Savennieres Question

J

Joel Stewart

Joel Stewart
I found some '92 Dom. aux Moines locally awhile back at a decent price and picked a couple up. I've since read that long decants are sometimes called for. With that in mind, plus the fact that I really don't know chenin blanc at all, I'd be curious to hear how others here would treat this wine for aeration, serving temps and food types to pair it with. Thanks in advance.
 
I would have it with potato leek soup and toast. Chill and serve. If it's tight come back to it later/the next day. Should be good for food and contemplation.
 
Along with Kay's suggestion, I would add white asparagus, chicken in tarragon cream sauce, river fish (simply prepared), some charcuterie. Also, the hard cheeses of the region of origin.
Best, Jim
 
originally posted by Rahsaan:

Are there any hard cheeses from Anjou?

Really old chvre?
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I find that a few months in the fridge is sufficient to make any cheese quite hard.

HTH
Mark Lipton
 
originally posted by Joel Stewart:
had to look up zander
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So did I. I always called sandre "pike perch" in English. I thought he was inexplicably giving us the German and assumed it was an homage to the cuisine bourgeoise of the early 1940s.
 
Looks like a walleye to me.

homepage_mar14.jpg
 
Wikipedia notes:

"In 2004, it was revealed that some restaurants in the Minneapolis-St. Paul area of Minnesota in the United States were serving imported zander instead of the closely related North American walleye (the state fish, and a popular food in the region). While zander and walleye are almost indistinguishable by taste, the restaurants were selling the European fish under the name 'walleye,' which is considered an illegal practice. An investigation by the U.S. Food and Drug Administration followed."
 
Having consumed the bottle before suggestions arrived, my leaning is for the soup, but as for exotic river fish, we have something here called the ayu, which is a freshwater troutlike fish (really, smelt-like)... the only species (for claim to fame) in the genus Plecoglossus. Because of it's generic 5" length, it's an easy fish for dipping in salt and roasting as such.....and obviously goes exceedingly well with both dry and off dry sakes. That said, I could easily see a poached version of this working well with this kind of chenin b
 
originally posted by Sharon Bowman:
Funny you should say thatWikipedia notes:

"In 2004, it was revealed that some restaurants in the Minneapolis-St. Paul area of Minnesota in the United States were serving imported zander instead of the closely related North American walleye (the state fish, and a popular food in the region). While zander and walleye are almost indistinguishable by taste, the restaurants were selling the European fish under the name 'walleye,' which is considered an illegal practice. An investigation by the U.S. Food and Drug Administration followed."
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I hope the imported zander hadn't been frozen. Walleye, at least, is not a good freezer fish and loses a lot when stored. Yellow perch on the other hand seem to be able to handle freezing and still taste great.

Don, what is the reference?
 
originally posted by Kay Bixler:
I would have it with potato leek soup and toast. Chill and serve. If it's tight come back to it later/the next day. Should be good for food and contemplation.
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i will try this for the 2nd bottle i have, Kay. for the record, the wine opened up beautifully on day 2....now it's day 3 and i found a glass left in the bottle in the fridge and just tested the smelt pairing idea (quickest solution today)...except i grilled it anyway with a pinch of salt. not bad but even buerre blanc with this might have made a nice difference. thoroughly enjoyable wine though...just fine on it's own. i see the light now.
 
funny that you mention ham, cuz i did chomp on some the first couple of glasses...not bad, but a little bit of an intrusion. that's why (what i imagine to be) your soup idea would offer a subtle creamy, yet clean taste, nearly neutral, but with some body, which would be a natch match. Jim's asparagus or the chicken recipe also attract, for similar reasons.
 
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