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November 9, 2005 | Uncorked | Wine advice and commentary - wine tastings and events around Dayton, Ohio

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Mark Fisher is the author of Uncorked and a writer for the Dayton Daily News.

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Wednesday, November 9, 2005

A Half-Dozen Wines for Dinner … Brilliant!

By Uncorked | Wednesday, November 9, 2005, 03:58 PM

The menu and the wines have been set — subject to the usual last-second snafus — for the Eclipse Anniversary Dinner, and both are, shall we say …

… eclectic in the finest sense of the word. I am really looking forward to this event. Blue Moon and Eclipse proprietor Greg Fitzgerald put together the meal and invited me to choose the wines. What was he thinking?? You’ll have to ask him.

Here’s what we came up with:

Reception: Pates, imported cheeses and sparkling wines picked by Greg

First Course: Seared rare Hawaiian white tuna with foie gras, butter-poached lobster and papaya mustard vinaigrette, served with the 2003 Beckman Marsanne

Second course: Trio of sweet, candied, hot and savory beets with exotic greens wrapped in a Vietnamese rice paper, served with a non-vintage Brut sparkling Vouvray from Phillippe Foreau

Third Course: Butternut and roasted garlic bisque served in a mini gourd, served with the 2004 Alban Viognier

Fourth Course: Seared rabbit loin and confit with a sauce of apricots and black trumpet mushrooms, served with 2003 Jean-Luc Dubois Savigny-les-Beaune “Les Picotin�? red Burgundy

Fifth Course: South African “Biltong”-style beef tenderloin air-cured with salt and coriander, served with the 1999 Melini Chianti Classico Riserva “La Savinella�?

Sixth Course: Venison tartare and smoked buffalo carpaccio, served with the 2001 Robert Pecota Winery 2001 Syrah

Seventh Course: Dessert TBA, served with the Taylor-Fladgate LBV Port.

Hey, I said it was eclectic. And a feast. Not a chardonnay or a cabernet in the bunch, but lots of incredible wines. The food should make them even better.

The dinner will be held at 6 p.m. Monday, Nov. 14 at Eclipse at 79 S. Main Street in Centerville. Tickets for the seven-course-plus dinner, with seven wines to accompany, are $80 per person, not including tax and tip. For more information or to make reservations, call the restaurant at 937-436-3925 (Thanks, Bob, for the correction).

And, of course, Cheers!

Mark Fisher

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