For an appetizer I made some fennel pollen crusted salmon on truffled potato gnocchi with a lobster stock beurre blanc (right). Pascal opened a Mondavi Fume Blanc, which at the time was tough to consume after the Sauternes because the acids lunged at the palate with vigor. However, it did its job and worked well with the fish.

For our main course I roasted a rack of Albertan lamb (below). This stuff is just amazing. The eye is huge, the marbling is rich and consequently when it just reaches the degree of medium rare, the meat simply melts in your mouth. I reduced some lamb stock with thyme, shallots and red wine.  A few Morels tossed in the pan (thank you Kim), crisp rosti potatoes and we were set. Set of course except for the wine. I had pulled an 82 Lynch Bages and popped the cork earlier on in the evening. Lamb, morels and Pauillac. Quite the threesome, believe me!

Neither one of us is particularly into dessert, nor is making them my forte. To finish our last glass of the Yquem, I had a round of Rougette de Brigham, a pasteurized cow’s milk cheese from Quebec. This artisan cheese is macerated in apple brandy and aged for sixty days. Although not a lait cru fromage, this was just brimming with flavour and the rich ripe apple tones balanced beautifully with their counterparts in the Yquem.  This truly was the flavour sensation of the night.

1955 Chateau d’Yquem Sauternes: A visual treat, deep rich yellow amber colour at the rim that reminded me of emergency room betadine. Orange, bronze, almost rusty brown tones at the base of the bowl. A multidimensional nose featured freshly baked apple pie, raisins, butterscotch, caramel and roasted hazelnut. It soon opened up even more to exhibit toffee, vanilla, UK treacle, ripe figs and a trace of licorice. Amazing concentration of flavours on the palate, apricot, baked apple and figs. The mouth coating texture was creamy, like that of a well-made cappuccino. Quite spicy, it seemed dry at first but the sweetness came through in the finish. Acidity was forward and kept it harmonious. The finish was a monster and left flavours of dried apricots, dates and clover honey around for a long time.

The Foie Gras, or at least the toast, blended nicely with the oak. It enhanced the fruit slightly, especially the dried apricot, but the acids, now more pronounced, become the principal match with the fatness of the liver.

Tasting much later with the cheese, colour had remained the same but the nose was that of drying fruits, baked spiced apples, cinnamon, dried apricot and caramel. It was now in an unbelievable state, amazing level of viscosity in the mouth, almost maple syrup in style and the finish was so rich, so cloying and just plain fabulous. Nectar of the gods.

1982 Chateau Lynch Bages Pauillac: In the decanter for about three hours. Densely coloured deep red/garnet, showed no sign of over maturing. Huge wafts of barnyard manure and aquarium were almost over powering at the start. Mr. Flippy however, noted the nose as being quite dull. The funk turned to softer tones of autumn leaves and mushroom. The prominent aroma was cassis, closely followed by lead pencil, vanilla crème Brulee, black fruits, coffee and eucalyptus.  The mouth was leathery, Pascal noted old leather jacket, and said it was tight from the well integrated tannins, but the blackcurrant coulis texture soon took over, along with plum, cherry and Arabian mint tea. Finish was again truly a thrill, heaps of fruit, lively tannin, touch of dill and basil. A thrill to drink. Those of you that have this in your possession, enjoy it now or leave it for years to come, it will stand the test of time. It was a gem.

1995 Ridge Paso Robles Zinfandel: Medium garnet/red colour, lots of acid and noticeable alcohol up front. Lots of black and red berry fruit, cooked plums, black pepper and damson. Nice Zin, touch dusty and notes of chocolate on the finish.

1986 Hillebrand Eiswein, Niagara: It is probable that no one remembers what the make up of this wine really is. It was pre VQA days, Canadian vintners could do as they chose. The label stated “made from late harvest grapes” and even suggested, “drink well chilled.”  Dark brown in colour; I anticipated a nasty juice but was surprised, fruit was still abound, with lime peel, citrus, orange marmalade, coffee, roasted almond and molasses. Balance was lovely; it was quite thick, viscous, and full of flavour and a surprising treat.

Cost of food - $100.00
Cost of wines - Who knows?
Cost of broken glass - $10.00
Cost of cleaning the carpet - $55.00
Drinking a legendary piece of history with one of your best friends - Priceless.

Cheers,
CZ