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Winemaker dinner I'm doing Friday night:

Soup and Salad
Wild Rice Soup with Duck Confit
Roasted Pheasant and Apple Salad

Wild Mushroom Strudel
Shrimp Cocktail

Buffalo Bison Meatloaf with Mole Sauce
Roasted Venison with Chimichurri Sauce
Wild Salmon with Mango Chipotle Salsa
Seared Muscovy Duck Medallions with Bob Lynch’s Cranberry Sauce

Carmen’s Tres Leches Cake
Chocolate Pistachio Bundt Cake
Originally posted by DoktaP:
Originally posted by Seaquam:
For the last week we've been having a variety of wines with each meal, pairing-- not always really successfully-- each course with a wine. Tonight my wife and I both had a meal with mainly seafood, main course of perfectly sauteed scallops, and stuck throughout with a bottle of NV Pommery Champagne Brut Royal, light berry and apple flavours, nice but nothing really special.

Interestingly, it showed best with a slightly vinegary crab tower, though the wine didn't seem to be particularly acidic.

Tomorrow night a special dinner with caviar, lobster, Chilean sea bass, a couple of other courses as well; I've ordered 2004 Bollinger GA to accompany most of it. Looking forward to that!

Sounds amazing. Enjoy and please post notes.

Last night in La Dame, the French dining room on Silver Shadow berthed in Yangon, Myanmar, we had

- beluga caviar (farmed, not wild; I've never had the two side-by-side but quite certain this tasted exactly like any other beluga I've had), blinis, chopped egg, red onion, capers, very thick sour cream; heavenly Smile
- lobster bisque with chunks of lobster in it, thick and rich, probably as unhealthy as it is delicious
- intense lemon sorbet
- roast duck breast under a duck jus and butter sauce, served on top of endive puff pastry tart (my wife loved this)
- Chilean sea bass roasted inside green cabbage leaves, grilled white and green asparagus
- cheese platter with robluchon (excellent!), comté, port salud, camembert, nuts, gelées, crackers
- Gran Marnier soufflé with hot vanilla creme on the side, along with snifters of Remy Martin VSOP

We had a bottle of 2004 Bollinger La Grand Année, served chilled and left on our table to warm up slowly; rich doughy nose, flavours of apple, roast nuts, honey, and in the final glass hints of white chocolate, excellent acidity, silky, very long finish. We had this on its own and then with the first two courses, after which it was chilled down a bit and returned with the cheese. Outstanding wine, and our server was very excited when we offered him the last glass; seems that it's uncommon for this to happen onboard.

I also had a glass of simple young Vouvray with the sea bass, while my wife had a glass of very nice 2015 Cepa 21 Ribera del Duero, young and tannic with forceful cherry and black licorice flavours, which she found to be a very good pairing with her duck.

Bowl of raisin bran, a few slices of papaya, casaba melon, and watermelon along with black coffee was all we could manage for breakfast today. Not sure why.

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