Friday, December 27, 2013

Christmas dinner: Rillette and Boeuf Wellington with Macushla & Marlbrook '95

The table set for Christmas dinner 
Presents under the tree
Shannon Macushla Pinot Noir
 was an excellent partner for some duck rillette
The main course - no turkey!
Filet de Boeuf Wellington, ready for the oven
and ready to serve
with a 1995 Klein Constantia Marlbrook
which was simply beautiful
- who says SA wines don't age well? -
and a tribute to the skill of Ross Gower
who made it

The beef carved
and ready, with a French Sauce Madère,
enhanced with a little truffle
One of Lynne's wonderful Christmas puds to finish
with a splash of a 12 year old
© John & Lynne Ford, Adamastor & Bacchus 2013

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