Community Tasting Note

• MacLean1959 Likes this wine: 92 points

  November 5, 2022 - Autumn Wine Dinner. This menu was curated over the course of about 2 months. As a result, every pairing was spot on. Perhaps the finest dinner we have ever hosted, with Miles, MacLeans and Streichenbergers attending and the team of Casals and Lim presenting. As one guest put it: "There are 1, 2 and 3 stars and then there was last night". That pretty well sums it up. In addition to the wines listed, at the end of the meal we sipped '55 Taylor with mignardises.
  
  Although this wine was decanted, if there was a disappointment to the evening, it was that I did not decant this earlier. When I went back and tasted it again toward the end of the meal, it finally showed as ideally I would have wanted with the scallop dish. That said, it was still excellent with what may become a signature dish for Chef Carlos. The uni-infused charon sauce was a tremendous compliment (and vice versa) to the mineral driven Les Perrières from Girardin. The nose developed beautifully and although the wine was somewhat restrained, a well made Les Perrières was the right choice for the dish.
  
  Autumn Wine Dinner
  November 05, 2022
  
  RECEPTION
  Ruinart, Blanc des Blancs Brut, France NV
  
  TURBOT MOUSSELINE
  Candied Lemon, Pickled Beet, Toasted Almonds,
  Gribiche, Royal Osetra Caviar
  Thomas-Labaille Sancerre La Côte des Monts Damnés
  “Cuvée Buster”, France 2020
  
  FOIE GRAS TORCHON
  Preserved Muscadine Fluid Gel, Shallot Marmalade,
  Toasted Brioche, Vanilla Oil
  Markus Molitor, Zeltinger Sonnenuhr, Riesling Auslese
  3* GoldKapsel, Mosel Germany 2013
  
  PAN SEARED SCALLOP
  Cauliflower Purée, Hon-shimeji, Sea Urchin “Choron” Emulsion,
  Confit Tomato, Micro Fines Herbs Salad, Samphire
  Domaine/Maison Vincent Girardin Meursault 1er Cru “Les Perrières” 2019
  
  PAN ROASTED BEEF SPINALIS
  Robuchon Potatoes, Chanterelle/Matsutake Sauté,
  Cardamon Carrots, Yakiniku Dipping Sauce
  Domaine Jean-Louis Chave, Hermitage Rouge, Rhône Valley, France 2009
  
  GOAT CHEESE BAVARIAN MOUSSE
  Fig and Port Gelée, Date Purée, Oat Streusel, Pickled Butternut Squash
  Piper-Heidsieck Champagne ‘Cuvée Rare’ Brut, France 2006
  
  ANJOU PEAR TARTE TATIN
  Hazelnut Crumble, Pecan Praline Ice Cream
  Château d’Yquem, Sauternes, France 2001

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1 Comment

• Collector1855 commented:

  1/20/23, 4:35 AM - Nice meal indeed. May be for future reference, worth creating a tasting story out of it and put the food comments into the intro. Very difficult otherwise to read the wine notes (the reason people are on this site) intermingled with all the food info.

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