Another beautiful evening was spent with the nice folks at Marty’s Market – Regina and her Chef Steve and their entire crew made us feel welcome yet again with some great food. And as always, the mixture of food, wine, and energized people made for a memorable experience. Especially nice to see some new faces in the crowd too – glad to grow the group! Here is what we had – Nice pairings all!
FIRST COURSE – Fried Oyster, Shiso, Pickled Shallot, Remoulade
WINE: Leeuwin Estate Art Series Dry Riesling 2011 (92 pts) – Dry Rieslings from Australia provide fresh, light bodied wines with complex flavors of lime, citrus and honey and a stone-like minerality on the finish. Like licking a wet pebble, but in a good way! Many people at the dinner enjoyed their first ever experience with a truly DRY Riesling – great fun to expand horizons! (PLCB – no longer available)
SECOND COURSE – Roast Leg of Elysian Fields Lamb, Parsnip, Australian Cheddar Leeks, Jus
1st WINE: d’Arenberg Grenach/Shiraz/Mourvedre 2011 (89 pts) – From the historic McLaren Vale Vineyards south of Adelaide, this Southern Rhone blend of Grenache Shiraz and Mourvedre has generous ripe, red fruit flavors and savory finish. Taste to me like a solid Cotes du Rhone, and a fantastic value at $10.99 (PLCB code: 46194 $10.99)
2nd WINE: Bremerton Selkirk Shiraz 2006 (92 pts) – From the super arid regions of Langhorne Creek, this Shiraz is a heavy-weight with dark fruit, plum and earthy flavors followed by a long finish. This is our ‘cheese-guy’ David’s favorite Shiraz! Big Country, Big Wine! (PLCB code: 25489 $18.99)
THIRD COURSE – Lamingtons, Chocolate, Coconut, Strawberry
WINE: Bleasdale “The Red Brute” Sparkling Shiraz NV (90 pts) – Not what you might expect — this bubbly is broad, with dark fruit flavors delivered in a rich but dry package. (PLCB code: 22835 $15.99)
Jack Brice Wine 