Thursday, January 25, 2007

Mid-Week Meal and
The Benefits of Not Robbing the Cradle

The Meal
Roasted young Guinea Fowl (pintadeau), served with mixed roasted veggies and a roasted garlic, thyme and rosemary cream sauce. The meat of the Pintadeau is dark, lean and a touch gamier than chicken. While I am a card carrying member of WWWeP (White Wine WhEn Possible), because of the Guinea meats color and it’s slightly gamey flavour, I chose to go with a red wine. “Gamier” meats tends to pair well with wines that bring an abundance of fruit to the table (wether it be duck, deer, boar), but since there is so little fat on this bird, I had to look at those wines that have very little tannin and with subtle flavours such as Pinot Noir, Barbera or Gamay.


The Wine

Moulin a Vent 2001, Joseph Burrier, Ch√Ęteau de Beauregard ($29...saq)

Few regions of the viticultural world are as misunderstood as Beaujolais. The poor image that they have so deftly cultivated amongst wine connoisseurs has been the result of years of banal “vin de negoce,” and the insipid fruit beverage sold under the banner of Beaujolais Nouveau. But real, properly aged Beaujolais can be a thing of beauty.

Of the ten ‘crus’ of Beaujolais, Moulin a Vent arguably ages best, gaining Pinot Noir like richness and elegance after only a couple of years in the basement. Last nights 2001 confirmed all that is great about Beaujolais. Gone were the slightly one-dimensional candied red-fruits one often associates with young Beaujo and instead, the focus was on kirsch, black cherries, prunes, violets and a seductive aroma of grape jelly (though I couldn’t tell you what kind of grape). The pairing was one of the best I have had in awhile.

We all know the recipe and the stats. People don’t age their wine so winemakers make wine to be consumed almost out of the barrel…Pick late, if it shows any toughness blow bubbles up its ass (micr-ox).. it’s very Rolland-esque. But wine, made in a traditional manner, requires time, and if you allow it to mature, your patience will be rewarded. So, Obama in ‘08? Like any great bottle it’s tempting to go for it now, but he too might need a few more years.


Anonymous said...

Good show Caveman. Cru beaujolais is a very difficult sell at the retail level even though it represents killer 'relative' value. I want people to discover it but I don't want the prices to go up. I don't think I'll mind if it remains a 'winedrinkers' region for ever.
Keep it up

Anonymous said...

well done Caveman.......

Joe said...

Nice to see another Montreal blogger. Thanks for the reminder on Cru Beaujolais (it has been a while) - I love them, and it sounds like a terrific pairing.

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