Re: Pinot Noir to Pinotage

On Tuesday I was dining alone, so did liver and onions (not a fave of

> Betsy or David) with beans and a salad, opened the 2001 Serafin > Bourgogne Rouge. I've not had especially good luck with Serafin in the > past, finding them too woody,but this was well-priced and I thought I'd > give it a shot. Opens with decent dark cherry fruit and just a little > hint of vanilla, but not hityouoverthehead oak. Surprisingly tannic for > a regional wine, and there is a woody hardness after a while. Actually > its better on day 2, with all the vanilla notes faded and the tannins > softened, though it remains a little short. At about $15 this is ok, > but there are other wines out there I'd buy first. B-/B >

Do you find a "New World", fruit-forward wine good with liver? I ask this as sometimes, even with careful prep, there is some residual bitterness in the liver, especially from a mature animal. I haven't done much experimenting. On a related note, I recently had foie gras (in a restaurant in the Languedoc) that was served in a fig sauce. Absolutely delicious with the sweet figs and the dry, local white served was just right. Graham

Reply to
graham
Loading thread data ...

this was calves liver, no bitterness. But I tend to like lighter wines, more old world, with liver.

graham wrote:

Reply to
DaleW

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.