Thursday, January 02, 2003
New Year's Eve 2002 was spent with a group of good friends at Roy's. As usual the food, service and atmosphere where first rate all the way.
Upon Arrival
1997 WillaKenzie Sparkling Wine
Upon being seated:
1996 Savary Chablis Blanc served with Cured Sashimi Grade Ahi Toro Tataki with a Shiitake Truffle Vinaigrette or Roy's Classic Lobster Ravioli with a Wakame Uni Natural
Second Course
2000 Cairnbrea Marlborough Riesling
1989 Delatang Montlouis Demi Sec Chenin Blanc served with Alaskan King Crab & Smoked Scallop Dynamite with Spicy Tobiko & Rayu Butter
or Japanese Roasted Hamachi "Kama Style" with Asian Salad & Daikon Ponsu
Third Course
1985 Jayer Chorey les Baumes
1986 Mungeret Clos du Vougeout
Served with Creamy Maine Lobster Bisque with Creme Fraiche or Smoked & Cured Carpaccio of Beef Tenderloin Salad with a Truffled Fois Cras Vinaigrette
Fourth Course (Wines split into two mini flights)
1989 Domaine de Marcoux Chateauneuf du Pape
1989 Mont Olivet Chateauneuf du Pape
served with (choice of one)
Cassoulet of Maine Lobster & Seared Day Boat Scallops with Tuscan Beans & Pancetta
New Zealand Roasted Rack of Lamb with Hawaiian Poha Berry Port Wine Reduction
Almond Wood Grilled Filet Mignon & Hawaiian Ama Ebi (sweet shrimp) with a Porcini & Chanterelle Essence
Fresh Seared Hawaiian Opakapaka with a Sizzling "Chinois Style" Truffle Vinaigrette
Then we went through these:
1999 Shafer Napa Valley Stags Leap Cabernet Sauvignon
1993 Clavel La Copa Santa
1992 Elderton Barossa Valley Command Shiraz
My thoughts:
1) The Cairnbrea Riesling was delightful and its crispness was a wonderful counterpoint to the semi-sweet Montlouis. Steely, minerally with a very nice bouquet.
2) The Savary Chablis is drinking very well. Perfectly aged, lots of fruit. My style of Chardonnay.
3) Of the two Pinot's the Mungeret was much better. They both are ready and should not be kept around much longer.
4) The Shafer will be amazing in a few years. Good now, it's got that quality that keeps me thinking they have to be in the elite of Napa producers, but all the attention goes to the Hillside Select. This wine rocked.
5) The two Chateauneufs were so different. The Mont Olivet was the hand down winner. The Marcoux was nothing like it's sibling Vieille Vignes I had a few weeks back.
6) The Elderton has lost much, but not all of the oak. It has become "charming" but still needs a few more years before it's at peak. It was perfect with the lamb dish.
7) The Clavel La Copa Santa was good but I wish I had paired it up with the CdP's not against the Elderton. If you have any of the La Copa Santas it's time to open them up. While I see them continuing to age, I doubt they will improve.
Cheers,
Andy Abramson
Upon Arrival
1997 WillaKenzie Sparkling Wine
Upon being seated:
1996 Savary Chablis Blanc served with Cured Sashimi Grade Ahi Toro Tataki with a Shiitake Truffle Vinaigrette or Roy's Classic Lobster Ravioli with a Wakame Uni Natural
Second Course
2000 Cairnbrea Marlborough Riesling
1989 Delatang Montlouis Demi Sec Chenin Blanc served with Alaskan King Crab & Smoked Scallop Dynamite with Spicy Tobiko & Rayu Butter
or Japanese Roasted Hamachi "Kama Style" with Asian Salad & Daikon Ponsu
Third Course
1985 Jayer Chorey les Baumes
1986 Mungeret Clos du Vougeout
Served with Creamy Maine Lobster Bisque with Creme Fraiche or Smoked & Cured Carpaccio of Beef Tenderloin Salad with a Truffled Fois Cras Vinaigrette
Fourth Course (Wines split into two mini flights)
1989 Domaine de Marcoux Chateauneuf du Pape
1989 Mont Olivet Chateauneuf du Pape
served with (choice of one)
Cassoulet of Maine Lobster & Seared Day Boat Scallops with Tuscan Beans & Pancetta
New Zealand Roasted Rack of Lamb with Hawaiian Poha Berry Port Wine Reduction
Almond Wood Grilled Filet Mignon & Hawaiian Ama Ebi (sweet shrimp) with a Porcini & Chanterelle Essence
Fresh Seared Hawaiian Opakapaka with a Sizzling "Chinois Style" Truffle Vinaigrette
Then we went through these:
1999 Shafer Napa Valley Stags Leap Cabernet Sauvignon
1993 Clavel La Copa Santa
1992 Elderton Barossa Valley Command Shiraz
My thoughts:
1) The Cairnbrea Riesling was delightful and its crispness was a wonderful counterpoint to the semi-sweet Montlouis. Steely, minerally with a very nice bouquet.
2) The Savary Chablis is drinking very well. Perfectly aged, lots of fruit. My style of Chardonnay.
3) Of the two Pinot's the Mungeret was much better. They both are ready and should not be kept around much longer.
4) The Shafer will be amazing in a few years. Good now, it's got that quality that keeps me thinking they have to be in the elite of Napa producers, but all the attention goes to the Hillside Select. This wine rocked.
5) The two Chateauneufs were so different. The Mont Olivet was the hand down winner. The Marcoux was nothing like it's sibling Vieille Vignes I had a few weeks back.
6) The Elderton has lost much, but not all of the oak. It has become "charming" but still needs a few more years before it's at peak. It was perfect with the lamb dish.
7) The Clavel La Copa Santa was good but I wish I had paired it up with the CdP's not against the Elderton. If you have any of the La Copa Santas it's time to open them up. While I see them continuing to age, I doubt they will improve.
Cheers,
Andy Abramson
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