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
Following
is the menu and wine list for the April 2010 meeting and luncheon event:
Tuesday
27 April 2010
3C, Corner Victoria Street and Chews Lane, Wellington
Menu
.. start me up ..
Smoked salmon, brie aioli, rye bread, lemon, capers
and petite greens
.. the main game ..
Beef fillet, served on a root vegetable bake , with
steamed broccoli and a madeira port jus
green salad and fries for the table
.. the after match ..
Cheeseboard, a selection of N.Z.’s finest cheeses with
olives, fruit and preserves served with breads and crackers
Tea and coffee
Wine
Starborough Marlborough Pinot Gris 2009
Starborough was the second sheep run established on the south
side of the Awatere river in 1849. It
grew to 35,000 acres, and became the source of some of the best produce in Marlborough. Owned by the Jones family, it is now home to
superb vineyards. This wine is made from
30% Awatere and 70% O’Dwyers Road
fruit, from the Jones family vineyards in Rapaura. Fermented partly in oak to 13.5% alc and a
dry 6.5 g/l residual sugar, the wine shows lovely stonefruit and spiced pear
aromatics and flavours on a richly textured palate. Gold medal at the 2009 International
Aromatics Competition.
Bret Brothers Macon-Villages ‘Terroirs du Macon’ 2007
The young Bret Brothers are respected world-wide as organic
grape growers and winemakers, and are an inspiration for the new wave of
Burgundians. Their wines offer real
depth of character and expression of terroir, and are great value. The Macon-Villages wine is a blend of fruit
from different climates in the southern Burgundy
area, wild yeast fermented to 13.0% alc and aged 11 months in barriques to
yield a fresh, tight and minerally Chardonnay with mouth watering acidity. One could easily mistake it for a premier cru
Puligny-Montrachet priced at $150.00+
Penfolds Bin 128 Coonawarra Shiraz 2008
Penfolds
Bin 128 is one of the icon wines of Australia. Though from the same stable as ‘Grange’, this
wine is the opposite in philosophy, being an unblended single region wine
designed to show the cool-climate elegance of the red-soiled Coonawarra
vignoble. First vintaged in 1962, the
wine is matured in French oak rather than American for finesse. Impenetrable purple-red in colour, this has a
tightly bound nose of pepper, black-berried fruits, floral perfumes and a basil
herb like twist along with spice notes.
Fine textured tannins are a feature and the palate abounds in ripe
boysenberry and black pepper flavours with violets and chocolate
complexities. This will drink well for
15-20 years.
To go to the Beefsteak & Burgundy Club of Tinakori
Archive, click here