Category: Knights of Burgundy
Posted by: vicpug
Meeting No: 40
Date: July 16th, 2009.
Theme: Nuits St. Georges, Premier Cru; Meursault, Premier Cru.
Present: Sir Ian of Palatte, Sir Samuel of Pontifico, Sir Leon of Romanee, Sir Russell of Epicure, Sir Stephen of Grammar, Sir Peter of Heathcote, Sir Ralph of Plenty, Sir Thomas of Stocks, Sir Colin of Chambers, Sir Paul of Rousseau, Sir Philip of Politico.
Food:
First Course – Veloute of Langoustine & Le Puy lentils, pan-fried scampi tails.
Second Course – Toasted brioche mushroom ‘Charlotte’, wilted water spinach, truffle poached quail egg, shitake mushroom sauce.
Third Course – Slow-braised, herb-crusted lamb neck, celeriac puree, caramelised onions and carrots, lamb sauce with parsley pesto.
Fourth Course – Warm crepe roulade with ricotta & pistachio nougat, toasted hazelnut 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)
NV Fourny Premier Cru Blanc de Blancs Brut Champagne (PhS): Light yellow, green tinge. Fine, fresh nose. Palate a good mouthful, rich and dry. Very good aperitif. Not ranked;
1994 Yarra Yering Sparkling Blanc de Noir (RG): IC wine. Deepish yellow. Broad, fruity nose. Palate rich and broad, fairly short. Interesting curio but lacks finesse and elegance. Not ranked;
1. 2001 Meursault Santenots (d’Angerville) (CL): Deep yellow. Corked on nose but palate rich and long. Ranked 13th (141). High 12th (CL, SC); Low – 13th (everyone else);
Date: July 16th, 2009.
Theme: Nuits St. Georges, Premier Cru; Meursault, Premier Cru.
Present: Sir Ian of Palatte, Sir Samuel of Pontifico, Sir Leon of Romanee, Sir Russell of Epicure, Sir Stephen of Grammar, Sir Peter of Heathcote, Sir Ralph of Plenty, Sir Thomas of Stocks, Sir Colin of Chambers, Sir Paul of Rousseau, Sir Philip of Politico.
Food:
First Course – Veloute of Langoustine & Le Puy lentils, pan-fried scampi tails.
Second Course – Toasted brioche mushroom ‘Charlotte’, wilted water spinach, truffle poached quail egg, shitake mushroom sauce.
Third Course – Slow-braised, herb-crusted lamb neck, celeriac puree, caramelised onions and carrots, lamb sauce with parsley pesto.
Fourth Course – Warm crepe roulade with ricotta & pistachio nougat, toasted hazelnut 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)
NV Fourny Premier Cru Blanc de Blancs Brut Champagne (PhS): Light yellow, green tinge. Fine, fresh nose. Palate a good mouthful, rich and dry. Very good aperitif. Not ranked;
1994 Yarra Yering Sparkling Blanc de Noir (RG): IC wine. Deepish yellow. Broad, fruity nose. Palate rich and broad, fairly short. Interesting curio but lacks finesse and elegance. Not ranked;
1. 2001 Meursault Santenots (d’Angerville) (CL): Deep yellow. Corked on nose but palate rich and long. Ranked 13th (141). High 12th (CL, SC); Low – 13th (everyone else);
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