TNS: 1st 2004 CLUB DINNER
Posted: Thu Jan 29, 2004 10:15 am
Hello All,
The first Club dinner of 2004 was held on Saturday, 17th January. Regular club members AttilaH, PeterZ, DavidP and I were joined by AndrewG and DavidH. Once again everyone was to “bring the best two wines they can afford†and that our “knowledge and character will be judged by the wines you bring.†This time Australian wines were not allowed. The evening was also used as light practice for the two MW students at the table. All wines were served blind, with spot on then both trivia and options given until the wines’ identities were known.
The night began on an unusual but quite understandable note with DavidP needing to bring out his naigtana in order to quieten down the excitement in the room, even before the first wine was poured. (For those not familiar with martial arts weaponry, a naigtana is a 9 foot long staff which has a 1&½ foot curved blade on one end.) We knew vinous history was going to be experienced tonight and Attila’s tamari almonds and DavidP’s smoked salmon with tomato, mint and special mayonnaise/tartar sauce were served with anticipation and restlessness. Peter made it very clear that he was more interested in the sparkling delight in DavidP’s right hand than the salt and pepper accompaniment in his left!
1) NV GOSSET Grand Rose Brut
It was quickly agreed that this was Champagne. The wineÂ’s front palate displayed its very dry underlying base of green apples with hints of strawberry that continued throughout the length of the wine. The wine on the middle and back palates, and most notably after swallowing, built great depth with developed characters of honey and sweet cinnamon-like spices. The sensation after swallowing of strong consistent bead and honey characters was exceptional and the wine finished very long and very dry. My only criticism of the wine was that the great breadth of favour that built on the palate, which could have been provided by bottle development but was found to be dosage, was slightly unrestrained by the wineÂ’s structure. However, this wine will be assisted by some bottle age. Rated as Excellent/Outstanding. Andrew identified the House and, in hindsight, this wine displayed similar characters to the GOSSET Grande Reserve Brut tasted last year.
It must be noted that the freshness of the wine, something so important with Champagne, yet so often abused, was a credit to Vintage & VineÂ’s commitment to fine wine, going to the expense of bringing in 10 shipments of wine per year to ensure freshness.
(DavidPÂ’s next creation from the kitchen was served but although we had around 15 more wines ahead of us, nothing would be able to match the tomato soup with Vietnamese mint and onions, so nothing was drunk during this meal.
The next wine was served with grilled Queensland scallops grilled in Extra Virgin Olive Oil.)
2) 1998 MADER “Rosacker†Riesling Alsace Grand Cru
Deep honeyed lime on the front with some delicate aromatic. A rustic dirtiness comes through on the middle and back. The considerable depth on the front is quickly lost and the acid carries little flavour to the end of the palate. The flavours are not enjoyable and the wine is disjoined. Rated less than Recommended even though the vineyard is known for its subtlety. It was disappointingly flat for a Grand Cru and no one picked it as Riesling, thinking it more like Pinot Blanc or one of the other less common Alsace grape varieties.
(DavidP served tartar of billfish – for a few, the sheer quantity of raw fish on the plate was too much for their stomach. I found that the previously mentioned salt and pepper accompaniment went spectacularly with the fish.)
[b]3) 1996 GYÖRGYKOVÃ
The first Club dinner of 2004 was held on Saturday, 17th January. Regular club members AttilaH, PeterZ, DavidP and I were joined by AndrewG and DavidH. Once again everyone was to “bring the best two wines they can afford†and that our “knowledge and character will be judged by the wines you bring.†This time Australian wines were not allowed. The evening was also used as light practice for the two MW students at the table. All wines were served blind, with spot on then both trivia and options given until the wines’ identities were known.
The night began on an unusual but quite understandable note with DavidP needing to bring out his naigtana in order to quieten down the excitement in the room, even before the first wine was poured. (For those not familiar with martial arts weaponry, a naigtana is a 9 foot long staff which has a 1&½ foot curved blade on one end.) We knew vinous history was going to be experienced tonight and Attila’s tamari almonds and DavidP’s smoked salmon with tomato, mint and special mayonnaise/tartar sauce were served with anticipation and restlessness. Peter made it very clear that he was more interested in the sparkling delight in DavidP’s right hand than the salt and pepper accompaniment in his left!
1) NV GOSSET Grand Rose Brut
It was quickly agreed that this was Champagne. The wineÂ’s front palate displayed its very dry underlying base of green apples with hints of strawberry that continued throughout the length of the wine. The wine on the middle and back palates, and most notably after swallowing, built great depth with developed characters of honey and sweet cinnamon-like spices. The sensation after swallowing of strong consistent bead and honey characters was exceptional and the wine finished very long and very dry. My only criticism of the wine was that the great breadth of favour that built on the palate, which could have been provided by bottle development but was found to be dosage, was slightly unrestrained by the wineÂ’s structure. However, this wine will be assisted by some bottle age. Rated as Excellent/Outstanding. Andrew identified the House and, in hindsight, this wine displayed similar characters to the GOSSET Grande Reserve Brut tasted last year.
It must be noted that the freshness of the wine, something so important with Champagne, yet so often abused, was a credit to Vintage & VineÂ’s commitment to fine wine, going to the expense of bringing in 10 shipments of wine per year to ensure freshness.
(DavidPÂ’s next creation from the kitchen was served but although we had around 15 more wines ahead of us, nothing would be able to match the tomato soup with Vietnamese mint and onions, so nothing was drunk during this meal.
The next wine was served with grilled Queensland scallops grilled in Extra Virgin Olive Oil.)
2) 1998 MADER “Rosacker†Riesling Alsace Grand Cru
Deep honeyed lime on the front with some delicate aromatic. A rustic dirtiness comes through on the middle and back. The considerable depth on the front is quickly lost and the acid carries little flavour to the end of the palate. The flavours are not enjoyable and the wine is disjoined. Rated less than Recommended even though the vineyard is known for its subtlety. It was disappointingly flat for a Grand Cru and no one picked it as Riesling, thinking it more like Pinot Blanc or one of the other less common Alsace grape varieties.
(DavidP served tartar of billfish – for a few, the sheer quantity of raw fish on the plate was too much for their stomach. I found that the previously mentioned salt and pepper accompaniment went spectacularly with the fish.)
[b]3) 1996 GYÖRGYKOVÃ
wrote:When I found this website I thought I had found what I was looking for an australian wine website. Unfortunately I fear I have found a group who look to the european side for comfort. I find this deeply disturbing! Why look further afield than your own borders when they contain what most are looking for .... or is it a case of taking for granted what you have got??
