The Post Hotel, l’Order Mondial
May 18, 2018
Joe Scorgie, Vice-Conseiller Gastronomic
The evening was a chance to really get to know Madeira, and our fearless guides were Llyn Strelau and Rodney Shaver. We are lucky to have two such experts in our Bailliage who volunteered to host this event as members.
We started the evening with a brief introduction by Vice-Echanson Linda Robinson and then jumped right into the technical tasting. Llyn and Rod had selected six Maderia Wines for us all varying in sweetness and grape varietal. Llyn did an excellent job of describing the differences in vinification and grape variety for each of the wines.
Rod and Llyn also were fantastic “virtual” tour guides, there was a planned Powerpoint presentation that for technical reasons did not turn out but was instead enthusiastically replaced by stories of the island and its charms recited by both of our hosts.
Our tasting wines were as follows|:
Barbieto
Serial Reserva Velha
20 Year
Barbieto
Verdelho Reserva Velha
20 Year
Barbieto
Tinta Negra
20 Year
Barbieto
Serial Reserva Velha
10 Year
Barbieto
Verdelho Reserva Velha
10 Year
Barbieto
Boal Reserva Velha
10 Year
As we moved through the tasting the wines became progressively sweeter. An interesting feature of Madiera wine is that it comes bottled already fully oxidized. This means it can be opened and suffer no ill effects, making it possible to keep some on hand for months at a time if you can keep your hands off it for that long.
Once we finished the technical tasting portion of the even we were ushered downstairs to the private dining room where we were greeted with yet more Madeira.
The room was absolutely beautiful, the Post is known for it’s excellent attention to detail and especially all of the beautiful floral arrangements.
Dinner was four courses all paired with wines selected by our hosts Llyn and Rod, Chef Hans Sauter did and outstanding job with his delicious menu for the evening.
Course 1
Red Snapper Mouse with Green Beans and Prawn Centre
wrapped in Carrots
Wasabi Remoulade, Summer Spring Roll
Louis Pato Vinhas Velhas White 2016
Bical, Cerceal and Secialniho
Bairrada, Portugal
Course 2
Fillet of B.C. Black Cod
with Miso and Maple Crust in Asian Broth
Homemade Egg Tofu and Hon Shimeji Mushrooms
Course 3
Pan-Seared “Rougie” Duck Breast
Marsala Duck Jus
Creamy Savoy Cabbage, Pizokel
Luis Pato Vinha Barrosa Red 2013
100% Baga
Bairrada, Portugal
Course 4
Raspberry & White Chocolate Panna Cotta
with Almond Biscotti & Fresh Berries
D’Oliveiras, Old Madera, Boal Frasqueira 1908
Portugal
With dessert we were treated to a 1908 Madeira specially procured for this evening by Llyn and Rod, what a treat to experience a wine that is 110 years old!
We concluded dinner after coffee and all agreed we had an outstanding start to our May long weekend at in the mountains thanks to Llyn and Rod and the Post Hotel.