Saturday Betsy was playing in NJ, I made a steak, some quick coucous,
and some spinach. Decided to try 2 375s of Bordeaux, as a little
comparison:

2003 Ch,. Meyney (St. Estephe)
This was actually opened night before, on opening was a big load of
oak and tannins over some red fruit. Better on night 2, red plum and
cassis intertwined with coffee aromas. Low-acid, ok length. Most
"modern" styled young Meyney I've ever tasted, this is probably better
than any Meyney I've tasted since 1995, but I'm thinking not up to the
quality level of the pre-'90 ones. Still, certainly a servicable
Bordeaux. B

2004 Ch. d'Auguilhe
Another modern/internationally styled wine,but maybe because more in
my expectations it didn't bother me as much. Crushed dark berries,
black plum, some vanilla. Despite the styling some rather classic
Bordeaux soil notes come through. Good length, holds up well
overnight, ok buy for I think $11/half. B/B+

Sunday I started a recipe for Betsy that she finished when she came
home from concert. Simmered a chicken with onion, cinnamon, allspice,
and cardoman. Betsy then made frika (aka ferik), a parched wheat that
is cooked like risotto. Then the chicken and frika are baked together
(Syrian recipe, she had recently gone to a Syrian market). Served with
Swiss chard. Wine was the 2005 Michel Lafarge Bourgogne rouge, wow.
Ranks up with the 1999 as my favorite vintage of this, just a lovely
wine. This is upper $20s now, but in today's market I'd call a
screaming buy. Big for a Bourgogne, broad ripe black cherry fruit,
some tannins. Nose has floral notes, this is a dead ringer for a good
young Volnay. Great length, a pure finish with a light ferric notes,
hints of bitter chocolate. Very tasty now, but when I get my other
bottles I plan on putting away. I thought that the Lafarge Volnays
were priced beyond what I would pay, but if this is the Bourgogne I
might have to reconsider. A-

Grade disclaimer: I'm a very easy grader, basically A is an excellent
wine, B a good wine, C mediocre. Anything below C means I wouldn't
drink at a party where it was only choice. Furthermore, I offer no
promises of objectivity, accuracy, and certainly not of consistency

DaleW wrote:

Then the chicken and frika are baked together

Can't you SEE that this must be the origin of Chiken Frikasee?

Godzilla

Godzilla wrote:

Then the chicken and frika are baked together

Can't you SEE that this must be the origin of Chiken Frikasee?

Fricassee comes from the 2 french words "Frier" (to fry something) and
"Casser" (to break something).
--
Vilco
Think pink, drink rose'