Le Tastevin Wine Club - July 15, 2009 - Summer Dinner and Wine Tasting

Restaurant - Matt Schellig, Executive Chef, and Paula Touchstone, Sommelier


    Les Neris Pinot Grigio, Friuli 2006
    Food: Gazpacho Shrimp Shooters; Tapenade Stuffed Cherry Tomatoes; Seared Lamb Canapés with Shallot Marmalade

2nd Course

    Domaine Laurent Beaune 1er Cru "Les Reversées 1996
    Domaine Vincent Bouzereau Meursault 1er Cru "Les Charmes" 2001
    Food: Seared Day Boat Scallops; Sautéd Gnocchi, Shaved Fennel, Tomato, Asperagus & Chardonnay Saffron Beurre Blanc

3rd Course

    Prince Florent de Merode Corton Grand Cru "Clos du Roi" 1995
    Food: Sautée of Wild Mushrooms, Porcini and Morel Mushrooms with Pinot Noir Reduction

4th Course

    Domaine du Pegau Châteauneuf-du-Pape "Cuvée Reservée" 1995
    Domaine Bois de Boursan Châteauneuf-du-Pape 2000
    Food: Seared Duck Breast & Duck Confit Ravioli

5th Course

    Wynns Coonawarra Estate Cabernet Sauvignon "John Riddoch" 1987
    Pahlmeyer Merlot 1994
    Spottswoode Cabernet Sauvignon 1994
    Food: Grilled Filet of Prime Beef; Sauté of Roast Corn, Oven Dried Tomatoes, Cipollini Onions & Haricots Verts; Fois Gras Bordelaise Sauce


    Conterno Barolo 1990
    Food: Parmesan Reggiano & Mahone; Toasted Marcona Almonds & Dried Fruit


    Maculan "Torcolato" Veneto 1983
    Food: Fresh Peach Tart, Vanilla Syrup

Page last edited: January 17, 2015 (EB)