(Mis)Sorted Wines w/Multi-course Dinner...

[Peter Creasey]

Multi-course wine dinner.

RECEPTION:

Oudinot Champagne NV -- Light yellow to yellow, clear hue, citrus fruits, some creaminess, maybe some apples/pears, hanging on.

Served with Hors d'Oeuvres (no photo)...
Pan-Seared Diver Sea Scallop Spoon with Tomato Jam, Basil Crust and Lemon Aioli
Smoke-Roasted Lamb Tenderloin and Fig Marmalade on a Fork
Pheasant Consomm Shots with Truffle

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DINNER:

Les Plantiers du Haut Brion Blanc '03 -- Smooth, some richness, understated profile, ample off-dry fruits, lovely balance, excellent accompaniment with the sole/lobster dish.

Served with Shallow-Poached Dover Sole and Lobster, Petite Asparagus, Corn Timbale and Frothed Lobster Sauce...

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Domaine Meo-Camuzet Vosne Romanee Les Chaumes 1er Cru '03 -- Fairly typical Vosne Romanee, tobacco, spice, red fruits, floral notes, good ripeness, elegant, medium acid, impressive purity and silkiness.

Served with Roasted Apple-Smoked Bacon-Wrapped Texas Quail and Texas Quail Sausage, Parsnip Puree, Savory Blackberry Cassis Sauce and Onion Confit...

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Chateau Leoville Barton '99 -- Great bouquet, floral, graphite fine balance, solid fruit, minerals, medium soft tannins, silky, on its plateau and holding.

Served with Roasted Venison Loin & Truffled Venison & Foie-Gras Meat-Ball En-Brioche, Late Summer Truffle Risotto, Wild Mushroom Ragout and Lingonberry Sauce...

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Jamet Cote Rotie '01 -- Solid garnet, quite layered, roasted meats, black olives, violets, black pepper, black fruits, structure, medium acid, kept intensifying, impressive length.

Served with A Tasting of Artisan Cheeses From around the Globe...

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Domaine de la Latour Vieille Banyuls '03 -- Nice chocolaty and tobacco flavors, deeply fruited, sturdy, lots of complexity, beautiful complement to chocolate dessert.

Served with Pastry Chef's Chocolate Fantasy on Plate...

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(click on thumbnails for enlarged photos)





. . . . . . Pete

 

[MLipton]

Interesting notes, Pete. Did you try any of the Jamet with the venison/truffles course? My favorite wine for venison is Syrah as a rule, and yours sounds like it would work a treat.

Mark Lipton

 

[Peter Creasey]

originally posted by MLipton: Did you try any of the Jamet with the venison/truffles course?

Mark, Good observation!

And, yes, I did and you are correct. The Cote Rotie would have worked better with either of the meat courses, perhaps preferably the venison course.

I would have served the Burgundy with the cheeses...which would have been a challenging matchup given the wide assortment of cheeses and accompaniments.

. . . . . . Pete