Piers Morgan makes Rory McIlroy statement after | Golf News

Piers Morgan has never been shy about sharing his opinions, and the outspoken tv character wasted no time weighing in on Rory McIlroy’s Masters Champions Dinner menu reveal on Wednesday, and he was totally impressed.

Taking to social media, Morgan delivered his verdict in characteristically dramatic fashion: “BREAKING: Rory McIlroy‘s palate is even better than his placing. His selection of wine for the Masters‘ champions dinner is totally sensational!”

It was high reward certainly from a man who not often holds back, and given McIlroy’s placing has carried him all the best way to a profession Grand Slam, that is kind of the praise. It comes after McIlroy made an unsure confession about competing forward of the Masters this 12 months.

Morgan’s pleasure centred largely on McIlroy’s extraordinary wine choice. As the defending Masters champion and host of this 12 months’s dinner, McIlroy was given the privilege of choosing the menu, and the tab, for the annual gathering of Augusta’s biggest champions. He didn’t disappoint.

The Northern Irishman selected 4 wines from Augusta National’s fabled cellar, each with a deeply personal story behind it. The headline choices are a 1990 Château Lafite Rothschild, a bottle McIlroy said he drank on the night time he finally gained the inexperienced jacket last 12 months, and a 1989 Château d’Yquem dessert wine, chosen merely because it’s from his delivery 12 months.

“My birth year,” McIlroy explained. “And I think every great meal deserves to be finished off with Château d’Yquem. It is like liquid gold.” He also chosen a 2015 Salon Brut champagne and a 2022 Domaine Leflaive Bâtard-Montrachet, which he described as the first white wine he “actually liked.”

Morgan’s response is comprehensible given that a number of of these bottles carry an average price tag properly in extra of £1,000 each, with the Domaine Leflaive alone averaging more than $2,000 per bottle.

McIlroy, however, was eager to stress that the choices had been pushed by that means moderately than extravagance. “I wanted to be really intentional with the wines,” he said. “It’s something that I’m really into and passionate about and started to collect wine, probably over the past decade, I would say, at this point. So to work with the sommeliers at the club and be able to choose these wines was a lot of fun.”

Of course, the food menu is no afterthought either. McIlroy has crafted an eclectic unfold that spans his Northern Irish roots, Georgia’s local produce and his favorite New York restaurant.

Guests will get pleasure from bacon-wrapped dates impressed by his mom Rosie, grilled elk sliders, a nod to his pre-Masters diet last 12 months, and yellowfin tuna carpaccio flown in with the help of cooks from Le Bernardin.

“Every time we go to that restaurant, that’s the one thing that I have to have,” McIlroy said. The main course gives a selection of wagyu filet mignon or seared salmon, with conventional Irish champ as a aspect dish, before sticky toffee pudding rounds off the night.

The Champions Dinner, a custom relationship back to Ben Hogan in 1952, will probably be held on April 7. If Morgan’s response is something to go by, the assembled Masters champions are in for a superb night time.