TN minor Burg with veal and duck


Betsy was in cooking mode Sunday, decided to combine an old favorite with a recent discovery. The new dish was an attempt to recreate a salad she had at Allard in Paris, and it turned out great- green beans in a mild mustard vinaigrette with smoked duck breast. The old favorite was thick veal chops sauteed with sage leaves, accompanied by a barley-mushroom combination. Now, I think this veal dish is great with Gruner Veltliner, but I have all these GVs I want to give some bottle age (Nigl Privats). Then remembered one '94 Brundlmayer. Maybe dead, so I also chilled a lesser white Burgundy (which also goes well). . Got ready to open Brundlmayer, then it occurred to me it was Riesling- total brain fart. So opened instead the 2004 Château de Cary Potet "les Bassets" Montagny 1er . I'm generally a fan of 2004 white Burgundies, and this had a nice profile- yellow stone fruit with a dash of citrus, a little woodsmoke and white pepper. OK acidity, though rounder than I would have expected from the vintage. Main problem is the rather short finish, wine comes off as a little dilute. Still, acceptable at under $20. B
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DaleW

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