247th. Quarterly Dinner at the Concordia-Argonaut Club
San Francisco on September 20th. 2009
WINE TASTING SEMINAR: "A Fresh Look at Wine Alcohol: Taste and Physiology"
THE SPEAKER: John Buechsenstein: Winemaker and Wine Educator
WINE TASTING SEMINAR: "A Fresh Look at Wine Alcohol: Taste and Physiology"
In view of the recent trend of higher alcohol in many wines, especially many from the New World, this seminar will review the contribution of ethanol to a wine's body, taste and cellaring. Two mini-flights (six wines) will be served blindly to as examples of ethanol effects and for comparison. The traditional lessons of "alcohol equivalency" in calculating BAC need careful review.
THE SPEAKER: John Buechsenstein: Winemaker and Wine Educator
John is owner and winemaker at the Sauvignon Republic, a winery dedicated to the production of Sauvignon Blanc from around the world. He is a well-known wine educator and wine judge. He began his winemaking career in 1980 under the tutelage of Walter Schug at Joseph Phelps Winery and currently serves on the faculty of both CIA at Greystone, Napa and the UC Davis Extension's wine program. He teaches wine sensory evaluation and his course on wine judging is considered a foundation in the field. Many of you may recall his very interesting presentation in 2007 on "Wine Flaws" during our 237th dinner at Greystone.
THE MENU:
Hors d' Oeuvres - Sundried Tapenade Crostini , Samosas
2008 Sauvignon Republic RRV Sauvignon Blanc
First Course- Sea Bass with Herb Crust, deep fried Julienne of Leeks, Lemon Butter Sauce,
2004 Kistler Chardonnay (vintage subject to change)
Entrée- Sliced roasted prime grade Tenderloin of Beef with exotic Mushrooms, Scalloped Potatoes, Spinach
1986 Dunn Vineyards, Cabernet Sauvignon. Howell Mt. Napa Valley ( rated 94 WS) and
1986 Spottswoode Napa Valley Cabernet Sauvignon (rated 96 WS)
Dessert- Chocolate Raspberry Marquise - Coffee or Tea
246th. Dinner
French Club
6-17-09
Passed Hors d'Oeuvres
Richard Grant 2006 "Wrotham" Sparkling Wine
Watercress soup
Williams Selyem 2007 Allen Vineyard, RRV, Chardonnay,
Poached Halibut on a bed of Leeks, Champagne Sauce
Williams Selyem 2006 Hawk Hill, RRV, Chardonnay
Roasted Veal Chop with Morel Mushroom Sauce
Vegetable Risotto
Williams Selyem 2007 RRV Pinot Noir,
Williams Selyem 2001 Pinot Noir, Flax, RRV (Library)
Selection of French Cheeses with light mixed greens
Williams Selyem 2007 Zinfandel, Bacigalupi, RRV
Poached Pear Tart, Caramel Sauce with a Chocolate Cone filled with Vanilla Ice-cream
Williams Selyem 2007 Late Harvest Gewürtztraminer, Vista Verde, San Benito Co.
DINNER CHAIR: Mark LeClerc M.D. with Marvin Smoller M.D.
WINE CHAIR: Ralph Brindis M.D with Bob Blumberg and Richard Geist M.D.
EXECUTIVE CHEF: Claude Bougard
HARRIS Restaurant
245th. DINNER MENU
March 29, 2009
The Lucas Winery 05 Chardonnay
Appetizer
- Mushroom Ragout with Puff Pastry
- Kenefick Ranch 06 Merlot
Entree
- Grilled Petite Filet Mignon with black Truffle Cabernet Sauce
- Tangles 04 Napa Cabernet Sauvignon
- Kenefick Ranch 05 Napa Cabernet Sauvignon
Salad
- Mixed greens with Balsamic Vinaigrette
Dessert
- Warm Apple Tart, Vanilla Bean Ice Cream
- Koenig Vineyard 2006 Ice Wine
- Coffee or Tea
Wines presented by David Lucas and Past President Tom Kenefic
70th. ANNUAL DINNER and WINE TASTING
St. Francis Yacht Club to Park Grill,
Le Meridien San Francisco
5:30 p.m.
Tasting of 2005 Bordeaux and California Cabernet Sauvignons
7pm. Dinner
MENU
First Course
- Pan Seared Foie Gras with braised Shallots, Pomegranate Reduction,
- 2005 Chateau Filhot, Sauternes
Entree
- Tenderloin of Beef with Balsamic Thyme Sauce,
- Butternut Squash and Portobello
- 1979 Château Grand-Puy-Lacoste, Pauillac
- 1985 Clos du Val Cabernet Sauvignon, Napa Valley
Salad
- Artisan Cheese with Baby Greens
Dessert
- Crêpe Suzette
- 1970 Dow's Port donated by Ron Unzelman MD
- Julia Truffles
- Coffee and Tea Service
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