The formula has always been the same (and part of its success in my view):
-7pm on the first Monday of every month
-Pay a fixed price for a 3 course set menu
-Bring an interesting bottle of wine to share
The only occasional variance has been the venue, with a few hosted by Martina (so still in the family!) at Wine Chambers and at Number 5 for the 3rd Anniversary celebration where we were treated to a sensational 4 course degustation.
I'm actually writing this a month late - its already 3 years plus 1 month. The latest 'Lab Night' found us back at Pinot Plus where there's always a welcoming, fun loving crowd who gain immense pleasure in sharing their quirky treasures with an appreciative wine loving audience. We've made many a bottle reach around over the last 3 years just so everyone gets a taste of something unique or special and I am a happy person for having been able to share and to try some of these 'Lab Night' treasures.
Also, Jo diligently writes a great email each month which I have only posted 1 or 2 of previously, but which is also an integral part of the evening. Here's the latest instalment for your reading pleasure with details on December:
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All,
November’s Lab Night was a stunning event. It was wonderful to be back at Pinot Plus, the home of Lab Night in Auckland. It was a lovely spring evening which meant were had a third of the crew dining in Pinot Plus’s outdoor dining area. I think the fact it as light out, and the fact that spring really was in the air added a palpable sense of energy to the whole evening. It seemed to be extra noisy and with an extra buzz!
The team at Pinot Plus served up yet another delicious meal. The starter of Ministrone paired with some perfectly crispy fried shrimp (with a dab of guacamole for dipping) was a lovely combination of Mediterranean and Latin American/Mexican cuisines. I had the lamb rack served on spicy black beans. It was a brilliant spring dish – enough carbs to help with the wine, lovely spring lamb racks, and just enough spice in the black bean to keep things lively (without overpowering the wines). Both the Fish and Braised Beef Cheeks looked wonderful (and I have it on good authority that they tasted mighty fine as well).
Here are my thoughts on a few of the wines:
1984 Cope Williams Rhine Riesling – This was a remarkable wine for a number of reasons. Firstly, the labelling; These days, the EU would have their men in high-vis vests and clipboards on your front door in a heartbeat if you dared describe a Riesling as being ‘Rhine’ when it was made in Australia. Secondly, the sub label; This wine is listed as having Romsey Chardonnay in it. Romsey appears to be a town in Victoria, and I don’t think this wine had much of the chardonnay in it. Thirdly, the age; This wine was from 1984 and it was in wonderful condition, which brings me to my final point – the taste. This wine wasn’t in the searingly dry category. There was lovely citrus fruit weight to it with strong notes of mandarin and lime, but also with delightful hints of peach and ripe red apples. There was enough acid to keep the wine focussed, but not so much as to make it feel overly lean. This was not your typically Aussie Riesling. It was however, rather fabulous.
2011 Clearly Organic Tempranillo – This (very proudly organic and biodynamic) Spanish Tempranillo was wonderfully spicy on the nose - not quite getting into Christmas cake spectrum, but something a little brighter – maybe spice cookies, along with lovely red fruits. The palate featured darker berry fruits along with the spices. There were lovely fine tannins giving the wine firmness and length.
2010 Murray Street Vineyards Benno – Benno was the great great grandfather of Andrew Seppelt and one of the wine growing pioneers in the Barossa Valley. This wine is a fantastic blend of Shiraz and Mataro (or Mourvedre if you prefer). The wine is essentially their top red, and is full and rich with plenty of spice, fruit, and length. There is a density to this wine that is quite remarkable, but yet the wine never seems jammy. This is probably due to the Mataro that is in the blend. The tannins were very firm, and I’d suggest that this wine is one that deserves to be put away for a few years to get the best out of it.
1996 Penfolds St Henri Shiraz – Conversely, here is a shiraz that has been put away for a while (quite a while). The tannins on this wine were perfectly integrated, and drinking this wine was an experience in hedonism. There was cinnamon and nutmeg (and even a few peppery notes) on the nose, along with a little black fruit. On the palate the wine was dense black fruits, a little vanilla, Christmas cake, and utterly moreish. In the Penfolds tradition, this wine was aging impressively. I’m not sure how much better it will get, but I imagine it will stay this good for many years to come before beginning to fade!
Now for the invite to the December Lab Night. The next Lab Night will be on Monday the 2nd of December and we will be at Pinot Plus on Hurstmare Road. As always the formula remains the same. $49 gets you a stunning three course meal. Kickoff is 7pm. Bring a bottle of wine along and be prepared to share it with your table (you are welcome to bring the bottle masked and ask a few questions, but remember it is optional!). If you’ve got a bit to spare after you’ve passed it round, feel free to share with the other tables as well. It’s always a night of lively conversation, high humour, and wonderful people; so if you’ve not come to a Lab Night before, I’m sure you’ll be made to feel welcome!
Yours in Oenophilia
Jo
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