October 2012: Waimea Restaurant

KBBC Meeting 14 October 2012

Yet another great KBBC meeting.

Venue: Waimea Restaurant, Waikanae Beach

Wine Master: Stewart Macpherson

Notable Quote: “We will drink Milk when the cows will eat Grapes.”

Club President Barry Herbert addressing the club

Wine 1

On Arrival and with the first course:

Floating Rock 10 Pinot Gris

Kurutau River Wines, Taupo

Named after the pumice on which the vines are planted south of Lake Taupo. Supposedly the highest vineyard in NZ (370m)

Some thought this may be a Chardonnay at first. “Not showy, but lean and taut, this Pinot Gris steps onto your palate with dry, almost formal precision, interesting and unpretentious,”

Excellent match with the Waikanae Whitebait Fritter. The bitterness of the rocket salad with the fritter gave a lovely counterbalance to the wine. Most members identified this as a Pinot Gris, but some hazarded an unwooded chardonnay.

Graeme giving his opinion

The lamb shanks being prepared

Wine 2 with Main course “Eloquenza “2008 Negroamaro (Artigiano Imports)

By Severino Garofano, a world authority on this grape variety: 100% Negroarmaro.

Decanter World Wine Awards 2010, 4 stars Italian Touring Club 2010.

Severino Garafano

Excellent choice with the lamb shank, and on its own. 

Some thought it a European Pinot Noir. Bottleologists confirmed that it was not NZ. For many the star of the evening, with a complex nose and palate, a most enjoyable wine.

Wine 3

Castano 11 Monastrell: Gold medals Spiegelau International Wine Show, NZ International wine show. Wine Advocate 89/100

Produced from 100% Monastrell (Mourvede) from 30 year old wines, released young, for easy drinking. A bright raspberry bouquet with dense, textured, cherry flavours on the palate. Well structured with supple, integrated tannins. 25% of the fruit undergoes carbonic maceration, a Beaujolais technique, resulting in a fruity wine with low tannins

Wine 3 was initially overshadowed by the capriciousness of wine 2, but really came into its own with the flavours of the roast lamb shank

                  

      

The grape

 

The product

 Food Master Don Breaden

Wine 4

With Cardamom and Pear Panacotta (and Tiramisu)

Rene Mure Alsace 2009 Signature

Bit of a surprise to some, expecting a”sticky wine”

25% Sylvaner, 25% Gewurztraminer, 24% Pinot Blanc, 16% Riesling. A delicate flower shop nose and light tropical flavours, with delightful honey and almond complexes. Worked really well with the Panacotta, but members who had the Tiramisu found that it was mismatched and resulted in a less than optimal tasting experience, and not well matched with the food (Circumstances out of the control of the wine master). The members who had the Panacotta found this an excellent wine

Wine 4 Masked...

 and Unmasked

 Waimea Staff taking questions on the Menu

“To drink is not the answer; however drinking makes one forget the question.” (German Proverb)

Letter from the President

A word from Barry Herbert, our Club President:

Greetings KBBC Members

At our recent Committee meeting the idea of a monthly Club newsletter from the President was discussed. It was thought Members would appreciate a few lines on a regular basis, communicating relevant information, ideas, and commenting on any issues affecting the Club.

At our meeting a number of issues concerning the operation were discussed. They were –

a. Venues. There is a shortage of suitable venues in Kapiti, every assistance is being given to the Foodmaster to find and checkout others.

b. The cost of food and wine and the present format will continue at the same level and presentation. Some dinners will be themed eg. French cuisine and French wines.

c. Seating will be allocated at and for some functions.

d. Special functions and venues are being investigated.

e. Our dress code is formal ie. wear a tie, but we recognise todays social environment is more relaxed and less formal. I would appreciate any feedback and comments on this issue to me.

f. A suitable summer function (not necessarily a barbecue) is being investigated for next January/February.

We are interested in members views of the operation of the Club. Please feel free to comment to me or Committee members.

I understand the September meeting at Whitiraea Campus was a success - well done and thank you Jeanine. The cuisine from the hors d'oeuvres through to the truffle cake dessert looked very interesting, and of course, another great and varied selection of wines.

Herman has made a blog - http://kapitibbc.blogspot.co.nz/ - this site is fantastic and well worth a visit. Great photos and comments on the last meeting. I would encourage members to have a look at it.

Please confirm you attendance for our next meeting with Rick ASAP. Happy dining and wining.

Barry