Thread: Pairing v. 2

On Nov 23, 5:33�am, "Nils Gustaf Lindgren"
<nils.lindg...@NOTAVALIDADRESS.se> wrote:
> Intro (voice over):
> He's back and this time ... he has brought a bottle of Chinese soy ...
> End intro
> Hello,
> Xina had been to the Monopolloly and retrieved a few bottles, two of them
> from the Commandment sortiment - the kind that you have to order two weeks
> in advance. One of the was a Chambolle-Musigny 2000 from Jadot, a reputable
> negociant-eleveur whom we had the pleasure of visiting in 2001 (thanks,
> Jim). We uncorked it (tested it, visally, olfactorily, and on palate -
> delicious) and poured in carafe, and let rest in contact with air for about
> 1� hrs.
> The, had it with the previously mentioned duck's breast with a sauce of
> CHinese soy, honey, and 5-spice. On side, buttered leek and steamed spinach
> in a sauce of peanut butter, light soy, and a dash of rice vinegar.
> [c] Fairly light, youngish (no brick tones)
> [n] Quintessentially Bourgogne, roses, red fruit, very fragant, as shouldbe
> expected from a C-M. Nothing funky.
> [p] Despite its 8 years, this wine still rests on the fruit, it has not
> developed any discernible tertiary notes. It has a lovely balance and
> tannines without any parts sticking out, and good length. It was a perfect
> foil to the duck's breast (pan fried on the skin side, then warmed to an
> interior temperature of 61 centigrade in oven set at 80 degrees), had not
> quarrel with the leek nor the spinach, and co-existed with the soy sauce
> (more a condiment than a sauce, really) in acceptable harmony.
>
> Pinot Noir forever.
>
> Cheers
>
> Nils

A wise man once said.."Pinoy, pinot, pinot." Thanks for the follow up.