TN: 20th Annual Terrine and Wine Event

We had our twentieth terrine and wines event (we missed two years for Covid), so have been doing this since 2004).

The format is that each couple brings a terrine that they have made along with two wines that they believe will complement the food. Here was the line up, pictures and notes for T-20.

It was unusual that the first three terrines out of five were seafood based. The first was a bouillabaisse inspired terrine served with:

2022 Jonathan Didier Pabiot Pouilly Fume “ Elisa”- lots of citrus and exotic fruit aromas, and a typical clean Loire sauvignon blanc on palate.

2017 Dauvissat Chablis Grand Cru Les Preuses – heavier more solid nose, and excellent Chablis and great match with the food.

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Next up was Smoked Trout and Prawn Terrine, with:

2017 Domaine Felettig Hautes Cotes de Beaune Blanc En Vallerot – clean chard nose with some nice citrus notes in the finish

2014 Domaine Thibert Pouilly Fuisse Les Cras – slightly darker and showing a richer middle and some nice apple/peach notes

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Next was a terrine of Dungeness crab and lobster stuffed chile relleno with roasted tomatillo and guajillo chile salsa and an avocado/smoked almond/gorgonzola tostada (excellent course!) Jenise prepared this one!

2022 Joguet Chinon Rose – some decent fruit notes in the nose and a very nice pale pink colour.

2022. Burlotto Langhe Sauvignon Blanc Dives – good citrus nose, clean slightly acidic finish and surprisingly high (14%) alcohol. Best with the food, I thought.

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Next - Chicken and Mushroom Terrine with home made Sourdough Bread

2015 Tenuta Carleone Due - 95% sangiovese, 5% merlot, fairly dark wine with pale edges with some good fruit (cherry + berry) and medium length. Good wine.

2015 Mazzei Castello Fonterutoli Gran Selezione – this Chianti classic showed excellent deep colour, some very nice spiced dark plummy fruit and a lengthy well balanced finish. Very good.

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Last but not least, my terrine: Veal and Pork terrine with olives, pine nuts and prosciutto, with sides of gomae, and tomato salad

1998 Domenico Clerico Langhe Arte – this wine is a nebbiolo barbera blend that showed walnuts in the nose and with some time in the glass some coffee notes near the end. I worried about it being too old, but it held up quite well;

1995 Paitin di Pasquero-Elia Barbaresco Sorì Paitin – a similarly elderly wine, the bottle I opened was definitely a ‘sori’ mess – one whiff and you knew it was badly corked. Interesting that I had sniffed it during decanting and the TCA wasn’t present then. A fast trip to my cellar disclosed another bottle which turned out to be sound. It showed quite deep colour and a good nose that had deep berry fruit and hints of tar. My favourite wine of the night (I have a couple of hundred bottle of Barbaresco and rarely fail to enjoy them).

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[David M. Bueker]

Looks like another lovely event. Too much Sauvignon Blanc for my taste though.

You never know what you are going to get and I never try to channel anyone into anything in particular. Usually we have far more red wine courses, but it was interesting to try some of the whites that I wasn't familiar with I was glad that I was the only one with a corked wine even though it meant that we had to start tasting it at 13 C. right out of the cellar.

The whites would be suitable for sunny weather, but of course it rained on the day (and it is sunny today!)

Jenise was the 'pivot' course with one white one pink.

[David M. Bueker]

When I saw the crab terrine I thought that was Jenise.

[Jenise]

Of course, they have the same crab up there, and their season is open all year long. The bigger clue that this was mine is that it was Mexican. At the elevated/fine dining level, not something most Canadians have experienced (of course, that goes for a majority of Americans too) and I loved the challenge of creating something that came out of left field that way. I do love Mexican food! Growing up in El Lay, it's as American to me as hamburgers.

Burlotto Sauvignon..that would hit my taste buds!

Thanks for the report, Bill. It's fun to see all the dishes and wines.

ETA: And I love the swooping plating of the trout and prawn terrine.