TN: Boxler, Iche/Oupia
 

Opera rehearsals started Tuesday, I volunteered to cook dinner last
couple of nights. Then realized that Tues I had busy afternoon,
followed by an early evening speech at a synagogue to some kids.
Crockpot to the rescue! I realize some look down on slow cookers, but
they come in handy in situations like this. Late morning I went back
to house, browned a roast, then threw ingredients for pot roast in
slow cooker. See you in 10 hours. When I got home, Betsy had made a
salad, quick sauce from the roast and we sat down to dinner and the
2005 d'Oupia *"Les Heretiques" (VdP de l'Hérault). Still edges the
Borsao as my favorite under $8 red. Juicy red fruit, not complex but
well defined, ripe without any hint of flabbiness. Some herb and
earth, very good wine for the price. B+/B

Tonight I made shrimp in a curry-ish sauce (onions, pepper, mint,
cumin, turmeric, coconut, etc) along with baby artichokes fried with
lemon. Wine was the 2004 Boxler Edelzwicker Reserve. Floral, some
lychee, a little honey and almond. Seems just a touch off-dry, a
little short, not a thrilling wine but does as well with a pair of
complicated matches as any wine I could think of. B

The Boxler a decent value, the Iche a super value.

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.

TN: Boxler, Iche/Oupia
 

DaleW wrote:
> Opera rehearsals started Tuesday, I volunteered to cook dinner last
> couple of nights. Then realized that Tues I had busy afternoon,
> followed by an early evening speech at a synagogue to some kids.
> Crockpot to the rescue! I realize some look down on slow cookers, but
> they come in handy in situations like this.

Hey, isn't this what "slow food" is all about? :P Seriously, I find
that many of my favorite dishes are slow-cooked meats: BBQ, coq au vin,
salmis, pot-a-feu, Tafelspitz, etc. I can rationalize it as the
integration of flavors and tenderness that can only be achieved with
low, slow cooking.


> Late morning I went back
> to house, browned a roast, then threw ingredients for pot roast in
> slow cooker. See you in 10 hours. When I got home, Betsy had made a
> salad, quick sauce from the roast and we sat down to dinner and the
> 2005 d'Oupia "Les Heretiques" (VdP de l'Hérault). Still edges the
> Borsao as my favorite under $8 red. Juicy red fruit, not complex but
> well defined, ripe without any hint of flabbiness. Some herb and
> earth, very good wine for the price. B+/B

How's the '06? I was thinking that I should procure some as a parting
gesture to André Iché.

>
> Tonight I made shrimp in a curry-ish sauce (onions, pepper, mint,
> cumin, turmeric, coconut, etc) along with baby artichokes fried with
> lemon. Wine was the 2004 Boxler Edelzwicker Reserve. Floral, some
> lychee, a little honey and almond. Seems just a touch off-dry, a
> little short, not a thrilling wine but does as well with a pair of
> complicated matches as any wine I could think of. B

I've yet to have any Boxler wine. This is a shortcoming that I must
correct. Thanks for the notes!

Mark Lipton
--
alt.food.wine FAQ: http://winefaq.hostexcellence.com

TN: Boxler, Iche/Oupia
 

On Feb 27, 9:00�pm, Mark Lipton > wrote:
> DaleW wrote:
> > Opera rehearsals started Tuesday, I volunteered to cook dinner last
> > couple of nights. �Then realized that Tues I had busy afternoon,
> > followed by an early evening speech at a synagogue to some kids.
> > Crockpot to the rescue! I realize some look down on slow cookers, but
> > they come in handy in situations like this.
>
> Hey, isn't this what "slow food" is all about? :P �Seriously, I find
> that many of my favorite dishes are slow-cooked meats: BBQ, coq au vin,
> salmis, pot-a-feu, Tafelspitz, etc. �I can rationalize it as the
> integration of flavors and tenderness that can only be achieved with
> low, slow cooking.
>
> > Late morning I went back
> > to house, browned a roast, then threw ingredients for pot roast in
> > slow cooker. See you in 10 hours. When I got home, Betsy had made a
> > salad, quick sauce from the roast and we sat down to dinner and the
> > 2005 �d'Oupia �"Les Heretiques" (VdP de l'H�rault). Still edges the
> > Borsao as my favorite under $8 red. Juicy red fruit, not complex but
> > well defined, ripe without any hint of flabbiness. Some herb and
> > earth, very good wine for the price. B+/B
>
> How's the '06? �I was thinking that I should procure some as a parting
> gesture to Andr� Ich�.
>
>
>
> > Tonight I made shrimp in a curry-ish sauce (onions, pepper, mint,
> > cumin, turmeric, coconut, etc) along with baby artichokes fried with
> > lemon. Wine was the 2004 Boxler Edelzwicker Reserve. Floral, some
> > lychee, a little honey and almond. Seems just a touch off-dry, a
> > little short, not a thrilling wine but does as well with a pair of
> > complicated matches as any wine I could think of. B
>
> I've yet to have any Boxler wine. �This is a shortcoming that I must
> correct. �Thanks for the notes!
>
> Mark Lipton
> --
> alt.food.wine FAQ: �http://winefaq.hostexcellence.com

I just think people sneer at slowcookers/crockpots, even if they are
fans of slow braising. God knows I had enough ghastly crockpot meals
in the 70s when they were a craze that my mom got into. But I find
useful, especially in situations where one has time in AM but not
later. Also, I feel happier with crockpot than using gas for hours
when not there.

Haven't gotten '06 Heretiques yet.

Boxler is in my top 5 Alsace producers.