We milled about the room munching on Seared yellowfin tuna appetizers and escargot tartlets with prosciutto and garlic. A glass of '97 Rochioli River Block chardonnay was thrust into our hands to accompany us on our travels about the room getting to know the many fine people present. To my tastes, the Rochioli was a typical California oaky/malo buttery chardonnay. Well made but not my preferred style of this grape. Most present enjoyed it more than I. While the group worked on knowing each other better, and moved on to a 1990 Charles Heidsick Champagne proffered by Scott Manlin, the table was set for the meal. Reidel stemware was abundant, and the large table afforded more than ample space for the accoutrements of a serious wine tasting. 

Copies of the fixed menu were given to the group, and it was obvious someone did a splendid job of pairing for this tasting. The courses as served were a starter of sautéed Maine diver scallop with foie gras on a drizzled red wine syrup and salsify. Wonderfully presented and delicious. This was followed by a warm quail salad with grilled mushrooms and vinaigrette. The quail was perfectly roasted, and almost a meal in itself. For the main course, a thick and tasty grilled filet mignon topped with a rich and decadent red wine and white truffle sauce, roasted green beans al dente, and a tasty looking whipped, garliced and restuffed potato that my current protein diet frowns upon. I was to run into this quandary again this evening, with less success. The main course was complemented by the subsequent cheese plate, of which I found what I can only describe as a double-cream goats milk brie most compelling. As though this was not at all enough, this was then followed by a bittersweet chocolate cake with milk chocolate mousse and chocolate brittle. It tempted me beyond the tiny first taste and ruined my diet for the weekend. 

 

Mel Hill

The dinner was tremendous, but of course we were here for the wine, and oh, the wine! Served in 3 blind flights of 5 wines each, starting with the older models and working our way up to the youngest and boldest. Most tasters desired to state their #1 and #2 favorites of each flight before the producer and vintages were revealed. I accumulated this data to provide a ranking. I wish I had gotten more of the others comments, but my lack of foresight in taking a seat near the end of the huge table favored the impressions of those seated nearby. Because of the high quality of the wines, all showed dense in color and medium to medium heavy in weight. Forgive me for not noting this individually. To the wines: