Le Tastevin Wine Club - July 15, 2009 - Summer Dinner and Wine Tasting
Restaurant - Matt Schellig, Executive Chef, and Paula Touchstone, Sommelier
Starter
Les Neris Pinot Grigio, Friuli 2006
Food: Gazpacho Shrimp Shooters; Tapenade Stuffed Cherry Tomatoes; Seared Lamb Canapés with Shallot Marmalade
2nd Course
Domaine Laurent Beaune 1er Cru "Les Reversées 1996
Domaine Vincent Bouzereau Meursault 1er Cru "Les Charmes" 2001
Food: Seared Day Boat Scallops; Sautéd Gnocchi, Shaved Fennel, Tomato, Asperagus & Chardonnay Saffron Beurre Blanc
3rd Course
Prince Florent de Merode Corton Grand Cru "Clos du Roi" 1995
Food: Sautée of Wild Mushrooms, Porcini and Morel Mushrooms with Pinot Noir Reduction
4th Course
Domaine du Pegau Châteauneuf-du-Pape "Cuvée Reservée" 1995
Domaine Bois de Boursan Châteauneuf-du-Pape 2000
Food: Seared Duck Breast & Duck Confit Ravioli
5th Course
Wynns Coonawarra Estate Cabernet Sauvignon "John Riddoch" 1987
Pahlmeyer Merlot 1994
Spottswoode Cabernet Sauvignon 1994
Food: Grilled Filet of Prime Beef; Sauté of Roast Corn, Oven Dried Tomatoes, Cipollini Onions & Haricots Verts; Fois Gras Bordelaise Sauce
Conterno Barolo 1990
Food: Parmesan Reggiano & Mahone; Toasted Marcona Almonds & Dried Fruit
Dessert
Maculan "Torcolato" Veneto 1983
Food: Fresh Peach Tart, Vanilla Syrup
Page last edited: January 17, 2015 (EB)