We start with frying a few langoustines that have been rolled in beaten eggs and panko (a Japanese version of bread crumbs) and serving them with a salsa made out of avocado, mango, cucumber, grapefruit and some chili. And you have to have a bottle of Champagne with every celebration!
2002 Henriot
This behaves almost as great as it did 15 months ago - the nose is elegant and complex with lovely notes of grapefruit, blood orange, fudge, pressed flowers and some cap gun smoke. Very fine. Pure like newly washed clothes drying in the wind.
The taste is fresh and refined with notes of blood oranges, lemon cream, summer flowers and a touch of ginger. A very fine acidity. Long and cool. Very, very good, although it was even more impressive last year.
93p (tasted 2013/09)
For main course we had venison filet with a sauce made of chanterelles, garlic, dijon mustard and lots of cream. When simmered for the right amount of time it made a perfect compliment to the venison. I was in the mood for a mature Pinot, and this bottle fulfilled that need.
1990 Clos-Vougeot, Domaine Francois Gerbet
This is a perfectly mature bottle of Burgundy - with gorgeous notes of dried strawberries, overripe raspberries, stables, rotten vegetables, beet juice and spices. Old fashioned - and I love it. Meaty. Gets deeper and more hedonistic by the minute. Great wine.
The taste is big, ripe and sweet with notes of red currants, mashed raspberries, parsnip purée, banana peel and a moist forest floor. The finish is medium long and ends dry. With the food it was an example of one and one makes three.
92p (tasted 2013/09)
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