The theme for the day was loosely based around food tasted on the Weapon's tour of Europe with International and Local wines to match. Guests included Tim Ravet who shared some wines from his Birth year (1983). Absentees included Alex Davies (aka The Phantom) and Paul Begley.
Starters - The United Kingdom
Fresh Shucked Oysters and Welsh Rare Bit.
Drinks - Bubbles.
Cloudy Bay Pelorous NV - fine bead, mousse and nutty yeast. A Quality sparkling wine that should be put up blind against champane.Jansz 2003 Vintage Pinot Chardonay - golden yellow in colour, large bead, the head disappeared rapidly after pouring, more complex nose, slightly different mouth feel to the Pelorous reflecting a higher proportion of Pinot in the blend. This wine brought up memories of a Vintage 64 trip to Jansz in Tasmania.
First Course - France
Foie Gras de Canard served on La Gallete Brioche and Pamplie Butter
Drinks - French Chablis & Australian Chardonnay
Jean Marc Brocard 2006 Montee de Tonnerre - pale straw in colour, mineraly, steel flint acidity with just a hint of oak. Apparently this is how Chablis should taste. It could almost be mistaken for a Riesling. Give me Aussie Chardonnay any day.
Ninth Island 2000 Chardonnay - Gold/Yellow. Nice weight of oak and floral stone fruit. I wasn't missing the bruising butter notes found in some big Margaret River Chardy's. Nice.
Intermezzo - A Superb Savoury Sorbet of tomato, basil and roasted capsicum.
Second Course - Spain
Paella - Squid, prawn, red emperor, mussel and topped with a yabby.
Drinks - light reds
La Vendimia 2008 Rioja - Funky
Gibbertson Valley 2006 Central Otago Pinot Noir - A complex black cherry pinot. The Weapon commented that it was just on the downward slope. I was too busy enjoying the Paella... give me another yabby head to suck on.
Third Course - Italy
San Danielle Proscuitto served with shaw river buffalo mozzarella, roma tomato salad and sliced italian black truffle.
Drinks - Cabernets
Houghton 2001 Jack Mann - A well made wine.... good on every aspect but lacking pizzazz.
Vasse Felix 1995 Hetsbury Cabernet - Mint, leaf and cigar box on the nose. Thrilling on the palate with vanilin oak that lingers forever (or was that my flavour saver?). S. Bossong pointed out that there was bucket loads of fruit on the wine, which i failed to notice as it had been integrated seamlessly into the wine with age. Very enjoyable.
Fourth Course - Greece
Lamb Kebabs with Tzatziki
Drinks - A Special Taste of wines from Tim Ravet's birth year.
Chateau Branaire Saint Julien 1983 - dead / diesel oil
Chateau Gloria Saint Julien 1983 - dead / hint of bonito flake.
"both dead, but died gracefully" .... Jan drink your wines while they are still alive.
Intermezzo Number Two - Beef Tea (A recreation of a little Jackson's restaurant number... reminded me of Viet Hoa beef noodles, but more intense, excellent)
Drinks- A premiere taste of shiraz
Penfolds St Henri 1998 - black pepper and beef, mulberry jam, soft tannins and cedar wood. A wine that has the structure to age. Pleasurable.
Fifth Course - Germany
Kartoffekloesse with Kassler and Sauerkraut
Drinks - Heavy reds
Cape Mentelle 1995 Zinfandel - After dinner must, eucalypt, licorice, alcoholic. Difficult to tell how old this wine was a range of years from 1996 to 2003 were suggested.
Campbells Rutherglen Shiraz Durif - Hot & Porty
Intermezzo Number Three - Sweet Sorbet
Dessert - Vatican City
Tiramisu
Drinks: Dessert Wine
Sauternes : 2005 something something... lots of pineapple. It was all a haze at this stage.
Cheese - Monaco
A delightful selection of cheese from the Smelly Cheese shop, visit their website here http://www.smellycheese.com.au/
Port: Sandalera Sandalford Port
Special thanks to Mark & Bossong family for preparing the food.
Note to self, actually take proper tasting notes next time.
