Croze-Hermitage 2005 with Pan seared foie gras with apple rendang served as strudel. intriguing dish, lovely used of caramalized grated coconut and apple cubes which was a nice balance to the richness of the foie gras. However, it was again a miss on the pairing as it made the wine slightly tart. On its own, the wine lacked a mid palate and had a short finish.
Now, we come to what I considered the star of the evening, the Chateuneuf du Pape 2003. This was a unusually warm year and it needed the talents of Guigal to produce arguably one of the best CDPs they have ever made. It had power, richness and intensity to spare. Revealing a big dose of Asian herbs,spices, Blackcurrants and pepper. Full bodied and loads of alcohol.
Definitely overpowered the baked red wine marinated cod fillet and did not go down well at all with the cauliflower couscous.
The best and pairing for the evening was the Hermitage Rouge 2002 with a Grilled Wagyu Beef Cheek with braised red cabbage and mole sauce. The wine had some premature ageing but otherwise shown beautifully with bright Blackberry, white pepper, irodine, licorice and leather on the nose. Pretty dry with a medium body and hints of fruit compote sweetness on the front palate.