Seasons 52, Indianapolis
Tasted Saturday, January 26, 2013 by prof b with 1,062 views
This dinner was organized by Kahns Fine Wines, having the opportunity to host Jean Bernard Grenie. Jean Bernard offered some introductory remarks mainly focusing on the recent reclassification of St. Emilion that elevated Chateau Angelus to Grand Cru Classe A.
A medley of Artichoke Parmesan Crostinis, Spinach Stuffed Mushrooms, and Pork Medallions with Shallot Dijon Glaze Reduction.
Wild arugula salad with seasoned cranberries, truffle parmesan creme, and a creamy thyme vinaigrette also served with wild mushroom crositini.
Grilled Lamb Chops with a bordeaux glaze served with garlic tourned potatoes and green beans
Port Salut, smoked gouda, and amber valley red leicester
Pecan Pie, Vanilla Creme Brulee, and Old Fashioned Carrot Cake
A wonderful opportunity to taste a top Chateau of St. Emilion along with the co-owner. My thanks to the team at Kahns Fine Wines for making this happen, and especially for seating me along side Jean Bernard Grenie.
NV Roederer Estate Brut Anderson Valley
USA, California, North Coast, Anderson Valley
The night began with this workhorse sparkler paired with the appetizers. I always enjoy this wine, though I barely touched my glass as I was more interested in what followed.
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