Fort Orange Club, Albany, NY
Tasted Thursday, August 18, 2022 by kenv with 203 views
My local wine group met for the first time since November 2019. The theme was white Burgundy. The longtime leader of our group passed the baton to me. This was my first dinner in this capacity since 2005.
All the wines were opened around 7pm. Dinner ran from 7:30 to around 10pm. The wines were bagged and served blind to the group, but were known to me since I organized the flights.
We chose the Fort Orange Club as the venue because we knew we'd have a private room and it has been quite consistent in the past. It did not disappoint. The new executive chef Peter Jones is very good. The dishes were quite tasty and well matched to the wines.
Photos and more details can be found on my website.
In the spring of 2021, our second co-founder Joel Spiro passed away. We began this dinner with a toast to him and a few other dearly departed members. The choice of Burgundy as the theme was in honor of Joel since it was clearly his favorite wine region.
Risotto: Local sweet corn, Maine Lobster, Green Onions.
Sous Vide Chicken Breast: Local Summer Vegetables and Beurre Blanc.
Pochouse (Fish Stew): Mussels, Shrimp and Crab in Saffron Broth, Crispy Baguette.
Cheese Board: Comte, Camembert, Humboldt Fog, Grapes, Honey Comb, Nuts, Crostini.
There were, not surprisingly, a couple of duds, but all in all, the other wines showed quite well.
While several members could not attend, it was great seeing those who could be there. The sense of community one gets from enjoying good food, good wine, and good company together is quite special. I had missed these people and these dinners quite a bit.
2000 Philipponnat Champagne Brut Clos des Goisses 93 Points
France, Champagne
Smokey, yeasty nose. Beautifully balanced. Complex and long.Very tasty Champagne.
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