The Society's 534th event was held at Corduroy restaurant on Tuesday March 10, 2009 located at 1122 9th St., NW, in Washington, DC. Tom Power, proprietor and Chef, was actually in the kitchen all night creating fabulous dishes one after the other. The event,featured a presentation by France Posener, the Eastern Divisional Sales Manager of Opus One Winery and noted Wine Educator followed by a dinner with a vertical of six Opus One vintages – two of the courses with double parings. Vintages: 1996, 1997, 1997, 2002, 2004, and 2005 with an exquisite Muscat at dessert. 
Hors d’Oeuvres-
Cured Salmon Napoleon, Crispy Goat cheese in Potato, Tuna Tartare with Mountain Potato.
Zind-Humbrecht, Pinot d'Alsace, 2005
This wine has a golden clear yellow color, a floral nose with sweet undertone on the palate that comlemented various hors d'oeuvres.
Presentation-
France Posener, the Eastern Divisional Sales Manager of Opus One Winery, made a 30 minute presentation on the Winery and the wines that we were about to taste.
First Course-
Wild Mushroom Blintz with Garlic Sauce- The Blintz was crispy outside and creamy inside and at just the right temperature. The flavors of garlic and mushroom worked very well with the wine.
Opus One, 1998- The wine had opaque purple color with intense aromas of blackberries, vanilla and roasted coffee, with predominate vanilla aromas. This wine is composed of 91% Cabernet Sauvignon, 7% Cabernet Franc, 1% Merlot and 1% Petit Verdot and Malbec. The wine spent 16 months in new French oak barrels before bottling.
Second Course-
Pork Cheeks Osso Bucco style with Tarbais Beans- The pork cheeks meat was tender and delicious. The sauce was layered, complex and satisfying.Opus One, 2002*
- This vintage had an intense red color with neutral nose. On the palate this wine was deep and complex with layers of taste that would linger for a while. This wine is composed of 86% Cabernet Sauvignon, 3% Cabernet Franc, 6% Merlot, 2% Petit Verdot and 3% Malbec. The wine spent 20 months in new French oak barrels before bottling.
Third Course-
Shenandoah Lamb Loin with Le Puy Lentils and Garlic Sausage
Opus One, 1996* – Opus One, 2004*- The 1996 vintage had a clear red color with pungent nose reminding me of an old Burgundy. The 2004 had a fresh vanilla nose. The '96 complemented this dish and brought up the flavors of lamb.
The 1996 vintage is composed of 86% Cabernet Sauvignon, 8% Cabernet Franc, 3% Merlot and 3% Malbec. The wine spent 19 months in new French oak barrels before bottling.
The 2004 vintage is composed of 86% Cabernet Sauvignon, 2% Cabernet Franc, 7% Merlot and 1% Malbec. The wine spent 17 months in new French oak barrels before bottling.
Fourth Course-
Braised Wagyu Skirt Steak with Celeriac Puree and Haricot Vert - The dish was presented beautifully, the sauce was intense and complex that complemented both vintages.
Opus One, 1994* – Opus One, 2005*
- The '94 vintage had a fabulous fruity nose and was my favorite of the two vintages.The 1994 vintage is composed of 93% Cabernet Sauvignon, 4% Cabernet Franc, 2% Merlot and 1% Malbec. The wine spent 18 months in new French oak barrels before bottling.
The 2005 vintage is composed of 86% Cabernet Sauvignon, 2% Cabernet Franc, 7% Merlot, 4% Petit Verdot and 1% Malbec. The wine spent 17 months in new French oak barrels before bottling.
Dessert-
Apple Tart Tartin with Vanilla Ice Cream- A nice closure to this fabulous dinner.
NV Campbells Muscat- This Muscat had a dark coppery color with raisins and prune nose, on the palate, this wine was sweet with complex flavors of red raisins and raisin stems. This wine needs to be served at temperatures between 38 to 40 degF.
Dinner Committee:
Ray Garcia – Chairman
Ed Sands – Wine Committee
Robert Morrison
Steven Greenwald – ex officio
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