Semi-OT: wines served at Masters dinner

[MLipton]

Rory McIlroy, the defending champion, has chosen the menu for this year’s champion’s dinner, a Masters tradition. The wines are chosen from the cellar of Augusta National:

2015 Salon “S” BdB Brut
2022 Dom Leflaive Batard-Montrachet
1990 Ch Lafite-Rothschild
1989 Ch d’Yquem

The foods, selected by Mr McIlroy, are 4 appetizers: a peach-ricotta flatbread, rock shrimp tempura, grilled elk sliders and bacon-wrapped dates stuffed with goat cheese; yellowfin tuna carpaccio with foie gras; and a choice of either wagyu filet mignon or seared salmon* before a dessert of sticky toffee pudding with vanilla ice cream.

* No mention of provenance (Atlantic vs Pacific, farmed vs wild-caught)

Mark Lipton

 

[Yule Kim]

This is better than what Bubba Watson did twice for the champions dinner (though that is a low bar).

 

[Jeff Grossman]

It's always steak or fish.

I'd imagine foie gras would completely overwhelm yellowfin carpaccio.

 

[Steve Edmunds]

originally posted by Jeff Grossman:
It's always steak or fish.

I'd imagine foie gras would completely overwhelm yellowfin carpaccio.

which, for Rory McIlroy, might just be the point, I'm guessing

 

[Pavel Tchichikov]

originally posted by Jeff Grossman:
It's always steak or fish.

I'd imagine foie gras would completely overwhelm yellowfin carpaccio.

I am encountering more and more high-end raw tuna belly served with black truffles. Not quite the same thing, but one would also think overwhelming yet it seems to work.

Perhaps you just need to work on your handicap?