Georgie:
Georgie is the endearing nickname we gave to our BV Georges De Latour 1997 Cabernet Sauvignon. Georges De Latour is the premier BV wine collection. They release it every year, and it is one of those wines you put down for a good 10 years prior to drinking.
We bought our Georgie about 5 years ago, and it has spent its time aging under precise temperatures in our wine fridge (except for the 2 times the fridge broke, and the 3 years before we bought the wine fridge...in fact, Georgie was the reason we invested in the wine fridge...gotta protect your investments!) So a few weeks ago when we were in Napa, we stopped by BV and learned that the 1997 is at its prime drinkablity right now, so started brainstorming the perfect meal to pair it with.The Goat:
As many of you recall, Scott and I attended a goat cooking class last year. We bought a goat sirloin, and like the Georgie, it has spent its time "aging" (err, freezing), under precise temperatures in our freezer =)
We could never find the right time to cook it. But with the Georgie news, it was like the planets aligned, and the perfect meal fell into place...
The Meal:
Scott was in charge of the goat. And I used my masterful skills of perusing cooking magazines to find a seasonal side dish...a rustic tomato tart. The goat rested in a beautiful marinade of lemons, limes, and spicy peppers, and then was grilled on the charcoal grill and served with a simple jus. I constructed my tarts with puff pastry, heirloom tomatoes, Parmesan cheese, and topped them with a fresh basil and arugula salad. Oh, and we finally pulled out our wedding china for its inaugural meal (we used the new pieces Nana...they were more conveniently located than the older ones).
It was a simple dinner, as the star of the night really was Georgie. Ahhh, Georgie was HEAVEN! From the moment we popped the cork to the last drop of wine, it was truly amazing. We knew we were in for a treat when we sipped it prior to letting it breathe, and then throughout the evening the flavors of the wine subtly changed with the air, goat, and tart. Although, I must admit that the meal may have been a little too acidic for the wine...but now we know that for our next bottle...
5 comments:
That is so cool! The meal sounds delectable, but even better: making and enjoying it together.
what a treat to drink a bottle you've had for five years! and how georgie and the goat aligned!
sounds delicious!
and it does not look simple :)
5 years... i'm so impressed!!
marinated goat = simple?
HA!
Cheers! I'm so impressed you had the willpower to let it age! sounds wonderful!
Can i have the recipe for the tomato tart? i'm growing my own basil, farmer's market's have beautiful heirlooms right now, and i 've got puff pastry in the freezer, arugula in the fridge. i'm ready to go.
ps - we're going to napa in sept for the first time! i'm so excited!! and yes, Alex is coming too, your Napa blog post made me that it's family friendly, i couldn't resist.
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