Throwback to Obsession 12

Slowly getting ready for the epic Obsession 16  but in the meantime recalling some of my favorite wine & food pairings of the Obsession 12  . I have picked my most memorable dishes out of 10 different menus and put them together as „My Perfect Obsession 12 Menu” with 3 starters, 3 main courses and 3 desserts. It has been almost 4 years but I still remember the taste of those amazing dishes.

 

 

STARTERS

 

MUNCASTER LOBSTER
Scorched Leeks Warm Jelly, Caviar

Nigel Haworth (Northcote, Langho, England, 1 Michelin Star)

lobsterclos

Bourgogne Clos du Chateau de Puligny-Montrachet Château de Puligny-Montrachet, Burgundy,France,2009
This rich style of chardonnay has a full body and creamy vanilla yoghurt flavor on the palate that works wonderfully with the rich lobster flavor and the thick, warm jelly. The wines crisp fresh lemon flavor helps to cut through the richness of the dish and refreshes the palate.

 

 

 

APPLE CIDER MARINATED MACKEREL
Horseradish Snow, Pickled Black Radish

Antonin Bonnet (Greenhouse, London, England, 2 Michelin Stars)

MACKERELsauvignon

Sauvignon Blanc, Shaw & Smith, Adelaide Hills, South Australia, 2010

A light-bodied, zesty Sauvignon Blanc balances the oily, fresh fish taste of the mackerel. The notes of zesty citrus and apple aromas of the wine complement the marinade, pickled radish and horseradish.

 

 

 

OYSTER BEIGNET
Apple Butter, Larkspur

Madalene Bonvini-Hamel (British Larder, Suffolk, England)

oystervouvray

Vouvray, Sec Silex, Domaine Vigneau Chevreau, Loire Valley, France, 2010
Bone dry, crisp and young Vouvray with plenty of zesty citrus cuts through the strong shellfish taste. The green apple flavors, synonymous with the wine’s grape variety, Chenin Blanc blend well with apple butter sauce.

 

 

MAIN COURSES

 

ANJOU PIGEON BREAST
Pomegranate, Turnip Puree, Almond, Lardo Jus

Antonin Bonnet (Greenhouse, London, England, 2 Michelin Stars)

pigeonchambolle

Chambolle-Musigny, Jacques – Frédéric Mugnier, Burgundy, France, 2007

A medium-bodied, elegant Pinot Noir to match the smooth, delicate texture and elegant gamey flavors of the Anjou Pigeon. Fresh red and dark fruit flavors pick up on the pomegranate and the wines high acidity help to refresh the palate.

 

 

 

SADDLE OF LAMB
Sobrassada, Braised Onion, Potato Layer, Jelly of Roast Potato

Hans Neuner (Ocean, Vila Vita Parc, Algarve, Portugal, 2 Michelin Stars)

lambmouro

 

 

 

 

TASTING OF SKYLE LAMB
Roast Saddle, Talisker Rib, Dressed Leg, Haggis, Rosemary Tatties, Neep Purry

Michael Smith (3 Chimneys & House Over By, Isle of Skye, Scotland, 1 Michelin Star)

lambbrioja

 

Gran Reserva 904, La Rioja Alta, Spain, 1998

This wine is mature, earthy and spicy to match the rustic nature of the dish. Dried fruit aromas from the wine match with the rib and slow cooked leg of Lamb. Earthiness from the wine blends with the intense flavors of the Haggis and the lamb jus.

 

 

 

DESSERTS

 

BANANA
In it’s own skin, Coffee and Toffee

Lisa Allen (Northcote, Langho, England, 1 Michelin Star)

BAANANASAUTERNES

 

Château Partarrieu, Sauternes, Bordeaux, France 2007

Full bodied, sweet dessert wine to match natural sweetness of the popcorn, toffee and caramel. Tropical fruit and honey notes from the wine blend with the banana flavor.

 

 

 

CHOCOLATE CAKE 

Tom Kerridge (Hand & Flowers , Marlow, England, 2 Michelin Star)

chocvalpo

 

Recioto Della Valpolicella Classico, Giovanni Allegrini, Veneto, Italy, 2007

This rich, red dessert wine has a rich full body to stand up to the powerful chocolate flavor. The lusciously sweet Recioto brings plenty of black forest gateau fruits and flavors of liquorice and coffee. All are stunning with this delicious chocolate cake and this match creates another layer of flavors.

 

 

 

CHOCOLATE LIGHT 

Hans Neuner (Ocean, Vila Vita Parc, Algarve, Portugal, 2 Michelin Stars)

kandlrasteau

 

Rasteau Dore Blanc, Domaine de la Soumade, Rhône Valley, France, 2008
Sweet, full-bodied Vin Doux Naturel matches the richness of the chocolate. Oxidative, spicy aromas from the wine pick up on the cinnamon ice cream.

 

Photos of all the dishes taken by Allen Markey for Northcote.

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