On January 13, Thomas Duroux was in Washington D.C, in order to present Château Palmer and its wines during a great vertical tasting at the Plume restaurant.
Here is the menu wonderfully executed by Chef Damon Gordon:
1999 Delamotte Blanc de Blanc
*
Ravioli of Lentils du Puy with Foie Gras and Squabb
2006 Alter Ego
2004 Alter Ego
*
Noisette of Berkshire Pork with Boudin Noir
2004 Chateau Palmer
2003 Chateau Palmer
2001 Chateau Palmer
1999 Chateau Palmer
1998 Chateau Palmer
*
Medallion of Prime Dry Aged Beef with Onion Soubise
1995 Chateau Palmer
1991 Chateau Palmer
1990 Chateau Palmer
1981 Chateau Palmer
1978 Chateau Palmer
*
Black Truffle Studded Loin of Lamb with Seasonal Oyster Mushrooms and Pommes Rosti
1989 Chateau Palmer
1983 Chateau Palmer
*
Trio of cheeses
L20.06 Historical XIXth century wine
2005 Chateau Palmer
2000 Chateau Palmer
*
You can watch the video of this great tasting thanks to Panos Kakaviatos, journalist : www.connectionstowine.com
