Happy Sunday! Tonight I am embarking on a new adventure for 2024, this time on the Food side of this blog. Last year I bought an interesting cookbook, called "Dinner in the Diner" which is a compilation of 300 recipes from the dining cars of famous railroads and trains of the 20th century. For this year, I am devoting the last Sunday of each month to exploring the recipes in the book and pairing them with a nice wine. Tonight, the wine is a 2018 Château Le Conte Marquey Puisseguin St-Émilion that I recently bought from Wines Till Sold Out. This wine is a blend of Merlot (95%) and Cabernet Franc (5%) from an appellation located to the northeast of the village of Saint-Emilion. Let's see how this wine is tasting!
The wine is a deep ruby in the glass, with bright color on the edges, just as you might expect from a heavy Merlot blend. A gentle swirl of the glass reveals aromas of blackberry, leather and a bit of tawny port, amid undertones of violet and forest floor. The first sip is a rush of black fruit, with woody undertones, blackberry, plum and cedar with hints of peppery spice as the tannins seem to sing in harmony with the earthy flavors. With the well-structured tannins, the wine ends with a lovely dry finish that lingers on the palate with just a subtle reprise of Bordeaux funk.
.jpg "B&O Curry Chicken with rice and oven roasted carrots")
Overall, I would rate this wine a solid 8.5, as it is an easy drinking and well structured wine that's also a terrific value, as this wine was part of the WTSO case sale at just $12.49 a bottle! This wine would pair well with wonderfully rich French dishes, or beautifully sauced dishes, from Italian to Moroccan to Thai. Tonight, however, I am enjoying this wine with a Curry chicken recipe from the Baltimore & Ohio Railroad, a dish which may have been served on such classic trains as the Capitol Limited, along with some steamed rice and oven roasted carrots. The recipe is reprinted below. Cheers!
No comments:
Post a Comment