All Champagne Dinner

Manresa Restaurant, Los Gatos, CA
Tasted Sunday, November 1, 2009 by rjonwine@gmail.com with 492 views

Introduction

Conrad, Rebecca, Richard
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Flight 1 - with appetizers (1 Note)

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Flight 2 - with Arpege farm egg (1 Note)

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Flight 3 - with assorted shellfish in vegetable tears, celery root & seaweed (1 Note)

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Flight 4 - with risotto "biodynamic" and permaquid oysters, kieffer lime and apple (1 Note)

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  • 2001 Vilmart & Cie Champagne Premier Cru Grand Cellier d'Or 93 Points

    France, Champagne, Champagne Premier Cru

    Light yellow color; bright lemon, baked lemon, mineral, poached pear nose; very tasty, poised, tangy, tart pear, mineral, lemon, green apple, lime honey palate with depth and precision; medium-plus finish 93+ pts. (played beautifully off the oysters in our risotto)

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Flight 5 - with black cod with bonito butter, porcini mushrooms (1 Note)

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a fabulous dish

Flight 6 - with duck foie gras, poached then roasted, smoked potato, creamy dressing, horseradish (1 Note)

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Flight 7 - with roast saddle of venison, lightly spiced, roast chestnuts, swiss chard with shallot cream (1 Note)

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  • NV Vilmart & Cie Champagne Premier Cru Cuvée Rubis 92 Points

    France, Champagne, Champagne Premier Cru

    Light golden pink color; tart strawberry, pink grapefruit, mineral, tart cherry nose; tart cherry, lime, mineral, chalk palate; medium-plus finish (worked well with our venison dish) 92+ pts.

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Flight 8 - ruby star grapefruit in Champagne-chamomille jelly, passion fruit, banana, hazelnuts lychee (1 Note)

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Closing

Rebecca and Chef David Kinch
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