ボルドー最高評議会
the Grand conseil du vin de bordeaux
CommanderIES, wine brotherhoods

Maître Jon DeMoss

Our second event of the 2023-2024 season and our 181^st Parlement was held at Collier’s Reserve Country Club in Naples on November 16^th, 2023. This luncheon was hosted by Steve Ross a member of Collier’s Reserve County Club and a member of our Conseil as the Planificateur d’Événements with assistance from long-time member and fellow Collier’s member William Paterson. Another of our members, Brian Lord, the Executive Chef & Director of Food & Beverage at Collier’s Reserve, worked with Steve and Bill in planning and preparing a truly delicious meal that was thoroughly enjoyed by all in attendance.

We started with an Arctic Spotted Wolfish and accompaniments paired with an excellent 2015 Chateau Pape-Clément Blanc. The red wine theme for the luncheon was a comparison of two different vintages of wines from Pauillac vineyards that are situated quite close to each other. We enjoyed a 2000 from each estate. The first pairing was a Colorado Lamb Shank with a 1989 and a 2000 Chateau Lynch-Bages. Next we enjoyed a Brasstown Beef Dry Aged Tri Tip. This is a unique beef obtained by Chef Lord directly from the producer. The beef dish was paired with a 1996 and a 2000 Chateau Grand-Puy-Lacoste.

Everyone agreed that being able to taste these four wines together was a useful educational experience. As always, our Intendant des Festivities, Fritz Krieger, had prepared and distributed a discussion of all of the wines being served prior to the event and our Educator, Irv Lingo had selected members to be informed about each wine to speak at the event. Commandeur Christine Williamson, who had been selected to speak about the Lynch-Bages, gave a nice tribute to Jean-Michel Cazes during her remarks.

We concluded with a Dulcey Chocolate Mousse, which was a very interesting desert that included a sour apple “egg roll” and white chocolate ice crème among other ingredients.

Chef Lord and his team received a well-deserved ovation following the meal as well as a hearty Ban Bordelais. Chef Lord explained that it was his objective to create dishes that would enhance and not overpower the wines being served.