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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?

PROVERBS 26:4


#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.

“It must be remembered that there is nothing more difficult to plan, more doubtful of success, nor more dangerous to manage than a new system. For the initiator has the enmity of all who would profit by the preservation of the old institution and merely lukewarm defenders in those who gain by the new ones. ”

Niccolò Machiavelli


#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" . . . .