The Auswine Forum

From todays lunch! Post your photos here...

You lucky, lucky bastard!

Between How many?



Regards Dazza

How were the Frederic Emiles and what vintages?

TIA

Mike

Three tables of 8. The first off-line I didn't take notes, but wow what an event. I'm sure there were others! Some incredible food too at The Ledbury too including the best fish main (see photo at the bottom of this post) I've ever had.

My table had...
Sorg Muscat 2007 (aperitif)

Weinbach Gewurz Cuvée Theo 1994
Weinbach PG Ste Catherine 2007

Gassmann Riesling Kappelweg 1990
Gassmann Riesling Pflaenzerreben de Rorschwihr 2000
Schlumberger Riesling Kitterlé 1997

Josmeyer Riesling Hengst 1983
Weinbach Riesling Ste Catherine 1989
Trimbach Riesling CFE 1988

Trimbach Gewurz SGN 1989
Trimbach Riesling SGN 1989

Table 2...
ZH Muscat Goldert 2005 (aperitif)

Trimbach Gewurz VT 1989
Hugel PG 1994

Trimbach Riesling CFE 2001
ZH Riesling Rangen de Thann 1997
ZH Riesling Heimbourg 2001

ZH Riesling Clos Hauserer 1995
ZH Riesling Clos Hauserer VT 1990
ZH Riesling Brand 1990

Deiss Riesling Altenberg de Bergheim SGN 1989

Table 3...
ZH PG Rotenberg 1998 (aperitif)

Trimbach PG VT 1997
Trimbach Gewurz PG 1997

Weinbach Schlossburg Riesling l'Inedit! 2000
Weinbach Schlossburg Riesling l'Inedit! 2001
Weinbach Schlossburg Riesling l'Inedit! 2002

Trimbach Riesling CFE 1993
Trimbach Riesling CFE VT 1990

ZH PG Clos Jebsal SGN
Hugel Gewurz SGN 1976

As if the empty bottle porn was not enough, now he hits us with the food porn...

That fish looks absolutely delectable.

Please, enough...... You're killing us!

..... actually, don't stop...

Cheers,

Monghead.

Some wonderfull wines and that fish dish looks fantastic!

My stomach is churning already!

Was that crackling pork on top of the fish?
Looks yummy.

Cheers
John

Nice one Phil !! I'm a huge fan of the Trimbach CFE and I'd have to say the 90 and 01 are probably my 2 favourites. I'm a tad jealous !

08meltdown wrote:Was that crackling pork on top of the fish?
Looks yummy.

Cheers
John

Firstly, to give it the full name…. Fillet of Sea Bass on Toast with White Aubergine and Garlic Emulsion, Tomato & Mussels. I have to say this was the most perfectly cooked piece of fish with its apparent simplicity and from a proper sized fish too. Just incredibly moist, meaty & above all tasty with the combination of ingredients. BUT… the inspiring thing was the ‘toast’. Crisping the skin conventually leads to one half of the fillet being overcooked. This was replaced by an amazingly fine skin of bread, fried in some decent fat & then put on the fish to mimic the skin. Heaven.

Now… how about next course.... Rump of Veal Baked in Bay with Girolles Cooked in Apricot Juice, White Carrots & Coffee Potatoes?

Awesome pictures. Not a mobile phone camera I'm guessing!