Silly Season!

The country air is full of dust from harvesters working overtime to fill field bins before impending storms stop progress.  The ample front lawn of the family farm house is the site of the first course in what is to be memorable evening.  A French themed evening for no other reason than to enjoy some good wine with good food and hopefully the party of six is equal to the challenge. A nifty little Moet on the lawn with grilled bread with fennel, artichoke and almond dip. Perfection if only for a short while until the bubbles run out.

Sunset and the second course is served up with a little fanfare, welcome and a sneak round the table with the decanted red.  A short savoury pastry crust barely containing a caramelised onion and shallot tart with a creamy egg / cheesy surround, sided with some spinach and more parmesan atop.  The wine is from somewhere in Bordeaux, it is singular in its focus and only really gains any praise when sipped with the tart.

After a debrief of the years significant changes within the family it is on to the third course and some exciting combinations.  A beef and shallot casserole that was so aromatic and rich it requires boisterous flavours to match and support.  The starch you can clearly recognise is a puree of well cooked spuds worked into a frenzy with butter sauteed garlic and hot milk.  Not to be out done the resident wine afficianad-o casually measure out a Grand Cru Classification Chateau Dauzac Margaux '03 , tremendous in some very different aspects that my little spoilt brat of a tongue was asking for mercy.  The almost peasant origins of the dish and the earthy beginnings of the majority of the dish seemed to bolster the singular potency of the wine.  A daringly simple way to go about food and wine; no over sweetness, no gratuitous culinary showing off. Just elemental flavours of earthiness and protein, manipulated in texture to a dazzling experience.

Fourth and final dish of this rather refined New Years Eve dinner is served.  A creme caramel served with botrytis poached pears and yoghurt.  Here is the show stopper, a little bottle of Chateau d'Yquem '02 Sauternes.  Mind blowing power in such a refined wine - no wonder older vintages have earned tremendous praise I would tend to agree it is something serious and the wine world is truelly in awe of this wine.  I took a long time to enjoy this dish with wine which I will remember.

Tres` Bon!!

Giles