Clos Roche Blanche Cabernet - Printable Version

+- WineBoard (
+-- Forum: TASTING NOTES & WINE SPECIFIC FORUMS (/forumdisplay.php?fid=200)
+--- Forum: Loire Wines/Varieties/Chenin Blanc (/forumdisplay.php?fid=26)
+--- Thread: Clos Roche Blanche Cabernet (/showthread.php?tid=13824)

- Innkeeper - 05-13-2006 06:04 PM

2004 Clos Roche Blanche, Touraine, Cabernet (Franc), ($9.99 Chambers Street). Alcohol level: 12%. Very nice young CF with a big nose of red cherries and raspberries carrying over to the tongue tip. Nice complexity of fruit with some Touraine dirt and negligible tannin in the middle, and a lovely finish.

Matched it with Boeuf 'a la Mode with accompanying carrots and onions, and oven roasted baby Yukon Golds. All very yummy.

Boeuf ‘a la Mode:

4 lbs Top or bottom round roast
Salt and pepper
¼ C Brandy (warmed)
1 C Dry red wine
1 C Beef stock or bouillon
8 oz Frozen pearl onions (half bag)
6-8 Carrots peeled and sliced
2 T Butter
1 ½ T Cornstarch
2 T Water
Crock Pot

Slice fat off of beef with boning knife. Render it in a large cast iron skillet, and discard. Rub salt and pepper into meat and brown it on all sides in skillet. Move meat to crock pot. Warm and light brandy and pour over meat. Add wine and stock. Cook on low for eight or nine hours. Thaw out onions on a paper towel, and add peeled and sliced carrots to them. At the three or three and half hour point melt butter in skillet and deglaze it. Brown the veggies in it, and add to meat. Turn heat up to high for half an hour to regain lost heat and return heat to low. When all is done, remove and separate meat and veggies. Put meat back in pot and keep veggies warm; after putting liquids in saucepan, and reducing it to two cups. Add cornstarch dissolved in water off heat, and bring back to boil. Add to meat until ready to eat. Remove meat and slice, and remove sauce to gravy boat. Serve with veggies, and roasted or mashed potatoes.

[This message has been edited by Innkeeper (edited 05-13-2006).]