Peter Creasey
Peter Creasey
With the upcoming 100 year anniversary of the "launching" of the Titanic, this multi-course dinner (food only, not the wines) was patterned after the menu served on the last evening.
RECEPTION
Vilmart & Cie Champagne Premier Cru Brut NV -- Pale gold, medium bouquet, melons, some tanginess, rather dry profile, juicy apple-like fruits, medium acid, nice leanness. [E]
Served with Hors d'Oeuvres (no photo):
Crab Remich Stuffed Mushrooms
Smoked Salmon Canape
Oysters Rockefeller
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DINNER
Araujo Estate Eisele Vineyard Sauvignon Blanc '05 -- Pale yellow, light grassiness, pert citrus fruits, elegant style, full body, smoothly crisp, impressive richness, food friendly. [E]
Served with Poached Salmon on Leeks with Mousseline Sauce, Cheese Straws...
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Punch Romaine...
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Fernand Lécheneaut et Fils (Philippe et Vincent) Nuits St. Georges Les Cailles 1er Cru '00 -- Dark ruby, effusive fragrance, dark cherries/blackberries, hint of oak, full firm body, lush succulent style, so much personality. [E]
Served with Grilled Quail, Parsnip Mash...
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Chateau Ducru-Beaucaillou '89 -- Dark red, delicate bouquet, violets, tobacco, smoke, a bit closed, cigar box, maybe black plums, rather unforthcoming, some dustiness. [VG - E]
Served with Filet de Boeuf Lili, Potatoes Anna, Creamed Carrots, Vegetable Marrow Farci, Popovers...
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Chateau d'Yquem '96 -- Beautiful golden hues, complex fruits, citrus/peach notes, lots of richness and body, so well endowed, nice spice, honeyed texture, everything in the right proportions. [E - O]
Served with Individual Grand Marnier Souffle with Vanilla Bean Sauce, Whipped Cream...
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Warre Porto '91 -- Deep ruby, nice nuttiness and deep fruits, some heat, still tightly knit, maybe some raspberries, buffered tannins, well built for long haul. [E]
Taylor Fladgate Porto '85 -- Dark red, reserved concentrated aromas, complex fruits, underlying spice, more intense flavors, solid core of dark fruits, no edges. [E]
Served with Various Cheeses
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Photos can be clicked for enlargement...
. . . . . . Pete
RECEPTION
Vilmart & Cie Champagne Premier Cru Brut NV -- Pale gold, medium bouquet, melons, some tanginess, rather dry profile, juicy apple-like fruits, medium acid, nice leanness. [E]
Served with Hors d'Oeuvres (no photo):
Crab Remich Stuffed Mushrooms
Smoked Salmon Canape
Oysters Rockefeller
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
DINNER
Araujo Estate Eisele Vineyard Sauvignon Blanc '05 -- Pale yellow, light grassiness, pert citrus fruits, elegant style, full body, smoothly crisp, impressive richness, food friendly. [E]
Served with Poached Salmon on Leeks with Mousseline Sauce, Cheese Straws...
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Punch Romaine...
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Fernand Lécheneaut et Fils (Philippe et Vincent) Nuits St. Georges Les Cailles 1er Cru '00 -- Dark ruby, effusive fragrance, dark cherries/blackberries, hint of oak, full firm body, lush succulent style, so much personality. [E]
Served with Grilled Quail, Parsnip Mash...
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Chateau Ducru-Beaucaillou '89 -- Dark red, delicate bouquet, violets, tobacco, smoke, a bit closed, cigar box, maybe black plums, rather unforthcoming, some dustiness. [VG - E]
Served with Filet de Boeuf Lili, Potatoes Anna, Creamed Carrots, Vegetable Marrow Farci, Popovers...
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Chateau d'Yquem '96 -- Beautiful golden hues, complex fruits, citrus/peach notes, lots of richness and body, so well endowed, nice spice, honeyed texture, everything in the right proportions. [E - O]
Served with Individual Grand Marnier Souffle with Vanilla Bean Sauce, Whipped Cream...
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Warre Porto '91 -- Deep ruby, nice nuttiness and deep fruits, some heat, still tightly knit, maybe some raspberries, buffered tannins, well built for long haul. [E]
Taylor Fladgate Porto '85 -- Dark red, reserved concentrated aromas, complex fruits, underlying spice, more intense flavors, solid core of dark fruits, no edges. [E]
Served with Various Cheeses
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Photos can be clicked for enlargement...
. . . . . . Pete