Holiday Gluttony - 6 courses, 54 wineglasses, 14 bottles, 9 people, 6 loads for the dishwasher.

Just before arrival
Getting the mood right
NV and 1995 Pascal Doquet Champage
Crab Beignets, and Salumi and Rillettes from Fatted Calf
Crab Beignets were the show stealer of the night
Sautéing the vegetables for the second course
Plating the second course
2012 Château Carbonnieux Pessac Leognan Blanc and 1992 Domaine de Chevalier Pess
Alaskan Cod with classic beurre blanc
Third course ready for the oven
Having fun with the cork and camera in the light
2012 Claudie Jobard Rully Rouge La Chaume
Braised endive wrapped in Black Forest Ham with Béchamel Sauce and Gruyere Chees
2010, 2011, 2012 Domaine Pichat Cote-Rotie Les Grandes Places
72 Hour-Sous Vide Beef Short Ribs
2004 Albert Belle Hermitage and 1989 Domaine Chave Hermitage
Cheese Course and the Amazing Chocolate “crack”ers from Goody Goodie
1975 Chateau Coutet Sauternes (Barsac)
Candied Kumquats atop pastry with a yogurt sauce and nuts (Goody Goodie)

We were so blessed to have a fantastic holiday season socializing with our loved ones, but it continued into the new year as there simply wasn’t enough time to get ALL the partying in. I offered to host (cleaning, location, and cooking only) a wine dinner with my friends and wine colleagues who ship my wines to you all year long. I thought, “Let’s go out with a bang!” And that's just what we did.

The Menu:

Course One
NV and 1995 Pascal Doquet Champage
Crab Beignets
Salumi and Rillettes from Fatted Calf

Notes: The NV was welcoming and bright and crisp. The '95's minerality was expansive and embracing. Both were amazing with the crab.

Course Two
2012 Château Carbonnieux Pessac Leognan Blanc and
1992 Domaine de Chevalier Pessac-Leognan Blanc
Alaskan Cod with Classic Beurre Blanc

Notes: Both wines worked with the fish and sauce extremely well, but the age of '92 became this elegant voice of reason, resonating like a soprano. There was no way to ask her to be quiet.

Course Three
2012 Claudie Jobard Rully Rouge La Chaume
Braised Endive Wrapped in Black Forest Ham with Béchamel Sauce and Gruyere Cheese

Notes: This course was an attempt to be lighter.. ha! The youth of the Burgundy played nicely with the gruyere and béchamel and ham. We all want to retry with a beaujolais.

Course Four
2010, 2011, 2012 Domaine Pichat Cote-Rotie Les Grandes Places
72-Hour Sous Vide Beef Short Ribs

Notes: 72 hours in a sous vide then sprinkle a little fleur de sel atop and voilà. Lots of happiness in your mouth. As for the wines...at first I fell in love with the ’11 with its flirting nature. Then as that flirty-ness grew old, I went to the ’10, and then the ’12 opened up and I was in love all over again.

Course Five
2004 Albert Belle Hermitage
1989 Domaine Chave Hermitage
Cheese Course and the Amazing Chocolate “Crack”ers from Goody Goodie

Notes: Show stealer… '89 Chave Hermitage. Almost didn’t even want to speak. This is what aging wine is all about. The richness and age told a story in your mouth. Wisdom showered down upon our palates.

Course Six
1975 Chateau Coutet Sauternes (Barsac)
Candied Kumquats atop Pastry with a Yogurt Sauce and Nuts (Goody Goodie)

Notes: Perfect dessert to an astounding Sauterne. Rich and honeyed but never goes over the edge of sweetness.

6 courses, 54 wineglasses, 14 bottles, 9 people, 6 loads for the dishwasher.

In the end, it was a glorious evening with some beautiful human beings! Ok… now it is time to start the diet.

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