The Wine; Mas Belle Eaux Le Coteaux, Coteaux du Languedoc
Mas Belle Eaux Le Coteaux Coteaux du Languedoc
Tasting notes:
This refined, elegant red from the south of France has an enticing aroma of pepper and sage, with flavors of raspberry, kirsch, red cherry and hints of garrigue. The pure, minerally finish ends on a meaty note. Syrah, Grenache and Mourvèdre.
Terroir: well drained slopes made up of Villafranchian gravel.
Appellation: Languedoc Blend: Syrah, Grenache, Mourvèdre
Vinifi cation: fermentation in temperature controlled concrete and stainless steel vats. Long maceration for 30 to 40 days.
Ageing: 15 months in French oak barrels, 1 to 3 years old Winemaker’s comments: a dark, intense colour. On the palate, the wine is round, supple and full-bodied. The aromas of black fruit and spices will be a sheer lasting delight for the taste buds. It is best laid down for 2 to 10 years. It will go very well with wild fowl (duck, woodcock, pheasant, etc.), spicy dishes and cheese. My favourite: it was absolutely delicious with a fi llet of duck and pan-fried cèpes.
Recipe Pairing: Jalapeno Hens
Serves: 4; ½ hen per serving – You can ask you butcher to split the hens for you before you take them home. If you do it yourself, use kitchen shears or a sharp knife and cut through the breastbone, just off center. Then cut through the center of the backbone.
Ingredients:
2 1- to 1 ½-pound Cornish game hens, split lengthwise and skinned.
½ cup jalapeno jelly.
1 orange, cut into slices (optional)
Directions:
Preheat oven to 375 degrees F.
Rinse hens and pat dry.
In a small saucepan, heat jelly over low heat until warm.
Place hen halves, cut side down, in a single layer in a shallow roasting pan.
Spoon about half of the warm jelly over the hens.
Roast, uncovered, for 30 minutes.
Baste with jelly and cover loosely with foil to prevent over browning.
Continue roasting 15 minutes or until hens are tender and no longer pink.
To serve, spoon remaining warm jelly over roasted hens and, if desired, garnish with orange slices.
Calories 282
Protein 37 g
Carbohydrate 14 g
Cholesterol 104 mg
Sodium 99 mg
Total Fat 8 g
Saturated 2 g
Polyunsaturated 2 g
Monounsaturated 2 g
This is a very nice wine, paired with this recipe you will be sure to impress with this fantastic match. From my table to yours.
WineGuyMike
No comments:
Post a Comment