DaleW wrote:
> Sunday I took Betsy's mom to airport, then returned home to follow
> Betsy's instructions re cooking some duck legs (she was playing).
> Recipe-following is not my forte, but I made it through a simple though
> very good recipe that Betsy has done before (Madeliene Kamman-season
> legs, slather with mustard, coat with breadcrumbs, drizzle with butter,
> 2 hours at 375F).

That seems awfully hot for duck legs. Were they tender?


> Tonight Betsy rewarded me for a big afternoon of car-haggling by making
> a meatloaf recipe I had sent her (Sunset magazine from years ago, a
> lamb and feta meatloaf). Very good, served with brown rice,red chard,
> and the 1995 Berard P & F "Cuvee Prestige" Chateauneuf-du-Pape. Tight
> at first, then warm ripe red fruit and a little earth appear as it gets
> some air. Ends up a pleasant round red wine, but doesn't show much
> complexity or depth. Not flawed, tired, or over the hill, just a tad
> dull. B-

Wow, Dale. I consider myself pretty well versed in the wines of
Chateauneuf-du-Pape, but I must confess to complete ignorance regarding
this producer. Who imports it? The wines of '95 are big and backward.
I'm still waiting on mine while drinking my '94s, '89s and '90s.

Mark Lipton