It's summer and it's very hot in Chicago, so I should be grilling, but I just can't stop purchasing fun cuts of meat to braise (that, and my grill isn't working). Tonight we had braised veal breast with white beans, carrots, and rosemary. The breast isn't terribly popular these days, but it's inexpensive and delicious. It has plenty of rich meat, some fat, and great bones for gelatinizing sauces.
To match I chose this Chenin Blanc from Southern France. Regular readers know how much I enjoy chenin, and I jumped at the chance to taste one from outside its normal French home (the Loire Valley). This was a very nice wine - dry, but with a certain roundness probably due to the intensely hot 2003 vintage. There's an aroma of wet dog, but once you get past it, the wine offers a nice mix of herb, grass, and melon notes. I'd prefer more acidity to increase its food-friendliness, but I guess it can't be helped in years like '03.
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