Wednesday, March 17, 2010

February Wine Pairing Dinner at Secrets Wine Dinner

Last month's Wine Pairing Dinner was a Gourmet Festival. Chef Joe always surprises us with his culinary skills. The food was straight off a French Bistro's Menu paired some unique wines from around the world.

First Course
Champalou Vouvray Sec 2007

Bouquet and Palate: A fetching nose of quince, orange, lime, narcissus, freesia, sweet corn, and green tea ushers in a luscious yet remarkably delicate palate, with a perfectly judged hint of sweetness (this is what locals call sec tendre) supporting pear, quince, and citrus. Savory salinity, a hint of caramel, chalk, and citrus zest as well as a suggestion of vanilla cream inform an ear-to-ear finish of lift and refinement.
Rating: Wine Advocate 90 points

Food Pairing: Lobster & Artichoke Bisque with Black Truffle Pate Choux Crisps: Classic Lobster Bisque  with fresh lobster and artichoke garnish

Second Course
Domaine De Reuilly Pinot Noir 2007

Bouquet and Palate: Crimson color, with an entry that is soft and racy. The wine shows delicate tannins, without being the least aggressive style Pinot Noir. It is a wine which is easy to drink and complements a wide variety of food.
Winery: Domaine de Reuilly is situated in AOC Reuilly, a 170 hectare vineyard in the centre of France, close to appellation Sancerre. The vineyard of Domaine de Reuilly extends across 15 hectares comprising the following grape varieties: 10 ha of Sauvignon, 4 ha of Pinot Noir and 1 ha of Pinot Gris.

Food Pairing: Partridge Cassoulet: A classic south of France white bean stew prepared with sausage, chicken, and fresh vegetables

Third Course

De Martino Legado Carmenere 2007

Bouquet and Palate: Legado Carmenère has an intense aroma of ripe red fruit and black pepper. On the palate the wine is full withwell-integrated tannins, balanced acidity, and a pleasant touch of oak.

Winemaking: De Martino was the first winery in Chile to bottle Carmenère as a single varietal. The fruit comes from their estate vineyards in Isla de Maipo. Here the soil is rich in sand, clay, and gravel providing excellent drainage and poor fertility. The struggle of the vines naturally controls the growth and gives the wine good intensity. Fermentation takes place in temperature controlled stainless steel tanks followed by 12 months of aging in French oak barrels.

Food Pairing: Steak Tartare with Gaufrette Potatoes: Diced Raw Filet Mignon with Dijon capers and red onions. Accompanied with fresh cute waffle fries

Fourth Course

Some Young Punks "Drink & Stick 2007" (Matero & Syrah Blend)

Bouquet and Palate: Red scarlet color and earthy aromas, with cherry and plum, a tad spice, cinammon, pepper and sangria. A frolic of toothsome dark berries on the animated palate, strawberry and black currant, refreshed by light and exhilarating acids. This is a complex wine with full integration between vibrant fruit and subdued oak, immediately ready to enjoy and immensely suited to good food.
Winemaking: A slightly larger proportion of Mourvedre grown to good vineyards on the Fleurieu Peninsula with Shiraz from the McLaren Vale, a limited production of 1723 cases.

Food Pairing: Asparagus Risotto with Duck Confit & Taragon Nage: Slow-roasted duck over a creamy, classic Asparagus Risotto with a delicious Taragon Nage
Fifth Course
Brix Sweet Pinot Grigio
Bouquet and Palate: Brix is a term used to describe the level of residual sugar in a wine. This California Pinot Grigio has a high Brix content that makes the style much sweeter than your typical Pinot Grigio. It is a great substitute for higher priced dessert wines.

Food Pairing: Creme Brulee & Linzertorte

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