Wolf Blass Wine Dinner Recap

The recent Wolf Blass Wine Dinner at Bistro Blanc was a little trip "down under" without leaving Howard County. Wolf Blass Wines is an award-winning Australian vintner, and we were delighted that Chief Winemaker Chris Hatcher was on hand to personally host the evening. His anecdotes and history of the winery kept the night lively and fun. The photo shows Mr. Hatcher being welcomed by Bistro Blanc's Chef Marc Dixon.

The evening began with a welcome glass of 2007 Wolf Blass Yellow Label Chardonnay, as diners gathered and got to know one another. The dinner officially kicked off with a compressed melon "carpaccio" with Westfield Farm smoked goat capri paired with a 2007 Wolf Blass Gold Label Riesling. The second course, a pulled BBQ duck leg confit atop a Grafton Cheddar stone ground grits cake with poached Bing cherries, was a hearty treat. This course was beautifully teamed with a 2006 Wolf Blass Gold Label Shiraz.

The evening's true highlight was the third course, a kangaroo tenderloin sous-vide with chickpea ragout that was a melt-in-your-mouth wonder. Australian native Chris Hatcher declared it "the best darned kangaroo I've ever had." The kangaroo was wonderfully complemented by a 2002 Wolf Blass Black Label blend, one of the winery's finest products.

Dessert was a delightful plate of glazed Georgia peaches with an almond oat struesel and vanilla bean gelato. The evening was capped off with a Wolf Blass Sparkling Wine that brought the night to a pleasant and bubbly close.