Assorted Wines & Multi-course Dinner

[Peter Creasey]

Multi-course dinner/wines...

RECEPTION:

Veuve Clicquot La Grande Dame '98 -- Lovely Champagne, soft and mellow, toasty, flavorful, creamy, tart peach, all the right components in just the right proportion. [EXCELLENT - OUTSTANDING]

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Kongsgaard Viognier Roussanne '05 -- Massive wine, very rich, hazelnuts, cream, lots of oak fairly well integrated, some floral notes, tasty. [EXCELLENT]

Served with Roasted Sliced Beets with Grilled Peaches, Fresh Figs, Petite Greens and Local Goat Cheese in a Herb Vinaigrette...



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Comte Senard Corton Charlemagne '04 -- Good minerality, nicely balanced fruit and acidity, citrus, drinking well now. [EXCELLENT]

Served with House Made Angollotti Stuffed with Fresh Lobster and Corn Served with Baby Corn in a Saffron Corn Broth...



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Bruno Clair Vosne Romanee Champs Perdrix '93 -- Elegant, aromas of black cherries and blackberries, some ripeness, maybe a bit coarse, a gentle dusty characteristic though generous and lush. [EXCELLENT]

Served with Pan Seared Mediterranean Seabass with Purple Potato Risotto, Hawaiian Blue Prawns...



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Ch Montrose '83 -- Attractive, slightly leathery, sweet red-fruited nose, nicely harmonious, some earth, a bit dusty, forward cassis, cigar box, drinking excellently. [EXCELLENT+]
Chateau Montrose '95 -- Dark purple, dark fruits, smoke, currants, structured, big profile, still moderate tannins, good life ahead of it. [EXCELLENT+]

Both wines served with Coffee and Ancho Crusted Bison Tenderloin with Poblano Au Gratin Potatoes in a Sherry Shallot Gactric...



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Fonseca Vintage Port '77 -- Cherries/blackberries, wonderfully sweet and lusty, quite full and complex, pleasing nuttiness, plum notes, chocolate, spice, some lovely floral nuances. [EXCELLENT - OUTSTANDING]

Served with Stilton Cheese Tart...



. . . . . Pete

 

[Ian Fitzsimmons]

Nice presentation, Peter, thank you. Vosne Romanee with sea bass and prawns would not have been intuitive for me - how did they go together?

Cheers.

 

[Peter Creasey]

originally posted by Ian Fitzsimmons: Vosne Romanee with sea bass and prawns would not have been intuitive for me - how did they go together?

Ian, First, let me say that I can't take credit for this particular combination. But it is one that is pleasing to me.

I was surprised when someone elsewhere asked me the same question as yours. Since you ask also, I guess I should realize that such a combination might be controversial.

This pairing was very successful. The purple potato risotto helped the marriage but I would have liked it otherwise as well. I like the idea of a smooth, mellow red wine with fish...emphasis on the "smooth, mellow".

Having said all of the foregoing, either of the previous two wines (both white) would have worked equally well with the dish albeit totally differently, obviously.

One of my all-time favorite pairings was a very large scallop that was pierced so that a black truffle could be inserted (but still show), then sauteed, then served with a brown sauce and served with an old Jordan Cabernet Sauvignon '76. I wouldn't have thought a Cabernet would work so well but the key was that it was very evolved.

. . . . . . . Pete

 

[Christian Miller (CMM)]

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Comte Senard Corton Charlemagne '04 -- Good minerality, nicely balanced fruit and acidity, citrus, drinking well now. [EXCELLENT]

Served with House Made Angollotti Stuffed with Fresh Lobster and Corn Served with Baby Corn in a Saffron Corn Broth...

This sounds like an incredible dish for any great Chardonnay. Or mature high intensity Gruner, for that matter.