The outcome: An artery clogging event involving 9 courses and a stellar lineup of wine, beer, and bourbon (only the first of which I kept track of).
My contribution: A deer heart (to be prepared by a much more talented cook)
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The play by play (with wine tasting notes):
2006 Dr. Burklin-Wolf Riesling Estate – Pineapple and some apple with crisp acidity.
Joe Ricchio battles the double magnum.
I join the battle.
I'm giving the international sign for "I just don't see how we're going to get that cork out in one piece!"
The cork is brutally defeated.
1993 Georg Breuer Rauenthaler Nonnenberg Riesling Auslese (Double Magnum) – Intense with vivid petrol on the nose, mineral and tropical fruit on the palate. Well worth the 15 minutes, 2 corkscrews, and 3 experienced waiters it took to get the cork out.
Dom and I enjoying the spoils of battle.
Courtney's "Salt Cured Foie Gras" with cardamom peaches, greens, marconi almonds, almond vinaigrette, and brioche toast.
2004 Livio Felluga “Terre Alte” – Initially this was a bit musty, but the odor blew off quickly to let the ginger, apple pie aromas through. The palate was very rich with butterscotch and caramel flavors. Much more robust than I was expecting but very interesting.
2004 Zind-Humbrecht “Zind” – Very elegant, with aromas of apple, freshly cut herbs, and minerals that carried on to the clean palate.
Jon's Pierogies with seared peach and foie gras filling, gastrique, black pepper creme fraiche, and cipollini "awesome blossom."
Nolan's "Egg Salad" - hard boiled quail egg, seared foie gras, truffle mayo, apples, 2-year aged cheddar, fried onion, on a homemade biscuit.
2005 Robert Groffier Bourgogne – Sweet cherry, orange peel, and cinnamon notes made this Burgundy pretty enjoyable.
2001 Au Bon Climat Pinot Noir “Isabelle Morgan” – Very forward notes of mature red berry fruit. Thick texture and lengthy finish.
Joe's "Poutine" - hand cut frites, foie gras gravy, smiling hill farm cheese churds, and seared foie gras.
2004 Ponzi Pinot Noir – More subtle and a bit earthier than the Au Bon Climat. Some interesting spice notes showing through the baked red fruit and earth.
2001 Poggio Amorelli “Oracolo” – Licorice, cooked berries, earth, and noticeably more acid than the previous wines.
Brad and his "croquettes" with seared foie gras and truffles.
2004 Yves Cuilleron Saint-Joseph L’Amarybelle – Freshly cracked black pepper with underlying hints of cooked bacon and game. Shows more fruit on the palate than the nose and finishes with moderate tannins.
2003 Pibarnon Bandol – Not quite as primal and gamey as I was expecting, but showed very ripe fruit with mild tannins and acidity. Does Pibarnon typically make a more subdued style of Bandol or is it just the extremely hot vintage?
Pieper's "Palate Cleanser" - seared foie gras, black peppercorn scorched watermelon, and sauce grimrod.
2002 Grant Burge “The Holy Trinity” – One step down from Port. Extremely dense, slapping you around with sweet fruit on the palate.
2004 Sang de Cailloux Vacqueyras “Cuvee Floureto” – Jon Deitz described this wine well, calling it “spiked blood.” Lots of game, pepper, and spice notes with a thick, stewed palate.
Josh's presentation of my deer heart!
2001 E & E “Black Pepper” Shiraz – There’s no doubt as to this wine’s origin. Massive in flavor and texture with sweet black fruit and mild pepper notes. Fitting for the event, though not usually my style.
1997 Wegeler Wehlener Sonnenuhr Riesling Auslese (375ml) – I’ve had more delicious, intriguing, sensual Riesling in the last 48 hours than I’ve had in my entire year or so of wine appreciation. I sense an addiction taking hold. This wine was dripping with petrol, honeysuckle, and peach.
Erik's "French Toast" - cocoa butter brioche, seared foie gras, maine blueberry jam, and bacon ice cream.
1998 Milz Laurentiushof Trittenheimer Apotheke Riesling Eiswein (375ml) – Much darker in color than the previous Riesling and much deeper in flavor. Super-rich and viscous on the palate.
2003 Kracher Beerenauslese Cuvee Weinlaubenhof Burgenland (500ml) – Less complex and mature than the previous two wines, but still beautiful with clean tropical flavors.
Bronwyn and her foie gras creme brulee.
Too much foie, just enough auslese.
