Fowl Trial Dinner#1 at Adour-

Mehran's 50th Birthday Celebration at Panache, Tysons

February 20, 2010
The event venue was Panache- Tysons located at 1753 Pinnacle Drive in McLean, Virginia. The Executive Chef Daniele Catalani prepared a multi course dinner.

The evening started with passed Hors d'ourvers and white wines from Napa, California. There were twenty guests including Mehran's brother Amir. All wines were from Ali Dilmaghani's Cellar except the 2005 Chateau Grand Mayne which was Kamyar Kaviani's offering. Fabulous wines, great food and unforgettable company.

Soup/Salad Course-
Chestnut Soup or Caesar Salad

Second Course-
Back Fettuccine tossed with shrimp and white wine sauce
2005 Chateau Grand Mayne- Saint Emilion- Wine Advocate Review Rated 93- Classic aromas of blueberries, cedar, vanillin, black currants, and spring flowers jump from the glass of this dense purple-colored St.-Emilion. Broad, rich, jammy fruit flavors compete with the full-bodied, highly-extracted style that exhibits moderate tannin as well as excellent overall harmony and purity. This cuvee tends to be made in a dense, chewy style, and the 2005 may ultimately rival Grand-Maynes brilliant 1998. Anticipated maturity: now-2022. A sleeper of the vintage!

Third Course-
Risotto with poricini mushrooms topped with lamb strew
2000 Viader Cabernet Sauvigmon, Napa Valley, Ca.-Intense concentrated fruit with black currants, layers of chocolate, hints of licorice, anise, earth and leather, with a long, complex, and lingering aftertaste. Powerful and rich fruit with well-incorporated tannins— though not overpowering—lead to an elegant and graceful gem. Although quite approachable now, it will continue to age superbly over the next two decades. Best to drink in 5 to 7 years for added bottle bouquet & complexity. Wine Spectator 92 points.

Fish Course-
Sea Bass Scaloppine with asparagus and provolone cheese, topped with a red wine sauce
2005 Ladera, Cabernet Sauvignon, Napa Valley, Ca.- The wine has aromas of blackberry and queen anne cherries; anise with a hint of bramble fruit in the background. The tannin structure is full and highly extracted, but soft and lush. This makes the wine enjoyable now, and should also age well for another 8-10 years.

Main Course-
Roasted beef tenderloin served with truffled potato puree, sauteed spinach and topped with a rosemary sauce
2004 Antica Napa Valley Cabernet Sauvignon-This wine remindes me of an Amarone. This 2004 Cabernet Sauvignon is rich and concentrated, with tiers of currant, plum and black cherry
fruit. Toasty oak picks up hints of mocha and espresso. The wine is well balanced, with a long finish that shows firm,
structured tannins and a touch of mineral. The rich, concentrated fruit with elegance and refinement makes this
wine ageworthy.
Cheese Course-
Assorted Italian cheeses served with mostarda di Cremona

Dessert Course-
Chocolate mousse cake