Sautéed Veal Scallops With Brown Sauce Estragon
Now who would have thought that a little veal and ‘ol Estragon himself could cause such a flurry of activity in the vineyards? Well I for one am surprised but then again you don’t have to get up that early to fool me. Just simple folk, bringing a little bit of French Bistro cooking to both family and friends -both still remain to tell a tale – which is a good sign for me, I think. This meal is going to be a beautiful marriage, in every sense of the word, and what’s even better is that it’s not going to be a shotgun marriage with Papa and his itchy trigger finger –hmmm, just like hunting lapins! We are gathered here today to bring this lovely piece (of veal) together with this wonderful flavor of Tarragon aka Estragon on the Continent. Like any festive occasion you pull your hair out over the selection of wines to choose from. This is no different. I have laid out a couple of wines for your humble consideration but I would be hard pressed not to go with any one of these actually. Now remember Estragon has that special and quite distinct flavor (not always a winner with some folks, so just in case prepare a kids table next to the adult table.) So you need a wine that’s going to keep up with Estragon and not run over the veal and brown sauce. How difficult to choose and how wonderful a problem.
Les Vins de Sélection
Bourgogne –Côte de Beaune Villages is a different appellation. Wines from all the Côte de Beaune area can substitute their local appellation with this regional type of appellation. This light fruity red wine is a great selection.
Vallée du Rhône – A Gigondas wine is robust, well-balanced and aromatic. At the risk of repeating myself, this wine can be seen as an alternative to that Pope and his expensive new Château.