2007 Bergerac blanc – vin plastique – nice and showing some complexity if a hint of oxidation.
El Vino Sercial Madeira – dry with the usual penetrating flavour profile and great persistence, a marvellous match with:
A duck consommé finished with Madeira, done traditionally (preparation takes 3 days!)
2002 Francois Mikulski Meursault Genevrieres – excellent balance with the oak only one element rather than the main act, full flavoured, long and tasty.
With crab (both light and dark meat) dressed with egg white and parsley
1998 Conti Moulin des Dames Bergerac rouge – dark wine with interesting Rhonish leather and dark fruit nose, the middle coming together nicely, and the tannins still prominent but now manageable.
1999 Conti Moulin des Dames Bergerac rouge – similar but showing more development. Both of these wines would fit nicely into a blind St. Emilion tasting and would show competitively.
With Magret duck breast baked in salt – dark meat with all the flavour sealed in, a very tasty way to prepare this dish – possibly the best way!
The next 3 wines were carried through the last 3 courses together.
2001 Gerardin Ch. La Mourigne Saussignac – a botrycised sweet white in the same class as Sauternes and Monbazillac, this wine was only medium sweet and weight and worked better with the food than a sweeter wine would have.
1996 Szepsy Takaji Aszu 6 Puttonyos – having said that, this wine, much sweeter, showed not badly at all, due to the excellent acidity and balance. Darker colour and darker more intense nose.
2001 Gerardin Florilege Saussignac – the premium version from the same house was showing even more botrytis in the nose and was also very smooth, a classy wine that matched the foie gras very well.
With Foie gras poached in vin rouge – silky smooth
Bleu des causes
And dessert - a wonderful tart tatin and the Tokaji came into it’s own here and mated with the sweet apples very well.