Tonight after a nice Alsace Muscat from very good guy Bruno Sorg (really,
it's his son Francis) of the 2004 vintage, with squash flowers stuffed with
a farce of wall eye (pike perch to us Europeans) seasoned with sichuan and
saffron and accompanied with a sauce of morrels.
Very light in color.
Initially, a slightly yeasty nose, but it is very cold after 24 hs in our
fridge.
The nose evolves, and takes on a disticnt note of violets. Also a bit spicy.
On palate, subdued acidity, lots of spicyness and acceptable length, but
lacks in body. Sort of a doughnut wine.

This producer had the most disgustingly disordered and dirty cellar I have
ever had the displeasure to behold. This wine has kept for 6 years and will
keep considerably longer, however, St Romain is a third level commune at
best and 2002 was a really good year in Bourgogne so, don't mortgage the
house to buy some ... It wasn't expensive, IIRC about EU 10.

St Romain is, however, a very nce palce for an outing. TAke a walk around
the castle hill, ascend it and look out at the rock wall on the west side of
the village. Descend and have lunch in Le Rocher, the local restaurant -
preferably on the porch. HAve a bottle of the host´s own red, which is
rather typical - sniff for the cherries. The go to St Aubin, or
Auxey-Duresse, or Monthelie for some proper wines at affordable (if not
cheap) prices.

Cheers

Nils

On Apr 11, 5:06�pm, "Nils Gustaf Lindgren"
wrote:
Tonight after a nice Alsace Muscat from very good guy Bruno Sorg (really,
it's his son Francis) of the 2004 vintage, with squash flowers stuffed with
a farce of wall eye (pike perch to us Europeans) seasoned with sichuan and
saffron and accompanied with a sauce of morrels.
Very light in color.
Initially, a slightly yeasty nose, but it is very cold after 24 hs in our
fridge.
The nose evolves, and takes on a disticnt note of violets. Also a bit spicy.
On palate, subdued acidity, lots of spicyness and acceptable length, but
lacks in body. Sort of a doughnut wine.

This producer had the most disgustingly disordered and dirty cellar I have
ever had the displeasure to behold. �This wine has kept for 6 years and will
keep considerably longer, however, St Romain is a third level commune at
best and 2002 was a really good year in Bourgogne so, don't mortgage the
house to buy some ... It wasn't expensive, IIRC about EU 10.

St Romain is, however, a very nce palce for an outing. TAke a walk around
the castle hill, ascend it and look out at the rock wall on the west side of
the village. Descend and have lunch in Le Rocher, the local restaurant -
preferably on the porch. HAve a bottle of the host�s own red, which is
rather typical - sniff for the cherries. The go to St Aubin, or
Auxey-Duresse, or Monthelie for some proper wines at affordable (if not
cheap) prices.

Cheers

Nils

At least the Muscat sounded nice (and the squash flower/pike dish
sounds better than nice!).

Hello Dale
I was a bit surprised that, in the recent discussion on Alsace, noone
mentioned Muscat. I do like Gwz but these days I tend to find it a bit
overpowering. A nice, dry, Alsace Muscat is a good apero and accompanies a
light meal (melon with prosciutto, or asparagus). And, as I said. Bruno SOrg
and his son are both very good guys, though Bruno is the more talkative one.
They have some idea that their wines should be affordable, so, their
Riesling GC Pfirsigberg goes for c EU 10, which in my opinion is a good
price for a GC.

You want the recipe for the stuffed squash flowers?

Cheers

Nils

In article ,
"Nils Gustaf Lindgren" wrote:

Hello Dale
I was a bit surprised that, in the recent discussion on Alsace, noone
mentioned Muscat. I do like Gwz but these days I tend to find it a bit
overpowering. A nice, dry, Alsace Muscat is a good apero and accompanies a
light meal (melon with prosciutto, or asparagus). And, as I said. Bruno SOrg
and his son are both very good guys, though Bruno is the more talkative one.
They have some idea that their wines should be affordable, so, their
Riesling GC Pfirsigberg goes for c EU 10, which in my opinion is a good
price for a GC.

You want the recipe for the stuffed squash flowers?

Cheers

Nils

Yes, please.

OK
I started with
400 g filet of pike perch or walleye.
1 dl thick cream
1-2 teaspoon(s) potato flour
1 egg
1 teaspoon sichuan, coarsely mortared
0.5 gr saffron
salt to taste
Dice fish, run through mixer with rest of ingredients. To adjust seasoning,
fry small amount of the farce, or, poach it.
Fill squash flowers with farce - I use one of thos enifty plastic bags with
a pointy snout.
Steam flowers for about 20 minutes.
My trusty steamer was to small so I put the flowers in the oven, on a grid
with a silicon paper over a pan with water, and set the oven at 120 degrees
centigrade, with the fan blowing. This worked very well.
Serve with a sauce of wild mushrooms (morrels or cantarelles) and a good
white Burgundy (Meursault comes to mind).

Cheers

Nils

On Apr 13, 6:40�am, "Nils Gustaf Lindgren"
wrote:
OK
I started with
400 g filet of pike perch or walleye.
1 dl thick cream
1-2 teaspoon(s) potato flour
1 egg
1 teaspoon sichuan, coarsely mortared
0.5 gr saffron
salt to taste
Dice fish, run through mixer with rest of ingredients. To adjust seasoning,
fry small amount of the farce, or, poach it.
Fill squash flowers with farce - I use one of thos enifty plastic bags with
a pointy snout.
Steam flowers for about 20 minutes.
My trusty steamer was to small so I put the flowers in the oven, on a grid
with a silicon paper over a pan with water, and set the oven at 120 degrees
centigrade, with the fan blowing. This worked very well.
Serve with a sauce of wild mushrooms (morrels or cantarelles) and a good
white Burgundy (Meursault comes to mind).

Cheers

Nils

thanks. Will save, we only see squash flowers from farmers market in
summer. Looks good!

In article ,
"Nils Gustaf Lindgren" wrote:

OK
I started with
400 g filet of pike perch or walleye.
1 dl thick cream
1-2 teaspoon(s) potato flour
1 egg
1 teaspoon sichuan, coarsely mortared
0.5 gr saffron
salt to taste
Dice fish, run through mixer with rest of ingredients. To adjust seasoning,
fry small amount of the farce, or, poach it.
Fill squash flowers with farce - I use one of thos enifty plastic bags with
a pointy snout.
Steam flowers for about 20 minutes.
My trusty steamer was to small so I put the flowers in the oven, on a grid
with a silicon paper over a pan with water, and set the oven at 120 degrees
centigrade, with the fan blowing. This worked very well.
Serve with a sauce of wild mushrooms (morrels or cantarelles) and a good
white Burgundy (Meursault comes to mind).

Cheers

Nils

Thank you mucho. The flowers will be coming in the next few months so
this is perfect.