On Apr 28, 9:35�am, "Bi!!" > wrote:
> 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+

Wow, great lineup. Hope the charity reaped a lot of bucks for that one!