Domaine Lignéres Notre Dame Corbieres 2002

Having enjoyed the first two wines I tasted from this estate, I decided to purchase the single-vineyard "notre dame" bottling. It is 100% syrah and a few dollars more than the other selections, at $30. I prepared grilled bison strip loin with asparagus and fingerling potatoes roasted with bacon, blue cheese, and sage. The bison was surprisingly moist and tender, and the potatoes were delicious.

The wine is the most dense of the three I've tasted and clearly syrah. Its flavors are round and supple, similar to an Aussie shiraz. Like its companions, it's a little shorter on the finish than I would prefer, perhaps owing to the domaine's preference for fruitiness over acidity. Nonetheless, it is a pleasurable wine and the ideal companion for grilled red meat.

Domaine du Dragon Cuvee Saint-Michel Cotes de Provence 2003

I pan roasted Bell & Evans game hens tonight and served them with oyster mushroom ragout and roasted baby beets and carrots. It was all quite tasty. Particularly so when accompanied by this wine from a dreadfully named domaine. It's a medium-full bodied wine with a deep purple color and a rich integrated finish. I tend to like my wines a little "bigger" than the accompanying dish, and this one was just that. For twelve bucks or so, it's a really nice wine and great wine a variety of dishes.

Domaine Lignéres Cabanon de Pascal Corbiéres 2002

Last week I blogged about the excellent "Aric" from this producer. Tonight I tasted the single-vineyard bottling named "Cabanon de Pascal," named for the vineyard manager not the philosopher. This wine sells for a few dollars less than the Aric but exhibits all of the flavor and depth (although it has no connection to obscure legal historical figures). The aroma is floral and pleasing, leading one to expect a delicate wine. But on the palate, it's expansive and well-structured, showing layers of red-fruit, tannin, and acidity. Lighter bodied and more accessible than its sibling, this wine displays beautiful provençal herb notes and an assertive finish.

We tasted it with grilled flank steak and red potatoes sauteed then roasted in goose fat. They were, without question, the best roasted potatoes I have ever eaten. Stephanie admitted the same, although she didn't know about the goose fat (if she reads this, it may be the last time I make them). The outsides were crusty and golden, and the insides were as delicate and creamy as mashed potatoes. The wine was a lovely match, although perhaps better suited to lamb dishes.

Domaine Lignéres Aric Corbiéres 2002

We may have found a new house wine. I'm very excited about the possibility.

Last night we drank this charming bottle of wine from France's Mediterranean coast. It's a blend of Carignan (60%), Mourvedre (25%), and Syrah (15%). The Lignéres family owns the property associated with Chateau La Baronne, and they now produce a number a single-vineyard bottlings. (Check out their website. It's fantastic.) The "Aric" is named for the Visigothic king Alaric, for whom the local mountain range is named. I couldn't pass this wine up, knowing how important Alaric II was for European legal history. His 506 A.D. Breviary (also known as the Lex Visigothorum) was a compilation of contemporary Roman law for his Roman subjects in Spain and Gaul. Works like this were valuable in keeping Roman law learning alive after the fall of the western empire.

But naming a wine after an obscure legal figure isn't enough to make it our house wine. It must, of course, taste good. This one certainly did. It showed heady aromas of violets, berries, and oak. It was medium-bodied and delicious to taste. It could have used a longer finish, perhaps with better developed tannin or greater acidity. Although the bright, artistic label (depicting antique winemaking tools) looked more New World than Old, the wine was pure Provence. At $20 a bottle it may be a bit too expensive for a house wine, but it was certainly worth the price and more.

A Pork Filled Weekend

After an eye exam on Saturday (apparently all of this graduate schooling isn't good for the eyes), Stephanie and I stopped into a small Latin grocer and picked up a couple of pork cuts not seen at the yuppie markets. That night we roasted a saddle of pork with root vegetables. The saddle is the part on the top of the animal where the loins come together. It is like two very thick pork chops connected in the middle by the backbone. I had a bottle of Dr. H. Thanisch Wehlener Sonnenuhr Riesling Kabinett 2004 open from the previous night that matched superbly. Kabinett is the driest of Germany's sweet rieslings, but it is still far too sweet for Stephanie's palate. It was an excellent wine, with stone fruit flavors, a wild honey sweetness, and a pleasantly lingering acidity.

Last night I braised a pork belly. Regular blog readers will know of our love for the pork belly sandwich at Blackbird, and, fortunately, I was able to locate a recipe online by Blackbird chef Paul Kahan. The belly is the same cut of meat that bacon comes from. It's enormously tender and flavorful, and a bit fatty. The pork is seared on both sides to render some of the fat and then mirepoix and white wine are added to deglaze. Finally, a bit of chicken stock and bouquet garni, and the whole thing is roasted uncovered in a 325F oven for 2.5 hours. Stephanie prepared a delightful side dish of wilted escarole with green peas. She even toasted some bread and smeared it with butter and mayonaise to imitate the Blackbird sandwich. Everything was supremely delicious. Earlier that day at Sam's we had picked up a bottle of J-P Granier Coteaux du Languedoc les essentielles 2001 on sale. Unfortunately, it tasted like something from California or Australia rather than the Languedoc we had hoped for. Far too ripe, alcholic, and glycerin-y to go well with pork. Another riesling, like the Wehlener or perhaps from Alsace, would have been a much better choice.

Mas de Gourgonnier Les Baux en Provence 2003

I have been reading Rudolph Chelminsky's intriguing and disturbing "The Perfectionist," a biography of the 3-star Michelin chef Bernard Loiseau. It's a fascinating book for anyone interested in French gastronomy, the role of the Michelin guide, or the development of nouvelle cuisine over the past 40 years. Loiseau was famous for, inter alia, his veal chop, and reading the book inspired me to prepare veal chops following in "le style Loiseau." The chops were browned in my best butter and olive oil, then transferred to the oven to cook through. I removed them from the pan to rest, while I deglazed with rose and veal stock, which I reduced to a glaze. At the end, I added the veal back to the pan to coat with the glaze, and served it with Stephanie's potatoes dauphinoise and an excellent Boston lettuce salad.

I paired the veal with a wine not from Loiseau's Burgundy region but from Les Baux en Provence in Southern France. It is medium-bodied but deep red in color. Stephanie detected hints of basil and boiled peanut. I found it ripe and round, but dry and minerally on the finish - no doubt from the bauxite in the soil (the mineral was named for this region where it was first discovered). No doubt a Gevrey-Chambertin would have been a better choice, but it was a pleasant wine for $12.

Chateau Rives-Blanques Chenin Blanc Dedicace Limoux 2003

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.