Jeff Grossman
Jeff Grossman
Fourrier 2006 Morey-St-Denis "Clos Solon" with robiola tre latti on caraway-seeded rye bread and goose pate on black olive bread.
The wine was opened yesterday for a simple beef dinner. It is slightly acid-deficient, as the vintage suggests it would be, but the tannins are most polite, the texture is silky and light, there are some meaty flavors at first but what lingers is the perfume of raspberries over a cranberry-ish base. Today, much the same but there is a little less acid yet and it moves more quickly from meaty to perfumey. Still lingers long; eventually, the perfume dissipates and there is a last bit of fruit punch. Very satisfactory for villages.
The breads are from Amy's, the pate is from Dickson's, the cheese is imported from Luigi Guffanti (who is both an affineur and a creamery so I have no idea if they made it or just slapped a label on top).
Sustenance so I can go into the kitchen and make lemon-parmesan chicken.
The wine was opened yesterday for a simple beef dinner. It is slightly acid-deficient, as the vintage suggests it would be, but the tannins are most polite, the texture is silky and light, there are some meaty flavors at first but what lingers is the perfume of raspberries over a cranberry-ish base. Today, much the same but there is a little less acid yet and it moves more quickly from meaty to perfumey. Still lingers long; eventually, the perfume dissipates and there is a last bit of fruit punch. Very satisfactory for villages.
The breads are from Amy's, the pate is from Dickson's, the cheese is imported from Luigi Guffanti (who is both an affineur and a creamery so I have no idea if they made it or just slapped a label on top).
Sustenance so I can go into the kitchen and make lemon-parmesan chicken.