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

1/27/2015

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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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    Author

    Angela Camacho, a certified sommelier and author of a best selling wine tool, The Wine Wheel®, shares her obsession with wine and food.

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