Some 30 odd members attended our first wine tasting of 2017 presented by our cellar master Paul Ferman. In contrast to previous tastings the wines weren't masked and comment was made that this was appreciated by members to be able to fully assess the wines. In the kitchen was Peter Kelso ably assisted by Martin McMurray.

Canapés

Peter started off with cucumber rounds topped with white anchovies, mayonnaise and sumac. Some commented that this was one of the best canapés we've had for some time with a good balance of flavour, acid and texture.

Another offering was soppresso salami on toast topped with pickled beetroot and cornichons leaving a hint of chilli on the palate.

Aperitif wine.

De rigueur now, our sherry the La Goya Manzanilla, a dry style good balance under stelvin. 15% alcohol.

This was followed by the Tyrrells 2000 Vat 1 Semillon from the Hunter Valley under cork at 11% alcohol. Still fresh, elegant, balanced showing acid there was some small bottle variation. A very good wine for 17 years in bottle.

Wines

Thanks to the generosity of our long-standing member Ross Tzannes we were able to taste seven wines on the day. Ross contributed the Boillet Pommard. Happy birthday and thanks Ross.

Wine 1

Fevre Premier Cru Chablis under cork 2010. 13% alcohol.

Showing wood, high acid and broad on the palate. Of the three white wines this was the one most preferred by members and a good match to the main course.

Wine 2

Savennieres Chenin Blanc Loire Valley under cork 2011. 15% alcohol

Of the wines presented this created a lot of comment. Not a favoured style. It showed high acid was short on the palate, some kero with no floral overtones you'd expect with a Chenin Blanc and prematurely aged.

Wine 3

Freycinet Tasmania Pinot noir under stelvin 2011. 14% alcohol.

A good style of wine and held its own in the Pinot Noir grouping unmistakably Australian, linear and showing good fruit and acid.

Wine 4

Maison Roche de Bellene Volnay Premier Cru under cork 2011. 13% alcohol.

A step up from previous wines. Terroir came to the fore with good fruit, complexity, balance and depth with good tannin structure.

Wine 5

Domaine JM Boillett Pommard Premier Cru under cork 2008. 13% alcohol.

Preferred wine of the Pinot Noir bracket showing structure, intensity, complexity and darker fruit.

Wine 6

Cape Mentelle Margaret River Shiraz under stelvin. 2007 14%

Showing tannin and fruit good dense cherry flavour, a good style.

Wine 7

Dalwhinnie Moonambel Shiraz under cork 1996. 13.5% alcohol.

Drinking well now, at its peak, open with fruit still evident.

Food

Peter presented chicken (pollo) tonnato served at room temperature accompanied by white polenta and zucchini.

Great flavours with none to overwhelm our palates for the wine tasting. Peter thought the chicken could have been cut a little thinner for more moisture whilst the tonnato was superb. Zucchini was perfectly cooked.

Cheese and coffee

James Healey presented an Irish washed rind cheese, an unpasteurised cow milk cheese named 'Durrus' and most guessed the variety and the hemisphere but not the region.

A great example of the resurgence of the British and Irish cheese industry. A semi-soft washed rind, plump and pliable with a mild and buttery flavour.

Opinion was divided between the Pinot and Shiraz as best match for the cheese.

Spencer provided a Tanzanian Peabody coffee so named as an identifier of the coffee bean itself. A Peabody is a mutation of the coffee bean inside its cherry.

Full of flavour, fruit dominant it was regarded by members of some of the best coffee we've had for some time.