Opened on Sat. to accompany this year's Fête de Cassoulet* (this version
created with flageolet beans, homemade goose confit and garlic sausage
in addition to the other meats), trying simultaneously for a good match
and a geographical consistency (my oldest Montus is from '99 and too
young to flirt with):

1999 Ch. La Roque 'Cupa Numismae' Pic St.-Loup
color: inky, dark red-purple with dark garnet edges
nose: cedar, tar, black licorice
palate: smooth on entry, with a big whack of blackberryish fruit,
tarriness and soft tannins, mouthfilling body and a long, full finish

Still a young wine with backbone enough for several years of development
ahead. It's a 60/40 Syrah/Mourvedre blend with an emphasis more on
power and fruit than complexity. This bottle was hand-carried back from
the Chateau and showed signs of mild heat damage, so my notes should be
viewed as a baseline for what this wine might achieve. Highly
recommended, and a great match with the cassoulet!

Mark Lipton

*Only one postprandial casualty this year, as opposed to 3 the year
before (no doubt due to roughly half the per capita consumption of the
stuff this year as opposed to last year's rash gluttony).

I am new to this idea of "Fête de Cassoulet." Dangereuse!

I think it was Paula Wolfert's related book that described an office door in
southwest France with the enigmatic message -- "Closed on account of
Cassoulet" -- and many difficult, long nights she experienced after tasting
local versions. The life of the food writer is not always easy. Possibly
at that time (1980s) she was unaware of Beano (glorious stuff). I have had
just a little of Wolfert's experience. I shall never forget the
aftereffects of a delicious-_tasting_ experimental batch begun with dried
chickpeas and strong spices. An experiment gone horribly wrong ...


"Mark Lipton" > wrote in message
...
> Opened on Sat. to accompany this year's Fête de Cassoulet* (this version
> created with flageolet beans, homemade goose confit and garlic sausage
> in addition to the other meats),

Max Hauser wrote:

> I am new to this idea of "Fête de Cassoulet." Dangereuse!

Max, as a Berkeley ex-pat living in the frozen Midwest, I use the cold months
as an excuse to indulge in that glorious winter dish. Dangereuese, indeed!

>
>
> I think it was Paula Wolfert's related book that described an office door in
> southwest France with the enigmatic message -- "Closed on account of
> Cassoulet" -- and many difficult, long nights she experienced after tasting
> local versions.

That particular story has a long provenance. MFK Fisher relates it in her 1968
Time/Life cookbook "The Cooking of Provincial France." AFAIK, it comes from
Prosper Montagné who relates the tale of the cobbler's shop in Carcassone with
the front doorknob removed and sign saying "closed on account of cassoulet in
oven." Obviously, that version changes the meaning of the sign somewhat...

> The life of the food writer is not always easy. Possibly
> at that time (1980s) she was unaware of Beano (glorious stuff). I have had
> just a little of Wolfert's experience. I shall never forget the
> aftereffects of a delicious-_tasting_ experimental batch begun with dried
> chickpeas and strong spices. An experiment gone horribly wrong ...

ROFL!! Ah, the burden of the culinary scientist! ;-)

Mark Lipton