Well not quite (sorry Douglas), but this was the meal to end all meals. The eagle-eyed among you may have noticed that some of the wines included in my “Best Of 2013” posts had an asterisk (one of these: * , not a Gaullish resistance warrior) by them.
Just before Crimble last year we invited four friends (two couples) round for dinner, ostensibly for my wife Jess to have a dry run at making beef wellington, but it ended up being a big night!
Selection of olives and nuts with:
- Varnier-Fannière Brut Zero NV
- Varnier-Fannière Grand Vintage 2006
The saline quality of the Brut Zero was particularly fine with the salt in the olives and nuts
Pea, Chili & Coriander Soup with soda bread and:
- Sullivan’s Cove Tasmanian Sauvignon Blanc 2010
- Zind-Humbrecht Alsace Pinot Gris “Heimbourg” 2002
Both were good, though not perfect matches; the texture of the Pinot Gris was outstanding.
Beef Wellington and roasted vegetables and:
- Penfolds Bin 95 Grange South Australia Shiraz 1996
- Penfolds Bin 95 Grange South Australia Shiraz 1997
- Penfolds Bin 707 Cabernet Sauvignon 1998
Beef with mature beefy wines? Perfect match!
Fresh Fruit Meringue with:
- Trimbach Gewurztraminer Vendanges Tardives 2001
- Pegasus Bay “Encore” Noble Riesling 2008
- Arthur Metz Gewurztraminer Sélection de Grains Nobles 2007
- Domaine Engel Pinot Gris Sélection de Grains Noble 2010
The phrase “gilding the lily” springs to mind – but what the heck, you don’t get to do this very often.
It will take a lot to top this!