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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|
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