Australian Premium Wine Collection Luncheon

Nick's on Broadway
Tasted Tuesday, March 9, 2010 by hutch with 638 views

Introduction

While I wasn't a huge fan of many of the wines, I've got to hand it to the company for putting on quite the impressive display.

Flight 1 - Vibrant Dry Whites (5 Notes)

Served with Citrus Roasted Scallops and Shrimp with Grapefruit, Blood Orange, frisee and honey
The dish was fantastic and was an amazing pairing, as it complemented every wine in different ways.

Flight 2 - Chardonnay and Beyond (3 Notes)

Warm Brie and Onion "Tartlet" with Apple, walnut and baby greens.
Another creative and tasty dish, and paired wonderfully with the wines.

  • 2008 The Wishing Tree Unoaked Chardonnay 85 Points

    Australia, Western Australia

    3/9/10: Still rich, despite being unoaked. Over ripe and over wrought. It's like it still wants to be oaked. Maybe it was better before? 84

    9/14/09: Nice clean fruit. Fruit forward. Good. 87+

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  • 2008 Elderton Chardonnay E Series Unoaked 86 Points

    Australia, South Australia, Barossa, Barossa Valley

    3/9/10: Still rich. Tastes like natural yeasts. a little ripe, but this is decent. 85-86

    9/14/09: Full bodied from fruit and malo. Clean. Tasty, with lots of fruit. Very good. 87+

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  • 2006 Rutherglen Estates The Alliance 86 Points

    Australia, Victoria, North East, Rutherglen

    3/9/10: I'm really finding it surprising how different my reactions to these wines are from 6 months ago. This had a fascinating nose that was difficult to figure out. Bright citrus fruits. Clean and bright, even though it is rich. This just seemed to show a lot better then it did last time. 88

    9/14/09: Solid fruit, but the acidity was really low. 84

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Flight 3 - Cherry and Spice (5 Notes)

Crispy-skin roasted Salmon with thyme, mushroom, kale and allspice.
Nice sauce, but I'm never really impressed when Atlantic farmed Salmon is served. It just not salmon. Well prepared, though.

Flight 4 - Magic of the Blend (4 Notes)

Sage roasted breast of duck with turnip-carrot puree and clove jus
Tough pairing and the duck was too undercooked for me. I'm not even sure that it would qualify as rare.

Flight 5 - Shiraz Story (3 Notes)

Leg of lamb with potato, parsnip, smoked bacon, and rosemary-anis jus
This was to die for! Amazingly good. Probably one of the top lamb meals I've had in a long while. Great pairing, as well.

Flight 6 - Luquid Dessert (1 Note)

Butterscotch Panna Cotta with pecan and molasses

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