Great Wines Dinner at the Historic Georgetown Club 05/10/2011

The 556th Event of the Society was held at the Historic Georgetown Club on Tuesday May 10, 2011. The evening promises to be an outstanding event featuring the Society's best matured wines.

Hors d'Oeuvres

Soutiran Brut Grand Cru Champagne-



The passed hors d'oeuvres consisted of:
Raspberry Point Oyster with Asian Pear Slaw
Smoked Duck Ricotta Cheese Turnover
Leek and Truffle Tartlet

The Champagne had a light yellow clear color with fine bubbles, the nose was yeasty and on the palate, it was elegant, well balanced and refreshing.

What one looks for fine oysters is the flavors of the sea including the salt, however, the addition of the pear slaw, took away the taste that one looks for.
The turnovers were delicious with just enough flavors of the cheese.
The leek and truffle tarlets reminded me of mini quiche.

First Course-

Chablis Moutonne Grand Cru 2008, Domaine Long-Depaquit

Seared Jumbo Scallop with Peach Marmalade
Frisee Salad and Vanilla-Scented Vinaigrette

The Chablis had a very light clear straw yellow color, the nose was closed due to the low temperature that the wine was served, after about 10-15 minutes, the nose opened up which revealed some fruit and citrus notes, on the palate the wine was okay.

In my opinion, if the ingredients are fresh and the quality is good, all the scallop would need is to be seared properly with slight salt and pepper. The Peach marmalade masked the seafood flavors and did not really work well with the wine. A bit of disappointment.

Second Course-

Batard Montrachet 2006, Louis Jadot

Prince Edward Island Mussel Stew en Croute
Wild Mushroom and Roasted Garlic Cloves

When the crust was broken, the aromas of mussel, mushroom and garlic escape. One the dish cooled down, the flavors were outstanding.

Third Course-




Chateau Cheval Blanc, 1986
Chateau Margaux, 1984

Grilled Duck Breast with Asia BBQ Sauce
Swiss Chard & Smoked Applewood Bacon Ragout
Red Wine Reduction

Fourth Course-


Stags Leap Cask 23 Cabernet Sauvignon, 1993
Stags Leap SLV Cabernet Sauvignon, 1994

Pan Roasted Tenderloin of Beef
Truffled Potato Gratin
Bundle of Harcot Vert and Baby Carrots
Bordelaise Sauce

Finale-

Braida Brachetto D'Aqui 2009, Giacomo Bologna

Warm Berry Gratin

Espresso-

Creamy, oily, smooth and delicious.

Dinner Committee:
Mel Greenblat
Henry Greenwald
Michael Polmar
Ed Sands
Marvin Stirman
Steven Greenwald, Ex-Officio


Executive Chef- Peggy Newbold-Thompson
General Manager- Brian Armstrong, CCM