The IW&FS' November Event was held at Tom Power's Corduroy Restaurant on 9th Street, NW, Washington, DC. Tom has been an old friend to the IW&FS DC Chapter for a many years. His restaurant in its 3rd year at this location has been very successful. Corduroy serves the best food of the season, with much of the restaurants produce coming from local farms. The atmosphere is modern and cozy.
The Theme for this Event was Game Dinner with the majority of the ingredients from local farms.
-Hor d'Oeuvres-
Duck Confit Napoleon- The duck was prepared to perfection and good bite sized portions.
Sardine Rillettes- Rich flavors of sardines with a creamy texture.
Sweet Candy Onion Subise- Intense with earthy notes, almost similar to a mushroom bisque!
The wine was J Vinyards Cuvée 20 sparkling wine crisp with elegant bubbles that accompanied all the passed hor d'oeuvres beautifully.
A splashy Brut to celebrate J's 20th anniversary, the J Cuvée 20 is an assemblage from the winery's best cool-climate vineyard sites in the Russian River Valley. Lemon zest, honeysuckle and fainty yeasty aromas dominate the nose, with crisp apple and tart grapefruit underpinnings on the palate. Light toast, caramel and almond flavors round out the mid-palate. There's balanced acidity and fruit on the finish. An excellent display of depth, complexity and that J's still got it after 20 years. From the Wine Spectator: "Vibrant and fresh, with floral apple and anise aromas and crisp yet creamy pear and spicy yeast flavors.
-First Course-
Scallops Tartar with Roe on the Half Shell- Elegantly presented course with light flavor of the scallops that was very well accompanied by the mineral notes of the Chablis
Moutonne Chablis Grand Cru 2008-
La Moutonne is a small vineyard of just six acres located on the Grand Cru hillside of Chablis, in northern-central France. It is divided between two of the Grand Cru climats; one half sits in the eastern section of Preuses, while the other is included in the west of Vaudesir. Chablis Grand Cru wines are characterized by delicately honeyed aromas of lime, complemented by distinctive mineral flavors – a character attributed to the high limestone content in the local soils. The wines respond well to bottle ageing for between 10 and 15 years, with the finest examples improving for 20 years or more.
-Second Course-
Roast Pheasant Breast with Savoy Cabbage- Another hit of the evening, the pheasant breast can easily be overcooked and dry, however, this example was made to perfection.
Nuits Saint George Les Boudots 2006-
91 points Wine Spectator: "Pure and focused, displaying red cherry, raspberry and mineral flavors. This has verve and energy, with a vibrant structure and a long, finely tannic finish. Best from 2011 through 2021. 200 cases imported." (05/09) "Outstanding!" from Allen Meadows' Burghound and 89-92 points: "Here the wood is very generous and borders on being intrusive as it presently dominates the blue and black fruit that introduces rich, full and suave flavors possess a mouth coating texture and finer tannins than usual on the admirably long finish. As noted, this is generously oaked but appears to have the mid-palate density to eventually eat it though I suspect there will always be a textural impact. Benefit of the doubt awarded." (04/08) 89-91 points Stephen Tanzer's International Wine Cellar: "Medium red. Complex nose melds dark raspberry, minerals, bitter chocolate, licorice and smoke. Fresh, juicy and vibrant, with an almost steely quality giving it excellent definition. Very elegantly styled, youthful wine, finishing with excellent energy and length." (Mar/April '09)
-Third Course-
Braised Wild Boar Cheeks with Anson Mills Grits- The sauce in this course was intense and the boar cheeks were tender and succulent.
Il Poggione Brunello di Montalcino 1997-
92 points Stephen Tanzer's International Wine Cellar, Jul/Aug '02: "($63) Dark garnet with ruby/purple reflections. Appealing aromas of sweet tobacco and cherry are followed by intense berry fruit flavors (especially raspberry and cranberry) laced with mint. The tannins are pliant in this lush but racy wine, and the sustained finish resonates with prominent tobacco scents. Classy and convincing." 91 points Wine Spectator: "Subtle Brunello, with leather, spice, cedar and berry aromas. Full-bodied yet refined and silky, with a lovely caressing texture and a long, reserved, fruity finish. Drink now through 2010." (06/02)
-Main Course-
Broken Arrow Ranch Antelope with Chestnut Puree- Fabulous combinations of flavors and textures. Very well executed...!
Ridge Geyserville 2004-
Saturated ruby color. Penetrating cherry/plum fruit, black tea, pepper/clove spice, gravel, tar, mint. Fresh bramble entry, polished tannins. Opulent, balanced, complete.
- Cheese Plate-
Abbaye de Belloc, Saint Nectair, Oregon Smokey Blue.
Warre Vintage Port 1983-
90 points Robert Parker: "This house makes rather restrained yet rich, flavorful vintage port and a very good tawny called Nimrod. Their vintage ports seem slow to develop... they have a unique mineral-scented character that gives them their own complexity and style. The 1983 is richly perfumed and fragrant, which is so typical of the ports from this vintage, and is seemingly more forward than normal." (01/89)
-Dessert-
Chocolate Tart With Caramelized Banana
Dinner Committee-
Geoff Kaplan- Dinner Chairman
Adam Roth, Toney Nuland- Dinner Committee
Steve Greenwald- Wine Committee
Andy Adelson- Ex Officio
Chef and Owner-
Tom Powers
Corduroy Restaurant
1122 Ninth Street NW
Washington, DC 20001
Phone: 202.589.0699
