Category: Knights of Burgundy
Posted by: vicpug
Meeting No: 38
Date: May 21st, 2009.
Theme: Morey St. Denis, Grand Crus; Chablis, Grand Crus.
Present: Sir Philip of Travelle; Sir Ian of Palatte, Sir Samuel of Pontifico, Sir Leon of Romanee, Sir Russell of Epicure, Sir Ralph of Plenty, Sir Thomas of Stocks, Sir Colin of Chambers, Sir Phillip of Oporto, Sir Paul of Rousseau.
Food:
First Course – Seared sea scallops, braised leek tortellone, ginger, crustacean sauce.
Second Course – Five-spiced, Chinese-style, roast duck breast. Peking cabbage and bamboo shoot ‘okonomiyaki’, BBQ sauce.
Third Course – Seared wagyu beef, horseradish mash, carmelised onions, black bean sauce.
Fourth Course – Gippsland Blue cheese, toasted fruit and nut loaf, fig marmalade and roasted walnuts.
Fifth Course – Honey-roasted quinces on almond shortbread biscuit, hazelnut ice cream.
Excellent food again, the wagyu beef sensational!
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 Yalumba Old Show Oloroso (museum release, 25 years old) (SC): Designated ‘idiosyncratic contribution’ (IC). Brown, yellow-green edge. Rich, spiritous, penetrating, sherry nose. Palate very rich, good weight, long, with very long aftertaste, lasting. Finishes dry. Excellent. Not ranked;
NV Fourny Extra Brut Champagne (RG): Pale yellow. Nose fine, fresh and delicate. Palate fresh and very dry, good acidity, medium length. An austere wine of great finesse, very attractive. Not ranked;
Date: May 21st, 2009.
Theme: Morey St. Denis, Grand Crus; Chablis, Grand Crus.
Present: Sir Philip of Travelle; Sir Ian of Palatte, Sir Samuel of Pontifico, Sir Leon of Romanee, Sir Russell of Epicure, Sir Ralph of Plenty, Sir Thomas of Stocks, Sir Colin of Chambers, Sir Phillip of Oporto, Sir Paul of Rousseau.
Food:
First Course – Seared sea scallops, braised leek tortellone, ginger, crustacean sauce.
Second Course – Five-spiced, Chinese-style, roast duck breast. Peking cabbage and bamboo shoot ‘okonomiyaki’, BBQ sauce.
Third Course – Seared wagyu beef, horseradish mash, carmelised onions, black bean sauce.
Fourth Course – Gippsland Blue cheese, toasted fruit and nut loaf, fig marmalade and roasted walnuts.
Fifth Course – Honey-roasted quinces on almond shortbread biscuit, hazelnut ice cream.
Excellent food again, the wagyu beef sensational!
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 Yalumba Old Show Oloroso (museum release, 25 years old) (SC): Designated ‘idiosyncratic contribution’ (IC). Brown, yellow-green edge. Rich, spiritous, penetrating, sherry nose. Palate very rich, good weight, long, with very long aftertaste, lasting. Finishes dry. Excellent. Not ranked;
NV Fourny Extra Brut Champagne (RG): Pale yellow. Nose fine, fresh and delicate. Palate fresh and very dry, good acidity, medium length. An austere wine of great finesse, very attractive. Not ranked;
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