We have been eating all of our meals at home for months now, and Michele tries to make a variety of dishes. This can be a problem because we usually order the ingredients on line. Sometimes the item she has in mind is not available, or worse, when the order comes it is missing. Recently Michele ordered some quail, which she knows I enjoy. Luckily, they came and we planned a meal around it. What to drink was not a problem. I chose Hermitage.
We started with a simple version of Croque Monsieur, a grilled prosciutto and cheese sandwich.
Hermitage 1999 “La Chapelle” Paul Jaboulet Aine made from 100% Syrah planted in a diversity of terroir. The age of the vines is 40 to 60 years. The grapes come down from the slopes of l’Hermitage on small sledges and then are sorted manually and vinified traditionally in the cellars. The final assembly is made during aging in the cellars in wood for 15 to 18 months. During this time the wines are also racked. This is a complex and elegant wine showing no signs of age. It has hints of black fruit, black cherries, spice and leather. It has a long finish and very pleasing aftertaste and is a very impressive wine. It was the perfect companion to the meal because of the depth of the aromas and flavors.
Quail in the pan. Michele braised them with prosciutto, sage and white wine. They were meltingly tender.
Quail in the dish, with roasted Brussels sprouts and mashed potatoes.
Dessert was pears poached in white wine with lemon and cinnamon. Topped with a few raspberries.
Café and my favorite red wine and fennel taralli cookies, which always remind me of Rome.