Invitation to the May Dinner
RSVP Sunday May 13th
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Wines Information April Dinner 722
Interesting Information and Links
1971 Moulin Touchais:
Region Coteaux du Layon, Loire Valley France.
A wine that is still vibrant with youth, displaying remarkable freshness. Deep brassy gold colour with deep straw hue. Aroma of baked apple and spice followed by hints of confectionery. The wine expresses great concentration of flavours and mouth feel with very spicy characteristics. Flavours of honey, honeycomb, baked apple and lemon fill the palate. The acidity is fresh, holding the structure of this wine together superbly. Very long aftertaste of honeysuckle, honeycomb, lemon and toffee.
Cellar: 20+ years.
Alc/Vol: 13.5%
Rating: 98/100
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The Versatility of Moulin Touchais
Nicks Wine Merchants with special guest Alex Willbrenninck of Moulin Touchais hosted a dinner at Jacques Reymond exhibiting the wines of Moulin Touchais on December the 8th 2004. Jacques Reymond prepared a unique menu to specifically match these magnificent wines.
MENU
Champagne on arrival
N/V Marguet Bonnerave Grand Cru Champagne
Terrine of foie gras and quail with apple chutney, a caramelised walnut salad
Moulin Touchais - 1994, 1992, 1990
A touch of Asia: Sweet and spicy chicken livers with octopus, Vietnamese baby squid salad, nuoc man dressing, King prawn tempura, chilli jam
Moulin Touchais - 1989, 1985, 1982
Frangipanne of white farmed rabbit and dried fruits, snails with tomato relish and lemon aspen
Moulin Touchais - 1977, 1975, 1971
Lacquered young pork belly and crispy duck, peach in gastrique and black cabbage
Moulin Touchais - 1959
Mild blue and goats cheese bavarois, candied sweet peppers, garlic and spiced tuile
Moulin Touchais - 1872, 1885, 1892
Coffee & Petits Fours
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Ted Lemon biography:
Burn Cottage Winery:
April Dinner 722 Menu
Ballarat Wine and Food Society
722nd Dinner – April 19, 2012
President: Dean Stevens
Canapés on Arrival –
Skinless Duck and Pistachio Sausage
Pacific Oyster with chilli cucumber Granita
Pork and Rabbit Terrine
Moet & Chandon N/V
Arras Grand Vintage 2004
Entrée
Roasted Lambs Belly and Brains, roasted baby beet with a jus
Littorai Savoy Pinot Noir 2007 (Northern California)
Burn Cottage Pinot Noir 2009 (Central Otago)
Main Course
Pan Fried Northern Territory Goldband Schnapper Fillet with Kipfler potatoes, asparagus with yabby and mussel saffron sauce
Tyrell’s Vat 1 Semillon Hunter Valley 2002
Pauletts Polish Hill Riesling 2002
Dessert
Peach Melba
Moulin Touchais - Coteaux du Layon 1971
Chef: Paul Cosgriff
Food Master: John Coco (in absentia)
Wine Master: Malcolm Anderson
Cork award; Ross Wilkie
Fork award; John Nelson
Wine of the Night; Moulin Touchais
Course of the Night; Dessert
Best Match: Main Course
April Dinner 722
Invitation to the April Dinner
Members are advised that the 722nd meeting,
will be on
Thursday April 19th 2012
At
The Western Hotel
Sturt St.
At 7.00pm
Food Master: John Coco
Wine Master: Mal Anderson
Dress Business smart
Guests are most welcome
Electronic banking via account:
ANZ BSB 013 520 ACCOUNT 008699266 is recommended.
Cost $130 per person
Reply to Bob House
RSVP Sunday April 15th
Annual Subscription $300 due
Please pay via electronic banking
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