Wednesday, April 14, 2010

Great Wines Dinner at Citronelle, DC

Once again it was time for Society's Great Wines Dinner which was also our annual business meeting. We were very fortunate to have this year’s event at Michel Richard’s Citronelle, an old friend of the Society. The dinner accompanied by some of the best wines from our cellar especially reserved for the dinner, Corton Charlemagne, Mouton Rothschild, and Grange Hermitage.

The tables were beautifully set up for eight with assortment of wine glasses for each course. The evening started with passed hors d'oeuvres and a fabulous bottle of 2005 white Burgundy, Corton Charlemagne. For this event, the wine were one of the best in our cellar. The dinner committee reported that for tonight's event, the total value of wines was estimated at $21,000! For the 36 attendees, it would equate to $583 per person, just in the wine! Yes, it is going to be a good night!










Passed Hors d'Oeuvres
Corton Charlemagne, Cuvee des Heritiers, jadot 2005
The passed Hors d'Oeuvres consisted of Smoke salmon mousse in pastry cups and miniature tacos. The Charlemagne exhibited a pale yellow color with aromas of citrus and honey suckle (this was after the wine warmed up a bit, since all restaurants tend to serve white wines TOO COLD!) The wine worked better with the salmon than the miniature tacos.









FirstCourse-

Soupe Indochinoise- PHO Soup
D' Oliveiras Reserva Verdelho Madeira, 1905.
A 1905 vintage Madeira! As I entered the private room in the lower floor of the Restaurant, I could smell the nutty aromas of the Madeira as the committee was decanting the bottles. The color of this wine was clear dark copper brown, the wine was viscus in the glass with a lot of body, the first nose was roasted vanilla wood and nutmeg, the second nose intense spices accompanied with roasted vanilla, honey and nutmeg. On the palate, smooth, mouth filling with a long sweetness that would linger for a long time which would work well with the spices in the soup.

Second Course-

Dorade Royale, braise au chou rouge
Red Snapper, vegetable tart, red cabbage
Charmes Chambertin, Grand Cru, Girardin, 2002
The presentation of the Red Snapper was very nice with roasted almond flakes covering the fish on a bed of veggies and red cabbage sauce. The color of the Burgundy was clear red, the nose was clean with predominant red summer berries, on the palate, this wine was medium to full body with balance tannins.

Third Course-
Epaule d'agneau roti aux flageolets
Lamb Shoulder, flageolets
Chateau Mouton Rothschild, Pauillac, 1995.
Very nice presentation of the lamb dish, the meat was prepared to perfection, crispy outside and tender and succulent inside, the thick bean sauce was perfect with the lamb. The color of the Mouton was deep clear red, the nose was the typical grand Bordeaux wine, with aromas of china ink, tar and roasted wood, on the palate, this wine was a bit disappointing as it did not have the backbone as I was expecting. The marriage of this wine with the lamb was one made in heavens! The wine brought out the the hi notes of the meat and the meat complemented the wine, outstanding!

Fourth Course-
Canard deux facons, sauce Cote du Rhone
Duck, leg confit in red wine
Grange, Shiraz, Penfolds, 1996

Another beautiful presentation by Michel Richard's chef. The Grange has deep red color with intense nose of red fruits. On the palate this wine was bold and tight with soft tannins that stood up to the wine sauce and the duck. Great closure to the dinner.


Dessert Course-

Les oeufs, meringue au citron
Egg-Ceptional Lemon Meringue
Chateau Rieussec, Sauternes, 1996
The dessert presentation was quiet interesting as the lemon meringue looked like raw eggs in half shell! Ingenious! The wine had a gold clear color, the first nose was saffron and honey suckle, on the palate smooth and not too sweet with balanced acidity. Beautiful marriage with this elegantly presented dessert!

Illy Double Espresso and Montecristo hecho en Havana-Cuba No. 3

The wait staff and the sommelier did an outstanding job taking care of us.

Dinner Committee
Eugene Shugoll
Fred Deutsch
Melvin Greenblat, Wine Committee
Steven Greenwald, Ex-officio
Henry Greenwald, Chair

Michel Richard Citronelle
Washington, D.C.
April 13, 2010