BEEFSTEAK & BURGUNDY CLUB
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: click here
Tuesday 31 August 2010
Boulcott Street Bistro, 99 Boulcott Street, Wellington
Menu
Entrée
Citrus cured salmon on potato cake with horseradish
cream and mustard dressing
Main
Grilled aged sirloin on braised shin with dauphinoise
potato and herb butter
Dessert
Chocolate delice with prune and Armagnac
ice cream
Wine
Forrest ‘The Doctors’ Marlborough Riesling 2009
The most exciting development with Riesling over the
past five years has been the emergence of the high quality,
low-alcohol,
medium-sweet expressions that are perfect for aperitif drinking or
match ‘Pacific Rim’ cuisine so well. At 8.5% alc, and 44 g/L residual
sugar, this
has beautifully delicate floral, lime, mineral and honey aromas and
flavours,
the acidity providing the raciness to cut the sweetness. Winner of the
Champion Open White Wine Trophy
at the 2009 Air New Zealand Wine Awards. It’s just what Doctors John
and Brigid
Forrest ordered!
Ohau Gravels Sauvignon
Blanc 2009
Kapiti Coast motorists will know the vineyards at Ohau,
near Te Horo, where the fruit for this wine was grown. Dave Munro has led a group of Horowhenua
investors in creating this new site on river gravel soils similar to that of Marlborough. Viticultural guru Kate Gibbs and star
winemaker Jane Cooper of Matahiwi
have crafted this zingy, mineral-infused, passionfruit, herb and citrus
flavoured Sauvignon Blanc with wild yeasts and some seasoned barrel
fermentation. 14.0% alc and dry at only
3.5 g/L residual sugar. This first
release took silver at the 2009 NZIWS.
Craggy Range Gimblett
Gravels ‘Sophia’ 2008
Though Craggy Range has its ‘Le Sol’ Syrah as its
perceived star wine, most of the production is actually geared for the making
of what they see is Hawke’s Bay’s strength – Merlot and Cabernet Sauvignon, the
Bordeaux varietals. The 2008 ‘Sophia’ is
89% Merlot, 8% Cabernet Sauvignon, 2% Malbec and 1% Cabernet Franc, aged 18
months in 52% new French barriques. At
14.4% alc, this full-bodied beauty is packed with silky textured, plush, dark
plum and savoury red berry flavours complexed by notes of spice and mocha. The 2008 Hawke’s Bay reds are superbly
aromatic and fine featured, being accessible from an early age, as this is, but
it will be worth cellaring and provide much pleasure for another 15 years.
Tuesday 27 July 2010
Martin Bosley’s Yacht Club Restaurant, 103 Oriental
Parade, Wellington
Menu
Handmade bread
Entrée
Chicken terrine with sauces
Main
Roasted fish,
brussel sprouts, chestnut pudding, Jerusalem artichoke icecream, maple bacon
powder
Salad and potatoes
Dessert
Crème Catalan, Madeleine
Wine