Last night we made the mistake of roasting a chicken. Normally it wouldn't be a problem, but we have yet to install our air conditioners for the season, and our oven is incredibly inefficient. After an hour of cooking, the kitchen had reached 100 degrees. To accompany the bird, I made le Puy lentils and Stephanie prepared a salad with a bacon dijon vinaigrette, topping mine with a pair of poached quail eggs.
She chose this Austrian red to wash everything down. This is our second Austrian red in a couple of weeks, and I must admit to being quite pleased with the quality of the wines. Perfectly ripe and round, this wine showed a bouquet of floral and fruity aromas and flavors. It lacked the tannins and acidity to be particularly deep or profound, but despite this lack of structure, it was restrained and drinkable. While it went fine with the chicken, I'd prefer it as a sipping wine for cocktail parties and such. And with an $11 price tag, one could easily buy enough for a crowd.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment