BEEFSTEAK & BURGUNDY CLUB OF TINAKORI
SEPTEMBER 2010 MEETING AND LUNCHEON
The Beefsteak & Burgundy
Club of Tinakori met for its monthly luncheon at Capitol. Following is the menu and wine list…
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 September 2010 meeting and luncheon event:
Tuesday
28 September 2010
Capitol, 10 Kent Terrace, Wellington
Menu
Entrée
Grilled ox tongue on a warm potato salad with salsa
verde and pickled Spanish onion
Main
Crispy skinned confit duck leg on shredded cabbage, watercress
and shaved fennel salad with demi glace
Afters
Chocolate truffles
Coffee or tea
Wine
Hunter’s ‘Miru Miru’
Marlbrorough Methode Traditionnelle
NV
Having made a number of trophy and gold medal winning
sparkling wines under the ‘Paradox’, ‘Fierte’ and ‘Vic
Williams’ labels for the N.Z. Wine Society mail-order club
through the years, Hunter’s is one of the best ‘bubbles-bottlers’ in the
country. ‘Miru Miru’ means ‘bubbles’ in
Maori. This is 58% Chardonnay, 33% Pinot
Noir and 9% Pinot Meunier and carries a dosage of 6.8 g/L rs. Dry, softly effervescent, yet crisp and
clear, this has wonderfully delicate baguette yeastiness and subtle flavours
that make it an ideal aperitif. 2010
Royal Easter Wine Show gold medal.
Kumeu River ‘Estate’
Chardonnay 2008
The Kumeu River Chardonnays are New Zealand’s nearest versions of the great
white burgundies of France. Winemaker Michael
Brajkovich MW created a sensation with a fully ‘wild’ yeast
and barrel-fermented Chardonnay that underwent 100% malolactic fermentation in
1987. The modern Kumeu River Chardonnays
are even more refined and complex, and must be counted as N.Z.’s best. Fruit sourced from six sites in Kumeu,
fermented to 13.5% alc and aged 11 months in French oak, this has an elegant,
but tautly structured bouquet and palate of white stonefruits and nuts and
acidity with a cut of steel that enables great food matching.
Mondillo Central Otago Pinot
Noir 2009
Domenic and Ally Mondillo must have one of the best
vineyard sites in the Bendigo
region, near Cromwell. Every vintage has
performed exceptionally well in the medal count, but winning the Champion Wine
of the Show at this year’s Royal Easter Show Wine Awards with the 2008 wine
must be a highlight. As one of Central Otago’s top viticulturists, Domenic has ensured
exemplary fruit quality. The new 2009
was made from the modern Dijon
and Pommard clones, 100% destemmed and aged in 30% new French oak. Sitting at 14.5% alc, this is a seriously
constructed wine with fine-grained tannin grip.
However this is wonderfully fleshed out with ripe, sweet red berry and
dark cherry fruit flavours. This will
improve over the next 3-6 years. Just
awarded gold at the 2010 Bragato Wine Awards!
To go to the Beefsteak & Burgundy Club of Tinakori Archive,
click here