The Beefsteak & Burgundy Club
organization was founded in Adelaide
in 1954 with the aim of its members sharing knowledge and experiencing great
wines and food and fellowship on a regular basis. The clubs are an amazing success with over
150 branches around the world in countries as diverse as Brazil, Canada,
Denmark, Japan, the U.K.
and the U.S.A. In New Zealand
there are ten branches, with five located in the Wellington area. The meetings are run on a semi-formal basis,
with officers and a running committee including a Foodmaster and Winemaster who
co-ordinate the meals and wines respectively.
A parent body overseas administration and maintains a constitution to
provide a framework and uniformity, but it’s all fun attending the meetings and
the occasional international conventions.
For more information, go to www.beefsteakandburgundyclub.org.au where
you can find out about joining an existing club or forming a new branch.
The Beefsteak & Burgundy Club of Tinakori
Secretary:
David Houston, email:
dhouston@xtra.co.nz
Tuesday 23 February 2010
The White House Restaurant, 232 Oriental
Parade, Wellington
Menu
Freshly baked sourdough bread roll with home made butter
Entrée
Snapper cerviche, cucumber jelly and lime
Main
Sous-vide fillet of beef, cooked rare, parsnip purée, mustard
greens, anchovy butter, served with mesclun and new potatoes
Coffee or tea
Wine
Craggy Range ‘Glasnevin
Gravels’ Waipara Riesling 2008
As specialists in
single vineyard wines, Craggy Range is the innovator in identifying ‘terroir’ in New Zealand. The Glasnevin Gravels in Waipara have proven
ideal for the growing of superb Riesling wines.
Germanic in style at 10.0% alc, this carries 32 g/l residual sugar,
which is perfectly balanced by the crisp acidity. This is beautifully exotic with jasmine, lime
and citrus blossom aromas and flavours on a bright and elegantly fine
palate. A lesson in delicacy from
Craggy’s cool-climate winemaker Adrian Baker.
Eradus Marlborough Sauvignon
Blanc 2009
The Eradus label
is one of the emerging stars from Marlborough. Owned by Michiel and Hanna Eradus, the fruit
for the wine comes from their immaculate ‘Breloft’ vineyard in the lower
Dashwood region of the Awatere
Valley. This is fantastic seafood wine, with its
superb intensity of English gooseberry, herb and mineral aromas and flavours
and dry, focussed palate. The wine is
13.0% alc and carries an imperceptible 3.5 g/l residual sugar. It was judged the ‘Best White Wine Buy of the
Year’ by Michael Cooper in his 2010
‘Winebuyers Guide’.
Jean-Louis Chave St-Joseph
‘Offerus’ 2006
The name of
Jean-Louis Chave is synonymous with the greatest examples of Hermitage in the
northern Rhone. His wines are rare and
expensive and sought-after by avid millionaire collectors world-wide. However, mere mortals can still have a taste
of Chave with his negociant wines made from purchased fruit. The St Joseph ‘Offerus’ is 100% Syrah sourced
from the Mauves and Tournon areas, matured for 14 months in seasoned oak to
yield a sophisticated full-bodied red with broad, juicy red fruit flavours and
pepper and spice nuances. There is an
ethereal nature to the wine that gives intrigue to the substance and structure.