Ed Erickson In March 2014, we enjoyed an excellent meal prepared by Balena.
The Menu
PASSED APPETIZERS
Crostini – Chopped Chicken Liver, Balsamic, Sweet Onion
Crostini – Goat’s Milk Ricotta, Honey, Black Pepper
FIRST COURSE
Pork Terrina, Pickled Ramps, House Mustard, Toast
SECOND COURSE
Hen Egg Tajarin, Sage, Brown Butter
THIRD COURSE
Grilled Rushing Waters Trout, Pickled Cranberries, Pistachios, Grapes
FOURTH COURSE
Hanger Steak, Grilled King Trumpet, Porcini Mustard, Frisee Salad
FIFTH COURSE
Chocolate Hazelnut Croccante, Citrus Marmalade, Caramel Krispies, Gianduja Gelato
The Wine
Champagne. Jean Laurent Blanc De Blanc N.V., Cellar Selection
“Recoltant Manipulant” Jean Laurent makes Champagnes using all estate-grown fruit, and small batch vinification resulting in a great wine.
1999 Nigl Riesling Senftenberger Piri Privat, Austria, Cellar Selection
100% Riesling – This producer practices sustainable farming methods, never de-stems, uses only ambient yeasts, settles musts by gravity only, racks twice and never fines before bottling.
1995 Oddero Barolo, Piedmont, Italy, Cellar Selection
100 % Nebbiolo from 60 year old vines, and aged in Slavonian and Austrian oak barrels for 30 months prior to bottling.
2010 Isabel Pinot Noir – Marlborough, NZ
100% Pinot Noir – matured in 20% new French oak for 10 months.
1996 Torre Muga Reserva, La Rioja, Spain, Cellar Selection
75% Tempranillo, 15% Mazuelo and 10% Graciano. Aged for 24 months in oak casks made from their own cooperage, and bottle aged in their cellar for at least 12 months prior to release.
2005 Fattoria Selvapiana Vin Santo del Chianti Rufina
This Italian dessert wine. The grapes are first dried, and then fermented and aged for approximately five years. The results in a deep amber in color with perfumes of dried fruits.
