Weapon Inspired Event

Slow cooked beef fillet

 

The good oil - 1982 PX

 Chocolate fondant - My dish of the day

 

09 Cloudy Bay Te Koko Sauvignon Blanc – Apricot + oak on the nose, a hint of butter, lovely mouthfeel, long finish and a good whack of acid... almost zesty. This fooled everybody and all bases were covered with Sauvignon Blanc, Chenin, Pinot Gris, Chardonnay all named as potential varieties. A good opening wine – some calling it their wine of the day.

Blue Cheese Soufflé

 
Mader 08 Gewürztraminer Alsace – Sweet, lychee, floral rose petals a lovely wine and better matched with the Souffle but unfairly overpowered by the 79 Barsac it was up against.

Chateau Coutet 79 Barsac – Phenolic, improving to burnt honey, syrupy and nectar like, faded fruit but I must point out this wine was older than me!

Fungi Bruschetta

Casal Di Serra – Vecchie Vigne 09 – 100% Verdicchio I am always hoping to find the next big thing and wanted something similar but not Vouvray or Soave... Anne Marie for La Vigna recommended this one. Grass and a hint of smoke, long acid profile with good mouthfeel, melon fruit, dry complex tight finish. Got a bit lost following on from 2 sweet wines and tannis were needed to go with the mushroom.

Maison Dieu 2010 Bourgogne  - strawberry, light ribena fruits, soft delicate texture. This style of wine is growing on me.

Duck Breast with Ginger

La Belle Voisine 07 Nuits St Georges – Funk, barnyard, dirty, interesting, slightly stemmy red fruits.

La Belle Voisine 08 Gevrey Chambertin – Restrained cabernet like nose, purple colours, the bigger wine with more tannin and a dry finish that reminds me of  NZ pinots.

 Premier cru wines secured at bargain basement prices.
 

Slow cooked beef 4 hrs at low temperatures – looked raw but was cooked.

Elderton Command Shiraz 2000 – Ripe integrated fruits, that cedary sexy oak that I love, tobacco. I do not get bored of this style of wine... fill the cellar up with it, my wine of the day.

Chateau Batailley 09 Pauilliac – Cru snobs this is Grand. Dark fruit, pronounced fruit, dusty dry and quite tannic. Good to Great but maybe in 10 years or so.

 

Chocolate fondant – a winner

1982 Bodegas Toro Albala Don PX Grand Reserva – Refer picture, dark raisin and prunes thicker than crude oil, intense long and big enough to go with the fondant and vanilla ice cream.

Poltsamma Tommu 03 – an Estonian blackcurrant wine! Burnt fig, cough mix, grippy finish with bright acid.

Gaff of the day goes to Jeremy – some things just can’t be written in the minutes but I reckon it could of been an interesting car ride home.

Thanks to Jan and Tim for organising an enjoyable afternoon.

Over the top day.

Beef Carpacio

 

 

05 Absis left, 05 Capraia Chanti right

 

 

 Truffle Course no 1:

- White Truffle on brie back

- Manjimup Truffle on roasted field mushroom and quail egg

- Black Truffle on brie bottom right.

 

Palate Clenser - Sorbet of Voyager grape juice



 

 

Sticky Date with Butterscotch sauce

 

 

 

 1990 Vintage Port Cape Clairault, a wet cork if i've ever seen one, but still drinking wonderfully

 

 

 



Over the top day : Hosted by Mark B

 

Forget the food and wine matching thing, just bring your biggest wine was the theme for the day.

 

Starting Wine: Pierro 2010 Chardonnay

Restrained fruit, firm but not over oaked, long finish, well balanced "a little frenchy" fruit of the pear apple variety "crunchier" not of the sweet stone fruit variety. Nice. Perhaps a shift in style for Australian Chardonnay and this label.

 

Duck and Goose Foie Gras

 

Carmes De Rieussec Sauternes 07

Medium bodied, long finish, well balanced between acidity and sweetness honey picked as being 10 years old - will outshine noble one at its price point.

 

Chateau Climens Barsac 97

Sweet to very sweet with much sought after toasted marmalade aged flavours. Highly favoured by the club.

 

Chateau Doisy Daene 07 Barsac

Well made and balanced, slightly acetate nose that did not carry through to the palate. Broadly favoured over the Carmes De Rieussec 07.  

 

Veal Carpaccio

 

Absis 05 - From Spain
61% Temparillo. Hint of aged diesel, dusty Cabernet like aromas. Younger than it smells. Dark black fruits. A big wine that has some years to go fully develop. Not bad for a gift. Organic since 04.

 

Capraia Chianti Classico Reserva 05

Stawberries, light red fruits, light tannins. Apparently good for a Chianti, but expensive - better valued elsewhere.

 

Intermezzo - Muga Rioja 08

Serious funk and barn yard floor. "Who forgot to wash their under pants" "Like a good XXXXX, can smell bit funky but tastes like strawberries" erotic and interesting.

 

Truffle Course No. 2

 

Howard Park 02 Cabernet Sauvignon

Bright red fruits, black pepper, dirty ribena. Edgy, a little dirty with tannis falling out but exciting.

 

Viette - Nebbiolo 08

Softer red fruits, cleaner, well balanced but lacking excitement compared to Howard Park. I called this as a pinot for lack of tannis but was severely embarrassed. Massive furry tannis does not = Soft pinot tannins.

 

Fillet Steak with 20 hr sauace

 

Penfolds St Henri 01

Quintessential Barrosa Shiraz. Some folk a little disappointed upon unmasking but still an impressive wine in my view. Not over oaked considering the label.

 

Dessert - Butterscotch with sticky date pudding (my dish of the day)

 

Cheese - Selection of English "Olympic" cheeses from Smelly Cheese Club

(Noted this did spend a considerable amount of time in front of Cam on the pass around)

 

1990 Vintage Port Cape Clairault

Considered a great port from the many Jan has brought.

Thanks to Mark for hosting this event and for bringing foods from his travels for us to taste. It has certainly been a while between meetings.