Commanderie
February 4, 2025Commanderie de Bordeaux in Manchester. Bistro Dinner at the King Street Townhouse Hotel, on 30th January 2025
An informal bistro dinner, with two excellent red Bordeaux wines
On 30th January 2025, 52 Commandeurs and guests sat down for the annual bistro dinner at Manchester’s King Street Townhouse Hotel.
The evening formally began with the induction of 2 new members, Mark Redman and Keith Barlow. Their professional and social backgrounds were introduced to the diners by retired Judge and solicitor, Commander Appleby.
The starter of smoked salmon with crispy capers and a lemon & dill crème fraiche dressing was perfectly complemented by the Château D’Arche 2022 Bordeaux Blanc.
The first red of the evening, a Château Malartic-Lagravière 2014 Grand Cru Classé de Graves AOC, was said by many members to be the highlight of the evening. The food to accompany this wine was superbly done by the KSTH kitchen. Beef fillet with peppercorn sauce was served with celeriac purée, fondant potato, honey glazed carrots with a topping of crispy shallots on the potato. This was a superb complement to the wine.
We visited Château Malartic-Lagravière in May 2006 when we had dinner hosted by M. Bonnie's parents and again in May last year when he hosted us for dinner. Our enjoyment of this wine followed our successful Château Malartic-Lagraviere dinner last November. This wine is matured for 22 months in 50-70% new oak. It is a blend of 52% Cabernet Sauvignon, 40% Merlot, 5% Cabernet Franc and 3% Petit Verdot.
The evening’s second red was Château Haut-Batailley 2009, 5ème Cru Classé AOC Pauillac.
This wine is described by its growers as, “harmonious, an elegant wine with a fine tannic structure and will develop even more complexity and depth over time.
The second red of the evening was Château Haut-Batailley 2009 5ème Cru Classé AOC Pauillac. The second red was served with cheeses, a brie and a cheddar, accompanied by chutney, crackers and grapes.
Accompanying our final course, the lemon cheesecake dessert, was a Sauternes from Château Carmes de Rieussec (2017). It was light and pure. The wine has been matured in oak barrels for up to 18 months. It is a blend of Sémillon predominantly, along with Sauvignon Blanc and Muscadelle.
The Maître complimented the excellent food and service from the King Street team, whose accuracy and dedication is not found everywhere.
With thanks to Commandeur David Chapman for some helpful information about the Châteaux.
Commandeur Waterhouse
