Category: Knights of Burgundy
Posted by: vicpug
Meeting No: 39
Date: June 18th, 2009.
Theme: Open: Premier or Grand Cru, red and white.
Present: Sir David of Cirro, Sir Ian of Palatte, Sir Samuel of Pontifico, Sir Leon of Romanee, Sir Peter of Heathcote, Sir Ralph of Plenty, Sir Thomas of Stocks, Sir Phillip of Oporto, Sir Ian of Umpirico, Sir Paul of Rousseau, Sir Philip of Politico.
Food:
First Course – Tempura garfish rolled in nori, gingered wombak cabbage, horseradish cream sauce.
Second Course – Baked Asian pie of minced chicken, pork belly and eggplant.
Third Course – Seared lamb loin with citrus pepper, crisp lamb sweetbread, grilled lambs tongue, braised cos lettuce, pan-fried noodles, shitake sauce.
Fourth Course – Warm, dark chocolate fondant pudding with red bean ice cream.
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)
1975 Bollinger RD Champagne (PS): Very coloured, orange. Nose showing maderisation. Palate still with some fizz, a bit short, a little sweet and sourish. An elegant geriatric. Some, notably Sir Leon, appreciate such aged Champagne; the rest of us would rather drink beer. Not ranked;
NV Billecart Salmon Rose Champagne (RG): Onion skin colour. Nose quite fresh, rich. Palate rich, meaty, attractive. Good mouthful, dry, a little sour on the finish. Not ranked;
Date: June 18th, 2009.
Theme: Open: Premier or Grand Cru, red and white.
Present: Sir David of Cirro, Sir Ian of Palatte, Sir Samuel of Pontifico, Sir Leon of Romanee, Sir Peter of Heathcote, Sir Ralph of Plenty, Sir Thomas of Stocks, Sir Phillip of Oporto, Sir Ian of Umpirico, Sir Paul of Rousseau, Sir Philip of Politico.
Food:
First Course – Tempura garfish rolled in nori, gingered wombak cabbage, horseradish cream sauce.
Second Course – Baked Asian pie of minced chicken, pork belly and eggplant.
Third Course – Seared lamb loin with citrus pepper, crisp lamb sweetbread, grilled lambs tongue, braised cos lettuce, pan-fried noodles, shitake sauce.
Fourth Course – Warm, dark chocolate fondant pudding with red bean ice cream.
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)
1975 Bollinger RD Champagne (PS): Very coloured, orange. Nose showing maderisation. Palate still with some fizz, a bit short, a little sweet and sourish. An elegant geriatric. Some, notably Sir Leon, appreciate such aged Champagne; the rest of us would rather drink beer. Not ranked;
NV Billecart Salmon Rose Champagne (RG): Onion skin colour. Nose quite fresh, rich. Palate rich, meaty, attractive. Good mouthful, dry, a little sour on the finish. Not ranked;
Sidebar
