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1990 Burgundy Vintage Dinner, 6:30pm, Saturday, May 1, 2010 at

Kincaid’s Fish, Chop, and Steakhouse

121 SW 3rd Ave., Portland, OR 97204

Menu

According to The Wine Enthusiast Vintage Chart published in 1999:   1990 was the best vintage for both Red Burgundy (95) and Champagne (94) out of all years from 1978 through 1999.  No other vintage was even close. So we thought it would be only fitting to sample 1990 vintage Champagnes with a horizontal tasting of 1990 Red (including 2 Grand Cru) Burgundies.  

We will begin with a reception comparing 1990 Pol Roger vintage Brut Chardonnay with 1990 Pol Roger vintage Brut and finally 1990 Dom Perignon.  Appetizers will include Warm Brie with Macadamia Nut Crust, Bering Sea Red King Crab Cakes, and Pacific Tiger Prawn Cocktails. General Manager Kelly Miller has generously offered to waive corkage fees. 

Executive Chef Maggi Yeung has worked her way up in this restaurant since it opened when she graduated from the Western Culinary Institute in 1997.  It was then known as Portland Steak and Chophouse and she worked as a Pastry Chef when this restaurant first opened in 1997. Since then she has worked "Pantry" (making salads),  Sauté Chef, Kitchen Supervisor, Sous Chef (for 2 years), then Sous Chef at sister restaurant Henry's for 3 years before returning as Executive Chef here in August, 2006. 

1990 Beaune, Domaine Louis Latour, 1er Cru, Vignes Franches and 1990 Nuits Saint Georges, Domaine Clos de L'Arlot with Grilled Steak over a Salad of Seasonal Greens, Buttermilk fried Onion Strings with Maytag Blue Cheese dressing. 

1990 Gevrey-Chambertin, Domaine Marchard-Grillot and 1990 Vosne Romanee, Les Haut Maizeres, Domaine Prieure-Roch with Top Sirloin Steak, Sautéed Onions, Crimini Mushrooms, Cabernet Demi-Glace,  Double Stuffed Baked Potato and Broccoli (seafood alternate: Grilled Atlantic Salmon with Red Pepper Broth, Lemon Scented Zucchini Slaw, and Orzo Pasta). 

Finally, 1990 Charmes-Chambertin, Grand Cru, Mommessin and 1990 Bonne-Mares, Grand Cru, Laboure-Roi with Chocolate Torte dessert. 

Wines are "hard"; menu is "conceptual". This is a great event to which to bring Prospective Members who like Great Vintage Champagne, Great Vintage Burgundy, with Great Food. Cost includes gratuity and appropriate Reidel Stemware. 

Cost: $115.00 Member before 4/24, $125.00 Members after 4/24; $175.00 Non-Members; $65.00 all Non-Drinkers

Limit: 12 Drinkers and 4 Non-Drinkers