Whites: Corton Charlemagne.
Present: David Andrew, Dave Batten, Sam Chafe, Leon Chapman, Russell Collins, Steve Dessants, Peter Dredge, Peter Glenning, Ralph Gray, Tom James, Colin Lovitt, Phill Meyer, Peter Serle, Paul Staindl.
First Course – Seared scallop and saffron linguini, herb veloute sauce, Yarra Valley salmon roe.
Second Course – Crisp-fried, master-stock braised quail filled with sticky rice and char-sui ‘lup-cheong’ sausage, mushroom ragu.
Third Course – ‘Osso bucco’-style braised veal shank in crepinette with bone-marrow dumpling, roasted parsnip puree, slow-roasted cherry tomatoes.
Fourth Course – Warm, dark chocolate fondant pudding, ‘café latte’ ice cream.
1. 1996 Compte A. de Dampierre Grand Cru Champagne (CL): Fine, fresh nose. Young, crisp palate with fine acidity and balance. Elegant wine which should mature well. Not ranked;
2. 2001 Corton Charlemagne (Rapet) (CL): Fresh and young. Flavourful palate with fine acidity, balance and aftertaste. Elegant drinking now and will become more opulent with time. Ranked eq 5th;