Kinnaird Estate in Perthshire was due to host a Burgundy Dinner hosted by the late Bill Baker on Monday night, 4 Feb. They have decided to continue with the event as a tribute to Bill and there are still some places left. James Payne, the general manager at Kinnaird who is a former Sommelier of the Year (2001) will do his best to fill Bill’s shoes.
Here are Kinnaird’s details of what will be served:
“The aperitif – Kir, made with 2005 Bouzeron from Aubert de Villaine, one of the greatest producers today. Our version utilises one of the most
refreshing and mineral styles of wine, should see us off to a good start...
refreshing and mineral styles of wine, should see us off to a good start...
“To accompany a foie gras and oxtail terrine we are matching Chassagne-Montrachet, Caillerets Premier Cru 2004 from Guy Amiot, a big rich style of white that should complement the richness in the terrine.
“Next up is sea bass with a shallot and red wine sauce, and here we move to red wine in the form of 2003 Bourgogne Hautes Côtes de Nuits from Dom Anne Gros – a personal selection and recommendation of Bill’s.
“The main course is fillet of veal with Perigord truffle potato, a strongly flavoured dish requiring a fully flavoured wine – 2000 Morey-St-Denis from Dom Hubert Lignier, another of Bill’s choices.
“Farmhouse cheeses from our trolley next with a Grand Cru wine – 1999 Clos Vougeot from Joseph Drouhin from the Kinnaird cellar.
“Finally dessert is hot banana souffléé with a wild card entry from Bordeaux (at a burgundy dinner...). As Bill was never one to observe political correctness we shall drink 1953 Ch Rayne Vigneau, Sauternes, an amazing vintage in amazing condition to say farewell to an amazing man..!”
Contact Kinnaird Estate on enquiry@kinnairdestate.com or tel +44 (0) 1796 482440
