A sunny Friday evening at the beginning of June this year saw 35 members of the Commanderie assemble for the annual AGM at the Alderley Edge Hotel. Those of us who were worried about traffic, after the M56 had been closed for most of the day, arrived early and enjoyed a short chat in the sunshine before making our way into the reception room where we were welcomed with a glass of Chateau Bel Air and some lovely canapés.
At the appointed time we moved through, with our topped-up glass of white wine, to the dining room to take our places for the AGM which the Maître chaired. The AGM lasted just 7 of the allocated 15 minutes which gave Conseil members plenty of time to retake their places at the appointed dining table and for members to enjoy a glass of champagne before the meal was served. Full details of the AGM will, of course, be in the minutes which will be circulated in due course.
The first course was poached Sea Trout on a bed of charred English asparagus with lemon and chive hollandaise sauce. This was accompanied by one of the Commanderie’s favourite white wines Château Reynon Blanc 2020 AOC Bordeaux. This property is owned by the Dubordieu family. The wine is 100% Sauvignon Blanc and is partly aged in oak barrels to give the lovely roundness that accompanied the starter so well.
Our Vinothecaire had chosen wines for the rest of the meal that reminded Commanders who had been on the recent Bordeaux trip of that trip. The two red wines came from Châteaux that had been visited this year and the Barsac Château had been visited in 2018. It also gave those of us who had not managed to go on either of those two trips a chance to taste these delightful wines.
The main course was rack of English spring lamb served with Jersey Royal potatoes, a seasonal pea purée, charred leek and red wine jus matched with Château Batailley 2005, a fifth growth from AOC Pauillac. The property which covers 57 hectares is 70% Cabernet Sauvignon, 25% Merlot, 3% Cabernet Franc and 2% Petit Verdot. All the wines are fermented plot by plot to give the wine maker control over the final assemblage. Sadly, with this wine and with the wine that accompanied the cheese, there was marked bottle variation including at least one corked bottle of each wine. As we all know, this is something that has to be expected with wines of this age.
The cheese course was a selection of three British cheeses with both crackers and fruit cake (which pleased the Yorkshiremen amongst us) and a spicy chutney. The cheese course was accompanied by a wine from a Château that was visited by Commanderie members this year: Château Léoville-Poyferré 2000, a second growth from AOC St Julien. Members who had been on the Bordeaux trip this year appreciated trying a different vintage from those that they'd tasted on their visits to these two Châteaux. Those who hadn't been on the Bordeaux trip enjoyed the opportunity to taste wines from these Châteaux and discuss them with colleagues.
The final course was English rhubarb and custard mess with glazed raspberries and some crushed shortbread added. This was accompanied by Château Doisy Védrines 2015, a second growth from AOC Barsac. The sweetness of the Barsac, with its freshness and acidity, complemented the sweetness of the dessert. The wine itself is made from unusually four grapes, in this case 77% Semillon, 9% Sauvignon Blanc, 10% Sauvignon Gris and 4% Muscadelle.
Carriages at 11pm came round all too quickly as often seems the case at Commanderie events.
Regent John Lambie