Last night’s dinner was Porterhouse-style veal loin chops pan-grilled with a demi-glace sauce, made with the pan drippings de-glazed with dry vermouth with veal demi-glace added. The chops were seasoned with granulated garlic, garlic pepper, and smoky mesquite seasoning. Veggie was baby lima beans boiled in chicken stock, with Thai fish sauce, garlic, and marjoram. All was enjoyed with a 1985 Philippe Rossignol Village Gevrey-Cchambertin - fill 3/4 in. below the cork; fully saturated cork; rich nose and flavors of secondary & tertiary dark fruit and licorice; mid-palate of ok acidity, initially a little hard before food. but with the veal & sauce, resolved tannins and richness; and a long tertairy fruit finish. It all made a good winter meal with a nice fire in the fireplace.
Then for dessert, while watching the original (Keaton/Nicholson et al) Batman via TiVo, we had some lovely Bleu d’Auvergne with a tasty half-bottle of 2001 Ch. Coutet Barsac - young, but very god with the bleu.
![[welldone.gif]](/uploads/db3686/original/2X/f/fc9709a841aa9379fd892a9cf0b535b05f473b86.gif "[welldone.gif]"){kind=small}