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Burgundy Extravaganza


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#1 Peter Creasey

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Posted 02 March 2012 - 10:57 PM

Burgundy extravaganza with multi-course dinner.

RECEPTION:

Domaine Joseph Drouhin Rully'06 -- Light yellow, pleasant bouquet, light fruits, fresh, firm acidity, medium tropical fruits, Meursault similarities, good quaffing wine. [VG]

Served with (no photos):
Mini Cannelloni
Olive Oil Poached Salmon Tart
Foie Gras Pate on Pugliese, Cranberry Chutney

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DINNER:

Domaine Jean Boillot Puligny-Montrachet Clos de la Mouchère 1er Cru '03 -- Light yellow, toasty bouquet, some nuttiness, tropical fruits, restrained palate, precise profile, medium balance and depth. [E]

Served with Umbrian Black Truffles, Tagliarini, Roasted Eggplant, Zucchini...

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Domaine Joseph Drouhin Montrachet Marquis de Laguiche Grand Cru '00 -- Bright golden yellow, exquisite bouquet, floral notes, dense fruits, pleasing creaminess, fine balance, so rich. [E]

Served with Seared Dover Sole Mirepoix, Carrot Puree, Celery Beurre Blanc, Pearl Onion...

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Domaine Claude Dugat Gevrey-Chambertin '06 -- Dark red, dark berries/cherries, some earth, rather straight laced, dark fruits, aggressive style, firm texture, powerful. [E]

Served with Hudson Valley Foie Gras Torchon, Truffle Studded, Air Dried Kobe Beef, Yuzu Infused Ponzu...

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Maison Camille Giroud Chambertin Grand Cru '04 -- Medium red, spicy bouquet that's perhaps a bit awkward, black fruits, strawberries, medium acid in balance, elegant style, surprisingly smooth. [E]

Domaine Meo-Camuzet Clos de Vougeot Grand Cru '01 -- Dark red, effusive bouquet, red fruits, earth, spice, charming dark fruits taste, nice richness, complex, still youthful. [E]

Served with 40 Day Aged Prime New York Strip, Cipollini Onion, Bone Marrow Puree, Saba Jus...

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Mommessin Clos de Tart '04 -- Medium red, ripe berry/cherry scents, maybe perfumed violets, ample acidity, good core of fruits, some spice, good structure. [E]

Served with Artisan Cheese and Bomboloni, Melange of French and Italian Cheese, Italian Style Donuts...

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_________________
. . . . . . . . . . . . . Pete/Houston
SOAC . . .
. . "for the discreet and refined enjoyment of uncommon wine . .
. . . . and victuals and the companionship accruing thereto" . . . .

#2 voyager

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Posted 04 March 2012 - 02:51 AM

Looks fine, Peter. Did you get your beef from Bryan Flannery?

#3 Peter Creasey

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Posted 04 March 2012 - 03:00 AM

Looks fine, Peter. Did you get your beef from Bryan Flannery?


V, It never came out in our discussions with the owner and chef so I don't know.
_________________
. . . . . . . . . . . . . Pete/Houston
SOAC . . .
. . "for the discreet and refined enjoyment of uncommon wine . .
. . . . and victuals and the companionship accruing thereto" . . . .

#4 Rail Paul

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Posted 04 March 2012 - 03:52 AM

That's a lovely meal.

“Jazz musicians just get better and better as the years go by. I think chefs are the same way. You know who you are.”

 

...Jonathan Waxman


#5 Peter Creasey

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Posted 04 March 2012 - 04:39 PM

That's a lovely meal.


Paul, My fellow cochair and I agree that it might be the best event we have arranged...mostly a tribute to the venue.
_________________
. . . . . . . . . . . . . Pete/Houston
SOAC . . .
. . "for the discreet and refined enjoyment of uncommon wine . .
. . . . and victuals and the companionship accruing thereto" . . . .