For the main course of the night Mick did curried seafood chowder. This dish was very good with all the shrimp, scallops, white fish, corn and ton of other goodies in it. The one downside to it was it was extremely spicy… which had me going “So good must have more but it burns… oh how it burns!” Toning down the curry would have brought the flavours of all those wonderful ingredients out more.
The final review is the 2009 white Burgundy and I saved the best for last.
The nose on this wine was very mild and you really had to swirl the glass to get the vanilla and honeydew melon aromas to appear. Tasting the wine you will find an interesting mix of ginger and vanilla flavours. The structure on this wine was the best of the three as the acidity was nice and crisp, the oak was subtle and there was a lovely creaminess to it. It was the best pairing with the curried chowder and was probably the best overall pairing for the night. That said, in spite of the fact that it was the best of all three, it really didn’t blow me away and was decent but forgettable as there are better Chardonnays out there in the same price point.
Here is the group rating for the wine - Mick – 87, Mark - 87, Kathy – 87, Amy – 87, Overall – 87.
There was no LCBO information on the wine but a quick web search and it looks like if it was available in the LCBO it would be about $35 a bottle.
I really hope Mick will do the curried seafood chowder again but a more toned down version as it was really awesome.
It was a lot of fun trying the three different Chardonnays from the same producer and I want to thank Mick for making this happen. I also want to thank him for the great food and for Amy and him hosting last night’s dinner.
Cheers!
Mark
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