Tonight I decided to dispose of a duck that was occupying a large swath of our fridge by making caneton aux navets, braised duck with turnips from Normandy. What wine to serve with this dish? After hearing recent mention of the openness of the '02 Breton Clos Senechal I decided that it might make a good duck wine. Down to the cellar and back, a little warming in the kitchen, and on with the meal. Indeed, the wine is showing very nicely now, tobacco and graphite, dark fruit and smoke, rich and lovely. And with the duck, the wine shone even more. I have no doubt that it will continue to evolve in positive ways, but damn it's tasty right now. For the first time, I see the connection between Loire Cab Franc and St. Emilion in evidence in my glass. There was a touch of L'Angelus evident at times.
The dinner was a celebration of many things: recent research discoveries by both Jean and myself, a very successful kindergarten interview by our son, etc. And after the whole meal was over, I went on to score a 40-42 on the Jeopardy! online test (I may be PMing you, Chris).
Life is good,
Mark Lipton
The dinner was a celebration of many things: recent research discoveries by both Jean and myself, a very successful kindergarten interview by our son, etc. And after the whole meal was over, I went on to score a 40-42 on the Jeopardy! online test (I may be PMing you, Chris).
Life is good,
Mark Lipton