Roast hare? Roast partridge? Just how often does anyone, even a poacher, eat these delicacies? And anyway, roast hare can be very hit and miss; I mean do YOU know how to tell if a bloody hare is young enough to roast - and I speak as a man who once had six tiny furry leverets in my shirt to rescue them from a combine harvester? Don't worry, they all went back to mum, hovering in the hedge at the edge of the field when the barley was cut - and not into the pot!
Anyway, this is as decent a bottle of regular Minervois from Chateau Canet as you will find. All their wines are worth going out for, and this won a silver medal in Paris this year. A regular dish to go with it? How about an earthy Spanish roast chicken, all garlic, herbs and chorizo.
For a roast partridge I would go for a fine claret. Eat it cold for breakfast with half a bottle of Beychevelle. Champion! #canet #beychevelle #spanishchicken
Tasting date : 12 Jul 2011
Maturity : Mature
Meaning on the maturity : Drink now or will keep some time.
crock has discoverd this vintage. 5 years ago