Fine Lineup of Wines w/Multicourse Dinner

Peter Creasey

Peter Creasey

Peter Creasey
Fine wines with multi-course dinner.

RECEPTION:

Andr Clouet Champagne Brut Rose Grande Rserve NV -- Clear pale straw yellow, fine mousse, expressive nose, toasted nuts, fine acidity, nice toastiness, elegant, good character. [A-]

Andr Clouet Champagne Brut -- Lots of bubbles, aromas of strawberry/apple/pears, succulent, creamy, some dustiness, maybe a hint of sulfur, minerals. [A-]

Serve with Trio of Bruschetta (no Photo)

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DINNER:

Chteau d'Yquem '03 -- Pale golden color, intense aromatics of ripe tropical fruits (pineapple and guava), honeysuckle, vanilla, very lush, yellow tropical fruits, fine acidity, wonderful weight, thick. [A+]

Served with Chef's Stuzzichino, Fig Tartar, Foie Gras au Tourchon...



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Leeuwin Estate Chardonnay '01 -- Aging well, gold, potent, well integrated, pears, butterscotch, a bit of vanilla, pleasingly true to its varietal (no butter and perhaps only slightest hint of oak), melons, softly focused. [B+ - A-]

Served with Hawaiian Yellow Fin Tuna Crudo, Tartar & Seared, Salmon caviar, Pickled Sea Bean, Truffle- Anchovy Vinaigrette...



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Castello di Monsanto "Il Poggio" Chianti '85 -- Plums, blackberries, very ripe fruit, some barn yard, well evolved and kept evolving in the bottle, soft and tender but still enough power, Sangiovese acidity, medium tannins. [B+ - A-]

Served with Oregano & Pea Ravioli, Lamb Tenderloin Bites, Roasted Almond Butter, Tomato Water...



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Lemon and Olive Oil Intermezzo...



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Schrader MX Cabernet '01 (En Magnum) -- Absolutely inky in color, rich and polished, ripe black fruits, blueberries, big and powerful but with elegance, blackpepper, glycerol notes, utmost in refinement, quite complex. Only bottled in total of 300 magnums. [A]

Served with Moscovy Duck Variation, Duck Confit Crepe with Leek & Porcini, Seared Duck Breast, Creamed Celeriac, Fava, Pancetta & Haricot Vert...



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Sine Qua Non The Noble Man Mr K Alban Vineyard '03 -- Beautiful golden, potent bouquet, spectacular, wonderful honey/peaches/apricots, very dense, rich, complex integration of flavors, big fruit profile with solid acid backbone. [A+]

Served with Trio of Italian Cheese, Mostarda, Cabernet Jelly & Dry Fruit...



and

Quattro Miniature Desserts, A Taste of Quattro Dessert Served Family Style...



. . . . . Pete
 
Pete,
If food's first obligation is to look good, I'd say you got an eyeful.
And the wines look pretty strong also.
Best, Jim
 
Agree, except that last pic, the ice cream with the pipette stuck in it. It looks like something from a medical lab.
 
originally posted by Marc D:
Agree, except that last pic, the ice cream with the pipette stuck in it. It looks like something from a medical lab.
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You say that like it's a bad thing.
 
originally posted by Joel Stewart: what is a "sea bean"?
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Joel,

A fresh bean that grows in the sea in the form of a long, pencil thin, cylindrical green stem that may have spherical-shaped, spike-like buds on the ends. Some varieties appear to look like a Chinese long bean while others may look similar to coral. The crisp textured bean stems and leaves can be eaten raw, steamed, boiled, sauted, or stir-fried to add a unique presentation for fish and seafood dishes. They are often served fresh in salads or can be boiled and served with melted butter for dipping. Pickled sea beans are also available at some specialty markets. Because of their sea-based rearing, they may taste salty or at times, somewhat fishy. To remove the salty flavor, soak the beans in fresh water for 8 to 12 hours and then discard the water before preparing. Also known as glasswort, pickle-plant, pousse-pied, salicornia tips, samphire, and sea asparagus.
[END QUOTE]

jpcseabe.jpg
. . . . . . Pete
Click to expand...
 
originally posted by Peter Creasey:
originally posted by Joel Stewart: what is a "sea bean"?
Click to expand...

Joel,

A fresh bean that grows in the sea in the form of a long, pencil thin, cylindrical green stem
Click to expand...

I found a bunch of these on the beach in Massachusetts last week and the color and texture were gorgeous so I joked about eating them. But at least these versions were a bit tough. Then again they had been washed up on the beach so they had probably suffered rough treatment. One assumes yours were more delicately 'harvested'.
Click to expand...
 
originally posted by Brad Kane:
It actually doesn't grow in the sea, but along beaches and salt water marshes. It's not a seaweed.
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It grows along beaches? That makes sense. So do people forage for them or are they 'planted' by farmers.
 
originally posted by Brad Kane:
It actually doesn't grow in the sea, but along beaches and salt water marshes. It's not a seaweed.
Click to expand...

thanks, Brad, i was trying to figure out whether it was a seaweed or not....it's a succulent, which makes more sense.
 
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