TN: Cali, Burg, Loire, and Bierzo

“Les Monts Damnes” Sancerre. Big, full, ripe, yet with enough acids to keep it lively. Sure this will age, but I’m drinking them too fast. B+

Moroccan chicken stew, couscous, and braised cabbage in wine, with the 2010 Lafouge “la Chappele” Auxey-Duresses 1er. Fresh, some tannins but not harsh, clean acid, red fruit with rocks and earth. B+ with A- potential

is Dona Blanco (new grape to me) and Godello. Full, long, somewhat fleshy fruit. I liked, but think I’ll stick to the slightly cheaper Benanza Godello. B

wine and nutmeg, and the 2005 Arcadian “Fiddlestix” Pinot Noir. Good acids, full black cherry fruit, slightly raspy tannins, a little clipped on finish. Smooths out with air (and seems to lengthen), but never love this. . I think this might well be a bit shut down, but this was only botlte so I’ll never know. B-

of hiyayakko, veggie stirfry, and sauteed arugula, but no wine as I was going to a tasting. Tuesday AM I made a cheaters cassoulet- 45 minutes of active time- tarbais in a pressure cooker, meanwhile brown some pork, lamb shanks, duck/armagnac and lamb merguez sausages in duck fat, combine all with confit leg and some liquids in a slow cooker. OK, they won’t make me mayor of Toulouse, but pretty tasty for our dinner. Served with a watercress salad and the 2000 Edmunds St John “Wylie-Fenaughty” Syrah. Much better than a previous bottle which I suspected was off- dark fruit, bacon/meat, medium bodied with a long finish. Some spice and smoke. Drinking quite well. B+/A-

before, and generally like citrusy Macon, but this is one note, and that note is lemon. B-

Menetou-Salon. Lots of gooseberry and grapefruit, a little grass, straightforward. B/B-

Dale, I wonder if you have a recipe for your red cabbage in wine? It sounds interesting.

tat “Les Monts Damnes” Sancerre. Big, full, ripe, yet with enough acids to keep it lively. Sure this will age, but I’m drinking them too fast. B

+

made a Moroccan chicken stew, couscous, and braised cabbage in wine, with the 2010 Lafouge “la Chappele” Auxey-Duresses 1er. Fresh, some tannins but not harsh, clean acid, red fruit with rocks and earth. B+ with A- poten tial

his is Dona Blanco (new grape to me) and Godello. Full, long, somewhat fle shy fruit. I liked, but think I’ll stick to the slightly cheaper Benanza Godello. B

with wine and nutmeg, and the 2005 Arcadian “Fiddlestix” Pinot Noir. Go od acids, full black cherry fruit, slightly raspy tannins, a little clippe d on finish. Smooths out with air (and seems to lengthen), but never love t his. . I think this might well be a bit shut down, but this was only botlte so I’ll never know. B-

dinner of hiyayakko, veggie stirfry, and sauteed arugula, but no wine as I was going to a tasting. Tuesday AM I made a cheaters cassoulet- 45 minutes of active time- tarbais in a pressure cooker, meanwhile brown some pork, l amb shanks, duck/armagnac and lamb merguez sausages in duck fat, combine al l with confit leg and some liquids in a slow cooker. OK, they won’t make me mayor of Toulouse, but pretty tasty for our dinner. Served with a waterc ress salad and the 2000 Edmunds St John “Wylie-Fenaughty” Syrah. Much better than a previous bottle which I suspected was off- dark fruit, bacon/ meat, medium bodied with a long finish. Some spice and smoke. Drinking quit e well. B+/A-

before, and generally like citrusy Macon, but this is one note, and that n ote is lemon. B-

Menetou-Salon. Lots of gooseberry and grapefruit, a little grass, straightf orward. B/B-

Godello has been a go to grape varietal for us as of late. The Benanza is a good buy.

It's from Bittman's Everything cookbook

Braised Cabbage with Wine and Nutmeg (from “How to Cook Everything” by Mark Bittman)

2 tablespoons olive oil or butter 1 head cabbage, preferably Savoy, about 1 ½ pounds, cored and shredded Salt and freshly ground black pepper to taste ½ cup white wine 1 teaspoon brown sugar ¼ teaspoon freshly grated nutmeg Place the olive oil or butter in a large, deep skillet that can later be co vered, over medium heat. Add the cabbage and stir until it begins to brown , about 5 minutes.

Add salt and pepper, then the wine; let the wine bubble away for a few mome nts, then add the sugar and nutmeg. Cover and simmer until tender, about 1

5 minutes. Check the seasoning and serve.

I left out the brown sugar (and used red not Savoy, was in "empty the fridg e" mode

Bittman)

covered, over medium heat. Add the cabbage and stir until it begins to brown, about 5 minutes.

moments, then add the sugar and nutmeg. Cover and simmer until tender, about 15 minutes. Check the seasoning and serve.

Thanks indeed; I'm going to try it and I'll buy some red cabbage tomorrow.