Hand picked chanterelles. What to go with them? Well, there are two obvious choices - Burgundy or Barolo - this night I go for the latter.
First course - a toast with pan fried chanterelles. Second course - pork filets with a creamy gratin Dauphinios and a chanterelle sauce. A yummy dinner!
2001 Barolo Marcenasco, Renato Ratti
A fine, precious nose with notes of mature red cherries, rasberries, pipe tobacco, dried mushrooms, rose petals and autumn leaves. A very classic, nice nose. This has started to mature and is really open for business today. A very fine sweetness to the fruit.
The taste is pure, cool and velvety with red cherries in the shape of both a creamy pie and hard candy. With that cherry fruit there are notes of tobacco, undergrowth and rosehips. Pretty soft tannins. Drinking very well tonight. Not heaps of complexity, just a very fine drinking Barolo.
89p (tasted 2012/09)
I've had chanterelles quite a few times lately, with only water to drink. Next time I will go for Burgundy, no doubt about it. The dry month is over....
ReplyDeleteGood for you! :-) I was looking at a Volnay from Pousse d´Or...but next time!
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