Wine with chicken kiev?

Krug Brut Champagne, if price is no object.

Godzilla

I'd say white and my own preference would be a chardonnay, preferably a Burgundy such as Mersault or one of the hyphenated-Montrachets. Chablis might work for me as well. I wouldn't do any of the crisper or flintier or citrusy varietals of white.

If folks like red, then a Beaujolais cru or one of the lighter styles of Pinot Noir.

But, of course those are just my seeds thrown before this august group to see what sprouts.

Ed Rasimus Fighter Pilot (USAF-Ret) "When Thunder Rolled" Smithsonian Institution Press ISBN #1-58834-103-8

Ed, Thanks for your seeds... Rick

"Rick Dalderis" in news:AJtMc.22223$8_6.17615@attbi_s04...

Used to make this quite a bit in the 1970s and still do it just occasionally. Let me see. Lively Beaujolais served the purpose very well (the meatier ones if possible rather than the newer "banana" or "pear-drop" style recently discussed herein). Nice round red Burgundy (Côte de Beaune) once or twice. Lots of wines ought to pair with it in my opinion, except red ones that are inky and sprawling all over everything like a big overeager dog; or immature with hard tannins.

(BTW there are different schools of seasoning the herb butter. I found my best results with a lemon-rosemary combination, after trying several. Work lemon juice and parsley into some sweet butter that is as fresh as possible. Form into sticks, about 2cm diameter, by placing on plastic film or wax paper and rolling up; chill to harden. Pound the chicken breast filets, then sprinkle with chopped rosemary and salt, add a piece of the herb butter cut to length, roll up and seal, flour, egg, coat with breadcrumbs, cool for a bit to set the coatings, then fry in hot deep fat. It's important not to use too much rosemary or it overwhelms, nor too little salt, which is seasoning the whole chicken piece. I have also heard of people baking these chicken rolls but that would give a very different effect. They need to cook fast, the outside will be crisp, the butter will spurt out then the roll is cut, releasing the lemon and herb aromas. The savory herb butter takes well to a very simple foil like plain sticky sushi-type rice. -- For what it's worth.)

Max

wine

If price is no problem, how about a 1978 DRC Montrachet?

See

"The world's most expensive bottle of wine that could actually be drunk today is also the most expensive wine ever sold in America, a Montrachet 1978 from Domaine de la Romanée-Conti that was hammered down at Sotheby's in New York in 2001. The lot of seven bottles fetched $167,500, or $23,929 per bottle."

;-)

Well I would do Benziger Carneros Chard USD 12. It is big, oaky and a bit over the top. Great USA Chard for the money. A crowd pleaser. But even better would be Bonny Doon's Pacific Rim Riesling. Riesling is the way to go. Selbach makes a "dry riesling" much like Bonny Doon. Yes, the more I think about it, Riesling is the way to go.

Rich

Salut/Hi Rick Dalderis,

le/on Sat, 24 Jul 2004 13:45:04 GMT, tu disais/you said:-

Only problem with Chicken Kiev is that it is often made with a VERY garlicky butter. If you do that, all bets are off. Otherwise:-

If you like a white with chicken (I do) Chateau Burbank Chardonnay 2000 If you like red with chicken (I do) Chateau Burbank Pinot Noir 2000

OK, so Tom's a friend of mine, but his wine's glorious and would complement that sort of dish to perfection. I see burgundian style wines as being good complements.

Although it's not a price-is-no-object sort of suggestion, I might be inclined to split the difference and find a nice dry rosé. Rosés work very well with salty food, including the ham that is involved here.

- Mark W.

"Ken Blake" in news: snipped-for-privacy@corp.supernews.com...

What have I said about boom-time prices for brand-name "trophy" wines?

I've had that 1978 a couple of times, in 1985 and in 1993, at least. (In

A friend of mine who is a sincere wine enthusiast but not a wine "geek" (and no trophy buyer) happened somehow to get a dozen of the DRC Montrachet one year. She lives in southern California. At the time, the allocation for the western US, perhaps the entire US, was very limited and she ended up with some fraction of it even though she is not, as I say, in the habit. Then The French Laundry, a restaurant in northern California some 700km from her and very popular, planned an event requiring a complete vertical set of this wine (same wine, different years). As she described it to me, the particular year she had was hard to get, someone at the restaurant reached the importer and thence her, and requested to buy some of her wine. She offered to sell, conditioned on guarantees of a reservation a year for ten years (the restaurant is, as I said, very popular, and hard to get into now). She said she did not hear back from the restaurant. I said she had asked too much, in my opinion. While this is not a commodity situation with a going market price, still that is a lot to ask of a restaurant for what was I believe just one or two bottles. Next time she may ask less.

On another forum an enthusiast cited a recent claim by a well-known US wine critic that many other good bottles can be bought for the price of one current-release Montrachet. I am surprised to see this raised as an argument, other than to newbies: Montrachet has often been the most expensive white wine made, therefore an unlikely example for the value-minded, even without auction prices. The price of lead DRC Burgundies was a cliché long before that same critic began publishing. A similar point was made in 1750, Aubert de Villaine of DRC was quoted to say. (I hope that he is doing well by the way, I have not heard for some time of his health.)

Max Hauser quoted: The world's most expensive bottle of wine that could actually be drunk today is also the most expensive wine ever sold in America, a Montrachet 1978 from Domaine de la Romanée-Conti that was hammered down at Sotheby's in New York in 2001. The lot of seven bottles fetched $167,500, or $23,929 per bottle."

______________________________________

I wish I had not read this. I have one bottle each of the 78 and 79 that I bought at auction shortly after release. I forget the exact price of the 78 then, but I believe I paid just a few hundred US dollars. They have been perfectly stored. From what I have read, the 78 should still be very good. Now I will feel very guilty and decadent if I open the wine. I also have one bottle of the 78 Le Romanee-Conti, but the last I heard it was going for around the equivalent of US$ 4000 to 5000 in the UK. I thought that was expensive, but the price quoted for the DRC 78 Montrachet makes it seem cheap on comparison. However, I would select the 78 Le Romanee-Conti over the 78 Montrachet any day if money were no consideration. We are dealing with the rarity factor here - the same thing that would make the blue Hope diamond so expensive if it were for sale and not in a museum. The best I remember, the DRC production of Le Montrachet in the 70's was much less than of even Le Romanee-Conti.

My mailbox is always full to avoid spam. To contact me, erase snipped-for-privacy@webtv.net from my email address. Then add snipped-for-privacy@yahoo.com . I do not check this box every day, so post if you need a quick response.

High-end Grüner Veltliner: Absolutely marvellous.

M.

I looked at the labels on the 1978 DRC Montrachet on the one bottle I have. Mine is bottle 1848 out of a total of only 2735 produced. That means there were only about 228 cases for the whole world. This is a small amount for a major Burgundy estate, but much larger than the production of some top TBAs from Germany. My bottle was distributed by Leroy. It was shipped by E. S. wines of Switzerland. It was imported by Direct Import Wine Co., Niles, IL (Chicago area). It ended up at a Chicago Wine Company auction. My wine record book shows that I estimated the worth at about $600 many years ago, which was more than I paid several years earlier at the auction. I have a stack of auction records, but do not have time to sort through this random mess of records.

My mailbox is always full to avoid spam. To contact me, erase snipped-for-privacy@webtv.net from my email address. Then add snipped-for-privacy@yahoo.com . I do not check this box every day, so post if you need a quick response.

A-ha! As in "Grüner Veltliner Kellerberg Smaragd 2002 of FX Pichler? I was just about to inquire whether someone from this newsgroup had any comments about this wine, as well as for the Riesling 'M' Smaragd 2002, again of FX Pichler. Comments anyone?

Thanks, Monika

Exactly!

| Würzige Vielschichtigkeit, komplex-mineralischer Glanz, | facettenreich; betörende Frucht, wunderbarer Schmelz, der aber | gerade so viele Widerhäkchen hat, dass das Ergebnis prachtvoll | ist. 94/100

My tasting note from July 2003, from some 1350 Austrian wines tasted, of which 230 were Grüner Veltliner. It placed equal fourth among these, after Franz Hirtzberger's Honivogl Smaragd (96), Leo Alzinger's Reserve and Ludwig Hiedler's Maximum (both 95), along with Nigl's Alte Reben, Ehmoser's Aurum and Schmelz' Höhereck Smaragd (all 94, all wines from 2002).

Sorry, no tasting note available, since he did not send this peculiar wine; the three rieslings we had were Loibner Berg (96), Unendlich (95) and Kellerberg (92); the other veltliner was Loibner Berg (92).

But, generally spoken, FX Pichler is an ansolute blue chip, the equivalent of Zind-Humbrecht in Alsace or a premier cru in Bordeaux. The "M" bottling - not made in every year - is absolute top class. ("M" stands for "monumental".)

M.

Thank you Michael.

I understand these wines are ready to drink now. Is it worth buying a few extra to stash away? Do Rieslings age well?

Monika

"Cwdjrx _" skrev i melding news: snipped-for-privacy@storefull-3173.bay.webtv.net...

Brauneberger Hof of Brauneberg, Mosel, Germany this year proudly boasts a TBA for 2003 - total production 40 litres..., i.e. 120 half bottles or 5 cases of full bottles. Anders

Definietly yes!

Definietly yes, and Grüner Veltliner too.

I would highly recommend - not only to you, but to everyone interested in Austrian wines - to read Terry Thiese's "Austrian Catalog", USD15.00 in print, but free on his web site:

or

and here the introduction (beginning on p. 6), on Grüner Veltliner (p. 11) and on Riesling (p. 12).

This catalog - an extremely well-founded and knowledgleable piece of writing - is probably the best you can read in English on Austrian wines on the web.

M.