La Commanderie de Bordeaux à Manchester AGM & Dinner
There was a good turnout of commandeurs for our AGM and the recent good weather necessitated a change from the usual black-tie to less formal wear: A good excuse to breakout the Commanderie Tie!
Pre-meeting drinks were held in the bar and the commandeurs spent time catching up over two excellent Bordeaux whites: The first was Ch. Argadens 2018, from Entre-deux-Mers this Bordeaux Supérieur is a soft-fruited and well-balanced wine. The second, Ch. Reynon 2019, was a super-dry Sauvignon-blanc produced by the Dubourdieus; very refreshing in the heat!
The AGM was dispatched with customary efficiency and a very special birthday commemorated for Commandeur Lees-Jones – A very happy birthday!
The first course of the meal was a chilled smoked trout terrine with lemon, dill and caper crème fraiche, cucumber and warm ciabatta. This was perfectly paired with a Ch. Latour-Martillac Blanc, 2017, A.O.C. Pessac-Léognan. This Graves chateau was visited by the Commanderie on last year’s Bordeaux trip and the wine is a 50% Semillon, 47% Sauvignon Blanc and 3% Muscadelle blend. The Dubourdieus have been involved in the production of this elegant wine too. The smokiness of the trout did not overpower this wine.
The main course was a beautifully presented rack of spring lamb, honey-glazed root vegetables, rosemary potatoes, charred asparagus with a mushroom and shallot sauce.
The wine chosen for with this perfectly-pink lamb was a Ch. Haut-Bailly, 2008, Grand Cru Classé de Graves A.O.C Pessac-Léognan. Served in magnum bottles, this wine was impressive in appearance and taste! (Although there was much discussion about whether this wine was before or at its peak). The soft fruits of mulberry and cassis that were identified and the cigar-box tobacco added multiple layers to this wine, which developed further in the glass throughout the main course.
If the first red wine was subtle and restrained, the second red, served with the British cheese course was full-bodied both in the mouth and on the nose. The Ch. Haut-Batailley 2009, 5ième Cru Classé A.O.C Pauillac was everything we have come to expect from the exceptiontal 2009 vintage: Deep, dark fruits, full-flavour and soft, long tannins. It was a pleasure to have tasted two such excellent wines. Both reds were similarly blended with the main grape variety being Cabernet Sauvignon (65-70%), Merlot was 25% and Cabernet Franc and Petit Verdot making up the remainder.
The dessert course was fresh summer berries, compote, whipped vanilla cream, meringue and crushed shortbread. This very seasonal pudding was served with a Ch Coutet 2009 1ière Cru, A.O.C Barsac. Again, 2009 was an outstanding year for Sauternes too and this excellent wine was a balance of honey-sugar and acidity. Fine and fresh with a long finish, without being syrupy, this super-Sauternes was a blend of 75% Semillon, 23% Sauvignon Blanc and 2% Muscadelle.
The usual toasts to The King and finally (a very wholehearted) Bordeaux, toujours Bordeaux!