Wine 'N Dine: 2010

Sunday, November 21, 2010

Sina's 21st Birthday at Adour 11/19/2010

Sina's 21st Birthday was celebrated at the Adour Restaurant in the St. Regis Hotel in Washington, DC.
Present at the dinner were, Alinda, Karim, Sina, Reza, Arman Iman and Alex.
First Course-
Lobster Salad-

2007 Bourgogne- Remoissenet Père et Fils

Second Course-
Seared Chatham Cod, Chickpea Puree, Rosemary Pesto

2009 Sancerre, La Porte du Caillou-
Color, green-tinged straw. First nose, peach skin, pear and musky yellow apple aromas, with a hint of fresh herbs. On the palate, medium body wine with refreshing citrus pith flavors brightened by zesty mineral tones. Finishes with good length.

Main Course-
Lamb

Chateau l'Angelus, St. Emillion 1989
Rich red clear color, first nose, red berries, second nose, china ink, musty, roasted oak, on the palate, full body with good amount of tannins. Long finish. This was the last of the two bottles from my cellar.

Dessert-
Hazelnut Souffle,Orange Sorbet, Granite

Cafe-
Double Espresso- Rich and creamy!

Executive Chef- Julien Jouhannaud
Executive Pastry Chef- Fabrice Bendano

Wednesday, November 10, 2010

Seafood Feast at 1789 11/09/2010

From 11092010_1789

The Society's November Event was held at the 1789 Restaurant in Washington, DC, on November 9th. The evening started at the F Scotts next door for the Hors d'œuvre which included Raw Bar, Traditional Shrimp Cocktail House Smoked Sturgeon with Travis's Rye Bread Corvina Crudo Oysters(Kushi and Wild Maine Oysters) with Classic Accouterments Oyster Gratin (on the Half Shell) Ikura Salmon Caviar. The accompanying wine was non vintage Taittinger Brut La Francaise.

First Course- Homarus Lobster Salad
Jonah Gold Apples, Hearts of Celery, Golden Raisins, and Steve's Cider Jus

2007 Gewurztraminer Cuvée Marie, Lucien Albrecht

From 11092010_1789

The lobster temperature was perfect at about 45 degrees, the sweetness of the cider jus worked very well with the raisins, the lobster and the Gewurztraminer. The wine has pale yellow color, first nose, honey; second nose, honeysuckles and minerals; on the palate, sweet, soft and medium body.

From 11092010_1789

Second Course- Dover Sole, Braised Porter Farms leeks, golden potato puree and Perigod Truffle
2003 Puligny Montrachet, Pucelles, Olivier Leflaive

The Dover Sole was lightly breaded and was fried to perfection, the potato puree was smooth and buttery, the truffle was tasteless.

From 11092010_1789

The Montrachet has a light clear yellow color, the first nose was minerally since it was served too cold. After the wine warmed up, aromas of toasted bread, vanilla notes, honeysuckle and white flower. Slight sweetness, round and elegant flavors on the palate that finishes with noticeable dryness. The wine paired well with th e fish and the potato puree.

From 11092010_1789

Third Course- Big Eye Tuna
Assorted radishes both hot and cold, Hudson Valley Foie Gras Torchon, roasted Nantucket bay scallops ans pickled prune jam.

1998 Chateauneuf-du-pape, Font De Michelle
The flavors of Tuna and Foie Gras worked well together and the wine complemented them.

From 11092010_1789

Domaine Font de Michelle Châteauneuf-du-Pape 1998 is a red wine, made by Domaine Font de Michelle. Its origin is Châteauneuf-du-Pape in Southern Rhône, Rhône, France. It is made from a Red Rhone blend. Robert Parker gave a rating of 90 out of 100. Wine Spectator gave a rating of 90 out of 100.

From 11092010_1789

Fourth Course- Black Grouper
Toigo Orchard's American chestnuts, caramelized pumpkin and our jowl bacon.

The pumpkin was fantastic. The texture of the grouper was big and meaty. The wine was over powered by the pumpkin and the chestnut.

1988 Chateau Margaux

From 11092010_1789

The 1988 Margaux has a deep clear red color, the classic aroma of a Grand Bordeaux wine with china ink, red berries and roasted oak, on the palate, not full bodied and some tannin.

From 11092010_1789

Dessert Course- Sweet Crab Fritters
Kelp Ice Cream, Toigo Orchards Honey and Candied Lemon

From 11092010_1789

2001 Chateau Climens
Loads of orange peel and dried apricots on the nose. Full-bodied, with a wild and exciting palate. Sweet yet racy. Electrifying. Great class and elegance.

From 11092010_1789

Coffee and Cigars

Dinner Committee:
Stanley Pearlman*
Bud Shuman
Bill Wallert
Marvin Stirman**
Steven Greenwald – ex officio

1789- Chef du cuisine Daniel Giusti

Tuesday, October 12, 2010

“Trick and Treat”, October 12, 2010, Blue Duck Tavern, Park Hyatt

From 101210_Blue_Duck_Tavern

Trick or Treat is a custom for children on Halloween to dress in costumes and go house to house asking for treats. The Trick is usually an idle threat to perform mischief on the homeowner’s property, if no treat is given. The society’s October dinner theme Trick and Treat varies somewhat from the traditional Trick or Treat in that the Treat would be an outstanding dinner prepared by IW&FS honored Chef Brian McBride and served in a unique fashion and setting never experienced before by the society. Trick being the service of two wines with each of four courses between hors d’oeuvres and dessert. Clothed in brown paper bags, all wines will either cost less than $25 or be from the society’s cellar. They should be a subject of much discussion between tablemates. After each course the names and vintage of the wines will be announced and empty bottles placed on the tables.

Hors d’oeuvres-

From 101210_Blue_Duck_Tavern

Assorted hors d'oeuvres including Tuna Tartare, Crab Cake Miniatures and Prosciutto.

From 101210_Blue_Duck_Tavern

Wine No. 1- Caves de Pomerol- Picpoul de Pinet Hugues Beaulieu 2009

From 101210_Blue_Duck_Tavern

Wine No. 2- Louis Latour- Montagny "Grande Roche" 1er Cru 2007-
Light clear yellow color, first nose of this wine has aromas of white flowers, on the palate, it is rich, big body and holds up impressively with the food with long finish.

From 101210_Blue_Duck_Tavern

First Course- Scallop Carpaccio with Lime & Olive Oil-
Wine No. 3- Tavignano Verdicchio 2008
Wine No. 4- Bodegas do Campo Ribeiro Vina do Campo Blanco 2009
Elegant light dish that went very well with the Wine No.3!

From 101210_Blue_Duck_Tavern

Second Course- Roasted Rockfish-
Filled with Garden Herbs and Wrapped in Cabbage and Bacon, Herb Infusion.
Wine No. 5- Cousino Macul Sauvignon Gris 2009-
Wine No. 6- Torbreck "Woodcutter's" Semillon 2008-

From 101210_Blue_Duck_Tavern

Third Course- Roasted Squab Breast and Squab Leg-
Shake 'n Bake, Preserved Peaches-
Pheasant and Foie Gras Ravioli, Cranberries-
The Ravioli was creamy and full of intense flavors that worked well with the Malbec. One could not have enough of this dish... Fabulous!
Wine No. 7- Luigi Bosca "Reserva" Malbec 2007-
Wine No. 8- Ponzi "Tavola" Pinot Noir 2008-

From 101210_Blue_Duck_Tavern

Main Course- Braised Beef Shank Daube-
Local Leg of Lamb- Confit
Blue Hubbard Squash Puree, Potatoes au Gratin-
Wine No. 9- Chateau Haut Brion 1990-
Wine No. 10- Clos Floridene 2005-
One of the most renowned wines on earth, this 1990 Haut Brion has an intense red color, the first nose exhibits typical Graves earthy, warm tobacco leaf and cigar box, second nose black currants, plums, charcoal, cedar, and spices. On the palate, big body with smooth tannins and long finish that works well with the squash. In my opinion, though, the younger Clos Floridene was a better overall match for this dish!