As you may have heard…this fall I embarked on an insane 36-hour odyssey with 7 like-minded foodies/winies…by private jet to my four favorite funky eats on the Eastern seaboard. We had the good sense to bring a videographer along…and now, today, you can see a compression of our gastronomic compression! Enjoy! (We’ll be doing something like this again soon…let me know if you’d like to be part of it!)
I’m not the biggest fan of the rich, red, powerful wines made in the famous southern Rhône villages (like Gigondas)…but two things can attract me to them:
1) Wines with some age; and
2) Wines from more elegant vintages.
If this classic American dish–sweet chunks of tender carrots, in a gauzy, buttery sauce–doesn’t make you think of Norman Rockwell, nothing will! But for me, recently, the dish did creep ever so slightly into the post-Rockwell era when a friend of mine made it for Thanksgiving with some non-traditional orange zest in it. The flavors nicked beautifully, and I now prefer it this way. By the way, the carrots in this recipe are cooked until quite soft, which gives more carrot-y flavor to the sauce. If you’d like a slightly firmer carrot, start with only 1 1/4 cups of chicken broth and proceed.
When I heard last week about the legal action taken against the Huy Fong company in Rosemead, California–makers of the Sriracha sauce that conquered America, and rang up $60 million in sales last year–I had all kinds of mixed emotions.
This excellent wine comes from a little-known appellation in southern France…hence its excellent price! Vin de Pays du Comté Tolosan is one of many specific Vin de Pays appellations throughout the Languedoc-Roussillon region. Do not think that there’s something inferior about a Vin de Pays designation from this area: some terrific wines are made in its name!
About David Rosengarten
Journalist, television personality, and cookbook author, David Rosengarten has covered great food products, restaurants, wines, gastronomic travel destinations, and related subjects for over 25 years...
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