We hosted a dinner party at our home for some nice folks who purchased the dinner at a charity event. The food was from our favorite restaurant here in Columbus, The Refectory. The chef, Richard Blondin is from Lyon and trained under Paul Bocuse.
With assorted Hos d' oeuvre of wild mushroom in cream tarts, mini emu egg omletes filled with chevre and chive oil, and seared Ahi crostini:
1999 Dom Perignon-very light and fruity with citrus and cafe au lait on the finish. "B"Terrine of Lobster with petite leek salad and a white Balsamic remoulade:
1992 Verget Batard Montrachet-The wine was deep golden with a faint hint of oxidation on the nose. Lot's of hazelnut and toffee notes on the nose. The wine was rich and deep on palate with lemon curd, butter and a firm mineral component. "B+"Feuillete of White Asperagus with morel supreme sauce:
2004 J L Chave Hermitage Blanc-Very tight nose of almonds/marzipan. The wine was typically Rhone with a mouth coating oily nature. Fabulous flavors of orange zest, white peach and a floral note similar to roses. "A"Marble of Escargot with parsley garlic jus:
1994 Coche Dury Meursault-Very deep golden color in the glass. Rich aroma of figs, brioche and citrus. Quite buttery and fat on the palate with dense apple, pear and mineral flavors. "B+/A-"Duet of Pheasant and Veal Tenderloin:
1982 Cos D' Estournel-Still dark garnet red with a pink edge at the rim and a hint of brick when held to the light. The nose was pure mature Bordeaux with barnyard and cassis with a touch of graphite. Powerful, mature Bordeaux flavors of cassis, leather and cedar with the fruit being dominant and layers of complexity across the mid palate to the finish. "A+"2001 Leroy Clos de Vougeot-Light red and cloudy the wine was clearly off. The nose seemed correct with mushroom and earthy notes along with red cherries and spice the flavors were mature beyond it's years and a bit muted and tired. I suspect heat damage..pity. so I opened a
2005 Perrot-Minot Mazoyeres Chambertain-Inky black in the glass with substantial blackberry and cassis aromas with a bit of oaky vanilla. Still young and full of ripe black fruits, espresso and vanilla on the palate. It needs years to fully integrete but the wine was pure joy to drink. "A+"Pear Tart with Lavendar Ice Cream:
1997 Baumard Clos Ste. Catherine Coteaux du Layon-Medium bodied and deep gold in the glass with wonderful nose of fresh flowers and pears. Sweet and rich on the palate with pronounced ripe pear flavors and a bit of honeysuckle blossom. Nice finish and a wine I just couldn't stop drinking. B+