14 September 2005

at

Frenchy's Bistro
Long Beach, CA

Host:  A. David
Theme:  Burgundys of Camille Giroud before Ann Colgin

Wine List
(By pour order)

Cremant de Bourgogne Rosé, Perle d'Aurore, Louis Bouillot
This delightful Rosé sparkling wine comes from Burgundy. It is made of 65% Chardonnay and 35% Pinot Noir, the traditional grapes of Burgundy. The charming eye of the swan color comes from the addition of Pinot Noir to the wine when the lees are disgorged, following the traditional fermentation in the individual bottle, in the champagne method. On the palate it is very rich and fruity but dry on the finish. The mousse is explosive, with a very creamy palate impression. It shows just a hint of the earthiness of a Pinot Noir from Burgundy. This is a charming dry rosé, subtle and delightful.

Fleury Brut Rosé Champagne
The Fleury rosé is made of all pinot noir from Courteron, in the southern part of Champagne. They say proudly that their town is closer to Chablis than Reims, and the style of wine owes as much to Burgundy as the stylish bottle does to the grand marques of Reims. The vineyards, which are all their own, are farmed 100% bio-dynamically, the strictest form of organic viticulture. The base wine is all from the 1999 vintage. In the glass it has a wonderful, fresh pinot noir nose of strawberry fruit and forest air intrigue. On the palate it has a great small bubble texture with magnificent depth and terroir. A very exciting bottle of bubbles!

Billecart-Salmon Brut Rosé
Elegant and focused with a fine bead, light salmon color, creamy texture, and lingering finish. Billecart-Salmon produces top-flight Champagnes with an emphasis on the highest quality fruit, meticulous cellar practices and extended bottle aging. Founded in 1818, the House is now headed by Francois Billecart, the seventh generation. Francois maintains scrupulous standards for his Champagnes, a follower of his forebear's motto: "Tradition is meaningless without great quality." All of Billecart's Champagnes see absolutely no wood and only first-press juice (pure cuvee) is ever used. The house style is light and elegant, with emphasis on finésse rather than power. Clean, crisp acidity is a hallmark of Billecart-Salmon. The Estate's fruit is rated at 96%, among the highest of any Champagne producer.This Brut Rosé is made in the same exacting manner as all of their offerings: It is 40% Chardonnay, 40% Pinot Noir, and 20% Pinot Meunier. The secret for this year's blend is that about 8% still red Pinot Noir from their own vineyard in Mareuil sur Ay is added to the blend making for a very elegant and subtle wine.

2001 D'Arche Sauternes

1978 Chambolle-Musigny Les Charmes
1978 Clos St. Denis

1976 Giroud Gevrey-Chambertin Lavaux Saint Jacques
1976 Giroud Nuits St. Georges Les Vaucrains

1976 Giroud Corton Clos du Roi
1991 Giroud Echézeaux
1991 Giroud Vosne- Romanee Les Beau Monts

1969 Giroud Pommard Epenots
1990 Giroud Pommard Clos des Epeneaux
1993 Beaune Teurons

1990 Ch. Suduiraut Sauternes

Menu

Amuse Bouche

with
Cremant de Bourgogne Rosé, Perle d'Aurore, Louis Boillot
Fleury Brut Rosé Champagne
Billecart-Salmon Brut Rosé Champagne

  
Sautéed Foie Gras de Canard
with Sauternes Sauce and Roast Apricots
with
2001 Chateâu D'Arche, Sauternes

1978 Chambolle-Musigny Les Charmes
1978 Clos St. Denis

2nd Course

Poached Jumbo Scallops in the shell with Sevruga Caviar Sauce)

Roast Squab
&
Roasted Stuffed Quail

Filet Mignon
&
Beef Short Ribs

4th Course

Artisan Cheese Plate
with Figs and Walnut Compote

  Chocolate Soufflé
1990 Ch. Suduiraut

Attendees:
 Dan & Debby, Dave L., LArdog, Brad & Cathy, A. David
And Special Guests Jim, Rick & Paul

(Click on thumbnails for larger image)

Contact the Webmaster:
A. David Chan

ABE