For our 35th Fete we returned to the opulent surroundings of the recently refurbished Manchester Hall.
As a slight departure from our normal custom, the “champagne” reception featured Ridgeview Bloomsbury English Sparkling Wine. This golden wine which is a blend of the three noble champagne grapes with chardonnay making up the majority of the blend, was very much appreciated by the group as we gathered in the Goulbourn Lodge prior to dinner.
As we sat down to dinner in the adjacent Dining Room the Maître reminded us that it had been our 35th “birthday” a few days before. As well as welcoming our guests and Ron and Gillian Cowley back to the Commanderie, he treated us to some extracts of previous Conseil meetings including references to a certain football manager by the name of Alex Ferguson. His welcome address ended by asking everyone present to sign the Guest Book.
The first course of Pan Fried Sea Trout, which was accompanied Le G de Guiraud, from the Sauternes chateau of that name, was served in Magnums. The wine being a blend of 70% Sauvignon Blanc and 30% Semillon with a little oak ageing was a perfect foil for the sea trout.
To accompany the main course of Pistachio and Sage Rolled Noisette of Lamb we were treated to Château La Tour Figeac 2005. This wine from arguably the best vintage of the century so far proved problematic for the waiting staff as the corks were crumbly meaning that all of the wines had to be decanted. However, when we got the wine in our glasses, it was a wonderful match to the lamb.
The cheese course of Burwash Rose and Double Gloucester was matched to another wine from the other great vintage of this century Château Batailly 2009. Members who had been on the 2022 trip to Bordeaux reminisced about their visit to this Pauillac vineyard. The assembled company enjoyed the wine although on our table there was a 50/50 split on views over whether it should be kept or drunk immediately.
The meal was rounded off with a Strawberry and Foraged Rhubarb tartlet with ginger ice cream accompanied by the second wine of Château Rieussec.
The meal ended with the Maître thanking the staff of Manchester Hall in the customary way and proposing the toasts to the King and the Commanderie de Bordeaux.
Next event - The AGM
