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Default Dinner Blackberry Farms

After a 7.5 hour Interstate 75 drive I opted for the tasting menu with
wine pairing since I didn't feel like working hard and perrusing a 100
page wine list which is listed on their website. The food was really
quite good:

We started with a glass of Laurent Perrier Brut with an amuse of
chilled cantelope soup. Nice brioche and apple sweetness that went
well with the soup.

Tennessee Padlefish Caviar on homemade potato chip with tradional
garnishes.

2002 Bodegas del Placidio de Fefinanes Albarino Rias Baixas-short,
clean, helped by the caviar to gain some weight. "B-"

Chilled seared foie gras with sour cherry glaze and sheeps milk yogurt

2005 Reichsrat Von Buhl Forster Jesuitengarten Riesling Spatlese Pflaz-
lot's of petrol on the nose. Nice off dry sweetness brilliant with
the foie and cherry glaze "B+"

Roasted Monkfish with Ratatouille

2006 Qupe Marsanne Santa Ynez -Not a good pairing the wine was very
lean and austere and no complimenting flavors were dicernable-I would
have preferred a chard. "C"

Laurel Creek Quail with truffle bread pudding stuffing and roasted
baby carrots.

2001 Tenuta di Nozzole "La Forra" Chianti Classico Riserva-The quail
was incredible. Really gamey and infused with the truffle it matched
well with the wine. Nice cherry and earthy flavors and a nice blanced
acidity. "A"

Buffalo Tenderloin with roasted mushroom and Foie Gras Jus, Saute of
Hen of the Woods mushrooms and Boston Butter lettuce.-This dish was
incredible!~

2001 Neyers Pato Vineyards Zinfandel-Contra Costa County-warm, rich
and jammy without being overbearing. A terrific match. "A"

Trefoil Cheese with blackberries

Glazed doughnut with warm mocha
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On Jun 30, 1:30�pm, "Bi!!" > wrote:
> After a 7.5 hour Interstate 75 drive I opted for the tasting menu with
> wine pairing since I didn't feel like working hard and perrusing a 100
> page wine list which is listed on their website. �The food was really
> quite good:
>
> We started with a glass of Laurent Perrier Brut with an amuse of
> chilled cantelope soup. �Nice brioche and apple sweetness that went
> well with the soup.
>
> Tennessee Padlefish Caviar on homemade potato chip with tradional
> garnishes.
>
> 2002 Bodegas del Placidio de Fefinanes Albarino Rias Baixas-short,
> clean, helped by the caviar to gain some weight. �"B-"
>
> Chilled seared foie gras with sour cherry glaze and sheeps milk yogurt
>
> 2005 Reichsrat Von Buhl Forster Jesuitengarten Riesling Spatlese Pflaz-
> lot's of petrol on the nose. �Nice off dry sweetness brilliant with
> the foie and cherry glaze "B+"
>
> Roasted Monkfish with Ratatouille
>
> 2006 Qupe Marsanne Santa Ynez -Not a good pairing the wine was very
> lean and austere and no complimenting flavors were dicernable-I would
> have preferred a chard. �"C"
>
> Laurel Creek Quail with truffle bread pudding stuffing and roasted
> baby carrots.
>
> 2001 Tenuta di Nozzole "La Forra" Chianti Classico Riserva-The quail
> was incredible. �Really gamey and infused with the truffle it matched
> well with the wine. �Nice cherry and earthy flavors and a nice blanced
> acidity. "A"
>
> Buffalo Tenderloin with roasted mushroom and Foie Gras Jus, Saute of
> Hen of the Woods mushrooms and Boston Butter lettuce.-This dish was
> incredible!~
>
> 2001 Neyers Pato Vineyards Zinfandel-Contra Costa County-warm, rich
> and jammy without being overbearing. �A terrific match. "A"
>
> Trefoil Cheese with blackberries
>
> Glazed doughnut with warm mocha


Nice notes. Congrats on anniversary. How was the TN caviar? Wanted to
try that. Do you think the Albarino might just be pushing age
envelope? I've liked that wine, but always drank on release.

You weren't kidding when you said weak on Loire and Bordeaux. Frankly,
why not just leave off Bordeaux if that is your range? Some good US
choices, especially on things a little offbeat (good Tablas Creek
offerings, that goes with the strong Rhone list). Good German choices.
Good Burg, though prices can make me gulp (2001 Mongeard-Mugneret
Echezeaux is a VERY good wine, but I paid $45 retail for a full
bottle, they have for $160 a half!!!!).

Enjoy your stay. We almost went to Greenbriar for my parents 50th (I
wasn't paying!), if we want to do a resort in future this looks like
better food!!!
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Default Dinner Blackberry Farms

On Jun 30, 9:36Â*pm, DaleW > wrote:
> On Jun 30, 1:30�pm, "Bi!!" > wrote:
>
>
>
>
>
> > After a 7.5 hour Interstate 75 drive I opted for the tasting menu with
> > wine pairing since I didn't feel like working hard and perrusing a 100
> > page wine list which is listed on their website. �The food was really
> > quite good:

>
> > We started with a glass of Laurent Perrier Brut with an amuse of
> > chilled cantelope soup. �Nice brioche and apple sweetness that went
> > well with the soup.

>
> > Tennessee Padlefish Caviar on homemade potato chip with tradional
> > garnishes.

>
> > 2002 Bodegas del Placidio de Fefinanes Albarino Rias Baixas-short,
> > clean, helped by the caviar to gain some weight. �"B-"

>
> > Chilled seared foie gras with sour cherry glaze and sheeps milk yogurt

>
> > 2005 Reichsrat Von Buhl Forster Jesuitengarten Riesling Spatlese Pflaz-
> > lot's of petrol on the nose. �Nice off dry sweetness brilliant with
> > the foie and cherry glaze "B+"

>
> > Roasted Monkfish with Ratatouille

>
> > 2006 Qupe Marsanne Santa Ynez -Not a good pairing the wine was very
> > lean and austere and no complimenting flavors were dicernable-I would
> > have preferred a chard. �"C"

>
> > Laurel Creek Quail with truffle bread pudding stuffing and roasted
> > baby carrots.

>
> > 2001 Tenuta di Nozzole "La Forra" Chianti Classico Riserva-The quail
> > was incredible. �Really gamey and infused with the truffle it matched
> > well with the wine. �Nice cherry and earthy flavors and a nice blanced
> > acidity. "A"

>
> > Buffalo Tenderloin with roasted mushroom and Foie Gras Jus, Saute of
> > Hen of the Woods mushrooms and Boston Butter lettuce.-This dish was
> > incredible!~

>
> > 2001 Neyers Pato Vineyards Zinfandel-Contra Costa County-warm, rich
> > and jammy without being overbearing. �A terrific match. "A"

>
> > Trefoil Cheese with blackberries

>
> > Glazed doughnut with warm mocha

>
> Nice notes. Congrats on anniversary. How was the TN caviar? Wanted to
> try that. Do you think the Albarino might just be pushing age
> envelope? I've liked that wine, but always drank on release.
>
> You weren't kidding when you said weak on Loire and Bordeaux. Frankly,
> why not just leave off Bordeaux if that is your range? Some good US
> choices, especially on things a little offbeat (good Tablas Creek
> offerings, that goes with the strong Rhone list). Good German choices.
> Good Burg, though prices can make me gulp (2001 Mongeard-Mugneret
> Echezeaux is a VERY good wine, but I paid $45 retail for a full
> bottle, they have for $160 a half!!!!).
>
> Enjoy your stay. We almost went to Greenbriar for my parents 50th (I
> wasn't paying!), if we want to do a resort in future this looks like
> better food!!!- Hide quoted text -
>
> - Show quoted text -


The caviar was excellent. Not Beluga sturgeon but not bad...more
osetra like.
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Default Dinner Blackberry Farms

Bi!! wrote:

Congrats on the anniversary, Bill! What a lovely-sounding dinner.

> Roasted Monkfish with Ratatouille
>
> 2006 Qupe Marsanne Santa Ynez -Not a good pairing the wine was very
> lean and austere and no complimenting flavors were dicernable-I would
> have preferred a chard. "C"


That's a very odd pairing IMO. Monkfish is almost lobster-like, so I'd
go for an acidic Chardonnay or Chenin Blanc, too. Marsanne is almost
the antithesis of what I'd look for: oily and low in acid. Of course,
that's not what it sounds like yours was, so maybe they were trying for
something different..


Mark Lipton
--
alt.food.wine FAQ: http://winefaq.hostexcellence.com
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Default Dinner Blackberry Farms

On Jul 5, 11:43�pm, Mark Lipton > wrote:
> Bi!! wrote:
>
> Congrats on the anniversary, Bill! �What a lovely-sounding dinner..
>
> > Roasted Monkfish with Ratatouille

>
> > 2006 Qupe Marsanne Santa Ynez -Not a good pairing the wine was very
> > lean and austere and no complimenting flavors were dicernable-I would
> > have preferred a chard. �"C"

>
> That's a very odd pairing IMO. �Monkfish is almost lobster-like, so I'd
> go for an acidic Chardonnay or Chenin Blanc, too. �Marsanne is almost
> the antithesis of what I'd look for: oily and low in acid. �Of course,
> that's not what it sounds like yours was, so maybe they were trying for
> something different..
>
> Mark Lipton
> --
> alt.food.wine FAQ: �http://winefaq.hostexcellence.com


FWIW, this preparation of monkfish was not very lobster-like. It was
firm, fleshy, mild yet a nice sweet fish flavor. The Qupe Marsanne
just wasn't very good.
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