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Arkendale Wine Society

December 2014 - Gala Dinner

A splendid and delicious meal was enjoyed. Menu: Canapés - Starter: Smoked Duck Breast or Trout Paté on a bed of baby leaf salad with Prawns and Balsamic Orange Dressing; Basket of breads & butter. Main Course: Roast Sirloin of local Beef, Yorkshire puddings,Seasonal vegetables, potatoes. Vegetarian Option: roasted vegetable lasagne. Dessert: Lemon Tart or Chocolate Mousse. Cheese & Biscuits. Coffee & Mince Pie.

Freixenet Vintage Brut Cava

 Spain  Macabeo, Xarello, Parellada - 12%

Chateau Vessiere - Costières de Nîmes 2013 (presented by Gavin Holman)

 France  Roussane (85%), Grenache Blanc (15%) - 12.5%

Chateau Fourcas Dupré - Listrac Medoc 2004 (presented by Peter Thorndyke)

 France  Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot - 13%

Brown Brothers Orange Muscat & Flora 2013 (presented by Jane Watson)

 France  Roussane (85%), Grenache Blanc (15%) - 12.5%

Elysium Black Muscat 2013 (presented by Jane Watson)

 USA  Black Muscat - 15%

Warres Late Bottled Vintage Port 2003 (presented by Alan Stokes)

 Portugal  Touriga Nacional Tinta Roroz - 20%