Dale's tasting of the other night inspired us to try one of these. (Magnum).
Served with Guinea Hen with cru wild boar ham, cepes and artichoke hearts in Coteaux du Layon.
Tons of tobacco, some pepper and bramble. Very true to Dale's note on the 70, this wine was young but enjoyable. A classy bottle that belies the in-your-face CA style. Only downside was just a hint of bell pepper.
-E
Sob, you didn't invite me!
Sorry, and there was plenty, too! :)
Anyway, since you don't drink much red you'd have been out of luck on the Mayacamas. But no one would have noticed if you'd have drunk the sauce. :)
I was going to open a white with the starter (leek potato soup with olive oil and Parmesan -- yes, Italian theme in spite of the wine) but the red worked out just fine. And our guests are not big drinkers.
cheers Judith, now back to the cleanup,
-E
It was the menu I was sobbing over not the red wine!!! I have a huge lump of wild boar in the freezer in France and I just don't know what to do with it, I have done the usual stews but I have run out of ideas.
Judith
Where are you Dale, we can get it easily in England and in France, in fact as we speak there are a few of them walking across the veggie garden, grr, gerroff my cabbages!
Judith
US (NYC metro area). US market is not generally great for poultry other than chicken, duck, and turkey. We can find capon and goose pretty easily. I can get guinea hens, pheasant, squab but it takes effort.
Squab as in pigeon?
I would offer to send you some pintade but it might be off by the time you got it!!
A friend once sent me some Munster cheese from France, when the postman delivered it, he told me to hold it downwind!
Judith
Yes, I have the same situation. A couple of times per year the hunters (we don't hunt ourselves) present us with a "good neighbor" offering.
This past year was boar and boar, and there are a couple of racks sitting in there. Probably will be a standing roast of some kind.
If the cut is good enough you can marinate and do steaks, or if you're on good terms with a butcher he will convert it into roasts. (Careful, it's not legal for him to do, so make sure he's a friendly before asking.)
-E
Really very like the 70 you described. Don't know my vintages well enough in CA but I wonder if it was a little weaker of a year.
Decent CdL can procured cheaply here although we don't often use it for cooking either. The bottle in question was a 4 EU Dom. Ambinos demi-sec; probably any Loire chenin demi-sec would do. At that price was happy to sacrifice the entirety to the cause!
cheers,
-E
I'd never heard of that. Why isn't it legal?
Jose
In France, where I suppose the Alleged Freezer to be, the butcher is only permitted to work with meat for which he has full abattoir chain documentation.
A sanitary precaution, presumably.
-E
I thought D'Artagnan sold it? We are fortuante here to have a supplier nearby of guinea, pheasant, quail, a variety of ducks and hierloom breeds of turkey and chicken.
I love goose especially with potato stuffing. The USA is such a huge place compared with England. I have been to many of your major cities, including New York, and I particularly found the fish to be absolutely great, in New Orleans, Galveston, Long Beach and San Francisco and so cheap. in England the same shellfish would cost an arm and a leg.
Judith
Bell pepper is often the taste of older California Cabs. Mayacamas Cab
1976 was one of my all time great wines. They seem to have lost a bit in recent years.DrinksForum website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.