October 2017—Our 45th Anniversary!
Côte de Veau Forestière à la Catherine Breton
A big wine calls for big flavors, so Catherine Breton recommends preparing veal and mushrooms (ideally morels) with the domaine’s Chinon Saint Louans. This wine has a huge potential to age, and the 2012 is at a sweet spot right now, with an intense stewed fruit palate that contrasts with the pepper and earthy notes in this dish. Sauté two veal chops over medium-high heat for five minutes. Turn the chops, add salt and pepper to taste, and sauté another five minutes until medium rare. Remove to a plate. Add mushrooms to the skillet and sprinkle with flour. Add ½ cup of chicken broth and simmer until thickened. A bit of cream, nutmeg, and salt and pepper will seal the deal. Remove from heat and spoon the sauce over the chops.
|Producer:||Catherine & Pierre Breton|
|Winemaker:||Catherine & Pierre Breton|
|Vineyard:||60 years, 1 ha|
|Aging:||Aged in 550-L barriques for two years before being bottled unfiltered and unfined|
Catherine and Pierre Breton are real life bon vivants vignerons of lore. They are passionate about what they do, enjoy sharing it with others, and entertain with a generosity and charm. That they make great wine with such integrity makes our appreciation of them complete. The Bretons farm 11 hectares just east of Bourgueil in the village of Restigné. They produce Chinon, Bourgueil, and a bit of Vouvray, creating honest wines for both early consumption and aging. The Bretons received organic certification in 1991 and recently began the three-year process of seeking biodynamic certification. They’ve become international icons for the natural wine movement in an area where the climate and soil can make organic viticulture difficult.
I want you to realize once and for all: Even the winemaker does not know what aging is going to do to a new vintage; Robert Parker does not know; I do not know. We all make educated (hopefully) guesses about what the future will bring, but guesses they are. And one of the pleasures of a wine cellar is the opportunity it provides for you to witness the evolution of your various selections. Living wines have ups and downs just as people do, periods of glory and dog days, too. If wine did not remind me of real life, I would not care about it so much.
Inspiring Thirst, page 171