Issue link: http://digital.copcomm.com/i/237615
Fourth Course We went big with our fourth course, challenging our somms with two wines paired with Chef Fraser's prime hanger steak: Château Haut-Beauséjour 2011 and Meerlust Estate 2008 Rubicon. Created in 1992 by Roederer owner and oenologist Jean-Claude Rouzaud, who combined two Médoc cru bourgeois vineyards, Château HautBeauséjour represents the best of Saint-Estèphe, while the stellar Stellenbosch Rubicon blend taps into the eight generation–deep winemaking traditions of the Myburgh family with its red blend (71% Cabernet Sauvignon, 19% Merlot, 9% Cab Franc, 1% Petit Verdot). THE RSVP LIST Adem Sash, Sommelier at Del Frisco's, joined BLD GM Anuar Velasco and Hakkasan Beverly Hills Sommelier Jared Hooper. The Somms Say: "The Château Haut-Beauséjour offers a deep, dark ruby core with medium viscosity and a big mouthfeel. Beautiful white pepper and a long finish with nice white pepper. This pairing works well, but at Del Frisco's I'd go with a sliced Prime New York strip with roasted tomato. It's a perfect, classic pairing for the big mouthfeel and white peppered structure." —Adem Sash "The Meerlust offers medium tannins that are very refined and elegant. Eucalyptus, black plum compote; licorice, vanilla and tar are layered and intertwined. This wine's earthiness and ripe fruit would be a great complement to the gentle gaminess of the rack of lamb with pomegranate quinoa at the Montage." —Troy Smith Dessert Course Over a selection of petit fours ranging from homemade "oreos" to Mexican wedding cookie, our panelists enjoyed Fleur du Cap 2010 Noble Late Harvest, made from grapes sourced from South Africa's Cape Floral Kingdom, and the Ramón Pinto NV Lágrima, a white port made from extremely ripe grapes, and among the sweetest port wines produced. The Somms Say: "Rich and candied stone fruit with citrus and honey; sweet with nice acidity. Lime candy, honey and apricots, green and red apples belong together! It pairs beautifully with the pine nuts in the dessert, which add a lovely aromatic to the dried fruits of the wine. At Bouchon, this would be great with the apple gallette." —Rob Harpest "Lots of rich apple, almond and spice flavors make this a white port of epic proportions. It's a versatile wine that would pair well with everything from fruit-driven desserts to a cheese board."—Jeff Anderson Michael Ploetz, Director of Operations and Michael Voltaggio ink.; Troy Smith, Beverage Manager at Montage Hotels & Resorts; Fred Dame, MS, Vice President of Prestige Accounts at American Wine & Spirits; Michael Hoagland, Sommelier, Bäco Mercat. The team from American Wine & Spirits joined our luncheon as well: Stewart Prato, Import Specialist; Fred Dame, MS, VP, Prestige Accounts; Gordon Stange, Director, Maisons Marques & Domaines; Kim Beto, VP/Key Accounts; Diego Faccioni, Director of Imports, SWS. january 2014 / the tasting panel / 59 TP0114_034-65.indd 59 12/19/13 9:29 PM