Augusta Weapon Club hosted by Jan Ravet

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The menu was set early and it was a wide brief for those that got in early. I jumped at the chance to bring another white following success at the previous Weapon Club but was upstaged by a soave Italian.

Finger Foods - Duck, fried whiting and prawn thingamies.

Clonakilla Viognier 2008 (Tim L) - Light french oak, pear and ginger on the nose. Golden fruits with sufficient acid to match fried seafood. Long finish with lingering french oak on the back palate.

Pierro Pan - La Roca 2007 (Steve H)- Tremendous nose of tropical fruit with a hint of CWA ladies baking fruit cake with glace fruit / grandmothers fabric. Intriguing exotic palate that asked questions rather than gave answers. The La Roca is not a seafood wine as it has a slightly unbalanced finish between sweetness and acid but boy is it a more interesting drink!

Liver course - Pan fried duck liver with a reduction sauce, goose foie gras with truffle, duck foie gras with truffle.

Chateau Rayne Vigneau 01 (Dave H) - A young tropical Sauternes, classic french flavours

Chateau Liot 83 (Jan) - A hint of acetate on the nose that flows through the mid palate, more honeyed, vivid colour difference to the 01 above. The cork was on its last legs, crystals were starting to form in the bottle, any older and it would begin to look like Jewel Cave.

Both wines at their peak?

Meat - lots of it, Beef and Lamb standing rib roast. Perfectly cooked and rested. Nice crust on the outside.

Grant Burge Mesach 94 (Mark B) - Crimson / Brick, balanced, coconutty oak, intense black cherries and berries. At its peak.

Penfolds Magill Shiraz 96 (Steve B) - Lovely tannin, unashamed use of oak both french (62%) and American (38%).  Sweet berries, long oaky finish. I think I'm developing a preference for Shiraz with french oak.

Given the age of both wines, it was difficult to pick variety. Excellent choice of wines for the meat course. Made me give some thought to an all meat Argentinian Asado Weapon Club! Rib roast, short ribs, chorizo, morcilla, sweetbreads.

Dessert - Puree de Marrons Glace with Cream. Never tasted this before, reminded me of Kaya ( a coconut & egg jam) with chocolate.

Chateau Tokaji Aszu 2000 - This wine had 4 Puttonyos which equates to about 90grams of residual sugar. By comparison, about 45 grams of residual sugar is considered pretty sweet, but a bottle of Chateau Y'quem can be as high as 100 - 150grams of residual sugar...carefully balanced with acidity.

Pedro Ximenez Sherry Solera No 23 - Black Treacle, intense raisins and tar.

Thanks to Jan & Penny + cooks for a great event