Martin, Actually I think your selections are masterful. The reason for the Port suggestion is that I was recently treated to a glass of '77 Crofts which was beyond belief. If you would like the name of a serious historian who is also a very serious wine student I would suggest that you send your menu to David Burner at [log in to unmask] with a note that I suggested doing so. I would love to get Dave's comments. He is the mastermind behind the Crofts. gus Subject: Re: Wine dinner January 26th 2001 Gus: I did play around with the idea of a Port but the 1997 Pommerol vintage I tasted for this dinner was suprb and marries so well with the Pecans, I had to surrender. Actually the Ramos Pinto 10 year old goes great with Brie. Martin ----- Original Message ----- From: "Gus L. Seligmann" <[log in to unmask]> To: <[log in to unmask]> Sent: Thursday, January 11, 2001 8:32 AM Subject: Re: Wine dinner January 26th 2001 > If we were in Louisville we would attend. It looks cheap at the > price although I would have preferred a port as a wrapup. > > Gus Seligmann > > > Subject: Wine dinner January 26th 2001 > To: [log in to unmask] > > Here is what you have all been waiting for: > > Friday night January 26 2001 at 6-30pm reception: > At the Jefferson Club in Downtown Louisville. > > Menu: > > Country Pate with combinations of Pork, Buffalo, and Rabbit. > > Baron Philippe de Rothschild of Mouton Sauternes. > > Kentucky and Ruby Trout combined with Spinach wrapped in Filo Duo Red and Yellow Pepper Sauces Drizzled with White Truffle Oil > > Baron Philippe de Rothschild of Mouton Graves > > Kentucky Lime Stone Bibb Lettuce and Frisee with Roasted Red Pepper with Balsamic and selected Olive Oils. > > Baron Philippe de Rothschild of Mouton Medoc > > Veal Tenderloin wrapped with Country Ham over Collard Greens and Carrots Draped with a Glace de Viande > > Baron de Philippe de Rothschild St. Emilion > > Lamb Rib Chop with Minted Whipped Potatoes accompianed by Persimmon Chutney. > > Baron de Philippe de Rothschild of Mouton Paulliac > > Chocolate Pate enriched with Rich Burgundy Chocolate, Sundried Cherries, Shortbread Cookies and Pecans, with Bourbon Chocolate and Raspberry sauces. > > Baron de Philippe de Rothschild Pomerol > > Music will be provided by TJ's Live Band. > Speakers: > a.. Scott Meyer specialist on the Bordeaux Estate > b.. Kennedy Zinner of Zinner Communications talking on the forthcoming wine book " Visions of Wine" > c.. Larry Bandor Executive Chef to the Jefferson Club > Hosted by Martin Platts H.C.I.M.A. > Former Wine Steward to the Royal Family and Wine Educator at the University of Louisville. > > > PRICE: $75.00 PER PERSON > > SPACE IS LIMITED TO 45 PEOPLE. ALL CHECKS TO BE IN BY NO LATER THAN JANUARY 20th. > > Literally First come First served. Place only guaranteed with a check. > Send to: > > Martin Platts h.c.i.m.a. > 4905 Creek Pointe Terrace Apt. 7 > Louisville, KY. 40219-5913 > > Subject to change due to research and development of dishes in progress >