September Meeting: PartyPerfect Double-Blind Tasting

Caterer: PartyPerfect Catering and Events Planning

Venue: Whitireia Polytechnic, Paraparaumu, Kapiti
Double Blind Tasting: Blind tasting of both food and wine 16 September 2012

Wine Master Stewart Macpherson opening the first wine, and allowing the 2nd and 3rd wines to breathe...

 Pouring the bubbly on arrival...

 The first members arrive

Wine 1: 
Akarua Central Otago Brut NV (Winemakers Tony Jordan/Matt Connell)

Akarua's first foray into bubbly production. All Bannockburn fruit, with 71% Pinot Noir and 29% Chardonnay, aged 18 months on its lees
" A lovely aperitif style of bubbly with weight and texture from the Pinot Noir component and a long creamy finish"

Though by some members to be French in origin.

Hors d'oeuvres :
Escargot in Cream and Spinach Vol au Vents
Quail's egg Crostini with NZ salmon caviar

Wine 2: 
Brancott Estate South Island Pinot Noir 2011
Aromas of ripe cherry and spice, accentuated with rich plum and savoury highlights. A typical Pinot Noir in Brancott's style, from premium South Island Vineyards.

"Rich, sweet approach, displaying ripe, dark berry fruits, subtle oak spice, velvety tannins and a long, concentrated finish."

Picked by most to be a Central Otago Pinot Noir

Entree: Eye Fillet of Ostrich in a cherry and sherry sauce

 Wine 3
La Rioja Alta Gran Reserva 904, 1998
In December 1999 the wine 90% Tempranillo, 10% Graciano - was transferred to casks for 4 years, during which time it was racked in the traditional cask-to-cask method every 6 months:

The wine was bottled in April 2004. In order to maintain its organoleptic components at its best, the wine underwent a gentle filtration process, so it could produce sediments with age.

"Brick red with iodine tints, medium robe. Intense aroma of leather, spices, noble wood. mentholated chocolate on a background of plums, raisins and sugared fruit. Very long and complex to the nose. Well balanced to the palate, with a good structure and a highly polished, silky and elegant tannins. Complex after-taste with a gentle and long-lasting ending."

Main Course:

 Petit Poussin stuffed with Jeweled Essente Basmati Rice with tomato and elephant beans

 Wine 4
Domaine du Mas Blanc,
Cuvee Dr Parc,  Banyuls

"Dark garnet red colour with a little mahogany, non-filtered. Ripe grapey, raisiny nose with red fruits, cooked, leather game and soft oxidative notes. Sweet on palate with full, soft raisin, sultana and nutty elements. Tannins give good grip, preventing cloying. Made from predominantly Grenache Noir"

Dessert:
 PartyPerfect Dark Ghana Chocolate truffle cake, served with Dark Chocolate Handmade Ice-cream, guava and pear

Tasting notes and quote: Stewart Macpherson.

"Wine is the most healthful and hygienic of beverages - Louis Pasteur"

Chef: Jeanine van Kradenburg

First pouring

This is the first pouring of the 

Kapiti Beefsteak and Burgundy Club.

Members of Beefsteak and Burgundy have enjoyed friendships and good food and wine since the inception of Beefsteak and Burgundy in Australia over 50 years ago.

Aims

• To provide information, education and enjoyment of fine wine and food in the pleasant company of fellow members.

• To achieve the above by arranging lunches and dinners, visits to wineries, wine-tasting functions, inviting wine makers and other experts in their field to address members, seeking new members and encouraging the formation of new clubs in Australia and overseas.