Bordeaux Tasting Menu (and my admiration of how some people choose to live)

Reception

Salmon Caviar on Blinis (made to order)

Ducru Beaucaillou 1981

Scotch Quail Eggs

Pol Roger "Sir Winston Churchill" 1995

Mehmet decanting, straining, and sporting a wicked wide grin. He was obviously as happy as I was working this function.


*Click on the above photo to read the labels on the wines.


Dinner

Dunkeld House Smoke Salmon
Warm Sour Cream Croquette, Avocado Salad
"Y" d' Yquem 2000



Roasted Highland Quail, Stornaway Black Pudding
Braised Cabbage, Quail Egg & Sherry Vinegar Sauce
Ducru Beaucaillou 1982



For the quail... I was allowed to sample this... My knees still feel weak when I reminisce.

No tannins, many complicated layers... words... escape... brain...

Brig of Doon "Cullin Skink"

Smoked Haddock & Potato Bisque

Ducru Beasucaillou 1983


Tasting of Beef

Black Angus Beef Tenderloin,
Neeps, Tatties (Pont Neuf), Whisky Pepper Sauce
Vieux Chateau Certan 1990



Chocolate & Caramel Shortbread Tart
Drambuie Ice Cream
Sandeman Ambrosante, "Finest Palo Cortado"



Chef's Selection of Cheeses

Isle of Mull Cheddar, Iverlochy Goats Milk Cheese

Graham's Port 1985

Dark Chocolate Petites Fours

Selection of Single Malt Scotch

Oban, 14 year old ~ Glenfiddich, 12 year old ~ Glenlivet, 12 year old

It is quite clear to me that banquets is going to be a lot of fun. This night in particular was great. I love the combination of perfect food and wine. It's not even fair, I have a hard time seeing it as work when it's the only place on the planet I want to be at that moment.

Before that night I had never really been exposed to very awesome mature wines and the ilk. I was really impressed. Not so impressed as to go out and purchase a bottle in the low four-digit price range, but enough to purchase a few nice young Bordeauxs and ports to age in my own cellar.

Always thinking...

-Jerek