June 23, 2012

The Jura, Bubbles, Oysters and Muscadet

A recap of some recent eats and drinks coming your way. Tried another tasty wine from the Jura. This one from Jacques Puffeney, is a Poulsard. Poulsard is probably a grape you haven't heard much about as it is found mostly in the Jura region. Pulsard produces light-colored red wines that are packed with flavor, yet are light on their feet and pair nicely with a variety of foods.
Last weekend I roasted some Blue Pointe oysters (from YDFM) using a recipe from Joe Beef and paired the oysters with the 2010 Domaine de la Louvetrie Muscadet de Serve-et-Maine Sur Lie. Oysters and Muscadet = win, and this Muscadet is quite nice for under $15. Thanks again to Le Caveau for the wine.
Whipped up, yeah right, Thomas Keller's recipe for lobster stock. I later used the stock to make lobster mac and cheese. I love the outcome here, but I'm still not a huge fan of working with lobster for the work and cost relative to the end result.
With the lobster we tried this tasty and cheap sparkling wine from Veuve Moisans in the Loire Valley. About as good as you can expect for $12 in the world of sparkling wine. But really pretty tasty regardless. I'm going back for more. This sparkling wine, as well as the two others mentioned above, came from Le Caveau Wines in Chamblee, my favorite little wine shop. 




1 comment:

  1. I love the combination of Oysters and red wine. It takes me to another planet.

    dinar

    ReplyDelete