9 June - Day 118

We went to a Forest Hill Wine Dinner tonight with "J" & "C" at the University of Western Australia University Club. This is where "J" & "C" are having their wedding reception in March. We had a great evening. We were in a dining room with a table set for 30 which provided an intimate atmosphere. Prior to the first course being served, the chef described each dish and how they were prepared. The highlight of his description was a white chocolate parfait where the white chocolate had been roasted. Three courses were served. The entree was grilled quail, celeriac puree, white truffle and solferino vegetable dressing which was paired with a 2007 Forest Hill Block 8 Chardonnay and a 2008 Forest Hill Estate Chardonnay. "M" preferred the Estate wine pairing while I preferred the Block 8 but both were very nice. For main course, baked lamb wellington and mushroom duxelle with roasted root vegetables was served with a 2007 Forest Hill Estate Shiraz. The shiraz went nicely with the dish and seemed to be a favorite amongst the guests. The dessert was a beautiful date sponge pudding with roasted white chocolate parfait and macaroon served with the 2008 Forest Hill Estate Noble Reisling. Paul Carruthers, Brand Manager for Forest Hill provided some history regarding the vineyard and described each wine in detail. I was fortunate enough to be seated next to Paul and enjoyed hearing more about the wines throughout the evening. Forest Hill wines are some of our favorites as we served them at our wedding and also enjoyed the degustation at their vineyard when we visited Denmark recently. Thanks to "J" & "C" for inviting us to share this experience!