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Richard's version of beef
braised in red wine |
24 Oct 2011: Richard made a most delicious beef braised in red wine......based on a recipe by Guy Savoy, with a slight modification from cooking on the stove to cooking in a mild oven.......initially 150 deg C and then 120 deg C for about 2 hours. We opened a half bottle of 2001 Volnay Clos des Ducs, Marquis d'Angerville. Decanted for about an hour. A rather rustic (or 'stinky'!!) bouquet of horse saddle and farmyard hay giving way to red fruit, dried rose petals and mineral notes. Silky texture, with just a little bit of edgy tannin still to be worked out and nicely bolstered by fresh acidity. Great with our beef in red wine! The wine, a little subdued at the beginning, came alive after a short while in the glass, re-energised to flaunt its proper pedigree. Classy Volnay - understated elegance, silky texture and a feminine interpretation, rather like a ballerina dancing across your palate. For this half bottle format, I would recommend drinking now and for next 2 - 3 years. 16.5/20
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