The February meeting was hosted by Simon Powel who gave us a very entertaining and interesting talk on the white wines of the Maconnais region of Burgundy and the reds from the Beaujolais region. The white wines from the Macon region are often overlooked by the much more famous Burgundian cousins, such as Chablis. The origins of the white wines from this region are ecclesiastical, these institutions especially the Cistercian order began planting these vines in the 11th and 12 centuries. All the wines of the evening were from the Wine Society.
The first white of the evening was a Macon Villages Domaine et Benjamin Talmard 2009 £9.50. This proved to be very popular with a rich long lasting almost bitter taste. The next favourite was the Bourgogne Les Raverettes Domaine Guillemot Michel 2008 at £13.50 this was liked, but a little expensive. The least favourite was the Wine Societies own blend White Burgundy at £7.50, the cheapest but not preferred on the night.
The reds once again proved very popular and if you are like me, getting on a bit, you may remember the ridiculous rush to drink Beaujolais Nouveau in November. The Beaujolais grape is the Gamay, to be more specific Gamay Noir, which covers 98% of the region.
The first wine to be tasted was the Brouilly Domaine Demaine 2009 £8.50, this was considered to be light with no body, the second wine Morgon Cote du Domaine Jean Marc Burgaund 2007, this was well liked some felt it had a bit of tannin on the tongue but others not so, this was dense and will age well – £10.50. The last wine of the evening was a Gamay Vin duPay’s de l’Ardeche 2009 Duboeouf, at £5.95 this was considered to be very good and excellent value. Thanks again to Simon for a really good evening.
A few people asked for the smoked mackerel pate recipe, so here it is as I have done this for so long I do not have exact amounts, sorry you will need to adjust for personal taste.
Smoked Mackerel fillets, skins removed.
Juice of a lemon, again to taste, start off small you can always add more but not take away.
Horse Radish, from a jar, adjust to taste I like mine spicy
Cream cheese, I prefer extra light.
Double cream again, only a little just to finish off and make it more luxurious. I tend to use a low fat version, but this is just personal taste and cholesterol levels.
Please remember Mackerel is very good for you and a completely sustainable fish.
All I do is add the ingredients to a food processor, and tamper with the amounts until it suits your taste, finish off with black pepper. Enjoy.
Chris Traynor