Un Vin d'Anjou

[Jeff Connell]

It's not unusual I don't have a lot of inspiration for dinner - or maybe time and energy. Hence tonight's dinner: California brown rice seasoned with fermented leeks, sweetened by a fresh goat milk cheese, and also by, well, un vin d'Anjou. On the side, several mature cheeses, and a spicy Ontario "copa" ham helped a lot.

The wine, Clos de Sainte Catherine Coteaux du Layon 1995 from Domaine des Baumard, has been staring me in the face. In a moment of Angevin inspiration I saw that the wine is not for dessert, nor aperitif, but exactly for this dinner. It gave flavour to the rice, balanced the fermented leek, topped up the goat cheese, and paced the piquancy of the spicy ham. And brightened up my day - no great feat.

On it's own the wine is rich and creamy, fresh and lively, generous and perfectly balanced.

 

[Kay Bixler]

Thanks for the thoughtful note, Jeff.

 

[Ian Fitzsimmons]

Thanks. I have some 02 of this cellared. Nice to be reminded there's no hurry to get to it, and given some ideas for what to do with it.

 

[Rahsaan]

And thanks for the 'recipe'. Do you ferment the leeks yourself? I don't think I've ever seen that product in shops.

 

[Jeff Connell]

I do. The method is the same as for cabbage.