A Wine Dinner

[OzPiper]

I caught up with my wine group last night, having missed the previous dinner
Menu


3 bottles of Krug to go with the savoury Portuguese tart


3 whites - the bottle on the right was a 1953 Drouhin Chassagne Montrachet and was in good shape


A bracket of 3 Oz Pinots and one from NZ

1976 DRC Echezeaux, 1978 DRC Grand Echezeaux, 1934 Dr Barolet Chambolle Musigny

 

[OzPiper]

2001 Rauzan Segla, 2001 Ch Margaux, 1966 Ch Lafite

3 Rhones - 2 Crozes Hermitage and a Chateaunruf du Pape


2010 JJ Prum Spatlese and 2003 Taylor’s VP

 

[ziv]

Menus that don't list prices scare me.

 

[Merton]

Oz, your dining posts are some of the very best posts on the forum. Great stuff!

 

[OzPiper]

Menus that don't list prices scare me.

It's a set price menu which includes corkage - no surprises at the end of the night

 

[OzPiper]

Oz, your dining posts are some of the very best posts on the forum. Great stuff!

Thank you.
Wine (and food) has been an interest since university days.
I'm blessed with a group of like-minded and very generous friends.

 

[georged]

Had to look up "Moreton Bay Bug"

It's a shrimp that wants to be a lobster ---

 

[Briarcutter]

Had to look up "Moreton Bay Bug"

It's a shrimp that wants to be a lobster ---


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Ha ha, I had to look up "corkage", geeze, I'm my days we call it unscrewage

 

[blametony]

Holy shit! That' some lineup. Are you Oz Clarke from the famous Wine Guides?

 

[OzPiper]

Had to look up "Moreton Bay Bug"

It's a shrimp that wants to be a lobster ---


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There is a very similar species called a Balmain bug (after a waterside suburb in Sydney, Oz)
Both Moreton Bay and Balmain bugs have sweet, tender meat if they are not overcooked

 

[OzPiper]

Ha ha, I had to look up "corkage", geeze, I'm my days we call it unscrewage

I was at an Italian restaurant some years ago with a few bottles that we had brought along.
The very young waiter (probably 18 or 19yo), on his 1st day working, looked puzzledly at the bottles and asked "how do I open these?"
He had never seen a bottle with a cork

 

[OzPiper]

Holy shit! That' some lineup. Are you Oz Clarke from the famous Wine Guides?

A couple members have deep pockets and large cellars and the generosity that goes with it.
Most of us make do with much more humble fare.

 

[Auxsender]

It's a set price menu which includes corkage - no surprises at the end of the night

No surprises, just a massive bill.

Seriously though, looks like an incredible selection.
Must have been marvelous.

 

[Richmond B. Funkenhouser]

That lobster/shrimp looks tasty.

You learn something new every day.

 

[OzPiper]

No surprises, just a massive bill.

Seriously though, looks like an incredible selection.
Must have been marvelous.

The wine is all contributed, so the only bill is for the food.
The bottle of DRC Grands Echezeaux (current prices) alone will pay for all the food twice over.
So we dine well, but affordably due to the largese of a few of the group.

 

[Steddy]

Wow! You’re playing in the major league, looks fantastic.

 

[Briarcutter]

It's a set price menu which includes corkage - no surprises at the end of the night

How many attend?

 

[OzPiper]

How many attend?

10-12 most dinners.
There is usually a wine writer or two, winemakers, vigneron, wine marketer, but mostly just wine lushes (like moi). This time we had a guest who is a Master of Wine

 

[OzPiper]

Wow! You’re playing in the major league, looks fantastic.

I was in another wine group - all bottles had to be tete du cuvée, first growths or grand cru. I quit after a few years

This group is more eclectic - interesting bottle(s) without any emphasis on cost or (presumed) quality

 

[Briarcutter]

10-12 most dinners.
There is usually a wine writer or two, winemakers, vigneron, wine marketer, but mostly just wine lushes (like moi). This time we had a guest who is a Master of Wine

Cozy affair!