Yarra Valley Wine and Food Society Inc.

Function 235

At Avenel with Sue Aikman on June 18, 2011

On a typical winters day, June 18 to be precise, some intrepid members of the YVW&FS set out from various locations to rendezvous at Avenel for the Society’s 235th Function. All arrived safely although some sought GPS assistance.

The warm welcome by Sue and Clive Aikman set the scene for a memorable function. A bottle or two of champagne thoughtfully brought by the travelers, in case of becoming lost, were enjoyed as we settled in to our abode. Eventually it was time to retire to our rooms and don our more formal dress while Sue beavered away in the kitchen.

The long antique table looked magnificent for this formal function. Sue’s creative use of fresh, local produce served with a range of very interesting wines from nearby vineyards delighted our taste buds. A sparkling Roussanne from Box Grove Vineyard, served with cheese sticks, was a great way to start the evening. The Roussanne, fermented in the bottle, had a complex yeasty flavour with varietal aroma of crushed pear.

Avenel mushrooms with Puckapunyal yabby veloute sauce was an excellent match to the rieslings from Osicka 2010 and the Ladies Who Shoot Their Lunch 2009. The wine was a little cold when served, however as it warmed in the glass, they showed the delicate flavour of a good riesling.

For main course diners were able to choose between wild duck and wild rabbit. For those unable to do this a portion of both dishes arrived on their plates. The wild duck casserole had been slow cooked with a fruit and wine marinade. The wild rabbit was in a lemon rind and tarragon white wine cream sauce. Local broccoli, cauliflower and beans with butter accompanied the meats. The three shiraz wines were served with the dish: Osicka Shiraz 2008, Ladies Who Shoot Their Lunch Shiraz 2008, and Euroa Creeks Reserve Shiraz 2004. Paul Osicka’s wine was from his Majors Creek Vineyard. The Euroa Creeks Shiraz was sourced from a single small vineyard. Much of the fruit had been dropped from the vines resulting in an intense flavour with a long and elegant finish. The wine maker, David Lloyd , being a past member of our Society. All three wines showed touches of plum and spice on their bouquet. The Osicka’s was somewhat a bigger style and higher in alcohol.

The idea to carry these through to the Yea and Donnybrook cheeses was a winner.

We finished the meal with a delightful hot fruit salad and/or a lemon tart served with a de Bortoli Noble One 2002 that was an excellent example of a botrytis semillon. The wine and the food were a luscious combination followed by coffee and chocolates along with the playing of hunting horns and the didgeridoo.

We were replete and ready to retire. Our beautifully comfortable beds provided an excellent night’s sleep that somehow rejuvenated our appetites and allowed us to do justice to the fabulous cooked breakfast - at our leisure. Thank you Sue for a most enjoyable dining experience.

Neridah Peirce
President
Yarra Valley Wine and Food Society
 

Last Changed, Wednesday, July 06, 2011