The Knights of Burgundy Meeting 27 June 19th 2008
Posted on 20/06 22:46
Meeting No: 27
Date: June 19th, 2008.
Theme: The 2005 Vintage, Premier or Grand Cru, Red or White.
Present: Sir David of Kardinia, Sir Philip of Trevall, Sir Ian of Palatte, Sir Samuel of Pontifico, Sir Russell of Epicure, Sir Colin of Chambers, Sir Ralph of Plenty, Sir Thomas of Stocks, Sir Philip of Oporto, Sir Philip of Politico, Sir Paul of Rousseau.
Food:
First Course – Paillard of Petuna ocean trout, ‘toasted’ with shiso-spiced Japanese breadcrumbs, herb veloute sauce. Just delicious.
Second Course – Crumbed pork terrine, sweet and sour eggplant, Chinese BBQ sauce. Lovely.
Third Course – Seared, peppered venison loin. Peking cabbage and bamboo shoot ‘okonomiyaki’, teriyaki glazed field mushroom, pickled red radish. To die for!
Fourth Course – Dolce latte Gorgonzola creamed with mascarpone, beurre bosc pear. Requested by Russell to accompany the Sauternes, the combination bringing rather mixed comments.
Fifth Course – Honey-glazed quince clafouti tart, Yoghurt sorbet. Very sweet, and had to be to accommodate Pedro Ximinez.
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 Lanson Brut Champagne (CL): Light gold. Fine nose showing development, meaty and yeasty. Palate a full mouthful of bubbles, good acidity and aftertaste. Good wine. RG picked the maker unassisted. Not Ranked.
Date: June 19th, 2008.
Theme: The 2005 Vintage, Premier or Grand Cru, Red or White.
Present: Sir David of Kardinia, Sir Philip of Trevall, Sir Ian of Palatte, Sir Samuel of Pontifico, Sir Russell of Epicure, Sir Colin of Chambers, Sir Ralph of Plenty, Sir Thomas of Stocks, Sir Philip of Oporto, Sir Philip of Politico, Sir Paul of Rousseau.
Food:
First Course – Paillard of Petuna ocean trout, ‘toasted’ with shiso-spiced Japanese breadcrumbs, herb veloute sauce. Just delicious.
Second Course – Crumbed pork terrine, sweet and sour eggplant, Chinese BBQ sauce. Lovely.
Third Course – Seared, peppered venison loin. Peking cabbage and bamboo shoot ‘okonomiyaki’, teriyaki glazed field mushroom, pickled red radish. To die for!
Fourth Course – Dolce latte Gorgonzola creamed with mascarpone, beurre bosc pear. Requested by Russell to accompany the Sauternes, the combination bringing rather mixed comments.
Fifth Course – Honey-glazed quince clafouti tart, Yoghurt sorbet. Very sweet, and had to be to accommodate Pedro Ximinez.
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 Lanson Brut Champagne (CL): Light gold. Fine nose showing development, meaty and yeasty. Palate a full mouthful of bubbles, good acidity and aftertaste. Good wine. RG picked the maker unassisted. Not Ranked.
Knights of Burgundy Meeting 26 May 15th 2008
Posted on 20/06 22:42
Meeting No: 26
Date: May 15th, 2008.
Theme: Echezeaux, Corton Charlemagne.
Present: 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 Thomas of Stocks, Sir Philip of Oporto, Sir Philip of Politico, Sir Paul of Rousseau.
Food:
First Course – Scallop tortelone and seared scallops, sweet ginger and carrot sauce, shredded vegetable salad.
Second Course – Crisp-fried, master-stock ‘spatchcock’ chicken, steamed coconut rice, cucumber and mint salad, red curry laksa sauce.
Third Course – Brendan’s corned beef ‘girello’. Parsnip puree, baby leeks, seeded mustard sauce.
Fourth Course – Twice-baked gorgonzola blue cheese soufflé, ‘Waldorf’ apple and celery salad with toasted walnuts.
The food was just splendid. I don’t know how Brendan and his staff consistently come up with such original, yet very tasty, dishes, but we are the beneficiaries. Bravo Brendan, long may you reign.
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 Philipponnat Royal Reserve Brut Champagne (CL): Pale yellow. Attractive, light yeasty nose. Supple palate, good mouthful, just enough dosage, maybe a little short but good aftertaste. Good drinking. Not ranked.
Date: May 15th, 2008.
Theme: Echezeaux, Corton Charlemagne.
Present: 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 Thomas of Stocks, Sir Philip of Oporto, Sir Philip of Politico, Sir Paul of Rousseau.
Food:
First Course – Scallop tortelone and seared scallops, sweet ginger and carrot sauce, shredded vegetable salad.
Second Course – Crisp-fried, master-stock ‘spatchcock’ chicken, steamed coconut rice, cucumber and mint salad, red curry laksa sauce.
Third Course – Brendan’s corned beef ‘girello’. Parsnip puree, baby leeks, seeded mustard sauce.
Fourth Course – Twice-baked gorgonzola blue cheese soufflé, ‘Waldorf’ apple and celery salad with toasted walnuts.
The food was just splendid. I don’t know how Brendan and his staff consistently come up with such original, yet very tasty, dishes, but we are the beneficiaries. Bravo Brendan, long may you reign.
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 Philipponnat Royal Reserve Brut Champagne (CL): Pale yellow. Attractive, light yeasty nose. Supple palate, good mouthful, just enough dosage, maybe a little short but good aftertaste. Good drinking. Not ranked.
Knights of Burgundy Meeting 25 April 17th 2008
Posted on 05/05 14:09
Meeting No: 25
Date: April 17th, 2008.
Theme: Chambolle Musigny, Meursault, Premier Cru.
Present: Sir David of Kardinia, Sir Philip of Travelle, Sir Ian of Palatte, Sir Samuel of Pontifico, Sir Leon of Romanee, Sir Ralph of Plenty, Sir Thomas of Stocks, Sir Philip of Oporto, Sir Philip of Politico, Sir Paul of Rousseau.
Food:
First Course – Chevre goats cheese royale tart, sweet and sour glazed beetroot, roasted shallot ‘soubise’ sauce.
Second Course – Pork kakuni: master stock braised pork belly, zucchini, crushed soya bean and shiso paper cannelloni.
Third Course – Seared wagyu skirt steak, potato mash with parmesan, ratatouille of Mediterranean vegetables, chicken liver parfait.
Fourth Course – Five-spiced quince custard crumble, rhubarb sorbet.
Excellent food again, although some thought that the combination was too rich and requested that next time we might start with a lighter fish dish and build to a rich main course.
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.
2000 Drappier Grande Sendree Brut Champagne (PM): Light yellow. Fine, fresh, yeasty nose. Palate with good weight, acidity and aftertaste, a little sweet. Lovely mouthful, drinking well.
Date: April 17th, 2008.
Theme: Chambolle Musigny, Meursault, Premier Cru.
Present: Sir David of Kardinia, Sir Philip of Travelle, Sir Ian of Palatte, Sir Samuel of Pontifico, Sir Leon of Romanee, Sir Ralph of Plenty, Sir Thomas of Stocks, Sir Philip of Oporto, Sir Philip of Politico, Sir Paul of Rousseau.
Food:
First Course – Chevre goats cheese royale tart, sweet and sour glazed beetroot, roasted shallot ‘soubise’ sauce.
Second Course – Pork kakuni: master stock braised pork belly, zucchini, crushed soya bean and shiso paper cannelloni.
Third Course – Seared wagyu skirt steak, potato mash with parmesan, ratatouille of Mediterranean vegetables, chicken liver parfait.
Fourth Course – Five-spiced quince custard crumble, rhubarb sorbet.
Excellent food again, although some thought that the combination was too rich and requested that next time we might start with a lighter fish dish and build to a rich main course.
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.
2000 Drappier Grande Sendree Brut Champagne (PM): Light yellow. Fine, fresh, yeasty nose. Palate with good weight, acidity and aftertaste, a little sweet. Lovely mouthful, drinking well.
Knights of Burgundy - Meeting 24 March 20th 2008
Posted on 05/05 14:05
Meeting No: 24
Date: March 20th, 2008.
Theme: Grand Crus, red or white, excluding Chablis.
Present: Sir David of Kardinia, Sir Philip of Travelle, Sir Ian of Palatte, Sir Samuel of Pontifico, Sir Russell of Epicure, Sir Stephen of Grammar, Sir Ralph of Plenty, Sir Thomas of Stocks, Sir Colin of Chambers, Sir Philip of Oporto, Sir Paul of Rousseau.
Food:
First Course – Blue swimmer crab ravioli, warm iceberg lettuce, taro straw chips, crustacean ‘bisque’ sauce.
Second Course – Toasted brioche, mushroom ‘charlotte’, poached quail egg, wilted water spinach, porcini mushroom ‘fumet’ sauce.
Third Course – ‘Aiguillette’ of five-spiced duck breast, pan-fried rice-noodle roll, stir-fried choi sum, Chinese BBQ duck sauce.
Fourth Course – Warm honey fig, aged ‘Chevre’ goats cheese, candied prosciutto.
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.
NV Raymond Boulard Reserve Brut Champagne (CL): Medium-yellow. Fine nose, a little meatiness, showing development. Palate a full mouthful, fine acidity, good aftertaste. Lovely drink. Not ranked.
Date: March 20th, 2008.
Theme: Grand Crus, red or white, excluding Chablis.
Present: Sir David of Kardinia, Sir Philip of Travelle, Sir Ian of Palatte, Sir Samuel of Pontifico, Sir Russell of Epicure, Sir Stephen of Grammar, Sir Ralph of Plenty, Sir Thomas of Stocks, Sir Colin of Chambers, Sir Philip of Oporto, Sir Paul of Rousseau.
Food:
First Course – Blue swimmer crab ravioli, warm iceberg lettuce, taro straw chips, crustacean ‘bisque’ sauce.
Second Course – Toasted brioche, mushroom ‘charlotte’, poached quail egg, wilted water spinach, porcini mushroom ‘fumet’ sauce.
Third Course – ‘Aiguillette’ of five-spiced duck breast, pan-fried rice-noodle roll, stir-fried choi sum, Chinese BBQ duck sauce.
Fourth Course – Warm honey fig, aged ‘Chevre’ goats cheese, candied prosciutto.
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.
NV Raymond Boulard Reserve Brut Champagne (CL): Medium-yellow. Fine nose, a little meatiness, showing development. Palate a full mouthful, fine acidity, good aftertaste. Lovely drink. Not ranked.
Knights of Burgundy Meeting 23 February 21st 2008
Posted on 05/05 13:59
Meeting No: 23
Date: February 21st, 2008.
Theme: Vosne Romanee and Chablis, Premier Cru
Present: Sir David of Kardinia, Sir David of Cirro, Sir Ian of Palatte, Sir Samuel of Pontifico, Sir Russell of Epicure, Sir Stephen of Grammar, Sir Leon of Romanee, Sir Ralph of Plenty, Sir Thomas of Stocks, Sir Colin of Chambers, Sir Philip of Oporto, Sir Paul of Rousseau.
Food:
First Course – Japanese seafood plate: Petuna ocean trout tataki, Yuzu miso sauce and salmon roe; ‘shiso-cured’ Hiramasa kingfish, prawn remoulade sauce; seared scallop, sweet ginger and carrot sauce.
Second Course – Poached rabbit saddle roulade with a roasted shitake mushroom mousse, teriyaki glazed field mushroom, snake bean salad.
Third Course – Crumbed braised beef rib, spinach and parmesan frittata, bell pepper piperade, red wine sauce.
Fourth Course – Chilled mango and raspberry ripple parfait, black sesame 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.
NV Raymond Boulard Cuvee Rose Brut Champagne (CL): Deepish pink, no browning. Fresh, light Pinot nose. Palate with good flavour, fizz, good mouthful, good acidity, dry. Lovely drink. Not ranked.
>>NEXT PAGE
Date: February 21st, 2008.
Theme: Vosne Romanee and Chablis, Premier Cru
Present: Sir David of Kardinia, Sir David of Cirro, Sir Ian of Palatte, Sir Samuel of Pontifico, Sir Russell of Epicure, Sir Stephen of Grammar, Sir Leon of Romanee, Sir Ralph of Plenty, Sir Thomas of Stocks, Sir Colin of Chambers, Sir Philip of Oporto, Sir Paul of Rousseau.
Food:
First Course – Japanese seafood plate: Petuna ocean trout tataki, Yuzu miso sauce and salmon roe; ‘shiso-cured’ Hiramasa kingfish, prawn remoulade sauce; seared scallop, sweet ginger and carrot sauce.
Second Course – Poached rabbit saddle roulade with a roasted shitake mushroom mousse, teriyaki glazed field mushroom, snake bean salad.
Third Course – Crumbed braised beef rib, spinach and parmesan frittata, bell pepper piperade, red wine sauce.
Fourth Course – Chilled mango and raspberry ripple parfait, black sesame 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.
NV Raymond Boulard Cuvee Rose Brut Champagne (CL): Deepish pink, no browning. Fresh, light Pinot nose. Palate with good flavour, fizz, good mouthful, good acidity, dry. Lovely drink. Not ranked.
