Multi-Course Wine/Dinner

Peter Creasey

Peter Creasey

Peter Creasey
Multi-Course Wine/Dinner

Henriot Champagne Brut Souverain NV (En Magnum) -- Straw color, zesty bouquet, citrus and apples, elegant and balanced, medium acid buffered well by the fruit, some toastiness. [E]

Served with Hors d'Oeuvres (one photo):
Smoked Scallop Crudo Satsuma, Fennel, Gaeta Olives
Heirloom Tomato Bruschetta, Basil, Sherry Vinegar, Lardo
Hudson Valley Foie Gras, Bone Marrow Brioche, Fig Balsamic

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Domaine Raveneau Butteaux Chablis 1er Cru '05 -- Pale gold, airy liveliness, sharp citrus notes, smooth acidity for balance, impressive texture, sophisticated, bountiful, youthful. [E]

Served with Red Snapper Scallops, Baby Turnips, Spring Onions, Young Radish, Asiago Brodo...

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Domaine Bertrand Ambroise Clos de Vougeot '98 -- Dark, black fruits, peppery spiciness, a bit brawny in a good way, moderate tannins, deep fruit, hints of wood, medium complex. [VG - E]

Served with House Agnolotti, Lamb Sweetbread, Roasted Parsnip, Hedgehog Mushrooms, Huckleberry...

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Paul Jaboulet Aine Hermitage la Chapelle '97 -- Dark, fairly ripe black fruits, leather, cherries, soft tannins and texture, rather evolved and smooth, probably at or near its prime. [E]

Served with Aged Loin, Swiss Chard, Celeriac, Yukon Gold, Winter Truffle, Porcini...

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Hermann Donnhoff Oberhauser Brucke Auslese Riesling '02 -- Some darkness to color, crisp white fruits, quite fresh, floral aromas, solid core of fruit, complex, rich, sweet nuance, some creaminess. [E]

Served with Pure Luck Chevre, House Goat Prosciutto, Whipped apple Butter, Herbed Country Loaf...

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Domaine la Tour Vieille Banyuls '03 -- Very dark red, deep aromas, plums/cherries, tar, roasted notes, dense and deep flavors, black plums and berries, sweet richness, solid structure, classic pairing with chocolate. [E]

Served with Milk Chocolate Semifreddo, Peppermint, Lemongrass, Shortbread...

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Click thumbnails for enlargements...







. . . . . Pete
 
originally posted by Florida Jim: '97 La Chapelle - lovely wine that has gone thru many incarnations. I have enjoyed every bottle.
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Jim, Yes, I agree.

EXCEPT, I may be wrong but I seem to recall that this wine has a reputation of having bottle variability.

Someone mentioned it last night and claimed he observed variability between 2 of the 4 bottles we served; however, I discounted this and didn't observe it last night night myself.

Oh, the vagaries of wine enjoyment!

. . . . . . . Pete
 
Pete,
I have heard that, too, and perhaps it is true.
My experience is based on having this wine from 750 and 1500 at least 20 times since release. But, I admit, all from the same lot.
Best, Jim
 
originally posted by Christian Miller (CMM): I thought that goat prosciutto + apple butter + auslese was a clever and tasty-sounding combination.
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Christian, Astute observation on your part!

Definitely a compelling matchup that wouldn't jump to some (many?) peoples' minds...and, no, it wasn't my idea but I certainly was happy to partake of it.

. . . . . Pete
 
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