Clearly, we were still in the US but..
I was in a cooking mood and my wife was out of town until supper so I invited friends over and started cooking.. Barb arrived as dinner was ready.
From 5/18/08
Starter: St. Antoine Comte cheese
Dinner: Chicken with morels with a cream/Vin Jaune sauce and parmesean risotto
(Recipe in 3/2008 Gourmet).. a keeper recipe
Dessert: Homemade Profiteroles with vanilla ice cream.. absolutely a keeper recipe
(Recipe in 3/2008 Gourmet.. vanilla rather than coffee ice cream used)
First wine (with cheese and the main course)
2003 Jacques Puffeney Arbois Vielles Vignes, alc 13.5%, $26
Pale red. Earth and underbrush on the nose..rustic..Intense but very dry palate reminiscent of a well aged Burgundy with dried flowers and earth but quite a few tannins remain.. great with the Comte cheese and good with the chicken
Second Wine (with the main course)
1998 Jacques Puffeney Arbois Vin Jaune, alc 14%, $62
Liquefied walnuts in brandy on the nose.. hint of salt/mineral..(If smelled blindly, I would guess spirits not wine) Totally dry and tart on the palate with orange rind, lemon curd and juice and dried apricots..there is a floral element that is tough to quantify.. long smooth finish. Amazing with the food.
Third Wine (with dessert)
2003 La Mute sur Grains de La Rectorie Banyuls, alc 16.5%, $25 for a 50cl
A bit hot on the nose. Rich sweet blueberry liqueur on the palate. Great with the chocolate sauce. I find Banyuls to be a far superior match with chocolate compared with Port.
I was in a cooking mood and my wife was out of town until supper so I invited friends over and started cooking.. Barb arrived as dinner was ready.
From 5/18/08
Starter: St. Antoine Comte cheese
Dinner: Chicken with morels with a cream/Vin Jaune sauce and parmesean risotto
(Recipe in 3/2008 Gourmet).. a keeper recipe
Dessert: Homemade Profiteroles with vanilla ice cream.. absolutely a keeper recipe
(Recipe in 3/2008 Gourmet.. vanilla rather than coffee ice cream used)
First wine (with cheese and the main course)
2003 Jacques Puffeney Arbois Vielles Vignes, alc 13.5%, $26
Pale red. Earth and underbrush on the nose..rustic..Intense but very dry palate reminiscent of a well aged Burgundy with dried flowers and earth but quite a few tannins remain.. great with the Comte cheese and good with the chicken
Second Wine (with the main course)
1998 Jacques Puffeney Arbois Vin Jaune, alc 14%, $62
Liquefied walnuts in brandy on the nose.. hint of salt/mineral..(If smelled blindly, I would guess spirits not wine) Totally dry and tart on the palate with orange rind, lemon curd and juice and dried apricots..there is a floral element that is tough to quantify.. long smooth finish. Amazing with the food.
Third Wine (with dessert)
2003 La Mute sur Grains de La Rectorie Banyuls, alc 16.5%, $25 for a 50cl
A bit hot on the nose. Rich sweet blueberry liqueur on the palate. Great with the chocolate sauce. I find Banyuls to be a far superior match with chocolate compared with Port.