It was an Aussie wild game (and wine) dinner at The Manor Tavern [classic article]

I attended a special event at the Manor Tavern, 15819 Old York Road, Monkton MD 21111. They co-hosted “An Aussie Wild Game Dinner” along with Bradley’s Wine & Spirits, featuring guest speaker and winemaker Jane Ferrari of the Yalumba Wine Company.

It was a delightful evening, with educational remarks by Ferrari, along with a good deal one-on-one time with her, to ask questions about the wines that her Australian company makes.

Also, I will say that this was the most delectable gator I ever had, being crispy on the outside but tender inside — not rubbery!

These are the dishes and wines paired with them:

Reception: Duck – charcuterie and local cheeseboards served with caramelized onion and duck prosciutto flatbread. Served with Yalumba Y Series Unwooded Chardonnay 2012, nose opening of peaches and cream, creme brulee’, white blossoms and a hint of citrus. Fresh and lively with hints of exotic spices.

First Course: Gator – crispy alligator tenderloin with pickled radish, grilled duck-fat sourdough and charred mango. Served with Yalumba Organic Viognier 2012, aroma of intense white flowers, such as honeysuckle and apricot nectar. Citrus and tropical fruit flavors.

Second Course: Elk and Wild Boar – Elk and Madeira wine sausage with black peppercorn encrusted wild boar bacon served with pumpernickled sweet potato and finished with apple cider au jus. Served with Yalumba Y Series Shiraz 2011, aromas of rhubarb and ripe cherry, complemented by a hint of French oak. Flavors of sweet fruit: boysenberry, cherry and rhubarb.

Third Course: Bison – Gunpowder Farms Bison short ribs with mirepoix, smoked Gouda whipped potato Shepherd’s Pie. Served with Yalumba Bush Vine Grenache 2011, generous and bright aroma: clove going into white pepper and savory notes/earthy. Sweet plums and cherry fruits, red currant fruits.

Fourth Course: Turducken – Turkey breast, duck breast and chicken breast layered with sausage stuffing and slow-roasted, oak-infused bone marrow with crispy maple Brussels sprouts. Served with Yalumba The Signature Cabernet Sauvignon/Shiraz 2008, aroma of sweet spices, cedary earth and tar, and dusty berries.

Dessert: Goat – Charlottetown goat cheese cookies, with cappuccino infused milkshake topped with balsamic whipped cream. Served with Yalumba Museum Muscat NV, aroma of muscat grape, rose petal, ginger and orange peel, with a hint of raisined fruit. The flavors display a balance of fruit and aged characters.

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