DaleW wrote:
>
> 2002 Geantet-Pansiot "Champs Perdrix " Marsannay
> This is drinking well now, and goes with with the lapin a la moutarde.
> Black cherries and raspberries, just a whisper of cocoa, ripe fruit
> but with a good backbone of acidity. Probably would fall on modern end
> of spectrum, but not overdone or over the top. I really quite enjoy
> (as do others) B++
I'll have to look for the recipe, but it is a classic of Dijon. For my
part, I find that the lapin a la moutarde that I make pairs best with
serious Cru Beaujolais. Your Marsannay may not be far removed from
that, though.
Mark Lipton
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