Eclecticism w/multi-course dinner...

[Peter Creasey]

Wine eclecticism with multi-course dinner.

RECEPTION:

Contadi Castaldi Brut Saten Franciacorta NV -- Lovely straw color, light/delicate/fresh with good grip, medium acid backbone, good Pinot fruit base. [E]

Served with:
Potato Mousse Spoons with Caviar
Savory Cones with Red Pepper Mousse
Granny Smith Apples with Duck Pate and Port Reduction

Tuna with Eggplant and Prosciutto
Pear with Melon and Caviar

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DINNER:

Domaine Trapet Pere & Fils Latricieres-Chambertin '00 -- Excellent color, huge bouquet, lots of spice, some cherry, earth, classy mouth feel, quite youthful, solid fruits. [E]

Served with Truffle Souffle'...

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Cantina de Terlano Gewurztraminer Lunare '05 -- Pleasing luscious scents, floral notes, melange of fruits, underlying dryness to the residual sweetness, firm acid in balance. [E]

Served with Tortellini Al Caprino...

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Chateau de Fargues Lur-Saluces '96 -- Light caramel color, nice botrytis, light to moderate fruits, some citrus flavors, wonderful nuttiness, surprisingly long finish, an infant. [E]

Served with Foie Gras...

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Poggio di Sotto Brunello de Montalcino '00 -- Very dark, rich bouquet perhaps a bit understated, some red fruits, rich/pleasant/seamless, seductive and delicious. [E]

Served with Whole Salt Crusted Snapper...

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Chateau Lynch Bages '90 -- Dark garnet color, pretty hue, tobacco, herbs, black cherries, medium to bright acidity, medium tannins, fine balance, unusually fine showing of this bottling. [E]

Served with Rack of Lamb...

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Chateau d'Yquem '90 En Magnum -- Light to medium yellow, big nose of apricots/honey/crme brulee, wonderful power and complexity, great acidity and length, still showing very young. [O]

Served with Key Lime Pie, Fruit and Zabaglione, Italian Beauty...

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. . . . . Pete

 

[Lou Kessler]

How did the Brunello and snapper dish go together? I'm trying to imagine.

 

[Peter Creasey]

originally posted by Lou Kessler: ComboHow did the Brunello and snapper dish go together?

Lou, Really well!

The whole red snapper was enclosed in a salt crust then cracked open in the dining room. It was served with a barolo sauce. You might like to refer to the photo at the bottom of the note which shows the red barolo sauce which served as a nice bridge for the snapper with the Brunello.

The Brunello (a 2000) had been decanted and was round and smooth. It complemented the snapper preparation very well.

This combination reminded me of one of my all-time favorite dishes (also served by this venue) quite a few years ago. A large dover scallop had been slit so that truffles could be inserted. So the serving was the scallop with the truffles showing at the equator then with a brown sauce and the dish was paired with a Jordan Cabernet Sauvignon '76 (which also was soft and fish-friendly).

In both of these cases, it was (i) the sauces that pulled the pairings together and (ii) the relatively soft red wines that resulted in dishes that impressed in remarkable style.

. . . . . Pete