By Paul Hunter

To be read with the menu.

Tomato Gazpacho

Wolfberger Rosé NV. Cremant d’Alsace 12% alc.

Cremant is the word the French use for a sparkling wine produced outside the Champagne region.

This wine was made from the Pinot Noir grape, it had a light pink colour and a light body, good fruit & high acidity with nice fizz (mousse) and fine long lasting bubbles (bead).

It appeared to be well liked and in great demand as a starter.

The Mushrooms

With the mushrooms we had a Bandol rosé from Provence (see TE #83 notes) Domaine Bunan, Moulin Des Costes, 2006, 13.5% alc.

A dry rosé, pale pink/brown colour with little aroma, soft fruit on the palate and a dry acid finish.

The Duck

A dry white wine from southern Rhône was served with the duck: Camille Cayran, La Réserve, 2005, 13.5% alc. Cairanne, Côtes de Rhône Villages, Grand Vin de la Vallie du Rhône. Cairanne is considered the best of the 20 villages in the appellation of the Côtes du Rhône Villages.

The label stated a blend of Grenache Blanc, Roussane, and Clairette Bourboulenc: Roussanne gives body, Grenache gives subtle fruit, and Clairette adds acidity & aroma to the blend.

The wine was a bright gold colour, a hint of oak on the nose and a well balanced fruit/acid palate and finish.

The Scallops

Another white wine was enjoyed with the scallops: Blanc de Blanc – Sec (dry) Chateau Talbot Caillou Blanc, 2005, 13% alc.

Good bright yellow/gold colour with vanillan oak and fruit on the nose followed by a big fruity palate and a soft tannin/acid finish.

Chateau Talbot is better known for its good value reds. Parker rates this white wine as ‘good’, it is made from the Sauvignon grape.

The Beef

With the beef came the first red wine; a Super Tuscan Sangiovese: Risecoli Saekulum, 2001, 13.5% alc. This is required by Italian Indicazione Geografica Tipica to be 75% Sangiovese and can have some Cabernet, Merlot and Shiraz blended.

The wine was a dark murky red colour, probably unfiltered (no sediment detected.) A balanced fruit/oak nose with rich sweet fruit on the palate, and grippy tannins with a clean acid finish.

This wine is maturing well and will last for several more years.

The Cheese

A Burgundy, Gervrey Chambertin. Côtes de Nuits, Albert Ponnelle, 2005, 13% alc. This appellation includes some of the most famous Burgundies.

A dull ruby colour with some fruit hidden beneath a big oaky nose. Soft fruit and acid on the palate followed by a strong tannin finish. This wine is good drinking now and will keep.

The Chocolate

The dessert wine was a Swiss chocolate liqueur – Cresta Liqueur, 17% alc.

The bottle stated: ‘a delicate liaison between finest Swiss chocolate and smooth fresh cream.’ The rich cream somewhat overwhelmed the classic dessert and disguised the high alcohol.