The first course was a Mushroom Consomme. It was served as we finished our Champagne Aperitif and while the 2007 Numanthia was being poured. The wine was decanted as we had a 5 liter bottle to share!
The soup was richly flavored, with the egg yolk adding a creaminess to the mid-palate. The Numanthia was tight in the glass and its having been decanted for better than an hour did little to move it along. The 5 liter bottle had not allowed the wine to develop much since bottling, though it did show a wonderful elegance of texture and great balance, which was mirrored in the soup and made for a surprisingly adept pairing.