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 March 2010 meeting and luncheon event:
Tuesday 30 March 2010
Crazy Horse the Steakhouse, 129 Willis Street, Wellington
Menu
Entrée
Black tiger prawns with an avocado and
daikon puree and baby cos lettuce and Russian dressing
Main
Eye fillet 200 g Black Angus/Hereford
cross steer beef grazed on premium Hawke’s Bay pastures with Café de Paris butter and a rich red
wine glaze, served with jumbo hand-cut steak fries and wild rocket leaves and
shaved pecorino cheese
Dessert
Seasonal fruit semifreddo with crumbed
nuts
Wine
Astrolabe Marlborough Sauvignon
Blanc 2009
The Astrolabe label is now one of the ‘hottest’ in Marlborough, and is a
result of the wealth of experience and wisdom of Simon
Waghorn, winemaker of over twenty years, and the outstanding
quality of the wines, Sauvignon Blanc in particular. The 2009 Astrolabe Sauvignon Blanc is
benchmark Marlborough
at the very top level, with its powerfully expressed gooseberry, passionfruit,
red capsicum and lime aromas and flavours.
13.5% alc, fruit from the Awatere, Brancott, Wairau and Kekerengu areas.
Villa Maria ‘Single
Vineyard – Ihumatao’ Verdelho 2009
Responsible for the classic fortified wines of Madiera, the
Verdelho variety also makes fascinating, thirst-quenching, dry white table
wines with distinctively aromatic tropical fruit and citrus characters and
lively acidity. This style is perfect
with seafood. This ‘Single Vineyard’
wine from the Ihumatao site in Manukau, Auckland,
in front of the home Villa Maria Estate winery has recently won gold and trophy
at the 2010 Royal Easter Show Wine Awards.
It is a dry and beautifully textured example. 14.5% alc, 3.3 g/l residual sugar, partial
wild yeast ferment, 55% in seasoned oak, with lees stirring.
Seghesio Sonoma County Zinfandel 2007
Regarded
as the ‘indigenous’ variety for California, and the ‘boss’ grape in Sonoma
County, Zinfandel provides full-throttle, powerfully rich, black raspberry and
briary flavoured wines that are fantastic with good cuts of beef and venison. The Seghesio family, based in the Alexander Valley
in northern Sonoma
has been growing Zinfandel since 1895 and is regarded as specialists with the
grape. This 2007 Sonoma County Zinfandel
is made from fruit primarily from four estate vineyards: Home Ranch, San Lorenzo, River
Road and Cortina, from vines averaging 25-30 years
old, but some over 100 years. A small amount of Petit Sirah is added for extra
complexity. The wine weighs in at 15.5%
alcohol (!), and is aged 11 months in 75% American oak.
To go to the Beefsteak & Burgundy Club of Tinakori Archive, click here