Bezzerwizzer

Tonight we have some good friends for a game of Bezzerwizzer. Boys 2 Girls 1

Before that we also get around to having a little to eat and drink. Here goes:

We start out with a glass of Champagne, Thienot's Cuvée Stanislas from 2004 (9/10) which our friends have brought (great friends) and with that some canapés with Foie Gras de Canard (and a little Modena Balsamico).

We then go to the table and our first course is grilled Maine lobsters served on leaves of Romaine and Radiccio and some homemade Aioli. 9/10. With this we have a bottle of Corton Charlemagne Grand Cru 2001 from Chapuis. 9/10. We also tasted a long time favourite of us all, the Catena Alta Chardonnay (this time 2008) for comparison 8/10. Wine/food matching 9/10.

(And we are back to the discussion about chardonnay the Burgundy or the overseas way.

K – the ungrateful brat – still leans toward the french stuff in spite of the generous offerings of rich, oaky wines, but is gradually becoming less rigid in her stance.)

We must admit to being fond of garlic, but even we have conceded that our Aioli has been too strong at times. This time we only use one clove and we are content. The same may not go for our friends who, despite also liking garlic, will quarantine one another after eating the Aioli.

Our aioli:
2 yolks (pasteurized)
1 (big) clove of garlic. (preferably the pink-skinned ones)
2 fillets of anchovies
grape seed oil
olive oil (extra virgin)
splash of lemon and worcestershire sauce.
s/p

Paste the garlic and anchovies in the mortar. Add yolks.
Sloooowly add oil – first drop by drop, later in a thin beam.
half and half on the oil – or less olive oil that can be a bit bitter.

Have tried using a blender instead of the mortar. But the mortar makes a better result and a more 'home made' texture.

The lobsters were lightly covered in olive oil seasoned with lemon zest, garlic, basil and a touch of salt.
Grilled for app 8 minutes with pieces of lemon until the lobster meat just turns white.
The lemon turns sweeter and juicier by the heat.






On to the main course which is Culotte (beef) with slow-baked tomatoes, baked red onions, Romansco and a little polenta. 8/10.

To this, we drink Barolo from Cascina Ballarin - Bussia 2003 (9/10) and Bricco Rocca 2003 (8,5/10). We have the feeling that the Bricco Rocca could be kept some more years and still develop well. The same is probably true for the Bussia, but it is a little bit more ready now.

Wine/food matching 9/10

Next an intermezzo with a small serving of Epoisse (French cheese made from cow's milk) with a thin slice of toasted pumpernickel  (Rugbrød).

White wines back on the table and start up a bottle of Chateau Guiteronde de Hayot 2005 Sauternes (8/10) in preparation of the dessert.

The Sauternes is nice but perhaps will be better with age.

The chardonnays is actually very good with the potent cheese

Finally we have baked plums with Italian macaroons and whipped cream (8/10) and of course the Sauternes. Wine/food matching 7,5/10









The plums are from Fejø (a Danish island). Fejø has wonderful apples, pears, plums and all kind of tree-fruit. The plums were quite nice though a bit on the sour side. Baked for 10 min in a hot oven with some muscovado-sugar they turned out quite sweet and juicy.