Various wines with dinner
On Apr 28, 10:06Â*am, DaleW > wrote:
> 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!- Hide quoted text -
>
> - Show quoted text -
$5,000
|