2007 Plumpjack Merlot Napa Valley (USA, California, Napa Valley) The nose had fish sauce, chocolate, cherry, plum, and vanilla. The palate had blackberry, chocolate, cherry, plum, and a vanilla finish. (92 pts.)
2004 Rolf Binder/Veritas Shiraz Hanisch (Australia, South Australia, Barossa, Barossa Valley) The nose had blueberry, floral notes, sausage, and minerals. The palate was soft and thick, and had blueberry, meat, floral notes, and a cassis finish. (92 pts.)
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2007 Outpost Zinfandel (USA, California, Napa Valley, Howell Mountain) The nose had a tremendous amount of fresh black pepper, fresh ginger, and floral notes. There was also a small amount of raspberry and spice. The palate was very juicy, with pepper, ginger, spice, raspberry, and a good floral finish. (93 pts.)
2005 Sequoia Grove Cabernet Sauvignon (USA, California, Napa Valley) The nose had black currant, mocha, raspberry, spice, and a little cedar at the end. The palate was very soft, with loads of dark fruit, chocolate, spice, and a cedar finish. (91 pts.)
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2004 Château de Launay (France, Bordeaux, Bordeaux Supérieur) The nose had cherry, clay, cooked vegetables, ans a little spice at the end. The palate had a lot of vegetable flavors, some cherry and spice, and a good forest floor finish. (90 pts.)
2003 Maison Henry Bouachon Vacqueyras Pierrelongue (France, Rhône, Southern Rhône, Vacqueyras) The nose had cherry, spice, and a little chocolate. The palate had cherry, chocolate, and a spicy finish. (88 pts.)
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2006 Coudert Fleurie Clos de la Roilette (France, Burgundy, Beaujolais, Fleurie) The nose had leather, cherry, earth, raspberry, and some oak at the end. The was very juicy, with a lot of extracted red fruit, some stone flavors, and a good earthy finish. (88 pts.)
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2007 Rôtie Cellars Northern Blend (USA, Washington, Columbia Valley, Walla Walla Valley) The nose was very creamy and floral. It also had quite a bit of tar and smoke mixed with dark fruit. It ended with pepper and spice. The palate was very rich with black currant and black cherry. The tar and pepper was [...]
Tonight I made Pot-au-feu. If you have Anthony Bourdain’s “Les Halles” Cookbook: Classic Bistro Cooking, the recipe is on pages 204 – 205 (Hardcover).
INGREDIENTS:
1 lb tender beef shoulder or brisket 6 pieces of oxtail, cut 1½ inches thick 6 beef short ribs 1 veal shank, on the bone 8 whole cloves 2 onions, cut in half 6 leeks, white part only 2 [...]