Duck confit and breast, layered potatoes with crispy leeks, shallots and thyme cooked with the rendered duck fat, green beans and chanterelle cherry sauce with the rendered juices from the sous vide confit. Popped a 2021 Fingers Crossed Grenache a few hours before serving (loving this wine).
7 Likes
The FC didnât blow it out?
The bottle was getting opened anyway, and the wine really went well with the sauce.
Sir, if you didnât drink Champagne with that meal, we might have to reconsider allowing you to continue visiting this here site.
Paired it with a bottle of Famille MoussĂŠ Eugène Extra Brut, so Iâm safe 
Whereâs the red meat? 
Notes on the Flor?
Had a salad tonight. Sigh.
Sweet potato and chick pea stew from Milk Street. Had some leftover chicken breast I added in along with some yellow squash. Served with an endive, sprout and feta salad.
I added Thai chilies on top of my serving.
We like this recipe (and the cookbook) a lot.
One of our favorite Emeril recipes: pork cutlets and eggplant with olive-tomato sauce. Better with fresh basil and summer tomatoes, but the winter version is pretty, pretty, pretty good as well. The creole spices went well with the peppery notes in the Jaffurs 2018 Grenache.
1 Like
Iâm not at all well versed on these kinds of wines but I loved it. Smells nutty and creamy at the same time and is as dry as could possibly be. I preferred it at room temp as opposed to cellar temp, seemed to be more giving warmer. The best thing with this wine is how well it was with food, I would say donât open unless you have food to go with it, everything I had with it was great. Guanciale, shrimp, anchovies, rosemary, blue cheese, everything was amplified. I had it over three days and didnât notice any change at all in the wine. Exciting to me that a wine like this is being made from these vines.
1 Like
4 Likes
Thanks for that. I had no idea what to expect and this helps a lot. 
1 Like