- posted 11 years ago
Monday was beef stroganoff (Betsy has 2 recipes, this is the "homier" one, straight out of a 1950s Oakland Hills neighborhood cookbook, though she uses fresh mushrooms) and brussels sprouts. Intensive research has led me to believe Loire cab franc and Beaujolais are best choices with this: fresh, high acid, and lively. A Loire red Monday and a Beaujolais with leftovers Tuesday did quite well:
2005 Pepiere "Cepage Cabernet" (VdP du Jardin de la France). I thought green and almost weedy at first, but some air cleared that up.I liked this before, but a few months in cellar have improved further. Bright red cherry and raspberry fruit, a little tobacco and herb, good acidity without being sharp. This is cabernet gerown in Muscadet, whoddathunk? Good stuff. B+
2005 Terres Dorres (JP Brun) "L'Ancien" Beaujolais I found this a bit more closed/tight than previous bottles. A tad grumpy at first. After a while some dark cherry fruit emerges, accented with a little smoke. Good acidity, fairly tannic for Gamay, a nice wine that could use some time. A B right now, but potential to get much better.
Grade disclaimer: I'm a very easy grader, basically A is an excellent wine, B a good wine, C mediocre. Anything below C means I wouldn't drink at a party where it was only choice. Furthermore, I offer no promises of objectivity, accuracy, and certainly not of consistency