Wine 'N Dine

2007 Gewurztraminer Cuvée Marie, Lucien Albrecht

The Society's November Event was held at the 1789 Restaurant in Washington, DC, on November 9th. The evening started at the F Scotts next door for the Hors d'œuvre which included Raw Bar, Traditional Shrimp Cocktail House Smoked Sturgeon with Travis's Rye Bread Corvina Crudo Oysters(Kushi and Wild Maine Oysters) with Classic Accouterments Oyster Gratin (on the Half Shell) Ikura Salmon Caviar. The accompanying wine was non vintage Taittinger Brut La Francaise.

First Course- Homarus Lobster Salad
Jonah Gold Apples, Hearts of Celery, Golden Raisins, and Steve's Cider Jus

The lobster temperature was perfect at about 45 degrees, the sweetness of the cider jus worked very well with the raisins, the lobster and the Gewurztraminer. The wine has pale yellow color, first nose, honey; second nose, honeysuckles and minerals; on the palate, sweet, soft and medium body.

Second Course- Dover Sole, Braised Porter Farms leeks, golden potato puree and Perigod Truffle
2003 Puligny Montrachet, Pucelles, Olivier Leflaive

The Dover Sole was lightly breaded and was fried to perfection, the potato puree was smooth and buttery, the truffle was tasteless.

The Montrachet has a light clear yellow color, the first nose was minerally since it was served too cold. After the wine warmed up, aromas of toasted bread, vanilla notes, honeysuckle and white flower. Slight sweetness, round and elegant flavors on the palate that finishes with noticeable dryness. The wine paired well with th e fish and the potato puree.

Third Course- Big Eye Tuna
Assorted radishes both hot and cold, Hudson Valley Foie Gras Torchon, roasted Nantucket bay scallops ans pickled prune jam.

1998 Chateauneuf-du-pape, Font De Michelle
The flavors of Tuna and Foie Gras worked well together and the wine complemented them.

Domaine Font de Michelle Châteauneuf-du-Pape 1998 is a red wine, made by Domaine Font de Michelle. Its origin is Châteauneuf-du-Pape in Southern Rhône, Rhône, France. It is made from a Red Rhone blend. Robert Parker gave a rating of 90 out of 100. Wine Spectator gave a rating of 90 out of 100.

1988 Chateau Margaux

Fourth Course- Black Grouper
Toigo Orchard's American chestnuts, caramelized pumpkin and our jowl bacon.

The pumpkin was fantastic. The texture of the grouper was big and meaty. The wine was over powered by the pumpkin and the chestnut.

The 1988 Margaux has a deep clear red color, the classic aroma of a Grand Bordeaux wine with china ink, red berries and roasted oak, on the palate, not full bodied and some tannin.

Dessert Course- Sweet Crab Fritters
Kelp Ice Cream, Toigo Orchards Honey and Candied Lemon

2001 Chateau Climens
Loads of orange peel and dried apricots on the nose. Full-bodied, with a wild and exciting palate. Sweet yet racy. Electrifying. Great class and elegance.

Coffee and Cigars

Dinner Committee:
Stanley Pearlman*
Bud Shuman
Bill Wallert
Marvin Stirman**
Steven Greenwald – ex officio

1789- Chef du cuisine Daniel Giusti

“Trick and Treat”, October 12, 2010, Blue Duck Tavern, Park Hyatt

2010-10-12T18:25:00.000-07:00

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-

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

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

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.

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!

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-

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-

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!

Dessert- Marscapone Napoleon-
Caramelized Phyllo, Figs in Pomegranate Syrup-
Double Espresso-

Brian McBride, Executive Chef
Rattana Touch, Banquet Captain

Dinner Committee:
Bob Morrison – Chair
Azer Kehnemui
Ozgur Karaosmanoglu,
Ed Sands – Wine Committee
Steven Greenwald – ex officio

IW&FS President's Choice Dinner at Marcel's September 14, 2010

2010-09-14T19:00:00.000-07:00

Family Gathering Saturday July 17, 2010

2010-07-17T20:30:00.000-07:00

Dinner at the house with Roxanne, Bennie, Sophie, Shiva, Rana, Jamsheed, Abdy, Nicholas, Alinda and Karim.

NV Lucien Albrecht Cremant d'Alsace –Sparkling Wine; 100% Pinot Noir; Alsace> France;
–Lucien Albrecht Crémant D'Alsace Brut Rosé is12% abv. and is from Alsace, France on the German border. It is made out of 100% Pinot Noir grapes. Most people don't know it, but Alsace does grow a small amount of pinot noir grapes. The winery was established in 1425, although it is the current generation who has perfected their cremant (French non-champagne sparkling wine) methode champenoise.

From Wine 'N Dine

–This wine is a pale rose pink with a coppery tinge and a fine and plentiful cascade of tiny bubbles. The aroma is light with floral notes and a hint of fruit. This wine is crisp and elegant, dry, with touches of various fruit, especially cranberries and strawberries to it.

1991 Beaune Domaine Henri Clerc & Fils, Meursault 1ere Cru-Sous le dos d'Ane

The color was amber, the nose was complex with roasted honey, on the palate big body and complex. A bit over the hill, but still a fantastic sample. We enjoyed this wine with Alinda's seared salmon over caramelized onions and leeks.

1982 De Frrand, 1ere Cru St. Emillion-

The color was clear light red, the nose was powerful, with notes of currents, raspberries and roasted vanilla. On the palate, medium bodied with a long finish. We enjoyed this wine with rib roast, asparagus with blue cheese sauce and red potatoes.

Rutherglen Muscat Campbells

This has to be my most favorite muscat wines in the world, the key is to serve this wine at 33 degrees F in chilled wine glasses!

The color is rich amber dark honey color, the nose is full of raisins and roasted vanilla on the palate, rich, sweet and smooth. One cannot go wrong serving this wine with chocolate mousse. In this event, we enjoyed this wine with white chocolate mousse with macadamia nuts and chocolate drizzle.