The first wine tasting for 2015 saw a trip around the world vinously, and Greg Sproule acting the goat in the kitchen.

Starters was a fresh scallop, done just so, served with a fine shred of shallot and carrot in a tangy dressing on porcelain spoons. Described as Normandy scallops, they were great wherever they came from and were well matched by a (masked) muscadet from the Loire region of France, traditionally matched with oysters, but with soft acidity to wash down the scallops.

The main event saw Wine Master Ferman at the height (or depth, depending on your viewpoint) of inscrutability, presenting six masked wines with regions, but not in order, announced and nothing more, except that they were all cabernet or similar fruit. The guessing game progressed, not assisted by the fact that wine no.2 was badly corked on a few tables. When the veils were lifted, the results were: 2009 Bourgueil from the Loire made from cabernet franc; 2002 Alkoomi cabernet from WA; a 2002 Barolo from that region of Italy, made on nebbiolo grapes; 2002 St Hugo cabernet from Coonawarra; 2002 Huntington cabernet from Mudgee; and 2000 Ch Lanessan, an unclassified Bordeaux. An interesting lineup, with palate loyalty showing in the popular choice of St Hugo as the top wine, and the Huntington mistaken for Bordeaux by many. The real Bordeaux was also well supported, as was the Bourgueil, the Barolo disappointingly acid and thin to most.

Similar controversy erupted with the food, where Greg had butchered and braised a whole kid goat, edible organs and all. To most, the result was a fine daube, with the offal flavour of the liver and kidneys in particular adding a meaty umami character to the delicacy of the meat. To some, it was too much, an education for which they were unprepared. C'est la vie. With it was an interesting gnocchi in assorted shapes, made with a rare pepper which hit the palate when chewed.

The quality of the top wines provided a soft slightly acid balance to a wonderful chevre d'affinois from the Rhone-Alpes region of France, made in an unusual hexagonal shape and showing particularly smooth creamy but nicely sour texture and flavour from the preparation of the milk prior to making. With a good bitter green leaf salad, the cheese ,as observed, went well with the reds; but not nearly as well as it went with the remains of a superb 2005 Boillot Puligny-Montachet white, presented by birthday boy Ross Tzannes at the outset of the main course, for those lucky enough to have kept some. A fine example of generosity by Ross, which we hope other members may emulate.

The coffee was a Bun Coffee blend from a maker in Byron Bay which we enjoyed a few weeks ago. This time, the beans were grown, again in South America, under sun and not shade, which may have influenced the robust flavour and firm dark chocolate finish.