Wine 'N Dine: October 2010

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-

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

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

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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!

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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-

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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!