Another reason why the members voted it a memorable evening was perhaps the great start with a variety of starters and unlimited sparkling Brut which tickled the taste buds with its balanced acidity and the millions of tiny beads that danced on the tongue. Made from Chard and Pinot Noir the wine was very fruity with floral aromas. The creamy and spicy flavour seemed to be made for the snacks. Personally, I even preferred it to the Chardonnay with my chicken dish. Several members were very happy with the Chard though. Pinot Noir seemed to me the weakest of all the wines. It was light bodied, clear and brilliant ruby red wine but too thin. It would be a great aperitif wine when served chilled, I felt. Salmon which is a classic paring for a red Pinot was too powerful for it. But for the red wine drinkers, cursing summersas they cannot enjoy the full and powerful reds would love this wine in summer too. I feel It should be served cold at around 12 deg, though not as chilled as the whites.

Bruschettas
Tomato and Basil, Olive and Goat Cheese
Canapés
Smoked Salmon with chive cream, Brie and Apricot relish
Mini Veg Calzone

Green Point NV Brut

****

Seared Artichokes, Pears and Pecorino
Star- Anise Reduction
Char grilled Chicken and Mushrooms
Spicy Avocado Salsa
Green Point Chardonnay, 2002

****

Double Consommé of Smoked Tomato and Thyme

****

Rotolini of Goat Cheese and Baby Spinach with Red Pepper Coulis

Tapenade crusted Salmon on Lemon Tagliatelle with Lobster Nage

Green Point Pinot Noir, 2002

****

Pan-fried Risotto with Rock leaf and Porcini Ragout

Braised Lamb Shank on Broccoli Mash, Caponata and Grand-Marnier Jus

Green Point Shiraz, 2002

****

Pear and Mascarpone Tart with Malibu Ice-Cream

                                                                        Tea/Coffee