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Here are some pairings we did for New Years Eve. The menu is by Chef Tim McKee (La Belle Vie). I paired these wines but I would love to hear what others would have done!! Please post your suggestions! What would you like to see on a menu?
Blue Marlin Carpaccio with Piri-Piri and Diver Scallop Seviche-Champagne, Jacquesson & Fils Brut "Perfection" NV
Red Grouper with Roasted Beets and Osetra Caviar
-Sancerre, Reverdy "La Reine Blanch" 1999
Lobster and Salsify Soup with Poached Oysters and Black Truffles
-Chardonnay, J.C. Leclercq & Fils - Domaine Sainte-Rose 1999
Grilled Quail with Yellow Turnips and Mustard Vinaigrette
-Pinot Noir, Saintsbury 1999
Seared Foie Gras with Tarragon-Garlic Polenta and Dried Cherries
-Pinot Noir/Mondeuse, Au Bon Climat 1999
Wood Roasted Duck Breast with Wild Mushroom Ravioli and Chestnut Confit
-Cotes du Rhone, Bouchard "Valreas" 1998
Slow Roasted Saddle of Lamb with Quince and Curry
-Ribera del Duero, Bodegas Alejandro Fernandez "Pesquera" 1997
Thanks in advance for your input..
Sean
Follow Ups:
WEll, I'm sure not going to suggest any alternatives as they all look great to me. Though, I'd love to try a cup of that Lobster Oyster soup with Truffles. I love truffles. Maybe a sautrne with the Fois Gras or perhaps a Tokai as I always love the pairing, but I doubt that would go well with garlic polenta. Besides, I'm a sucker for any of the ABC Pinot's, love their chards as well. I'd say you're toughest assignment had to be selecting a wine to compliment the lamb, had to be big enough to go well with lamb, yet not clash with curry which I'm at a loss for. I'd tell the chef to ease up on the curry so that you're life is a lot easier.
Hi Lee!
When you say Tokay, are you referring to the Hungarian (Furmint etc.)type or a nice Alsacian Late Harvest Tokay-Pinot Gris? Either one makes an excellent Foie Gras pairing. If you haven't tried the ABC Pinot/Mondeuse, you should check it out. It is kind of an anomaly which was concieved in a thin harvest. I hope ABC does another bottling next vintage. It is less structured and refined than, say, the Sanford and Benedict, but boy is it rich and supple. It is almost gooey! I agree with you on the curry. Fortunately the chef uses it sparingly. The quince helped balance the whole thing out. Which of the ABC pinots is your favorite?
I was referring to the late harvest Hungarian varieties when I mentioned Tokaji, as I share your enthusiasm for it to compliment foie gras- fabulous diet food. I have not had the Mondeuse, when you say gooey- like the thick Wiliam Seleyam Pinot's or different from that. To be honest, I'm not a huge fan of syrupy pinots, but that's me- I'll stick to the comte de vogues. As for ABC pinots, there are 2 that I've enjoyed, the cuvee isabelle and the santa maria(i think?) If I recall the cuvee is around $90 and the santa maria around $30, both delicious. This board is not good for the wallet, after reading your menu last evening and responding I had the biggest jones to go out to a real nice meal despite the mrs being in Vegas-only a storm that noah could have survived kept me stuck at home. As it is, tonight my wife and i will be heading out to this annual party that is thrown each year here in san fran where most of the top restaurants/chefs create a plate and many of california's finest wineries will be pouring. It got way too crowded last year, but my wife really enjoys it as many of her friends will be there. I tend to stay fixed near the oyster/champagne room rather than mix it up shoulder to shoulder. I'm still dying to get a taste of that lobster/truffel combo. Have a great weekend all...
Lee,
Less syrupy gooey and more lush rich velvety gooey. It isn't thick, it is just super full. That event sounds like it would be great. Regardless of the overcrowding, it sounds like you have a plan so you will probably have a bunch of fun. I find that these events are entirely bearable when approached with a guerilla-like strategy. Is the sparkling that they pour all domestic? Are the chef's just from the city or are the others invited? (i.e. Keller etc.) Have a great time!!
Sean
The chefs are all local- Monterey may be the farthest. But most of the great ones, Mina from Aqua, Gary Danko, and dishes from Zuni, Kokari, Masa's, Fringale, Boulevard etc. The wines are all domestic I believe,...unfortunately. Though I really enjoy Mumm's sparkling wines. They also hold a wine auction for Charity that can be fun. It's a good time, though I would never pay that entrance fee. I think this yer its grown to $150 or $200!! Most of the tix I believe are bought and distributed by local business. Fun, but I much prefer a quite evening at a nice restaurant just the 2 of us or a relaxing drive this time of year up to Tahoe for some skiing- last weeks concussion is preventing me from returning this weekend.
Lee,
What were some of the highlights from the event? Any of the wines tasted which particularly impressed you? Which chef had the received the most accolades? Sorry to hear about the skiing concussion. I will be traveling out to Jackson Hole in two weeks, probably to do the same thing to myself. My mantra is small amounts of wine + skiing = good. Large amounts of wine + skiing = bad, perhaps very bad.
Unfortuantely, the event was much as I feared way too crowded. It was a complete mixmash of foods and wines, none really complimenting one another. Highlights were the chocolates from Gary Danko (which me and the mrs. dined at the following evening- amazing scallop/truffel dish!) and a wine table from New Zealand pouring mostly sauv blancs and pinot's under $30. I'm an admitted fan from earlier posts of any sav blanc from Marlborough and this table did not disapoint. Also got a tast of the far niente '97 cab and the '97 dolce, neither of which impressed me too much- now the '95 dolce is a whole 'nother ballgame. Also enjoyed some of the louis jadot bottles that were being tasted, so I was obviously mistaken in stating that this was only a domestically focused event. As for wine and skiing, no way, I'm more of a hot chocolate guy- swiss miss in particular.
Sean,
Very nice looking, What was the response like?
As you ask, and it is purely academic, the reds are very young wines, good or bad?
What is the investment vs cost difference when ALL the wines would be 2 or 3 years older?
Mike.S.
I am with you Mike.. My biggest pain is that being with a restaurant limits my access to wines with any age on them. Even the wines I do have access to, I wouldn't be able to get in the quantity to serve 145 people. It is a tricky science. I chose the wines for their flavor structure in their current stage. It could have been better in a perfect world. I would have liked to use a top house Chateauneuf with a little age on it with the duck. What is really frustrating is trying to keep solid vintages in stock with the wine market the way it is. We had 6 or 7 cases in allocation of the 1998 Vieux Telegraphe Chateauneuf du Pape. With a little press in the Spectator and a little press locally about the 1998 vintage and the Vieux Telegraphe house, we were out of the wine in a month or two. Was it ready to drink. Nope. Still delicious, but it was a crying shame. As I said, sometimes we can find some nice wines with some age, however, they tend to get expensive. (I was just offered 6 bottles of Chateau Rayas 1990 for about 220 a bottle)
The other advantage I had was airtime. Because everyone was haing virtually the same thing, I opened the reds a while before service. It was very well recieved, particularly the Foie Gras pairing. I was a little shocked as I thought I was playing a little outside the lines with that one.
In a perfect world (cost no object) what would you use? I know it is difficult to do without tasting the food; I may as well ask you list some of your ideal wines..
Best Regards,
Sean
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