THE VITICULTURAL SOCIETY OF VICTORIA
LUNCHEON

Wednesday 14th March 2018
RACV

Jamon wrapped honeydew fresh basil
Seared scallops, caramelised cauliflower, caper raisin emulsion

NV Champagne Charles de Cazanove Tradition Pere et Fils, ‘Tete de Cuvée’ Brut, Reims
60% Pinot Noir, 30% Pinot Meunier & 10% Chardonnay
NV Champagne Piper-Heidsieck Cuvée Brut, Reims
55% Pinot Noir, 30% Pinot Meunier & 15% Chardonnay

Escabeche of tuna, eggplant, fine herb salad, vinaigrette, mooli spaghetti

2014 Dinny Goonan Riesling, Bambra, Geelong Region, Port Phillip
2014 Alkoomi Riesling, Frankland River
2014 Jim Barry Watervale Riesling, Clare Valley

Slow cooked lamb shoulder, babaganoush, sumac braised green beans, pomegranite, cooking
liquid

2002 Chateau Calon Ségur 3 ème Grand Cru Classe, St-Estephe
2002 Château Lagrange 3 ème Grand Cru Classe, St Julien
2002 Howard Park Cabernet Sauvignon, Margaret River 1500ml

Mont rouge, Brie Mariotte, quince paste, crackers, crusty bread, shaved celery

2002 Stefani Estate Shiraz, Heathcote
2002 Te Mata Estate Winery Woodthorpe Shiraz Viognier, Hawke’s Bay
2002 Wolf Blass Gold Label Shiraz Viognier, Adelaide Hills

Coffee, tea, herbal infusions and Chocolate chunks

Delicado Tawny Port by Leo Buring (Dumpy bottle)
Delicado Tawny Port by Leo Buring (Tall bottle)