Zin and Burgundy -- Heretic??

[Peter Creasey]

Did something a little different last evening with veal scallopini, rice, and mixed vegetables.

Our foursome had a Mommessin Vosne-Romanée Les Suchots 1er Cru '05 and Seghesio Old Vines Zin '07. Both wines were right on point.

It was enjoyable switching back and forth between the two wines during the course of the dinner albeit surely a heretic strategy in some folks's minds.

. . . . . Pete

P.S. Interesting sidelight. The Mommessin had "Pinot Noir" displayed on the front label. I can't recall having seen a Burgundy label with this before.

 

[Florida Jim]

Pete,
FWIW, I like to do that very thing; two maybe three wines, during dinner with the opportunity to try as one likes. Often times, I do a red and a white, as we don't eat a lot of red meat, that seems to work out fine.
As for heresy, those who think so don't get invited back.
Best, Jim

 

[Jim Diven]

originally posted by Peter Creasey:
P.S. Interesting sidelight. The Mommessin had "Pinot Noir" displayed on the front label. I can't recall having seen a Burgundy label with this before.

My wife came home with a cheep Drouhin bourgogne like that the other day. Laforet I think. It wasn't great, but it tasted like bourgogne at least.

 

[Jim Diven]

Did pan sauteed Halibut cheeks the other night with lemon caper butter sauce over a warm salad of grilled corn, english peas, shitaki, and daikon sprouts.

Served both 09 Pepiere Clisson and Puzelat P'tit Tannique Coule Bien (2008 version).
Both were great pairings for me, with the Clisson a little more classic I guess.

 

[MLipton]

originally posted by Jim Diven:
Did pan sauteed Halibut cheeks the other night with lemon caper butter sauce over a warm salad of grilled corn, english peas, shitaki, and daikon sprouts.

Served both 09 Pepiere Clisson and Puzelat P'tit Tannique Coule Bien (2008 version).
Both were great pairings for me, with the Clisson a little more classic I guess.

So, how was that Clisson? Worth opening right now?

Mark Lipton

 

[Jonathan Loesberg]

originally posted by Florida Jim:
Pete,
FWIW, I like to do that very thing; two maybe three wines, during dinner with the opportunity to try as one likes. Often times, I do a red and a white, as we don't eat a lot of red meat, that seems to work out fine.
As for heresy, those who think so don't get invited back.
Best, Jim

I drink more zin than I do Burgundy, and only the most spoofed brands. But I would not think it would mix in a flight with Burgundy. Sort of like a double feature of Rio Bravo and le Weekend. Both great films, but not back to back.

I do think this bored has a very attuned sense of the existence of heresy. But, on the other hand, our sanctions are very bearable.

 

[Marc D]

originally posted by MLipton:

originally posted by Jim Diven:
Did pan sauteed Halibut cheeks the other night with lemon caper butter sauce over a warm salad of grilled corn, english peas, shitaki, and daikon sprouts.

Served both 09 Pepiere Clisson and Puzelat P'tit Tannique Coule Bien (2008 version).
Both were great pairings for me, with the Clisson a little more classic I guess.

So, how was that Clisson? Worth opening right now?

Mark Lipton

I liked the 2010 Briords over the 09 Clisson for current drinking, tried them both a few weeks ago.

 

[Jay Miller]

I like the idea of drinking a small number of good, distinct wines at the same meal. We do that in storage all the time and it lets you appreciate the qualities of each.

 

[MLipton]

originally posted by Jay Miller:
I like the idea of drinking a small number of good, distinct wines at the same meal. We do that in storage all the time and it lets you appreciate the qualities of each.

Yeah, but it's a dangerous ideal when dinner is normally for two.

Mark Lipton

 

[Unknown]

originally posted by Jay Miller:
I like the idea of drinking a small number of good, distinct wines at the same meal. We do that in storage all the time and it lets you appreciate the qualities of each.

we serve meals in storage?

 

[Jim Diven]

originally posted by Marc D:

originally posted by MLipton:

originally posted by Jim Diven:
Did pan sauteed Halibut cheeks the other night with lemon caper butter sauce over a warm salad of grilled corn, english peas, shitaki, and daikon sprouts.

Served both 09 Pepiere Clisson and Puzelat P'tit Tannique Coule Bien (2008 version).
Both were great pairings for me, with the Clisson a little more classic I guess.

So, how was that Clisson? Worth opening right now?

Mark Lipton

I liked the 2010 Briords over the 09 Clisson for current drinking, tried them both a few weeks ago.

I thought it worth opening, but I did buy 6. It certainly seems like it will age for some time. We had it open for a good while, and I used a splash to briefly poach the peas. It was a little fatter, richer as muscadet goes, but it certainly complimented the richness of the fish and the small amount of butter in the sauce.

Haven't opened a 2010 Briords yet, looking forward to it.

 

[Jim Diven]

originally posted by MLipton:

originally posted by Jay Miller:
I like the idea of drinking a small number of good, distinct wines at the same meal. We do that in storage all the time and it lets you appreciate the qualities of each.

Yeah, but it's a dangerous ideal when dinner is normally for two.

Mark Lipton

We had enough Clisson left for a decent glass each the next day and it held up very, very well.
I'll admit to sucking down the Puzelat over the rest of the evening - but it was a Sunday evening at home.
Really enjoyed that stuff - just grabbed the other 4 bottles from my source as well.

 

[Peter Creasey]

originally posted by Jonathan Loesberg: I would not think it would mix in a flight with Burgundy.

Jonathan, Some favorable dynamics were in play here that kept the Zin and Burgundy from clashing during the dinner:

1) the Zin, vintage 2007, had evolved enough to be nicely mellowed;

2) the Burgundy, vintage 2005, had ample stuffing; and

3) both the Zin and the Burgundy by themselves were well suited with the veal scalopini; thus, bites of the food effectively refreshed the palate between samplings of the different wines.

The experiment worked! And, as a result, similar experiments are likely in the future.

. . . . . . Pete

 

[Jay Miller]

originally posted by .sasha:

originally posted by Jay Miller:
I like the idea of drinking a small number of good, distinct wines at the same meal. We do that in storage all the time and it lets you appreciate the qualities of each.

we serve meals in storage?

certainly the quantity of food is often sufficient to be described as such.

 

[maureen]

Last night, I prepared dinner for my nephew and three of his friends. Due to scheduling mixups and the need to cook both, we had two separate main dishes - a sirloin flap, marinated with a mixture of garlic, soy, maple syrup and balsamic, and grilled outdoors; and swordfish, also grilled outside, with a warm lemon, olive oil, spring garlic, fresh oregano and parsley, and caper sauce. To go with the fish, I served Louis Michel's 2007 Montée de Tonnerre and for the steak, Bachelet's 2002 Gevrey VV. It wasn't too odd switching back and forth.

BTW, with decanting and air, the chablis was delicious and the gevrey was a little funky, perhaps with a touch of tca (but I wasn't sure and my guests were oblivious).

 

[Peter Creasey]

Maureen, Since I educated myself with how different wine profiles can work together with the Zin and Burgundy combination, I expanded the concept with dinner last night.

I had left over Morey Chassagne Montrachet VV '07, Baumard Clos du Papillon Savenierres '08, and Galet des Pape Chateauneuf du Pape '88. Thus I served a bit of each as a complement to sauteed red snapper. As you say, switching back and forth not only worked...it was a delight!

So, consistent with your report, I have now learned that the concept even works with white and red wines together.

. . . . . Pete

 

[Jeff Grossman]

originally posted by maureen:
...the gevrey was a little funky, perhaps with a touch of tca (but I wasn't sure...

When you say "funky" do you mean something other than how Bachelet wines usually smell (which I find different from most other G-C makers)?

 

[maureen]

originally posted by Jeff Grossman:

originally posted by maureen:
...the gevrey was a little funky, perhaps with a touch of tca (but I wasn't sure...

When you say "funky" do you mean something other than how Bachelet wines usually smell (which I find different from most other G-C makers)?

I mean funky for Bachelet - as I said, the wine seemed to be very slightly corked (yet typical Bachelet underneath).