By Paul Hunter

Aperitif

Champagne Gonet Reserve Brut, 12% abv.
From Le Mensil in the heart of the Champagne appellation. Pale gold colour with great clarity and brightness and fine bead. The luscious fruit flavours developed in the mouth. This elegant bubbly was a blend of Pinot Noir 60%, Chardonnay 30% and Pinot Meunier 10%.

Boston Lobster Salad
Mas de la Rouvière Rosé, 2007, 13.5% abv.
From Bandol, Provence.
Grenache grape. A light pink colour with a berry fruit nose and a fresh fruit palate supported by a good backbone of acid. A very good match with the lobster.

New Zealand Snapper
Tokay Pinot Gris “Les Fromenteaux” 2005, 13% abv.
Produced by Josemeyer, Fronteau in Alsace. Bright gold and a spicy fruit nose. A mouth filling nutty fruit palate with fine balance and structure.
These wonderful flavours competed somewhat with the delicious fish.

Kurobuta Pork Cheeks
Savigny les Beaune, Moillard. 2004, 13% abv.
A ruby red Pinot Noir from Burgundy. Aromas of dark rich fruit followed by a nicely balanced fruit acid palate. This wine developed well in the glass and rewarded with a lingering firm tannin finish.

Pre-Dessert, Floating Island, Meringue/Passion Fruit Sorbet
Rum Matusalem, Cuba. 40% abv.
Sweet tropical nose and a deep gold colour with a fruity spirit flavour. A good pairing with the pre-dessert.
This rum is made by the solera blending process where rums of different ages are arranged in a system of tiered casks where the youngest is on the top and the solera casks are at the bottom. When the solera casks are considered ready a limited amount of the rum is bottled and rum from the next lowest tier is blended with the remaining solera and so on up through tier. This Solera was 15 years in the cask.

Crème Brulée
Rum Diplomatico, Venezuela. 40% abv.
Dark orange colour with aromas of fermented pineapple and nuts. The smooth palate had a caramelised sugar/nutty flavour and a drying finish.
An inspired match with the dessert.

By Paul Hunter

Aperitif
Cremant d’Alsace, Brut rosé 12% abv.
From Cave Vinicole Wolfberger.
Light salmon colour and a delicate fruit nose. Fine bubbles with crisp liveliness in the mouth. A very refreshing starter.

Shellfish mélange
Moulin des Costes, 2007, 13.5% abv.
A blend of Vermentino and Roussanne grapes from Domaine Bunan, Bandol AOC, Provence.
Bright pale gold colour, floral, fresh fruit aromas. A light fruity palate and a clean acidic finish.

Poultry broth
Gewurztraminer Les Archenets, 2000, 13.5% abv.
Produced by Domaine Josmeyer, Alsace.
Deep gold and a spicy fruit nose. The palate was well balanced with melon flavours supported with firm acid.

Hokkaido scallops
Le Petit Merle Aux Alouettes 2007, 14% abv.
This wine from Domaine Alain Chabanon, Languedoc-Roussillon AOC, is a blend of Merlot 90% and Carignan 10%. The colour was dark red and it had a rich berry fruit aroma. There was just enough tannin to add to the body and structure with spicy fruit and cloves on the palate. The finish developed in the mouth with lingering tannins.

Ballotine of farm chicken
Cuvée Serre Courrent, 2004, 13.5% abv.
Château Bizard, Coteaux du Tricastin, Côtes du Rhône AOC.
A blend of Syrah and Grenache.
Clear ruby colour with wood aromas dominating the fruit on the nose. There were sweet ripe fruit flavours followed by soft tannins in the finish.

Beef cheek
Cuvée Combe d’Enfer, 2004, 13.5% abv.
From Château Signac, Rhône Villages, Chusclan AOC.
A complex blend of Syrah 45%, Grenache 30%, Cinsault 10%, plus smaller quantities of Carigan, Counoise and Bourboulenc grapes.
Dark garnet colour with an intense fruit nose. There were strong fruit flavours with well balanced tannins through to the finish. This full bodied wine was matured for 12 months in concrete vats with no oak contact.

Chocolate with coconut 2009
Vin Doux Naturel 2003, 16.5% abv.
Late picked Grenache produced by Domaine de la Somade, Côtes du Rhône, Rasteau AOC.
Distinct orange colour with luscious fruit flavours and a warm alcohol / acid finish.
An interesting dessert wine that went well with the chocolate and coconut dessert.