Category: Knights of Burgundy
Posted by: vicpug
Meeting No: 18
Date: September 20th, 2007.
Theme: 1998 and 2001, Red and White, Premier or Grand Cru.
Present: Sir David of Kardinia, Sir Philip of Trevall, Sir David of Cirro, Sir Ian of Palatte, Sir Samuel of Pontifico, Sir Leon of Romanee, Sir Peter of Heathcote, Sir Steven of Grammar, Sir Ralph of Plenty, Sir Colin of Chambers, Sir Philip of Oporto, and guest Knight, Sir Philip of Politico.
Food:
First Course – Sesame-glazed Balmain-bug tail, scallop and sweetbread, vermicelli salad with jellyfish, sweet-potato rosti, Yakitori sauce. In a remarkable display of culinary discernment, and to gasps of astonishment from the assembled, our resident gourmet, Sir Leon of Romanee, correctly identified the presence of pig’s ear in this dish. In future, therefore, all food will be served blind, pending Sir Leon’s assessment.
Second Course – Chinese-style roast duck breast, Peking cabbage cake, BBQ duck sauce.
Third Course – Macedon, pasture-fed, Angus beef, two ways seared eye-fillet and slow braised cheek, spinach quiche, potato mash, red wine sauce.
Fourth Course – Cinnamon poached pear, traditional warm zabaglione.
Departing from my usual habit of pontificating on the wines, I must say that I thought the food was marvelous. Congratulation to Matteo for his promotion to ‘Two Hats’ in the Melbourne restaurant scene, a commendation thoroughly deserved. Sir Thomas, Sir Russell, Sir Murray and Sir Paul are currently dining out in the great restaurants of Europe. But are they eating better than we are?
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 Claude Cazals Cuvee Vive Grand Cru Extra Brut Champagne (SC): Pale yellow with a trace of green. Fresh, slightly citrus, nose. Palate full with lots of bubbles, a good mouthful. Some thought a bit lean and undefined, but I thought a good drink. Not ranked.
NV Larmandier Bernier Terre de Vertus Premier Cru Champagne (RG): Pale yellow. Some yeasty development on nose, trace of mushrooms. Palate with good flavour, yeasty, more developed than above and meatier but not quite the explosive mouthful. Good drinking. Not Ranked.
Date: September 20th, 2007.
Theme: 1998 and 2001, Red and White, Premier or Grand Cru.
Present: Sir David of Kardinia, Sir Philip of Trevall, Sir David of Cirro, Sir Ian of Palatte, Sir Samuel of Pontifico, Sir Leon of Romanee, Sir Peter of Heathcote, Sir Steven of Grammar, Sir Ralph of Plenty, Sir Colin of Chambers, Sir Philip of Oporto, and guest Knight, Sir Philip of Politico.
Food:
First Course – Sesame-glazed Balmain-bug tail, scallop and sweetbread, vermicelli salad with jellyfish, sweet-potato rosti, Yakitori sauce. In a remarkable display of culinary discernment, and to gasps of astonishment from the assembled, our resident gourmet, Sir Leon of Romanee, correctly identified the presence of pig’s ear in this dish. In future, therefore, all food will be served blind, pending Sir Leon’s assessment.
Second Course – Chinese-style roast duck breast, Peking cabbage cake, BBQ duck sauce.
Third Course – Macedon, pasture-fed, Angus beef, two ways seared eye-fillet and slow braised cheek, spinach quiche, potato mash, red wine sauce.
Fourth Course – Cinnamon poached pear, traditional warm zabaglione.
Departing from my usual habit of pontificating on the wines, I must say that I thought the food was marvelous. Congratulation to Matteo for his promotion to ‘Two Hats’ in the Melbourne restaurant scene, a commendation thoroughly deserved. Sir Thomas, Sir Russell, Sir Murray and Sir Paul are currently dining out in the great restaurants of Europe. But are they eating better than we are?
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 Claude Cazals Cuvee Vive Grand Cru Extra Brut Champagne (SC): Pale yellow with a trace of green. Fresh, slightly citrus, nose. Palate full with lots of bubbles, a good mouthful. Some thought a bit lean and undefined, but I thought a good drink. Not ranked.
NV Larmandier Bernier Terre de Vertus Premier Cru Champagne (RG): Pale yellow. Some yeasty development on nose, trace of mushrooms. Palate with good flavour, yeasty, more developed than above and meatier but not quite the explosive mouthful. Good drinking. Not Ranked.
Category: Knights of Burgundy
Posted by: vicpug
Meeting No: 17
Date: August 16th, 2007.
Theme: Chablis and Gevrey Chambertin, Grand Cru.
Present: Sir Philip of Trevall, Sir David of Cirro, Sir Ian of Palatte, Sir Samuel of Pontifico, Sir Leon of Romanee, Sir Russell of Epicure, Sir Steven of Grammar, Sir Ralph of Plenty, Sir Thomas of Stocks, Sir Murray of Rouge et Blanc, Sir Philip of Oporto, Sir Paul of Rousseau.
Food:
First Course – Poached king prawn, scallop and wild barramundi, tempura oyster, saffron linguini, oyster veloute.
Second Course – Prosciutto wrapped rabbit galantine with seared loin and rillettes of leg, marinated Meredith ‘fromage blanc’, sautéed mushrooms, ciabatta brushetta.
Third Course – Quail, chicken and duck confit pie with gruyere, Peking cabbage, leek and soya bean ragu, duck sauce.
Fourth Course – Warm, baked Morella cherry ‘clafoutis’ tart, Kirsch mascarpone.
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 Henriot Blanc Souveraine Champagne (MM): Pale gold. Fresh, green-apple nose, fine. Palate full, rich, great mouthful. A wine of power and finesse, lovely. Not ranked;
Date: August 16th, 2007.
Theme: Chablis and Gevrey Chambertin, Grand Cru.
Present: Sir Philip of Trevall, Sir David of Cirro, Sir Ian of Palatte, Sir Samuel of Pontifico, Sir Leon of Romanee, Sir Russell of Epicure, Sir Steven of Grammar, Sir Ralph of Plenty, Sir Thomas of Stocks, Sir Murray of Rouge et Blanc, Sir Philip of Oporto, Sir Paul of Rousseau.
Food:
First Course – Poached king prawn, scallop and wild barramundi, tempura oyster, saffron linguini, oyster veloute.
Second Course – Prosciutto wrapped rabbit galantine with seared loin and rillettes of leg, marinated Meredith ‘fromage blanc’, sautéed mushrooms, ciabatta brushetta.
Third Course – Quail, chicken and duck confit pie with gruyere, Peking cabbage, leek and soya bean ragu, duck sauce.
Fourth Course – Warm, baked Morella cherry ‘clafoutis’ tart, Kirsch mascarpone.
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 Henriot Blanc Souveraine Champagne (MM): Pale gold. Fresh, green-apple nose, fine. Palate full, rich, great mouthful. A wine of power and finesse, lovely. Not ranked;
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