TN: '05 Bouchard Bourgogne

"Mark Lipton" wrote ..........

Interestingly enough, your post appeared (on my newsreader at least) immediately under one re Cooking Sherry.

I know that, during our last visit to France, when Ian Hoare prepared coq au vin, he went to great pains to point out (1) that the wine *must* be Bourgogne rouge and that (2) the preparation time was measured in days.

Indeed, I started mine over 2 days before I intend to serve it. It'll still be a bit rushed, as Ian's recipe (adapted from "Mastering the Art of French Cooking"'s) is really a 4-5 day affair, very similar to his salmis de cuisses de canard, which I'll make when Winter arrives in full.

Mark Lipton

Yup, my bad! It's been so long since I've even thought about Bouchard as a source of good wine that, when I saw that bottle in the store, I recalled hearing rumors of a resurgence in quality at Bouchard and bought the bottle. Then, when I got home and looked at the label, I saw the Aîné and thought "$^&^*&!" Fortunately, '05 is one of those years in which you had to try to make a truly bad wine. This one was more of "not enough of anything to be interesting."

Mark Lipton