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I realize every so often, I must fall on my fork and knife especially these days as my wine selections and (lately) the menu du jour are probably better appreciated in the cooler months of the year. I know most people are fanatics about having their time in the sun (an appreciation that is gradually diminishing with yours truly.) Having said all that good stuff for the record, Mr. Chairman, I will most likely continue to do as I please and hope that some of you (maybe even one or two) will have an appreciation for wine and food that are somewhat in sync with mine. In addition, I will solemnly promise to one day eventually go “ga-ga”and get all giddy over summer dishes, little parasols in drinks and whatever else summer foodies get excited about. I won’t go into my tropics routine just yet as I can’t seem to find either my pith helmet or my seersuker suit. So I won’t be going up the Nile nor slash my way through the heart of darkness or man the ramparts in the heat of the desert. All this I promise and maybe even more if I get a vision. Now back to the really important matters at hand wine and this incredibly delicious tasting dish. All of these wines will pair exceedingly well with this dish – in my humble opinion. I believe once you make the dish and sit down to table, you will be so pleased with yourself that you may not hear the call of the grape. Don’t let that happen.
Les Vins de Sélection
Domaine du Closel, Anjou-Villages 2003 – well this little wine hails from the Anjou-Samur region of the Loire Valley, it has 50% cabernet franc and 50% cabernet sauvignon. I liked it but perhaps not everyone’s cup of tea. Please let me know.
Pierre Morey Bourgogne-Aligoté 2006 – the Aligoté is a traditional white grape variety of Burgundy only allowed to grow in the Bourgogne appelation. If it is found growing elsewhere it is summarily cut and hung out to dry for all to see. You can, however drink the wine wherever you damn well please.
Saumur Champigny, Cuvée Ferry 2005 – this is another selection from the Loire Valley made with 100% Cabernet-Franc. You can hardly go wrong.
Val de Loire, Chinon 2003 – here is an excellent medium bodied red wine as classic as this dish. You can’t afford not to drink at least one bottle.
Alsace, Domaine Weinbach Pinot Noir Réserve 2004 – It’s deliciously fruity, soft and supple and pairs well with grilled fish, steak or a chicken dish maybe even one with vinegar.