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Huet and O. Leflaive

Had our neighbors over for a pick-up dinner last night. For starters I pulled out some pheasant I had shot and smoked last weekend and served it on a crostini spread with left over D'Artagnan foie gras mousse with truffles and a small doppop of cranberry pepper relish..wow. I opened a bottle of 2006 Huet Le Mont Sec. Nice match. Nose was a little wooly with a touch of quince. Showed a touch of sweetness on the midpalate but firm acidity balanced it out. A fair amount of grapefruit and honey. Nice B+. Our neighbors brought over a lobster mac and cheese casserole made with a couple of butter poached lobsters, white cheddar and gruyere. I opened a 2008 Olivier Leflaive Batard Montrachet that had arrived a few months ago. Nice nose of lemons and pears. Quite linear on the palate with farily rich citrus flavors of lemons and limes with a background of orchard fruits. Zingy acidity really focused the wine. A-

Reply to
Bi!!
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"Bi!!" wrote .....................

William, slightly off topic, but may I inquire, what species/variety of pheasant do you have in that area?

I would surmise, that like here in NZ, pheasant is an introduced species (from Asia)?

Here, in northern NZ, the "Ring-necked pheasant" is seen in the wild today, but, this is acknowledges as being a hybrid of three breeds – Blacknecks, Chinese Ringnecks and Mongolian pheasants.

While they do bred in the wild, many thousands are bred each year, and released as game for shooting.

You also wrote....

Could you kindly elaborate for me - "butter poached" - "casserole with white cheddar and Gruyère"?

(I understand "poached" in a liquid like wine or stock etc, but butter?)

I am sorry, all I can envisage is straight out of Monty Python ("Lobster Thermidor aux crevettes with a Mornay sauce, served in a Provençale manner with shallots and aubergines, garnished with truffle pate, brandy and a fried egg on top and Spam")

Yours in antipodean ignorance

AB

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Champagne Socialist

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