The Restaurant At The End Of The Universe

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!

Aperitif & Champagne

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

Starter & White Wine

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.

Main Course & Red Wine


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!

Dessert & Dessert Wine

Dessert Wine Selection

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!

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