EWG: Decadence
Conrad Green's Abode
Tasted Sunday, June 19, 2011 by WetRock with 906 views
Introduction
The East-Side Wine Group's June theme was 'Decadence' as open to our interpretation. In accordance with the theme Conrad and Rick made and served an incredibly decadent meal that was just outstanding. In fact, the meal and the company over shadowed the wines for me. Here is the food listed by course with the suggested pairings.
Champagne - Potato cakes with creme fraiche and American Caviar
Open flight - Ragout of morels with creme fraiche, soft herbs and toasted brioche
White Burgundy/Opulent Chardonnay - Lobster risotto
Red Burgundy/Pinot Noir - Duck breast with a cherry reduction with seasonal veggie
Italian Red - Osso Bucco with english peas and pea shoots and saffron aioli on toast
Sauternes - Blue Cheese which were a Roquefort and a Basque
We had a terrific lineup of wines I can't say a lot of them really stepped up to the plate in a big way on the evening. Some were good and some were just OK. I'd say my WOTN's would be the starter and a finisher.
Flight 1 - Pre-Dinner Treat (1 Note)
Many of us brought this in to join the other Champagnes in the dinner flight. Just a terrific wine when its on.
Flight 2 - Champagne (2 Notes)
Potato cakes with creme fraiche and American Caviar - Lovely lightly fried potatoes worked really well underneath the goods. Decadent and delicious. Works great with Champagne.
Flight 3 - Open Flight (3 Notes)
Ragout of morels with creme fraiche, soft herbs and toasted brioche - The morels were light and subtle and the brioche rich and buttery. This was tough to pair and in retrospect I would probably go with a richer Champagne. I tried out a classic Chard along side a Jura Chard and Rick brought in the Chapoutier. Each wine was clearly very unique in the flight with the Tissot drinking best for me.
Flight 4 - White Burgundy/Opulent Chardonnay (3 Notes)
Lobster Risotto - Another knock it out of the park dish but how could you go wrong? Rick shaved some lobster roe over this just cause he could. Looking back on it I think lighter bodied expressive reds with driving acids would go well here. We managed to enjoy ourselves anyways. The Rivers Marie was easily the best of the flight on this night for me.
Flight 5 - Red Burgundy/Pinot Noir (3 Notes)
Duck breast with a cherry reduction with seasonal veggie - The veggies were peas and the cherries were left around being quite tasty next to some very rich, meaty duck. Who needs red meat? That Rhys is not in a pleasurable spot. The SQN was candy like Syrah. The think the Dugat-Py probably needs more time but I'm no expert on Burgundy or the vintage. It was still the most pleasurable on the flight for me.
Flight 6 - Italaian Reds (2 Notes)
Osso Bucco with english peas and pea shoots and saffron aioli on toast - I took a bone and ate the marrow. While the Barolo wasn't very traditional, leaning on the rich and ripe side of things the flavor profile still helped make for a great pairing. The marrow on some fresh baguette with a sip of Barolo kicked much ass. The rest of the dish was killer besides.
Flight 7 - Sauternes (2 Notes)
Blue Cheese - Rick brought in a Roquefort and something Basque. The Basques was very tasty even under it's saltiness. The Doisy Daene was the star here. Absolutely a decadent wine.
1996 Henriot Champagne Brut Millésimé
France, Champagne
I have noticed some possible bottle variation with these. My last try was strongly oxidized. That being said, this bottle was excellent. Lovely and rich with just a touch of oxidation. Maybe a touch more acidity would really send it off but its just a terrific wine regardless. Very nice.
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