Macon Prisse

[Thomas]

Macon Prisse, Domaine Delay; 2002; $11.00

Clean, crisp, (I detect a slight ML--maybe they blended back a portion of it), slightly malt-like, which is not unusual with Chardonnay (on my palate).

Georgie--are you ready:

Paired the above with thick cut veal chops and sage. The reason I love summer appears in the recipe below--herbs and salad stuff all were picked fresh from the property.

Sprinkle pepper and lightly flour the chops. Then, brown them on each side on high heat for about 1.5 minute. Remove from pan.

Chop shallot and garlic, saute in olive oil. Deglaze the pan with marsala or madeira, add 1/2 cup stock (chicken or veg), raise heat for a few minutes, then lower it, spread some fresh thyme in the pan and let simmer while you make three incisions in each veal chop. In each incision stick a sage leaf. Put the chops in the pan with the garlic, shallots and thyme, add a little flour to help thicken the sauce, cover and simmer on low flame for about six minutes, or until the meat is done to your liking.

Some nice first-season corn on the cob as accompaniment, plus the Macon Prisse, voila, a fine dinner.

For salad, fresh picked buttercrunch lettuce, nasturtium and borage flowers, blackberries and a drizzle of balsamic vinegar.

I love summer!

[wondersofwine]

I'm going to print out the recipe. I like sage seasoning and this really sounds good.

[Georgie]

Forget the recipe..I'm getting in the car to drive up for leftovers! Yum!

[Thomas]

Georgie, I ate 'em for lunch...