TenPenh Restaurant
1001 Pennsylvania Avenue, NW
Washington DC, 20004
The second dinner of the season, event number 529, was at the Ten Penh Restaurant in DC. The evening started with a glass of NV Pol Roger Champagne and the hors d'oeuvres kept coming starting with a large tray of sashimi salmon, lobster tail on the skewers, broiled mussels and a special fish ribs from Hawaii.
Kona Kampachi- Tartare, Sashimi, Seared-
The tartar Kona Kampachi was fresh, tasty and delicious. This tuna is farm raised in Hawaii. It is an oily fish without the over powering taste, additionally, does not leave residual taste on the palate. The capers worked very well with the fish. The Sashimi was fresh and just at the right temperature; the seared was my favorite, with sweet under tones that worked well with the wine.
Albarino, Fulget, 2006- This wine was delicate on the palate, neutral nose and worked well the most with the sashimi.
The producer of Fulget is Adega "Maior De Mendoza" which is located in the famous sub zone of the Salnés Valley, within the D.O. Rias Baixas. This D.O. is located in the far northwest corner of Spain, in the lush, verdant region of Galicia. It is an exceptionally beautiful wine region. The star wines from Rias Baixas are made with the Albariño grape. Albariño has been likened to both Riesling and Viognier, Riesling for its minerally character and Viognier for its bouquet of peaches and apricots. Many wine experts, believe that Albariño is actually the Riesling grape and that the vines were brought over by medieval German monks who were establishing monasteries on the Camino de Santiago (Saint James Way). The regulatory council in Rias Baixas disagree and believe that the Albariño grape is indigenous to the area. While the experts can’t seem to agree on the origin of Albariño, they definitely agree that it is Spain’s most elegant white grape.
Albariño wines have been nicknamed the Wines of the Sea, based on their derivation from coastal vineyards and on their compatibility with seafood. In fact Rías Baixas is not only famous for the for it’s outstanding Albariño’s but also for its wonderful seafood. Fishing villages line the rías and ocean coasts, and fishing is a major industry. It is a delightful experience for locals and visitors alike to spend a sunny afternoon at a charming little outdoor cafe in a Rías Baixas fishing village, enjoying a plate of fresh seafood and a bottle of crisp, dry Albariño wine.
Albariño wines have been nicknamed the Wines of the Sea, based on their derivation from coastal vineyards and on their compatibility with seafood. In fact Rías Baixas is not only famous for the for it’s outstanding Albariño’s but also for its wonderful seafood. Fishing villages line the rías and ocean coasts, and fishing is a major industry. It is a delightful experience for locals and visitors alike to spend a sunny afternoon at a charming little outdoor cafe in a Rías Baixas fishing village, enjoying a plate of fresh seafood and a bottle of crisp, dry Albariño wine.
Second Course-
Sea Bass- Wakame- Potato cake, Pickled Ginger Sauce. Another great course, the texture of the fish was inviting, the flavors worked well together and with the wine. The wine had a neutral nose with light pale color, stands up to the flavors of the potato cake. Lots of minerals taste.
Beaune Blanc, Greves, Jadot 2005The wine with the gold “robe” not yet completely at it potential but very luminous. The wine presents a beautiful concentration in glass. With apple notes, pears, of giroflée, dry fruits, plum and quince paste. A very aromatic wine which not an overwhelming wood nose. Beautiful balance between the richness and the freshness of the structure.
Third Course-
Alaskan King Crab
Black Bean Sauce , Kabachoa Puree, Tosazu Salad- The king crab was fresh with outstanding quality in a sweet sauce that worked with the salad and the crab meat. The 1993 Insignia had a deep red color, the nose was powerful with tobacco and tar nose. On the palate, complex taste, though, not much of a back bone (lacked body). The marriage was disappointing, because the sweetness of the sauce would clash with the wine. I would have selected a little sweeter wine like a Banyuls, wine made from old vines cultivated in terraces on the slopes of the Pyrenees in the Roussillon (Northern Catalonia) wine region of Southern France, which borders Southern Catalonia in Spain.
Black Bean Sauce , Kabachoa Puree, Tosazu Salad- The king crab was fresh with outstanding quality in a sweet sauce that worked with the salad and the crab meat. The 1993 Insignia had a deep red color, the nose was powerful with tobacco and tar nose. On the palate, complex taste, though, not much of a back bone (lacked body). The marriage was disappointing, because the sweetness of the sauce would clash with the wine. I would have selected a little sweeter wine like a Banyuls, wine made from old vines cultivated in terraces on the slopes of the Pyrenees in the Roussillon (Northern Catalonia) wine region of Southern France, which borders Southern Catalonia in Spain.
Insignia Joseph Phelps 2003- (Market Price: $175-$255) “The light, pedestrian 2003 Insignia (84% Cabernet Sauvignon, 10% Petit Verdot, and the rest equal parts Malbec and Merlot), while outstanding, is not one of the most inspirational examples of this proprietary blend. Medium-bodied with an evolved, sweet nose of chocolate, black currants, plums, and toasty new oak, this rich, ripe, well-balanced 2003 does not possess the persistence or depth of the 2002 or 2001. Drink the 2003 over the next 10-15 years." - 91 Points - Robert Parker
"Full ruby-red. Slightly jammy aromas of blackberry, mocha and dark chocolate. Not especially dense or fleshy but has an attractive juicy quality and good life. Dominated by a flavor of black raspberry. Finishes with big, firm, rather fine tannins." 92 Points - Stephen Tanzer.
"Full ruby-red. Slightly jammy aromas of blackberry, mocha and dark chocolate. Not especially dense or fleshy but has an attractive juicy quality and good life. Dominated by a flavor of black raspberry. Finishes with big, firm, rather fine tannins." 92 Points - Stephen Tanzer.
Fourth Course-
Grouper
Exotic Mushroom Ragout, Bok Choy Bacon Stir fry- Probably one of the least favorite dish of the evening. The fish was dry and tasteless; the exotic mushroom ragout did not add any wow factor to the ensemble either. Now, the wine was a different story; clear light red color, light bodied, but have a lot of punch on the palate with a sweet under tone (probably would have worked better with the Alaskan King Crab dish.)
Grouper
Exotic Mushroom Ragout, Bok Choy Bacon Stir fry- Probably one of the least favorite dish of the evening. The fish was dry and tasteless; the exotic mushroom ragout did not add any wow factor to the ensemble either. Now, the wine was a different story; clear light red color, light bodied, but have a lot of punch on the palate with a sweet under tone (probably would have worked better with the Alaskan King Crab dish.)
Chateau Cos d'Estournel, St. Estephe, 1995 (Market Price: $170-$210)
Bordeaux (Red)
Wine Advocate: 95 Wine Spectator: 94
Tasting notes
"95 out of 100.....A wine of extraordinary intensity and accessibility, the 1995 Cos d'Estournel is a sexier, more hedonistic offering than the muscular, backward 1996. Opulent, with forward aromatics (gobs of black fruits intermixed with toasty pain grille scents and a boatload of spice), this terrific Cos possesses remarkable intensity, full body, and layers of jammy fruit nicely framed by the wine's new oak. Because of low acidity and sweet tannin, the 1995 will be difficult to resist young, although it will age for 2-3 decades. Anticipated maturity: 2001-2025." -WA
"94 out of 100...Gorgeous blackberry, toasted oak, Indian spice and light sweet tobacco on the nose. Full-bodied, with silky tannins and a caressing texture. Pretty and refined. Holding back. Give it time. --'95/'96 Bordeaux retrospective. Best after 2008." - WS
Bordeaux (Red)
Wine Advocate: 95 Wine Spectator: 94
Tasting notes
"95 out of 100.....A wine of extraordinary intensity and accessibility, the 1995 Cos d'Estournel is a sexier, more hedonistic offering than the muscular, backward 1996. Opulent, with forward aromatics (gobs of black fruits intermixed with toasty pain grille scents and a boatload of spice), this terrific Cos possesses remarkable intensity, full body, and layers of jammy fruit nicely framed by the wine's new oak. Because of low acidity and sweet tannin, the 1995 will be difficult to resist young, although it will age for 2-3 decades. Anticipated maturity: 2001-2025." -WA
"94 out of 100...Gorgeous blackberry, toasted oak, Indian spice and light sweet tobacco on the nose. Full-bodied, with silky tannins and a caressing texture. Pretty and refined. Holding back. Give it time. --'95/'96 Bordeaux retrospective. Best after 2008." - WS
Fifth Course-
Pine Apple Upside Down Cake
Passion fruit Ice Cream
Muscat Beaume de Venice, Jaboulet, 2006Muscat de Beaumes de Venise is the delicate Vin Doux Naturel from the southern Rhone village of Beaumes de Venise. This sweet, golden-colored wine is made entirely from Muscat Blanc a Petits Grains grapes.
Coffee
Cigars
Committee:
Stanley Pearlman
Bill Wallert
Mel Greenblat
Steven Greenwald, Ex Officio
Executive Chef Jeff Tunks
Chef de Cuisine Cliff Wharton
Pastry Chef Norman Messer
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