June 22, 2004

June Guild Function

I am attending a Sommelier Guild of Atlanta tasting tonight at Azel restaurant in Alpharetta Georgia so I will not be doing a regular post. Here is the menu and the wines we will be tasting.

Speaker's Wine Dry Creek Dry Chenin Blanc 2003


First Flight: Tio Pepe Fino Sherry
Miso soup.

Second Flight: Argiolas Vermentino ‘Costamolino’ 2003 R H. Phillips EXP Viogner 2002
Seared Sea Scallops with Sugar Peas and Saffron Crown Creamy Sauce

Third Flight: R. Stuart Big Fire Pinot Gris 2002 Mure Pinot Gris ‘Tradition’ 2003
Buttermilk Marinated Fried Calamari with Thai Cherry Chili Sauce

Fourth Flight: Conundrum 2002 Cloudy Day Chardonnay 2002
Sake-Miso Marinated Sea Bass with Wasabi Mash, Baby Bokchoy and Lemon Butter Sauce

Fifth Flight: Saintsbury Pinot Noir 2001 Babcock Pinot Noir Tri-County 2002
Grilled Atlantic Salmon with Roasted Red Pepper and Spinach.

Posted by denny at June 22, 2004 04:59 PM  
Comments

Save me some of the squid!

Posted by: Sailor in the Desert on June 22, 2004 06:37 PM

Could you share a little intel on how that salmon was prepared later? Sounds good! I'd like to try to replicate it, which I can generally do if you remember what you thought was in it. Thanks!

I prefer the Saturday boobage, truth be told, but what the heck? You gotta do something between Saturdays, and why not share recipes?

Posted by: John Collins on June 22, 2004 08:36 PM

That raises an interesting philosophical question - Why is boobage limited to Saturdays?

Just my humble opinion, but it seems every day is a good day for boobage.

Posted by: Daniel on June 23, 2004 03:05 PM

Boobage is on Saturday because I do no original writing on that day. I have to give y'all a reason to come see my site so I post boobage.

Posted by: Denny Wilson on June 23, 2004 08:53 PM

John - Can't help you there. That was the last dish and I had already consumed much wine.

Posted by: Denny Wilson on June 23, 2004 10:37 PM

What???
No Fat Bastard Chard anywhere??

Just kidding,
I've always found (being in the Country Club business) that an adept Chef or Wine Rep can make any of the selections stand out or wither based on the salt/sugar perceptible in the dishes that they are coupled with or preceded by. So I tend to look more at what you just ate, than what you drank.

Sans the Calamari, the menu looks right up my alley.

Posted by: chris on June 24, 2004 12:09 AM

Denny

I didnt mean to sound ungrateful or greedy. Thanks for the dosage we get.

Now i'll just sit quietly and be happy.

Posted by: Daniel on June 24, 2004 12:53 AM
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