Sunday, February 14, 2010
Strong bold flavors are good friends with Bordeaux. Typically Bordeaux wines are rich and deep with fruity berry flavors that gives way to a noble woodsiness as they age and a good mouth feel with the tannins as they breathe, it is this depth that allows them to stand up to heavy dishes and strong cheese - this is why Bordeaux is known as the King of wine.
This young Bordeaux Superieur was incredibly drinkable and went so nicely with the goat curry, brown jasmine rice and lentils. Its broad fruitiness melded beautifully with the spiciness of the dish. I did a little search of my blog and it looks like we had goat almost exactly two years ago - but that wasnt the only time I am sure.
I almost forgot to mention the labne, this was mixed with a little cilantro and green onion and was a fantastic accompaniment with the curry.
The St. Emilion was exceptional with the cheese assortment. It was a nice way to round off the husky flavors of the curry and to wind down the palate with a mix of delicious cheeses where each one could have stood on its own as perfection.
There was the blue assortment.
Morbier was probably the most delicate of the cheeses and its milky mellowness really brought out the smooth mouth feel of the St. Emilion.
The goat cheese was a unique flavor after having had goat curry it presented itself so confidently.
As I said before these are not the most expensive of the Bordeaux wines but as far as I am concerned any Bordeaux is better than no Bordeaux.
Posted by Christo Gonzales at 9:00 AM