Category: Knights of Burgundy
Posted by: vicpug
Meeting No: 29
Date: August 21st, 2008.
Theme: Gevrey Chambertin, Chablis, 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 Russell of Epicure, Sir Ralph of Plenty, Sir Thomas of Stocks, Sir Murray of Rouge et Blanc, Sir Philip of Oporto, Sir Philip of Politico, Sir Paul of Rousseau.
Food:
First Course – Steamed prawn raviolo, warm shiso and coriander dressing.
Second Course – Crisp-fried, master stock quail, pan-fried rice noodle filled with eggplant and miso béchamel.
Third Course – ‘Kobe Cuisine’ Wagyu striploin (marble score 7) seared with Japanese citrus pepper, Peking cabbage, leek and bamboo shoot ‘okonomiyaki’, Tetiyaki field mushroom.
Fourth Course – Warm crepe roulade with pistachio nougat ricotta, cinnamon ice cream.
The food, in a word, was sensational. My gastronomic vocabulary is extremely lean so I won’t commit adjectival suicide. But I think we all were left shaking our heads at the extremely high quality. Forget the wine for a minute: sometimes the food is sufficiently intoxicating. Marvelous!
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. I also give the total ranking points after the overall ranking)
NV Le Brun Servenay Brut Selection Grand Cru Champagne (RG): Very pale yellow-green. Fine, aromatic nose, young and fresh. Good mouthful, full, citrusy, good aftertaste. Lovely drinking. Not ranked;
Date: August 21st, 2008.
Theme: Gevrey Chambertin, Chablis, 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 Russell of Epicure, Sir Ralph of Plenty, Sir Thomas of Stocks, Sir Murray of Rouge et Blanc, Sir Philip of Oporto, Sir Philip of Politico, Sir Paul of Rousseau.
Food:
First Course – Steamed prawn raviolo, warm shiso and coriander dressing.
Second Course – Crisp-fried, master stock quail, pan-fried rice noodle filled with eggplant and miso béchamel.
Third Course – ‘Kobe Cuisine’ Wagyu striploin (marble score 7) seared with Japanese citrus pepper, Peking cabbage, leek and bamboo shoot ‘okonomiyaki’, Tetiyaki field mushroom.
Fourth Course – Warm crepe roulade with pistachio nougat ricotta, cinnamon ice cream.
The food, in a word, was sensational. My gastronomic vocabulary is extremely lean so I won’t commit adjectival suicide. But I think we all were left shaking our heads at the extremely high quality. Forget the wine for a minute: sometimes the food is sufficiently intoxicating. Marvelous!
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. I also give the total ranking points after the overall ranking)
NV Le Brun Servenay Brut Selection Grand Cru Champagne (RG): Very pale yellow-green. Fine, aromatic nose, young and fresh. Good mouthful, full, citrusy, good aftertaste. Lovely drinking. Not ranked;
Category: Knights of Burgundy
Posted by: vicpug
Present: MJM, DB, RC, RG, CL, DA, TJ, IB, PD, PS, SD & PM
Food:
Sesame glazed Balmain Bug tail, seared scallop & veal sweetbread in a Yakitori sauce, Asian coleslaw with shredded pork and jellyfish.
Chinese style, five-spiced roast duck breast, zucchini, crushed soya bean and shiso paper cannelloni, Chinese BBQ sauce.
Braised wagyu beef shin, steamed coconut rice, tempura okra, black bean sauce.
La Roche served with pear & quince paste, toasted spiced fruit & nut loaf.
Caramelized apple confit, marsala zabaglione
Wines:
1993 Pol Roger – A wine that is showing some obvious development, there is a fine bead, attractive, bready nose with some complex lemon and spice. Excellent entry with very fine acid and some length. Very good, mature Champagne. (CL) 18/20
(Not Ranked)
Food:
Sesame glazed Balmain Bug tail, seared scallop & veal sweetbread in a Yakitori sauce, Asian coleslaw with shredded pork and jellyfish.
Chinese style, five-spiced roast duck breast, zucchini, crushed soya bean and shiso paper cannelloni, Chinese BBQ sauce.
Braised wagyu beef shin, steamed coconut rice, tempura okra, black bean sauce.
La Roche served with pear & quince paste, toasted spiced fruit & nut loaf.
Caramelized apple confit, marsala zabaglione
Wines:
1993 Pol Roger – A wine that is showing some obvious development, there is a fine bead, attractive, bready nose with some complex lemon and spice. Excellent entry with very fine acid and some length. Very good, mature Champagne. (CL) 18/20
(Not Ranked)
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