Various wines with dinner
 

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+

Various wines with dinner
 

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!

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

Various wines with dinner
 

Bi!! wrote on Mon, 28 Apr 2008 06:35:00 -0700 (PDT):

B>We hosted a dinner party at our home for some nice
B>folks who purchasedthe dinner at a charity event. The food
B>was from our favoriterestaurant here in Columbus, The
B>Refectory. The chef, Richard Blondinis from Lyon and
B> trained under Paul Bocuse.

>>>>>>Considerable clipping <<<<<<<

B> Pear Tart with Lavendar Ice Cream:
B> 1997 Baumard Clos Ste. Catherine Coteaux du Layon-Medium
B> bodied and
B> Nice finish and a wine I just couldn't stop drinking.

A most impressive meal! I hope the "nice folks" are still
talking to you after your last bottle or two :-)


James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

Various wines with dinner
 

On Apr 28, 10:57�am, "James Silverton" >
wrote:
> �Bi!! �wrote �on Mon, 28 Apr 2008 06:35:00 -0700 (PDT):
>
> �B>We hosted a dinner party at our home for some nice
> �B>folks who purchasedthe dinner at a charity event. �The food
> �B>was from our favoriterestaurant here in Columbus, The
> �B>Refectory. �The chef, Richard Blondinis from Lyon and
> �B> trained under Paul Bocuse.
>
> >>>>>>Considerable clipping <<<<<<<
>
> �B> Pear Tart with Lavendar Ice Cream:
> �B> 1997 Baumard Clos Ste. Catherine Coteaux du Layon-Medium
> �B> bodied and
> �B> Nice finish and a wine I just couldn't stop drinking.
>
> A most impressive meal! I hope the "nice folks" are still
> talking to you after your last bottle or two :-)
>
> James Silverton
> Potomac, Maryland
>
> E-mail, with obvious alterations:
> not.jim.silverton.at.verizon.not

Yes, all had a good time. I usually don't drink more than a small
glass of dessert wines but I found myself sipping more and more of it
then since my wife doesn't drink dessert wines at all I drank her
glass then I finsihed the bottle after the guests left.

Various wines with dinner
 

Hi,

On Mon, 28 Apr 2008 08:14:57 -0700 (PDT), "Bi!!" >
wrote:


>Yes, all had a good time. I usually don't drink more than a small
>glass of dessert wines but I found myself sipping more and more of it
>then since my wife doesn't drink dessert wines at all I drank her
>glass then I finsihed the bottle after the guests left.

Sounds like a "Mega yum" (using the well known "Hoare" notation) wine.

Brilliant meal and lovely wines.

--
All the best
Fatty from Forges

Various wines with dinner
 

On Apr 29, 3:49�am, IanH > wrote:
> Hi,
>
> On Mon, 28 Apr 2008 08:14:57 -0700 (PDT), "Bi!!" >
> wrote:
>
> >Yes, all had a good time. �I usually don't drink more than a small
> >glass of dessert wines but I found myself sipping more and more of it
> >then since my wife doesn't drink dessert wines at all I drank her
> >glass then I finsihed the bottle after the guests left.
>
> Sounds like a "Mega yum" (using the well known "Hoare" notation) wine.
>
> Brilliant meal and lovely wines.
>
> --
> All the best
> Fatty from Forges

We use word invented during overtime at a local wine
bar..."yumbocious" which is a compound word combining "yummy",
"bodacious" and "delicious".