Iconic Wines w/Multi-course Dinner

Peter Creasey

Peter Creasey

Peter Creasey
Multi-course dinner featuring world-wide iconic wines.

RECEPTION:

Heidseick Monopole Blue Top Brut -- Delicate, fine bubbles, apple/wheat/mineral flavors, precise, intense, balance, lovely.

LeFlaive Macon Verge '06 -- Gold color, subtle aromas of citrus/apple/stones, good structure, balance, medium lush, citrus fruits, hazelnuts mixed with almonds, delicious.

+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

DINNER:

Joh Jos Christoffel Riesling Spatlese Erdener Treppchen '06 -- Pineapple, tangerine, herbal character, some vanilla to mute the sweetness, nice freshness and acidity, rich, almost bitter-sweet nuances, most impressive.

Served with Seared Foie Gras atop Apple Strudel, Cumberland Sauce...

++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Gaja Rossj-Bass '06 -- Golden in color, fine perfume of citrus fruits and flowers, hint of honey, elegant body, definite character, good acidity, fresh, fine density, lengthy/lingering finish, superb.

Served with Sauteed Gnocchi, Smoked Salmon, Spinach, Roasted Chanterelles, Shaved Black Truffle...

+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Bouchard Pere & Fils Beaune Les Greves Vigne de l'Enfant Jesus 1er Cru '05 -- Elegant and high-toned, rich, full, refined flavors, excellent depth, solid core of Burgundy fruits, terrific.

Served with Roasted Duck Breast, Duck Confit Cassoulette...

+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Chateau Leoville Barton '00 -- Explosion of fruit and sweet vanilla, beautiful lead pencil and black cherry/cassis fruit on the nose, some coffee, dense and wound up, massive core of fruit, amazing breadth and depth, sweet tannins, stupendous.

Served with Prime Filet of Beef with Pommes Macaire and Bouquetiere of Vegetables...

++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Vega Sicilia Pintia '05 -- Inky, purple-colored, perfumed with complex flavors, black fruits, full-bodied, layered profile, intense ripe flavors, serious complexity, remarkable length, not for the faint of heart.

Served with Spanish Cheese Cabrales, Mahon, Majorero, Manchego...

++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Hopler Noble Reserve Trockenbeerenauslese '01 -- Golden yellow in color, rich, concentrated, apricot and clove flavors, both silky and densely persistent, a real treat.

Served with Apricot Mousse and Pistachio Roulade, Linzer Cookie, Pistachio Ice Cream, Cherry Essence...

++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++





. . . . . Pete
 
originally posted by kirk wallace: could anyone taste the cheese through the Pintia?
Click to expand...

Kirk, Very interesting question...and normally right on!!

EXCEPT, in this case, if you had tasted the cheeses first, you might have instead wondered if any wine could be tasted through the cheeses.

I loved the cheeses but several people were put off by them, saying they were way too strong.

As to the Pintia. It was of massive dimensions and stood up well to the cheeses. While well made and probably showing exactly as one would expect, this Pintia was a bit too ponderous on my card to be rated on the same quality level as all the other dinner wines.

. . . . . Pete
 
originally posted by Peter Creasey:
originally posted by kirk wallace: could anyone taste the cheese through the Pintia?
Click to expand...

Kirk, Very interesting question...and normally right on!!

EXCEPT, in this case, if you had tasted the cheeses first, you might have instead wondered if any wine could be tasted through the cheeses.

I loved the cheeses but several people were put off by them, saying they were way too strong.

As to the Pintia. It was of massive dimensions and stood up well to the cheeses. While well made and probably showing exactly as one would expect, this Pintia was a bit too ponderous on my card to be rated on the same quality level as all the other dinner wines.

. . . . . Pete
Click to expand...

Don't suppose there was any of the Erd. trepp leftover to try with the Cabrales? I always find a little RS is nice with Cabrales. And though i am not a fan of either, maybe the Gaja would've been nice with the manchego?
 
originally posted by kirk wallace: Don't suppose there was any of the Erd. trepp leftover to try with the Cabrales? I always find a little RS is nice with Cabrales.
Click to expand...

Kirk, You are tuning in well as to the sequence of thinking and exploring associated with the cheese course.

In fact, various of the other wines (besides the Pintia) were discussed and tried with the different cheeses...and with rewarding results.

As you say the Riesling worked well. And the TBA worked wonderfully. I don't recall about the Gaja.

originally posted by kirk wallace: And though i am not a fan of either, maybe the Gaja would've been nice with the manchego?
Click to expand...

I believe you would have liked this Gaja. As indicated by my notes, it was impressively superb, especially its non-oaken density.

. . . . Pete
 
You must log in or register to reply here.
Back
Top