The International Wine and Food Society’s “Great Wines Dinner” was held on Tuesday, May 14, 2013 and Matt Hill’s Range Restaurant in Friendship Heights, DC. The Wine Committee teamed up with Chef de Cuisine Matt Hill, and his extraordinary team to produce an evening to remember (www.voltrange.com/biographies/). Range Restaurant offers modern interpretations using seasonal ingredients from the Mid-Atlantic region prepared through classic and progressive techniques. From salumeria, bakery, and raw bar featuring Chesapeake shellfish to the rotisserie and wood fired hearth where meat, poultry, and game are carefully treated, each of the state-of-the-art open kitchens showcases the craftsmanship of the chefs.
Passed Hor d’Ouvers FIRST
Pan fried north Carolina soft shells, corn, fava bean succotash
Corton Charlemagne, Louis Latour 2009
A beautiful gold color, the first nose of pungent aromas of grilled almonds, the second nose is minerals. On the palate rich with oaky notes present. The average market value for this wine is about $144. The course was presented beautifully and the marriage with the soft shells crabs was perfect. The best course of the evening.
SECOND
Goat cheese seamless ravioli, braised meat ragu
Clos Vougeot, Jacques Prieur 2005
Clear light red color, clean red fruits nose some violet aromas, on the palate, an elegant wine with delicious flavors of red and black fruits, along with spicy notes. Full-bodied and well-balanced, it promises great enjoyment after several years of cellaring. The average market value is $200. The goat ravioli was perfect and the meat ragout sauce was intense and flavorful that worked well with the wine.
THIRD
Muscovy duck, puntarella, preserved cherries
Opus one 1996 & Opus one 1997
The 1996 Opus One was showing deep color, the wine is bold and concentrated, with supple texture, lush flavors, and a smooth, lingering finish. Very elegant acidity that worked well with the duck and the sauce. The 1997 Opus One was deeper color than the 1996 with strong acidity that somewhat clashed with the sauce and the duck. The average market price for both wines is about $300.
FOURTH
Tasting of lamb, rosemary, fennel confit
Chateau Palmer, 2000
The wine is opulent, rich, and full-bodied, with tannin that has become sweeter with age. Rich, full, generous style with broad mid palate and plenty of ripe flavors. The tannins are firm and the flavors are still developing. Dense, layered wine showing lots of promise for the future, but not just yet. This has turned out to be a prodigious Palmer. The saturated purple color offers up sexy, full-bodied, almost masculine notes of roasted meats, blackberries and creme de cassis intermixed with notions of toast, smoke and camphor. FIFTH
Reseda farms beef, morels, ramps Penfolds Grange, 2001 Majestic black fruits, licorice and chocolate/mocha notes run through the palate. Great tannins sustain and support the back palate and finish; this wine would live forever. Current average market price $552.
SIXTH
Vanilla pine nut donuts, strawberry, rhubard, ricotta gelato
Chateau Rieussec, 2001
Real purity with harmony and balance as well. Bright, deep, golden hue. Rich, complex nose with notes of fruits confits and honey and a zesty tang of freshness prevailing. The palate is impressively full and suave with beautifully textured fruit and a long, lingering finish, the freshness apparent once again. Current average market price $193.
Chef de Cuisine: Matt Hill
Committee: Ed Sands – Wine Committee | Marvin Stirman – Wine Committee Michael Polmar – Wine Committee | Steven Greenwald – Wine Comm Chair Andy Adelson – Ex Officio Committee Member
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