Guelph, Ontario, Canada
Tasted Saturday, November 28, 2015 by Dave Canada with 988 views
Host Michael Barnstijn and Louise McCallum, in addition to Master of Ceremonies Malcolm Roberts and Chefs Amanda Ray and Alida Solomon, created a wonderful night devoted to "Women in the World of Wine." What a night!
Oyster with Concord Grape Mignonette, Live Quebec Scallops on the shell with Mustard Foam & Apple Gastrique, Alaskan King Crab with sweet butter.
Foie Gras Torchon with Apricot Puree & Brioche
Bay Sea Scallops with Olive Oil Crema, Sturgeon Caviar and Lentil Chip
Jerusalem Artichoke Soup with Maple-Sherry Glazed Bacon & Sunflower Sprouts
Pear & Rosemary Stracciatelli Ravioli with Butter Sauce, Pear and Crispy Sage
Louise Brison poured for guests to have during a brief walkabout. After about 20 minutes the guests were seated with just the 1966 Bollinger
Seared Venison with Butternut Squash Puree, Chocolate Walnut Gastrique, Rainbow Chard, Lingonberry & Red Wine Jus
Duck Confit with Spelt Spatula, Duck Heart, Brussle Sprouts & Grappa Cherries
Wild Boar with Quince, Chestnuts, Northern Beans with Triple Crunch Mustard Jus
Braised Beef Cheeks & Wild Mushroom Semolina with Alba White Truffles & Parmesan
Sainte Maure de Touraine A.O.P., La Fromagerie Pierre Jacquin & Fils, La Vernelle, Centre-Val de Loire, France
Poached Pear with Vanilla Marscapone
Many thanks to Michael and Louise. This was another great evening benefiting a great cause.
NV Krug Champagne Brut Grande Cuvée 94 Points
France, Champagne
The nose on this was powerful on first pour and continued to evolve and improve over the course of 2 hours exhibiting a mix of pure lemon and lime flavours, white blossoms, lemongrass, biscuit and autolytic notes.
The palate showed such depth, complexity and roundness with flavours of mint, lemon custard, ripe tropical fruit, biscuit, dough, minerals and herbs...this really gains weight with time.
Finish is long, complex and round but with mineral driven density.
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