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Posts Tagged ‘green beans’

Rating: 5/5

Brined cornish game hens, rubbed with clove and paprika and put on the grill. Risotto made from arborio, onions, broth, white wine, golden beets, and spiced with thyme, paprika, and clove. Ligonberries deglazed in white wine, spiced with clove, cinnamon, and thyme; spiked with some honey. Also with green beans sauteed in some olive oil.

Wine: Camino de Navaherreros 2010

IMG_1239Notes: I take delight in exploring the extreme perimeters of what my 4-year-old nephew will even consider eating. Apparently this risotto “Tastes like potatoes,” so I’ll go ahead and consider this to be a win for me on this one given my high number of failures in this game.

Anyway…

Lately I’ve been devouring François Chartier’s Taste Buds and Molecules which highlights his research in matching the volatile compounds (aromas/tastes) of wines to those found in food. While limited to flavor matching, it’s an interesting approach because wine science is just getting to the point where enough information has been cataloged to start doing this. I’ll probably post on topics around this at a later point, but for this experience, just know that the components of clove are chemically the same as those found in a number of red wines and grilled meats always have an affinity for wines put into some oak.

The results were of course spectacular. The theme of clove in varying potency levels in each of the parts of the meal were all brought out by the wine and vice-versa. The red fruit in the wine also made good friends with the ligonberries. Retronasally-speaking (breathing out through your nose after you swallow) all this flavor matching creates this heightened immersion into the food and wine which if done in overabundance could be overwhelming.

By the way, yes that is a guy riding a bear on the label which I think is now one of my favorite wine labels. “Herreros” translated means blacksmiths I believe or a skilled tradesmen, but I have no idea what the “Nava” part would be. So it’s the Path of the something-something blacksmiths that carry spears and ride on bears. I definitely want to take that journey.

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Rating: 5/5

Roasted venison loin (medium-rare) marinated in red wine, pepper, sage and gin (which apparently makes a nice Juniper Berry substitute).  On the side: Minnesota wild rice with cranberries and sauteed green beans in lemon and garlic.

Wines: Château de Ségriès Cuvée Réservée 2008, Domaine de la Ville Julienne 2007, Yoakim Bridge Zinfandel 2006

Notes: No, I didn’t drink all three bottles by myself.  If you know a hunter, which you inevitably will if you live in Minnesota and you have some venison lying around in the freezer, you have to cook it for them.  I think it’s a rule or perhaps just a good idea.  Marinating the roast made this venison extremely delectable.  To boot, the wines were mind-blowingly delicious mixed with this meal.  I think I’m still speechless from how enjoyable this all was.

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