Knights of Burgundy, 36th meeting. March 19th 2009.
Posted on 19/03 00:27
Meeting No: 36
Date: March 19th, 2009.
Theme: 2000 and 2004, Cote de Nuits Reds, Cote de Beaune Whites, Premier or Grand Cru.
Present: Sir David of Kardinia, Sir David of Cirro, Sir Ian of Palatte, Sir Samuel of Pontifico, Sir Ralph of Plenty, Sir Thomas of Stocks, Sir Colin of Chambers, Sir Philip of Oporto, Sir Ian of Umpirica, Sir Paul of Rousseau, Sir Philip of Politico.
Food:
First Course – Seared sea scallops, braised leek tortellone, sweet and sour ‘XO’ dried scallop and shrimp sauce.
Second Course – Red roasted chicken filled with sweet corn and bacon, Peking cabbage and bamboo shoot ‘okonomiyaki’, BBQ sauce.
Third Course – Slow-braised beef cheek, pan-fried rice noodle ravioli with smoky baba ganoush, soya bean salad, Sichuan pepper sauce.
Fourth Course – Honey-glazed figs with caramel ice cream and hot fudge sauce.
Marvelous food, rich and original.
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 and Fils Premier Cru Blanc de Blanc Champagne (SC): Pale yellow, good bead. Fine, light, elegant nose. Palate austere and elegant, fine, good mouthful, good aftertaste. Good aperitif, would benefit from a little time. Not ranked.
1. 2004 Meursault Charmes (Matrot) (SC): Light gold. Nose fine, fresh, very minerally. Palate rich, good structure and acidity, long aftertaste. Very good wine but very immature, almost painful, and needs time. Ranked 5th (59). High – 1st (PM, IB); Low – 10th (DB);
Date: March 19th, 2009.
Theme: 2000 and 2004, Cote de Nuits Reds, Cote de Beaune Whites, Premier or Grand Cru.
Present: Sir David of Kardinia, Sir David of Cirro, Sir Ian of Palatte, Sir Samuel of Pontifico, Sir Ralph of Plenty, Sir Thomas of Stocks, Sir Colin of Chambers, Sir Philip of Oporto, Sir Ian of Umpirica, Sir Paul of Rousseau, Sir Philip of Politico.
Food:
First Course – Seared sea scallops, braised leek tortellone, sweet and sour ‘XO’ dried scallop and shrimp sauce.
Second Course – Red roasted chicken filled with sweet corn and bacon, Peking cabbage and bamboo shoot ‘okonomiyaki’, BBQ sauce.
Third Course – Slow-braised beef cheek, pan-fried rice noodle ravioli with smoky baba ganoush, soya bean salad, Sichuan pepper sauce.
Fourth Course – Honey-glazed figs with caramel ice cream and hot fudge sauce.
Marvelous food, rich and original.
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 and Fils Premier Cru Blanc de Blanc Champagne (SC): Pale yellow, good bead. Fine, light, elegant nose. Palate austere and elegant, fine, good mouthful, good aftertaste. Good aperitif, would benefit from a little time. Not ranked.
1. 2004 Meursault Charmes (Matrot) (SC): Light gold. Nose fine, fresh, very minerally. Palate rich, good structure and acidity, long aftertaste. Very good wine but very immature, almost painful, and needs time. Ranked 5th (59). High – 1st (PM, IB); Low – 10th (DB);
Author: vicpug
Category: Knights of Burgundy
Wine Record No. 3, 6/March/2009
Posted on 06/03 10:03
Lunch at Ocha, 26/2/09.
Attending: David Andrew, Phill Meyer, Russell Collins, Ralph Gray, Paul Staindl, Sam Chafe.
1. NV Alfred Gratien Brut Champagne (PM): Light yellow, fine mousse. Fresh nose. Palate quite full, good weight and acidity, possibly a little short. Seemingly, could use a little time. Ranked 10th (51). High – 6th (PM); Low – 10th (RG);
2. NV Piper Heidseck Brut Champagne (SC): Light yellow. Fresh, young, ‘zingy’ nose. Palate with good fizz, a bit short but good aftertaste. Not bad, could use a little time, early drinking. Ranked 12th (67). Ranked 11th by all except DA who ranked it 12th;
3. 2007 Staindl Riesling (PS): Light yellow. Nose more Chardonnay than Riesling, despite Paul’s protestations. Palate young and austere, good acidity, needs time. If it develops like the ’04, we will have a top-quality facsimile of White Burgundy. Ranked 11th (56). High – 4th (RC); Low – 12th (PS, PM);
4. 2005 Dopff Riesling Grand Cru Schoenenbourg (RG): Pale yellow. Nose fine and citrusy. Palate rich with citrus flavours, very good aftertaste. Properly needs time, should mature well. Ranked 7th (41). High – 3rd (RC); Low – 9th (PM);
5. 1995 Hugel Riesling (PM): Some colour, medium-gold. Nose matured, showing a little maderisation. Palate rich and soft, good acidity and aftertaste, mature. Ranked 9th (46). High – 3rd (RG); Low – 12th (SC);
Attending: David Andrew, Phill Meyer, Russell Collins, Ralph Gray, Paul Staindl, Sam Chafe.
1. NV Alfred Gratien Brut Champagne (PM): Light yellow, fine mousse. Fresh nose. Palate quite full, good weight and acidity, possibly a little short. Seemingly, could use a little time. Ranked 10th (51). High – 6th (PM); Low – 10th (RG);
2. NV Piper Heidseck Brut Champagne (SC): Light yellow. Fresh, young, ‘zingy’ nose. Palate with good fizz, a bit short but good aftertaste. Not bad, could use a little time, early drinking. Ranked 12th (67). Ranked 11th by all except DA who ranked it 12th;
3. 2007 Staindl Riesling (PS): Light yellow. Nose more Chardonnay than Riesling, despite Paul’s protestations. Palate young and austere, good acidity, needs time. If it develops like the ’04, we will have a top-quality facsimile of White Burgundy. Ranked 11th (56). High – 4th (RC); Low – 12th (PS, PM);
4. 2005 Dopff Riesling Grand Cru Schoenenbourg (RG): Pale yellow. Nose fine and citrusy. Palate rich with citrus flavours, very good aftertaste. Properly needs time, should mature well. Ranked 7th (41). High – 3rd (RC); Low – 9th (PM);
5. 1995 Hugel Riesling (PM): Some colour, medium-gold. Nose matured, showing a little maderisation. Palate rich and soft, good acidity and aftertaste, mature. Ranked 9th (46). High – 3rd (RG); Low – 12th (SC);
Knights of Burgundy, 35th Dinner, February 19th 2009
Posted on 25/02 09:10
Meeting No: 35
Date: February 19th, 2009.
Theme: 1994 and 1996, Cote de Nuits Reds, Cote de Beaune Whites, Premier or Grand Cru.
Present: Sir Philip of Travelle, Sir Ian of Palatte, Sir Samuel of Pontifico, Sir Leon of Romanee, Sir Steven of Grammar, Sir Ralph of Plenty, Sir Philip of Oporto, Sir Paul of Rousseau, Sir Philip of Politico.
Food:
First Course – Teriyaki-glazed, baby squid stuffed with sea eel, rice-crusted tofu, pickled plum and bonito mayonnaise.
Second Course – Twice-cooked quail ballotine with duck mince (master-stock braised, then deep fried), mixed grain rice, cucumber and ginger salad.
Third Course – Seared venison stirploin involtini, glazed taro and spring onion dumpling, mushroom sauce, garlic shoots.
Fourth Course – Roasted peach between honey-glazed, filo pastry, peach liqueur custard.
Wonderful food again. We are constantly amazed at its originality and diversity. For me, the second course was 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 Gosset Brut Champagne (IB): Pale yellow, fine bead. Light, yeasty nose, trace of meatiness. Palate uplifting, refreshing, touch sweet, lovely drinking.
1996 Lanson Brut Champagne (RG): Some colour. Nose fine but muted, most said slightly corked. Palate quite good, if slightly flattened. I could happily drink this but must were put off by the corked character.
Date: February 19th, 2009.
Theme: 1994 and 1996, Cote de Nuits Reds, Cote de Beaune Whites, Premier or Grand Cru.
Present: Sir Philip of Travelle, Sir Ian of Palatte, Sir Samuel of Pontifico, Sir Leon of Romanee, Sir Steven of Grammar, Sir Ralph of Plenty, Sir Philip of Oporto, Sir Paul of Rousseau, Sir Philip of Politico.
Food:
First Course – Teriyaki-glazed, baby squid stuffed with sea eel, rice-crusted tofu, pickled plum and bonito mayonnaise.
Second Course – Twice-cooked quail ballotine with duck mince (master-stock braised, then deep fried), mixed grain rice, cucumber and ginger salad.
Third Course – Seared venison stirploin involtini, glazed taro and spring onion dumpling, mushroom sauce, garlic shoots.
Fourth Course – Roasted peach between honey-glazed, filo pastry, peach liqueur custard.
Wonderful food again. We are constantly amazed at its originality and diversity. For me, the second course was 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 Gosset Brut Champagne (IB): Pale yellow, fine bead. Light, yeasty nose, trace of meatiness. Palate uplifting, refreshing, touch sweet, lovely drinking.
1996 Lanson Brut Champagne (RG): Some colour. Nose fine but muted, most said slightly corked. Palate quite good, if slightly flattened. I could happily drink this but must were put off by the corked character.
Author: vicpug
Category: Knights of Burgundy
Wine Record No. 2
Posted on 25/02 09:06
IAN ROBINSON
Fizz:
1999 Gosset – Yeasty, bready. Starting to show development but still good acid.
A bracket of 2004 Vincent Girardin Premier Cru whites from Puligny-Montrachet (with rankings):
2004 Puligny-Montrachet “Le Cailleret” – Fat, ripe, toasty, forward, “thick”. (5)
2004 Puligny-Montrachet “Les Folatières” – Similar to Cailleret, but touch more acid. (4)
2004 Puligny-Montrachet “Les Combettes” – Clean, flower petals on the nose, some minerality. (3)
2004 Puligny-Montrachet “Le Champ Gain” – Lightest colour of these. Palate a little dull with slight taint on the finish. (6)
2004 Puligny-Montrachet “Les Pucelles” – Light oak on the nose. Lovely nutty flavour with long clean finish. Excellent acid structure. (1)
2004 Puligny-Montrachet “Les Referts” _ Similar to the Pucelles, but a touch richer and less structure. (2)
Other whites:
2005 Chevalier-Montrachet (Philippe Colin) – Big, old-fashioned, almost rustic. Quite alcoholic.
2006 Puligny-Montrachet “Les Perrières” (Etienne Sauzet) – Beautiful wine. White flowers on the nose, fine mouth-filling flavours of pear and melon, very long finish.
2006 Bienvenues-Batard-Montrachet (Louis Carillon) – Rounder peach flavours compared to the Perrieres, but also very fine, very long.
Fizz:
1999 Gosset – Yeasty, bready. Starting to show development but still good acid.
A bracket of 2004 Vincent Girardin Premier Cru whites from Puligny-Montrachet (with rankings):
2004 Puligny-Montrachet “Le Cailleret” – Fat, ripe, toasty, forward, “thick”. (5)
2004 Puligny-Montrachet “Les Folatières” – Similar to Cailleret, but touch more acid. (4)
2004 Puligny-Montrachet “Les Combettes” – Clean, flower petals on the nose, some minerality. (3)
2004 Puligny-Montrachet “Le Champ Gain” – Lightest colour of these. Palate a little dull with slight taint on the finish. (6)
2004 Puligny-Montrachet “Les Pucelles” – Light oak on the nose. Lovely nutty flavour with long clean finish. Excellent acid structure. (1)
2004 Puligny-Montrachet “Les Referts” _ Similar to the Pucelles, but a touch richer and less structure. (2)
Other whites:
2005 Chevalier-Montrachet (Philippe Colin) – Big, old-fashioned, almost rustic. Quite alcoholic.
2006 Puligny-Montrachet “Les Perrières” (Etienne Sauzet) – Beautiful wine. White flowers on the nose, fine mouth-filling flavours of pear and melon, very long finish.
2006 Bienvenues-Batard-Montrachet (Louis Carillon) – Rounder peach flavours compared to the Perrieres, but also very fine, very long.
Wine Record No. 1
Posted on 18/02 09:18
From Ian Robinson.
The following wines were consumed over a lunch for 11 people, including Frederic Mugnier.
NV Billecart Blanc de Blancs – Fresh, lightly floral, tangy. Good aperitif wine to precede a meal.
2002 Meursault “En la Barre” (Francois Jobard)
2004 Meursault “En la Barre” (Francois Jobard)
2006 Meursault “En la Barre” (Francois Jobard)
I found all of these quite ripe, full-flavoured wines, not necessarily for long keeping. Having said that, the ‘02 had the most acid and the longest finish. This is Jobard's Villages wine. The '96 which I have is just coming around - SC.
2004 Nuits-St-Georges “Clos de la Marechale” (J-F Mugnier)
2005 Nuits-St-Georges “Clos de la Marechale” (J-F Mugnier)
2006 Nuits-St-Georges “Clos de la Marechale” (J-F Mugnier)
A mixed bag. The ’04 was a bit vegetal, the ’05 big and round, the ’06 quite clean but lacking power.
2001 Musigny (J-F Mugnier)
2002 Musigny (J-F Mugnier)
2003 Musigny (J-F Mugnier)
2004 Musigny (J-F Mugnier)
2005 Musigny (J-F Mugnier)
2006 Musigny (J-F Mugnier)
The following wines were consumed over a lunch for 11 people, including Frederic Mugnier.
NV Billecart Blanc de Blancs – Fresh, lightly floral, tangy. Good aperitif wine to precede a meal.
2002 Meursault “En la Barre” (Francois Jobard)
2004 Meursault “En la Barre” (Francois Jobard)
2006 Meursault “En la Barre” (Francois Jobard)
I found all of these quite ripe, full-flavoured wines, not necessarily for long keeping. Having said that, the ‘02 had the most acid and the longest finish. This is Jobard's Villages wine. The '96 which I have is just coming around - SC.
2004 Nuits-St-Georges “Clos de la Marechale” (J-F Mugnier)
2005 Nuits-St-Georges “Clos de la Marechale” (J-F Mugnier)
2006 Nuits-St-Georges “Clos de la Marechale” (J-F Mugnier)
A mixed bag. The ’04 was a bit vegetal, the ’05 big and round, the ’06 quite clean but lacking power.
2001 Musigny (J-F Mugnier)
2002 Musigny (J-F Mugnier)
2003 Musigny (J-F Mugnier)
2004 Musigny (J-F Mugnier)
2005 Musigny (J-F Mugnier)
2006 Musigny (J-F Mugnier)
Knights of Burgundy, 34th Dinner, January 15th 2009
Posted on 17/01 10:02
Meeting No: 34
Date: January 15th, 2009.
Theme: Ready-to-drink Premier Crus from the Cote d’Or, red or white.
Present: Sir David of Kardinia, Sir Ian of Palatte, Sir Samuel of Pontifico, Sir Leon of Romanee, Sir Russell of Epicure, Sir Peter of Heathcote, Sir Ralph of Plenty, Sir Colin of Chambers, Sir Thomas of Stocks, Sir Murray of Rouge et Blanc, Sir Paul of Rousseau, Sir Philip of Politico.
Food:
First Course – Miso baked black cod fillet, daikon linguini tossed with pickled bean shoots, ginger cream sauce.
Second Course – Char sui Kurobuta pork fillet, steamed scallop wontons, braised lotus root, Chinese BBQ sauce.
Third Course – Seared Wagyu beef rump, pan-fried sweet potato and wasabi croquette, teriyaki glazed Asian mushrooms.
Fourth Course – Silvan Estate Monbulk strawberries and raspberries between almond shortcake biscuits with framboise mascarpone with macerated berries.
Brendon’s inventiveness and originality with his meticulously prepared food goes from strength to strength; every course was marvelous. I think that because of our preoccupation with the wines we can’t give enough attention to the food. Fortunately, because of its quality it speaks for itself. Bravo Brendon, yet again.
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)
1996 Gosset Brabant Cuvee Gabriel Brut Champagne (CL): Like the eponymous archangel, this was, if not heavenly, worthy of modest genuflection. Pale yellow. Matured nose, now rich and quite meaty. Fine mousse, good balance and fine acidity, long with good aftertaste. Drinking well. Not ranked;
1995 Henriot Cuvee Enchanteleurs Brut Champagne (MM): A successful aspirant, rather exceeding Gabriel in the mouth-filling stakes. Younger colour. Nose fresh but also a little meaty. Rich full, fresh palate, lovely drinking. I rated a little higher than the Grosset. Not ranked;
Date: January 15th, 2009.
Theme: Ready-to-drink Premier Crus from the Cote d’Or, red or white.
Present: Sir David of Kardinia, Sir Ian of Palatte, Sir Samuel of Pontifico, Sir Leon of Romanee, Sir Russell of Epicure, Sir Peter of Heathcote, Sir Ralph of Plenty, Sir Colin of Chambers, Sir Thomas of Stocks, Sir Murray of Rouge et Blanc, Sir Paul of Rousseau, Sir Philip of Politico.
Food:
First Course – Miso baked black cod fillet, daikon linguini tossed with pickled bean shoots, ginger cream sauce.
Second Course – Char sui Kurobuta pork fillet, steamed scallop wontons, braised lotus root, Chinese BBQ sauce.
Third Course – Seared Wagyu beef rump, pan-fried sweet potato and wasabi croquette, teriyaki glazed Asian mushrooms.
Fourth Course – Silvan Estate Monbulk strawberries and raspberries between almond shortcake biscuits with framboise mascarpone with macerated berries.
Brendon’s inventiveness and originality with his meticulously prepared food goes from strength to strength; every course was marvelous. I think that because of our preoccupation with the wines we can’t give enough attention to the food. Fortunately, because of its quality it speaks for itself. Bravo Brendon, yet again.
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)
1996 Gosset Brabant Cuvee Gabriel Brut Champagne (CL): Like the eponymous archangel, this was, if not heavenly, worthy of modest genuflection. Pale yellow. Matured nose, now rich and quite meaty. Fine mousse, good balance and fine acidity, long with good aftertaste. Drinking well. Not ranked;
1995 Henriot Cuvee Enchanteleurs Brut Champagne (MM): A successful aspirant, rather exceeding Gabriel in the mouth-filling stakes. Younger colour. Nose fresh but also a little meaty. Rich full, fresh palate, lovely drinking. I rated a little higher than the Grosset. Not ranked;
Author: vicpug
Category: Knights of Burgundy
Knights of Burgundy, 33rd Dinner, December 18th
Posted on 19/12 09:32
Meeting No: 33
Date: December 18th, 2008.
Theme: Ready-to-drink Grand Crus from the Cote d’Or, red or white.
Present: Sir Philip of Trevalle, Sir David of Cirro, Sir Samuel of Pontifico, Sir Leon of Romanee, Sir Russell of Epicure, Sir Peter of Heathcote, Sir Ralph of Plenty, Sir Colin of Chambers, Sir Thomas of Stocks, Sir Philip of Oporto, Sir Ian of Umpirica, Sir Paul of Rousseau.
Food:
First Course – Japanese seafood plate: semi-cured Hiramasa kingfish, prawn remoulade sauce; Petunia ocean trout tataki, Yuzu miso sauce; seared Japanese Hokkaido sea scallop.
Second Course – Milk-fed veal loin rolled in porcini dust, spinach, feta and leek cannelloni, taro and root vegetable rosti.
Third Course – Pithivier of minced turkey, pork belly and ‘lup-cheong’ sausage, crushed green peas, red current sauce.
Fourth Course – Papillon Black Label Roquefort AOC – France; fresh pear, toasted spiced fruit and nut loaf.
Fifth course – Mango carpaccio with lime syrup, pistachio halva, watermelon sorbet.
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 Krug Grande Cuvee Champagne (RG): Golden. Very fine, full, subdued-yeasty, nose, elegant. Medium-weight palate, dry with great finesse, good aftertaste. Fine quality. Not ranked;
1998 Raymond Boulard Cuvee Brut Rose Champagne (CL): Pale pink. Nose fine, faint Pinot. Palate rich and long, full, good aftertaste. More weight than the Krug but not as fine. Not ranked.
1. 1999 Corton Charlemagne (Olivier Leflaive) (IR): Deepish gold. Nose fine but understated, some saw a trace of maderisation. Palate rich with good structure, weight and length, long aftertaste. Ranked eq 10th (124). High – 7th (LC, SC); Low – 12th (CL, RG, TJ, RC);
2. 2004 Corton Charlemagne (Rapet) (PM): Bright, light gold. Nose fine, elegant and young. Palate very fine, young, good fruit-acidity and structure, lovely aftertaste. Beautiful now but will mature well. Ranked 8th (88). High – 1st (PA); Low – 11th (RC);
Date: December 18th, 2008.
Theme: Ready-to-drink Grand Crus from the Cote d’Or, red or white.
Present: Sir Philip of Trevalle, Sir David of Cirro, Sir Samuel of Pontifico, Sir Leon of Romanee, Sir Russell of Epicure, Sir Peter of Heathcote, Sir Ralph of Plenty, Sir Colin of Chambers, Sir Thomas of Stocks, Sir Philip of Oporto, Sir Ian of Umpirica, Sir Paul of Rousseau.
Food:
First Course – Japanese seafood plate: semi-cured Hiramasa kingfish, prawn remoulade sauce; Petunia ocean trout tataki, Yuzu miso sauce; seared Japanese Hokkaido sea scallop.
Second Course – Milk-fed veal loin rolled in porcini dust, spinach, feta and leek cannelloni, taro and root vegetable rosti.
Third Course – Pithivier of minced turkey, pork belly and ‘lup-cheong’ sausage, crushed green peas, red current sauce.
Fourth Course – Papillon Black Label Roquefort AOC – France; fresh pear, toasted spiced fruit and nut loaf.
Fifth course – Mango carpaccio with lime syrup, pistachio halva, watermelon sorbet.
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 Krug Grande Cuvee Champagne (RG): Golden. Very fine, full, subdued-yeasty, nose, elegant. Medium-weight palate, dry with great finesse, good aftertaste. Fine quality. Not ranked;
1998 Raymond Boulard Cuvee Brut Rose Champagne (CL): Pale pink. Nose fine, faint Pinot. Palate rich and long, full, good aftertaste. More weight than the Krug but not as fine. Not ranked.
1. 1999 Corton Charlemagne (Olivier Leflaive) (IR): Deepish gold. Nose fine but understated, some saw a trace of maderisation. Palate rich with good structure, weight and length, long aftertaste. Ranked eq 10th (124). High – 7th (LC, SC); Low – 12th (CL, RG, TJ, RC);
2. 2004 Corton Charlemagne (Rapet) (PM): Bright, light gold. Nose fine, elegant and young. Palate very fine, young, good fruit-acidity and structure, lovely aftertaste. Beautiful now but will mature well. Ranked 8th (88). High – 1st (PA); Low – 11th (RC);
Author: vicpug
Category: Knights of Burgundy
Knights of Burgundy, 32nd Dinner, November 20th, 2008
Posted on 21/11 09:27
Meeting No: 32
Date: November 20th, 2008.
Theme: 2001: Cote de Nuits reds, Cote de Beaune whites, Premier or Grand Cru.
Present: Sir David of Kardinia, Sir David of Cirro, Sir Ian of Palatte, Sir Samuel of Pontifico, Sir Russell of Epicure, Sir Steven of Grammar, Sir Peter of Heathcote, Sir Ralph of Plenty, Sir Colin of Chambers, Sir Thomas of Stocks, Sir Paul of Rousseau, Sir Philip of Politico.
Food:
First Course – Spanner crab ravioli, prawn remoulade with kaffir lime and lemongrass, shredded root vegetable salad, warm coriander dressing.
Second Course – ‘Kakuni’ slow-cooked Kurobuta pork belly, sautéed spring peas, BBQ sauce.
Third Course – Five-spiced roast duck breast, Peking cabbage and leek ‘okonomiyaki’ pancake, fresh cucumber, hoisin duck sauce.
Fourth Course – Beurre Bosc pear and almond frangipane tart, amaretto and almond icecream.
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 Leclerc Briant Les Chevres Pierreuses Premier Cru Brut Champagne (CL): Light yellow. Nose lively, fresh and full. Palate very dry, young, refreshing, good aftertaste. Very attractive wine which could benefit from a little ageing. Not ranked;
1. 2001 Puligny Montrachet Champ Canet (Sauzet) (RG): Light gold. Young, fresh nose. Palate fresh and young, good acidity. Needs time to show its best. Ranked 11th (115). High – 7th (PS); Low 11th (DB, DA, SD, SC);
2. 2001 Puligny Montrachet Les Pucelles (Chavy) (CL): Medium gold. Full, young, rich wine with long aftertaste. Still a baby but should be splendid with time. Ranked 9th (109). High – 6th (CL, SC); Low – 11th (TJ, PD);
3. 2001 Meursault Poruzots (Jobard) (SC): Medium-light gold. Lovely nose, fine and developing. Palate with good weight and structure, long aftertaste. Pretty well ready. Ranked 8th (88). High – 3rd (SC); Low – 10th (IB, RG);
4. 2001 Chambolle Musigny Les Gruenchers (Fourrier) (IB): Good colour, pink on edge. Fresh, young nose, somewhat open. Palate fresh with good fruit-acidity. On the light side but still fairly closed and needs a few years. Ranked 5th (68). High – 2nd (PS); Low – 8th (SD, SC);
Date: November 20th, 2008.
Theme: 2001: Cote de Nuits reds, Cote de Beaune whites, Premier or Grand Cru.
Present: Sir David of Kardinia, Sir David of Cirro, Sir Ian of Palatte, Sir Samuel of Pontifico, Sir Russell of Epicure, Sir Steven of Grammar, Sir Peter of Heathcote, Sir Ralph of Plenty, Sir Colin of Chambers, Sir Thomas of Stocks, Sir Paul of Rousseau, Sir Philip of Politico.
Food:
First Course – Spanner crab ravioli, prawn remoulade with kaffir lime and lemongrass, shredded root vegetable salad, warm coriander dressing.
Second Course – ‘Kakuni’ slow-cooked Kurobuta pork belly, sautéed spring peas, BBQ sauce.
Third Course – Five-spiced roast duck breast, Peking cabbage and leek ‘okonomiyaki’ pancake, fresh cucumber, hoisin duck sauce.
Fourth Course – Beurre Bosc pear and almond frangipane tart, amaretto and almond icecream.
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 Leclerc Briant Les Chevres Pierreuses Premier Cru Brut Champagne (CL): Light yellow. Nose lively, fresh and full. Palate very dry, young, refreshing, good aftertaste. Very attractive wine which could benefit from a little ageing. Not ranked;
1. 2001 Puligny Montrachet Champ Canet (Sauzet) (RG): Light gold. Young, fresh nose. Palate fresh and young, good acidity. Needs time to show its best. Ranked 11th (115). High – 7th (PS); Low 11th (DB, DA, SD, SC);
2. 2001 Puligny Montrachet Les Pucelles (Chavy) (CL): Medium gold. Full, young, rich wine with long aftertaste. Still a baby but should be splendid with time. Ranked 9th (109). High – 6th (CL, SC); Low – 11th (TJ, PD);
3. 2001 Meursault Poruzots (Jobard) (SC): Medium-light gold. Lovely nose, fine and developing. Palate with good weight and structure, long aftertaste. Pretty well ready. Ranked 8th (88). High – 3rd (SC); Low – 10th (IB, RG);
4. 2001 Chambolle Musigny Les Gruenchers (Fourrier) (IB): Good colour, pink on edge. Fresh, young nose, somewhat open. Palate fresh with good fruit-acidity. On the light side but still fairly closed and needs a few years. Ranked 5th (68). High – 2nd (PS); Low – 8th (SD, SC);
Author: vicpug
Category: Knights of Burgundy
Knights of Burgundy, 31st Dinner, October 16th, 2008
Posted on 17/10 09:24
Meeting No: 31
Date: October 16th, 2008.
Theme: 1998 Red and White, Premier Cru or 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 Colin of Chambers, Sir Thomas of Stocks, Sir Philip of Oporto, Sir Paul of Rousseau, Sir Philip of Politico.
Food:
First Course – Seared scallops, miso eggplant with dried shrimp and spicy pork mince.
Second Course – Red roasted, master stock braised chicken roll filled with sweet corn and smoked bacon, coconut rice, cucumber and ginger salad.
Third Course – Milk-fed Meredith leg of lamb roasted with Sichuan pepper, stir-fried Peking cabbage. Minced shoulder pie with spring peas, BBQ lamb sauce.
Fourth Course – Gorgonzola blue cheese ‘strudel’, apple and celery salad with toasted walnuts.
Fifth Course – Silvan Estate Monbulk strawberries between almond shortcake biscuits with framboise mascarpone with macerated strawberries.
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)
1993 Pol Roger Brut Champagne (CL): Quite coloured, some orange. Nose meaty, some oxidation. Palate better, good acidity, not bad but a touch of sweet-sour character on finish. Hanging on grimly but the ‘93’s were generally early drinking. Not ranked;
1. 1998 Corton Charlemagne (Rapet) (SC): Some colour, light gold. Nose fresh and minerally, rather undefined, although some thought a touch of oxidation. Palate better with good weight and length, seemingly unmatured. Overall, disappointing. Ranked 10th (116). High – 3rd (PA); Low – 12th (DB, CL, IB);
2. 1998 Chablis Mont de Milieu (Grosset) (LC): Brilliant , light gold. Fine, flowery nose, young. Palate medium-weight, soft, good acidity and aftertaste. Ranked 11th (118). High – 7th (CL); Low – 12th (PA, RC);
Date: October 16th, 2008.
Theme: 1998 Red and White, Premier Cru or 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 Colin of Chambers, Sir Thomas of Stocks, Sir Philip of Oporto, Sir Paul of Rousseau, Sir Philip of Politico.
Food:
First Course – Seared scallops, miso eggplant with dried shrimp and spicy pork mince.
Second Course – Red roasted, master stock braised chicken roll filled with sweet corn and smoked bacon, coconut rice, cucumber and ginger salad.
Third Course – Milk-fed Meredith leg of lamb roasted with Sichuan pepper, stir-fried Peking cabbage. Minced shoulder pie with spring peas, BBQ lamb sauce.
Fourth Course – Gorgonzola blue cheese ‘strudel’, apple and celery salad with toasted walnuts.
Fifth Course – Silvan Estate Monbulk strawberries between almond shortcake biscuits with framboise mascarpone with macerated strawberries.
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)
1993 Pol Roger Brut Champagne (CL): Quite coloured, some orange. Nose meaty, some oxidation. Palate better, good acidity, not bad but a touch of sweet-sour character on finish. Hanging on grimly but the ‘93’s were generally early drinking. Not ranked;
1. 1998 Corton Charlemagne (Rapet) (SC): Some colour, light gold. Nose fresh and minerally, rather undefined, although some thought a touch of oxidation. Palate better with good weight and length, seemingly unmatured. Overall, disappointing. Ranked 10th (116). High – 3rd (PA); Low – 12th (DB, CL, IB);
2. 1998 Chablis Mont de Milieu (Grosset) (LC): Brilliant , light gold. Fine, flowery nose, young. Palate medium-weight, soft, good acidity and aftertaste. Ranked 11th (118). High – 7th (CL); Low – 12th (PA, RC);
Author: vicpug
Category: Knights of Burgundy
Bridgewater Mill Restaurant
Posted on 29/09 17:37
Had a great lunch on Sunday 21st at Petaluma Bridgewater Mill restaurant in Adelaide Hills - to celebrate a friends 60th Birthday.
More info to come - but here are some pictures.
Amuse Bouche - a nice selection of perfectly sized finger food - a very nice touch to the menu.
More info to come - but here are some pictures.
Amuse Bouche - a nice selection of perfectly sized finger food - a very nice touch to the menu.
Author: vicpug
Category: Restaurants
