Category: Knights of Burgundy
Posted by: vicpug
Meeting No: 15
Date: June 21st, 2007.
Theme: Volnay, Pommard and Meursault, Premier Cru.
Present: Sir David of Kardinia, Sir Philip of Travelle, Sir David of Cirro, Sir Ian of Palatte, Sir Samuel of Pontifico, Sir Leon of Romanee, Sir Russell of Epicure, Sir Peter of Heathcote, Sir Thomas of Stocks, Sir Murray of Rouge et Blanc, Sir Philip of Oporto, Sir Paul of Rousseau.
Food: Malouf’s Feast
First Course – Moroccan chickpea soup with date and lime.
Second Course – Middle Eastern style salmon tartare, black cumin lavosh.
Third Course – Pressed quail and chicken liver terrine with dukkah butter, celeriac skordalia.
Fourth Course – Smoked ox tongue Labneh, sweet and sour eggplant.
Fifth Course – Venison shish-kebab with fennel leek and giant couscous stew. Baby beef and lamb’s lettuce salad with aged goat cheese.
Sixth Course – Sticky Iranian pudding with black sherry custard and Arabesque crisps.
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 La Closerie Champagne Les Beguines (PS): Medium-deep gold. Rich nose showing some development. Rich palate, good mouthful of bubbles, good aftertaste. Fine drink. Not ranked.
Date: June 21st, 2007.
Theme: Volnay, Pommard and Meursault, Premier Cru.
Present: Sir David of Kardinia, Sir Philip of Travelle, Sir David of Cirro, Sir Ian of Palatte, Sir Samuel of Pontifico, Sir Leon of Romanee, Sir Russell of Epicure, Sir Peter of Heathcote, Sir Thomas of Stocks, Sir Murray of Rouge et Blanc, Sir Philip of Oporto, Sir Paul of Rousseau.
Food: Malouf’s Feast
First Course – Moroccan chickpea soup with date and lime.
Second Course – Middle Eastern style salmon tartare, black cumin lavosh.
Third Course – Pressed quail and chicken liver terrine with dukkah butter, celeriac skordalia.
Fourth Course – Smoked ox tongue Labneh, sweet and sour eggplant.
Fifth Course – Venison shish-kebab with fennel leek and giant couscous stew. Baby beef and lamb’s lettuce salad with aged goat cheese.
Sixth Course – Sticky Iranian pudding with black sherry custard and Arabesque crisps.
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 La Closerie Champagne Les Beguines (PS): Medium-deep gold. Rich nose showing some development. Rich palate, good mouthful of bubbles, good aftertaste. Fine drink. Not ranked.
Category: Knights of Burgundy
Posted by: vicpug
Meeting No: 14
Date: May 17th, 2007.
Theme: Nuits St. Georges, Premier Cru; Chablis, Premier or Grand Cru.
Present: Sir David of Kardinia, Sir Philip of Travelle, Sir Ian of Palatte, Sir Samuel of Pontifico, Sir Leon of Romanee, Sir Russell of Epicure, Sir Stephan of Grammar, Sir Peter of Heathcote, Sir Ralph of Plenty, Sir Colin of Chambers, Sir Philip of Oporto, Sir Paul of Rousseau.
Food:
First Course – Seared scallops and Snow crab tortelone, herb veloute with Yarra Valley salmon roe.
Second Course – Crisp-fried, master-stock braised quail, sweet potato rosti, shitake mushroom ragu, cucumber and ginger salad.
Third Course – Grilled Gippsland lamb loin, soft polenta with braised lamb shoulder, tempura zucchini flowers filled with fetta, red wine sauce.
Fourth Course – Warm apple and pear custard crumble, calvados sabayon.
(I thought all four courses were splendid)
Wines:
(You will note that in addition to the group ranking I also 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.)
1. NV Eric Rodez Cuvee des Crayeres Grand Cru Champagne (CL): Pale yellow. Good, young, yeasty nose. Palate with good fizz, full mouthful, very young. Good flavour as it warmed. Not ranked.
Date: May 17th, 2007.
Theme: Nuits St. Georges, Premier Cru; Chablis, Premier or Grand Cru.
Present: Sir David of Kardinia, Sir Philip of Travelle, Sir Ian of Palatte, Sir Samuel of Pontifico, Sir Leon of Romanee, Sir Russell of Epicure, Sir Stephan of Grammar, Sir Peter of Heathcote, Sir Ralph of Plenty, Sir Colin of Chambers, Sir Philip of Oporto, Sir Paul of Rousseau.
Food:
First Course – Seared scallops and Snow crab tortelone, herb veloute with Yarra Valley salmon roe.
Second Course – Crisp-fried, master-stock braised quail, sweet potato rosti, shitake mushroom ragu, cucumber and ginger salad.
Third Course – Grilled Gippsland lamb loin, soft polenta with braised lamb shoulder, tempura zucchini flowers filled with fetta, red wine sauce.
Fourth Course – Warm apple and pear custard crumble, calvados sabayon.
(I thought all four courses were splendid)
Wines:
(You will note that in addition to the group ranking I also 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.)
1. NV Eric Rodez Cuvee des Crayeres Grand Cru Champagne (CL): Pale yellow. Good, young, yeasty nose. Palate with good fizz, full mouthful, very young. Good flavour as it warmed. Not ranked.
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