We hosted a dinner party at our home for some nice folks who purchased
the dinner at a charity event. The food was from our favorite
restaurant here in Columbus, The Refectory. The chef, Richard Blondin
is from Lyon and trained under Paul Bocuse.

With assorted Hos d' oeuvre of wild mushroom in cream tarts, mini emu
egg omletes filled with chevre and chive oil, and seared Ahi crostini:

1999 Dom Perignon-very light and fruity with citrus and cafe au lait
on the finish. "B"

Terrine of Lobster with petite leek salad and a white Balsamic
remoulade:

1992 Verget Batard Montrachet-The wine was deep golden with a faint
hint of oxidation on the nose. Lot's of hazelnut and toffee notes on
the nose. The wine was rich and deep on palate with lemon curd,
butter and a firm mineral component. "B+"

Feuillete of White Asperagus with morel supreme sauce:

2004 J L Chave Hermitage Blanc-Very tight nose of almonds/marzipan.
The wine was typically Rhone with a mouth coating oily nature.
Fabulous flavors of orange zest, white peach and a floral note similar
to roses.
"A"

Marble of Escargot with parsley garlic jus:

1994 Coche Dury Meursault-Very deep golden color in the glass. Rich
aroma of figs, brioche and citrus. Quite buttery and fat on the
palate with dense apple, pear and mineral flavors. "B+/A-"

Duet of Pheasant and Veal Tenderloin:

1982 Cos D' Estournel-Still dark garnet red with a pink edge at the
rim and a hint of brick when held to the light. The nose was pure
mature Bordeaux with barnyard and cassis with a touch of graphite.
Powerful, mature Bordeaux flavors of cassis, leather and cedar with
the fruit being dominant and layers of complexity across the mid
palate to the finish. "A+"

2001 Leroy Clos de Vougeot-Light red and cloudy the wine was clearly
off. The nose seemed correct with mushroom and earthy notes along
with red cherries and spice the flavors were mature beyond it's years
and a bit muted and tired. I suspect heat damage..pity. so I opened a
2005 Perrot-Minot Mazoyeres Chambertain-Inky black in the glass with
substantial blackberry and cassis aromas with a bit of oaky vanilla.
Still young and full of ripe black fruits, espresso and vanilla on the
palate. It needs years to fully integrete but the wine was pure joy
to drink. "A+"

Pear Tart with Lavendar Ice Cream:

1997 Baumard Clos Ste. Catherine Coteaux du Layon-Medium bodied and
deep gold in the glass with wonderful nose of fresh flowers and
pears. Sweet and rich on the palate with pronounced ripe pear flavors
and a bit of honeysuckle blossom. Nice finish and a wine I just
couldn't stop drinking.
B+