St Romain 2002 Rapet

Apr 11, 2008 6 Replies
N

Tonight after a nice Alsace Muscat from very good guy Bruno Sorg (really, it's his son Francis) of the 2004 vintage, with squash flowers stuffed with a farce of wall eye (pike perch to us Europeans) seasoned with sichuan and saffron and accompanied with a sauce of morrels. Very light in color. Initially, a slightly yeasty nose, but it is very cold after 24 hs in our fridge. The nose evolves, and takes on a disticnt note of violets. Also a bit spicy. On palate, subdued acidity, lots of spicyness and acceptable length, but lacks in body. Sort of a doughnut wine.



This producer had the most disgustingly disordered and dirty cellar I have ever had the displeasure to behold. This wine has kept for 6 years and will keep considerably longer, however, St Romain is a third level commune at best and 2002 was a really good year in Bourgogne so, don't mortgage the house to buy some ... It wasn't expensive, IIRC about EU 10.



St Romain is, however, a very nce palce for an outing. TAke a walk around the castle hill, ascend it and look out at the rock wall on the west side of the village. Descend and have lunch in Le Rocher, the local restaurant - preferably on the porch. HAve a bottle of the host´s own red, which is rather typical - sniff for the cherries. The go to St Aubin, or Auxey-Duresse, or Monthelie for some proper wines at affordable (if not cheap) prices.



Cheers



Nils



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D

At least the Muscat sounded nice (and the squash flower/pike dish sounds better than nice!).

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N

Hello Dale I was a bit surprised that, in the recent discussion on Alsace, noone mentioned Muscat. I do like Gwz but these days I tend to find it a bit overpowering. A nice, dry, Alsace Muscat is a good apero and accompanies a light meal (melon with prosciutto, or asparagus). And, as I said. Bruno SOrg and his son are both very good guys, though Bruno is the more talkative one. They have some idea that their wines should be affordable, so, their Riesling GC Pfirsigberg goes for c EU 10, which in my opinion is a good price for a GC.

You want the recipe for the stuffed squash flowers? ;)

Cheers

Nils

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N

OK I started with

400 g filet of pike perch or walleye. 1 dl thick cream 1-2 teaspoon(s) potato flour 1 egg 1 teaspoon sichuan, coarsely mortared 0.5 gr saffron salt to taste Dice fish, run through mixer with rest of ingredients. To adjust seasoning, fry small amount of the farce, or, poach it. Fill squash flowers with farce - I use one of thos enifty plastic bags with a pointy snout. Steam flowers for about 20 minutes. My trusty steamer was to small so I put the flowers in the oven, on a grid with a silicon paper over a pan with water, and set the oven at 120 degrees centigrade, with the fan blowing. This worked very well. Serve with a sauce of wild mushrooms (morrels or cantarelles) and a good white Burgundy (Meursault comes to mind).

Cheers

Nils

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D

thanks. Will save, we only see squash flowers from farmers market in summer. Looks good!

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L

Thank you mucho. The flowers will be coming in the next few months so this is perfect.

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