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Wine (alt.food.wine) Devoted to the discussion of wine and wine-related topics. A place to read and comment about wines, wine and food matching, storage systems, wine paraphernalia, etc. In general, any topic related to wine is valid fodder for the group. |
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I finally found both the occasion and courage to try a low temperature -
slow roast of beef last weekend a la Heston Blumenthal [as recently discussed with Ian Hoare] In an age of supermarket butchers [here in NZ] - I am fortunate to have reasonabley close by, one of those olde-style butchers who actually age their beef - he selected a nice piece of bolar [blade] - this was roasted for 20 hours at 55C/130F. The result was a revelation to all six of us; melt-in-the-mouth and surprisingly delicate in flavour. I served two wines - and both worked exceedingly well. First [kindly gifted by Michael Tommasi] was a Bandol from Domaine de la Tour du Bon 2000; despite initial reservations, this wine was a very good match which brought out the sweet nuances of the meat. After initially considering a red burgundy [burgundy & beef - the classic match] I decided upon a "Prada Enea" - a 1995 Gran Reserva Rioja from Bodegas Muga as our second wine. This wine had a spicy, almost peppery warmth which was a brilliant match. However good the beef, my good lady excelled with a baked cheesecake for dessert - not too sweet - with a little orange juice in the filling and garnished with orange zest. The wine served [again supplied by the inimitable Michael Tommasi] was a 2001 Grains Nobles Coteaux du Layon from Domaine Patrick Baudouin. This match was 10/10 - hints of citrus in the wine found favour with the orange in the dessert - voted [unanimously] perfect harmony. Mike!!! I'm coming back!!!!! -- st.helier |
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Thanks for the notes.
Of the wines, I've only had the '95 Prado Enea- like you I quite liked. |
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