The Premier Underground Dinner was a Success!

The first underground dinner was attended by 12 people, our maximum planned number of guests for this initial gathering. The wines were beautiful and complimented the food in many ways. The trout in the bag as a first course received a lot of compliments and it was light, boneless and quite a treat. The Clos Pegase Chardonnay worked really well with it.

The Elk tenderloin was delicious, flavorful but not over powering and the sauce, finish with a hint of Cassis was a nice accompaniment to the tender meat. Both red wines were served side-by-side and both went very well. I tended to like the Washington Syrah Novelty Hills best with the Elk while I thought that the Super-Tuscan accompanied the salad with warm fresh goat cheese best.

The creme Brulee was a big hit! One of our guests, a well traveled man from Seattle, declared that it was setting a new standard for Creme Brulee!

The weather was too cool for an Al Fresco dinner but we certainly hope to host another dinner soon and have it poolside! I am thinking that the next theme will be: "The big bottles underground wine dinner" featuring magnums or larger size bottles of wines.