This wine took a little time to develop, which is natural for a wine that has spent so many years in the bottle. You have to be patient with an old wine. Many times the best part of an old wine is its nose. It started out a little dry on the finish but soon developed some fruit and complexity. The color was rust red and the wine was bright in the glass with a red yellow edge. The nose exhibited nuances of leather, licorice and dried violets. On the palate it was soft, sweet and full. Very extracted. It finished rich and long, with a dried cherry essence.
I tasted this wine a few years ago, but I think this bottle was actually in better shape as the cork was very firm and still sealed completely.
Last night we were afforded the rare opportunity to taste a bottle of 1990 Chateau Longueville Baron dePichon provided by our good friends. It was the second bottle I tasted in the last few years. We followed it with a bottle of 1988 ClericoCiabotMentinGinestraBarolo from our cellar. Both bottles were in great shape so we spent a few hours tasting and talking about the good old days as old wines are apt to make you do. The reviews follow.
The Pichon was bright with a rust/red color and a full edge, showing signs a maturity but not age. The nose had a beautiful bouquet of saddle leather, tobacco and spice. On the palate it was full and smooth with soft rich fruit. It finished rich and complex with a hint of dried hay.
It was certainly a memorable wine, not much different than the bottle I tasted a few years. It is holding very well, but really no reason to save it much longer. We drank it with a basket of fresh bread and a little goat cheese. A truly nice evening!
This Rhone wine is a very good price and great quality.
It starts out with a little raisin and dried fruit on the nose, maybe a touch of brown sugar. On the palate that is full and rich you find a little red clay and sour cherry. The wine is quite full and has nice ripe fruit on the finish. The color is full and bright, purple red, with a complete edge.
This salad was a staple at the bootlegger for many years. I like it on Italian Bread when it's still a little warm. The creole seasoning is courtesy of Emeril Lagasse.
Source: bootlegger
2 tablespoons butter or olive oil 1/4 cup marsala or dry sherry 2 cloves minced garlic 4 medium boneless skinless chicken breast 1/4 cup chopped onion 1/4 cup chopped celery 1/4 cup chopped green and red pepper Emeril's Essence, recipe follows
1. In a skillet over medium heat melt the butter or add the oil and saute the chicken covered with the marsala or sherry and the garlic until it is cooked through (about 20 minutes). After 15 minutes slice a breast to make sure it's not raw in the center. When done remove the chicken from the skillet and allow to cool. The juices in the skillet with the marsala/sherry make a great starter for chicken noodle soup.
2. When the chicken is cool enough to handle slice it into 1/2 inch or less cubes. In a large bowl add the chicken, onion, celery and peppers and add about 1 tablespoon of the Essence. Mix with 1 cup of Mayo. Serve or chill for later.
2 cucumbers peeled and sliced into 1/8 - 1/4 inch slices 1/2 cup white sugar 1/2 cup white vinegar 1/2 cup water 1 small sweet onion thinly sliced 1/2 red pepper sliced in thin strips and then in 1 inch pieces salt and pepper
1. Mix the sugar, vinegar and water in a glass bowl until the sugar is dissolved.
2. Add the cucumbers, red pepper and onions to the mixture and refrigerate for a couple of hours.
3. Serve. (This salad will hold refrigerated for 2 - 3 days.)
2 lbs. russet potatoes, peeled and sliced about an 1/8 inch thick. Equal amounts of milk and heavy cream (enough to cover potatoes in baking dish). Salt and freshly ground pepper. Garlic powder. Freshly grated or ground ginger.
1. Preheat oven to 300 degrees. Arrange potatoes in layers in and 8-cup gratin or baking dish. Lightly shake salt, pepper and garlic powder between layers. Mix together milk and cream and pour over potatoes to just cover. Bake for 1 hour.
2. Remove from oven and generously season top with freshly grated or ground ginger. Return to oven and bake until liquid is thick and bubbling and top is golden brown, 1 - 1 1/2 hours more.
1 1/2 cups red wine 1 cup minced shallots 1 1/2 cups whole milk 6 3/4 cups flour, plus more 2 tablespoons active dry yeast 1/2 cup sugar 1 tablespoon plus 1 1/2 teaspoon sea salt 3 eggs plus 1 beaten egg 3/4 cup unsalted butter, cubed and softened 1 ounce black truffle, minced (optional) 1 tablespoon extra-virgin olive oil 1 teaspoon ground black pepper
1. Bring wine and shallots to a boil in a 12" skillet. Reduce heat to medium-low; simmer until wine evaporates, about 15 minutes. Transfer shallots to a bowl; chill. Meanwhile, heat 1/2 cup milk to 115 degrees. Remove from heat; whisk in yeast. Cover with plastic wrap; set aside to let foam.
2. In a bowl add 6 1/4 cups flour, sugar, and salt; mix together. Add remaining milk and 3 eggs; mix. Add butter, a little at a time and mix until smooth. Add yeast mixture; mix until smooth, adding a little flour if necessary. Transfer dough to a surface dusted with flour. Kneed in shallot mixture and truffles. Transfer dough to a bowl greased with oil; turn dough to coat. Cover bowl with plastic wrap; let rise at room temperature until dough doubles in size, about 3 hours.
3. Heat oven to 375 degrees. Transfer dough to a floured surface. Form dough into 10 balls; place balls on baking sheets sprinkled with corn meal, leaving 3 inches between each. Cover with plastic wrap and let rise for 30 minutes. Brush dough balls with beaten egg yolk; sprinkle with black pepper. Bake until buns are golden, about 15-20 minutes. Let cool.
Soaking the nearly flat onions in ice water for an hour before peeling them with a paring knife makes the otherwise onerous process a breeze. Glaze the onions with the classic combination of honey and wine and serve them as a side dish for grilled steak, veal chops, turkey, or roast beef.
1. Heat the butter in a 3-quart saucepan or straight-sided skillet over medium heat until it turns a nutty-brown color.
2. Add the onions and cook, stirring, until golden brown, about 8 minutes. Raise the heat and boil the wine until it has reduced and glazed the onions. Stir often as the wine reduces to coat the onions with the glaze; adjust the heat as necessary to keep the glaze from sticking to the pan. Transfer to a bowl and serve.
