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Our
summer festivities 2001
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For
the last few years Seppi and his partners have been organizing dinners on a theme. Set out below
are the menus and the matching wines that were offered in summer 2001. |
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Monday
6
August in Colmar at the HONG KONG
Restaurant:
Chinese
dishes and Seppi Landmann Alsace wines
As
an appetizer, Seppi served a magnum of sparkling wine, an "Erotic
reserve bin". The dishes that followed were the same as last year (See
Archives)
with as well nems and prawn fritters. Each dish was accompanied by three
wines (different vintages plus that of 2000) and the guests were asked to
give their opinion to determine the best food-wine match.
The
guests presented their views without any preconceived ideas and according
to their own preference. The results were often equally divided between
the 3 wines, but there was complete agreement between the 30 or so guests
that Chinese dishes and Alsace wines go well together.
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Frogs
legs with salt and pepper
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Dishes
Frogs
legs with salt and pepper
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Wines
1993
Noble Valley Sylvaner
1994
Noble Valley Sophie Marceau Riesling 1999 Zinnkoepflé
great classified Riesling
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Chicken
with black mushrooms
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1994
Noble Valley Muscat
2000
Noble Valley Tokay
Pinot Gris
1999
Noble Valley Gewürztraminer
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Prawns
with sweet and sour sauce
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Muscat
Erotic reserve
2000
Pinot
Noir Rosé
1999
Noble
Valley Gewürztraminer
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Peking
duck
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2000
Pinot
Noir Red
1989
Zinnkoepflé late harvest
great classified
Riesling
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Seafood
rice
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1999
Noble Valley Sylvaner
1993
Noble Valley Gewürztraminer
1998
Noble Valley Gewürztraminer
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Chicken
with lemon
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1999
Sylvaner Z
1990
late harvest
great classified Tokay Pinot Gris
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Crystallized
ginger
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1992
Zinnkoepflé late harvest great classified Gewürztraminer
1992 Hors la Loi (outlaw) noble rot great classified Riesling matured in
oak
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In
August at
Vieux-Ferrette at
Bernard Anthony's
cheese store:
Meeting
of a master cheese maker and a master wine maker
The
dinner was composed of different cheese plates each with a different
category of cheese and served with 2 or 3 wines and the guests decided
which was the best match.
This
evening that lasted well after midnight with the passionate comments of
the master cheese maker and those of the tasters, finished with the
delicious flavors of a meadowsweet and raspberry iced meringue made by
Jean-Yves Fays (Pâtisserie Changala, Wintzfelden).
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Appetizer:
Hot
goat cheese on Poilâne toast &
Riesling great classified
Zinnkoepflé 1999
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Cheese
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Wines
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Cheese
maker’s royal surprise
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1993
Noble Valley Riesling magnum
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Imperial
variation
Tamier
Reblochon
1998
Reserve Comté
Beaufort
Morbier
Tomme
du Larzac
Saint-Nectaire
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1987 Zinnkoepflé
great classified Riesling
1992 Hors la Loi
(outlaw) Sylvaner
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extra mature Mimolette
Tomme
des Soeurs
mature
Salers
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1992
Hors la Loi (outlaw) Riesling
(type: Zinnkoepflé noble rot great classified Riesling matured in oak) |
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Smear
mould ripened cheese
Brillat-Savarin
Saint-Félicien
Camembert
Brie
de melun
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1997
Jardin des Délices Pinot
noir
1996 Du Côté de chez Emma
Pinot
noir
1997 Sabot de Vénus
Pinot
noir
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Strong
creamy cheese
Livarot
Munster
d'Alsace
Munster
des Vosges
Epoisse
de Bourgogne
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1985 Zinnkoepflé
late harvest great classified Gewürztraminer
1982
Zinnkoepflé
late harvest great classified Gewürztraminer
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French
blue vein cheese
Roquefort
Bleu
d'Auvergne
Fourme
d'Ambert vieille
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1986 Zinnkoepflé
late
harvest great classified Gewürztraminer
1992
Outlaw Gewürztraminer
(type: Zinnkoepflé noble rot great classified Riesling matured in oak)
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Dessert:
Flavors
of a meadowsweet and raspberry iced meringue
(Pâtisserie "Changala", Jean-Yves Fays, 68570
Wintzfelden-Soutzmatt)
1998 Zinnkoepflé
noble rot great classified Riesling
Darjeeling
tee, quality SFTGFOP (special
finest tippy golden flowery orange pekoe) selected by Stéphane Ridé
(Théschâdo, 2 rue de la Forge à Saint-Louis,
68300)
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In
August in
Saulxures at La Belle Vue
Restaurant: Variations
on
a Riesling theme orchestrated by the chef, Denis Boulanger
In
a particularly friendly atmosphere, Jean-François Tisler organized a
blind tasting to enable Seppi to present a preview or pretasting of his
Hospices de Strasbourg reserve label Riesling.
The
guests were astounded by the explosion of delicate flavors and the food
and wine harmony prepared by the talented chef, Denis Boulanger who varied
last year’s menu (See Gastronomy) by replacing the tuna filet by bass
with olive oil and a touch of vanilla cooked in foil.
The
guests immediately recognized and appreciated the perfect match of both
the regional wines (1998 Noble Valley Riesling with the medallion of beef
filet) as well as the prestigious classified Riesling (1989 magnum of late
harvest Riesling with the Apicius duck).
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Mixed
salad, marinated salmon and grilled prawn tails in citrus sauces
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Appetizers:
Bibalakas
cottage cheese canapés, melon balls, Serranno ham marinated in
Alsace sparkling wine and a
magnum of 1992 Noble Valley Sparkling Erotic Reserve
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Dishes
Mixed
salad, marinated salmon and grilled prawn tails in citrus sauces
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Wines
1999
Noble Valley Riesling |
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Medallion
of beef filet roasted in half salted butter with stewed grey
shallots
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1988
Noble Valley Riesling
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Bass
with olive oil and a touch of vanilla cooked in foil
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1996 Zinnkoepflé
late harvest great classified Riesling
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Apicius
duck
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1989
Zinnkoepflé late harvest great classified
Riesling magnum
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Elivaz-Alpage
(Matured
by master cheese maker: Cyril
Lohro, "Au Vieux Gourmet", Strasbourg)
Vieux
Salers
(Matured
by master cheese maker: Bernard
Anthony, Vieux- Ferrette)
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1987
Zinnkoepflé great classified Riesling
1992
Hors la Loi (outlaw) Riesling
(noble
rot great classified matured in oak)
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Fricassee
of orange and grapefruit in beer jelly, late harvest Riesling
sherbet
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1998 Zinnkoepflé
noble rot great classified
1998
Riesling ice wine matured in oak
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See Partners
for their
address.
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