65 members and their guests sat down for dinner at the Midland Hotel in Manchester on 18 November and enjoyed another wonderful meal courtesy of executive chef Brian Sparks. It was almost the first anniversary of our Maître’s appointment and we intronised a new member. Welcome to the Commanderie Andy Dickson.
During the reception we sipped on the delicious Heidseick Monopole Gold Top Champagne. It was a refreshing and citrusy delight.
Our starter was sea bass ceviche which was expertly paired with Ch Argadens Blanc 2018, a blend of 65% sauvignon blanc and 35% Semillon. This wine reminded some commanders of our visit to Angludet on this year’s Bordeaux trip in May. The wine was praised for its flintiness and slightly acidic taste. It didn’t overpower the delicate flavour of the fish which was accompanied by pink grapefruit and pink peppercorns.
The main course of venison was praised by all present, including one who described it as, “beyond belief”. The roast saddle was a beautiful deep colour contrasting with the light colour of the potato and herb gnocchi. The dish was completed with roast beetroot, spinach, glazed salsify and elderberry jus. Le Vinothécaire Tim Edwards had paired this course with Ch Du Tertre 2005 5ième Cru Classé AOC Margaux, a blend of cabernet franc (19%), cabernet sauvignon (43%), merlot (33%) and petito verdot (5%). The wine was variously described as “elegant”, “fragrant and with a lovely bouquet”, “smooth”, “warm” and “spicy”. One correspondent even went as far as calling it a “sexy date wine”. This latter comment has yet to be verified.
The cheese course saw us drink Ch Sociando-Mallet 2010 AOC Haut Medoc, 48% cabernet sauvignon, 47% merlot and 5% cabernet franc. Described by one table as “sumptuous”, it was an apt accompaniment to the Spenwood ewes cheese from Riseley in Berkshire, just south of Reading. A previous trip to Bordeaux saw us visit this Chateau. Its relatively younger age, acidity and ripe tannins made it a good wine for a cheese course. The cheese is described by its makers as similar in nature to Pecorino and Manchego. The wine and cheese worked well with one another and with the pickled walnuts.
BtB
Regent Patrick Waterhouse
Our dessert was a pecan tart with clotted cream and caramel croquant. The Ch Raymond-Lafon 2015 AOC Sauternes was universally acclaimed with smells of honey, possibly limes. Its cépage is 80% Semillon and 20% sauvignon. One table thought it “unctuous” with a “wonderful round feel”. It certainly went well with the tart.
This was a lovely evening where the whole Midland team excelled in its delivery to us, both in the kitchen and front of house.
BtB
Regent Patrick Waterhouse