Wine Talk

Snooth User: miriamjbraun

A Morgan gamay with what food?

Posted by miriamjbraun, Jul 28, 2008.

I am not a huge cook but not afraid to make something tasty to go with a wine. I bought a 2005 Morgan, jean paul Theveret, gamay. Will veal be a good match with this?

Replies

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Reply by Philip James, Jul 29, 2008.

I dont know that specific wine, but do you mean Morgon, the village? I had a Morgon wine once: http://www.snooth.com/wine/potel-av...

I remember it being more meaty and fuller bodied than most Beaujolais, so yes, veal would pair well. Sounds like a nice combination actually.

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Reply by zufrieden, Nov 27, 2009.

I would suggest a lighter wine than Morgon for veal - depending upon the style of veal you intend to serve. Morgon is a very firm Beaujolais Cru and one of my favorites but better experienced on its own - with hearty appetizers. For Veal, try a mid-rank Burgundy - for example, Mercurey or Givry.

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Reply by zufrieden, Nov 28, 2009.

Hmmm... just noticed the ancient lineage of this thread. Oh well, my comment stands.

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Reply by dmcker, Dec 2, 2009.

Over the past week I've experimented twice with a Jean-Paul Thevenet "Vielles Vignes" Morgon from 2006. I was trying to match sauces to elements of the wine's taste profile, while also working with pork, which I felt would be a good match (and a change from turkey). Since I had some cranberries and chestnuts leftover from Thanksgiving, I tried a sauce of them over porkchops first time out, with a pinenut pilaff. Very good. Next time I tried a daube-style pork stew with olives, prunes and dried cassis/currants, bread and salad. Also a good match. My third attempt, perhaps this weekend, will be a pork tenderloin with a pomegranate reduction sauce and maybe sweetpotato puree on the side. Will know then which of the three (cranberries, cassis, pomegranate, all of which I detect in that lovely Morgon) is the best match, using pork as my canvas, but so far I'm happy with both I've already tried.

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Reply by dmcker, Dec 2, 2009.

Oh, and Zufrieden, I think the Thevenet would work fine with a veal shank (though not, as you say, with lighter presentations, which I often find myself having with riesling...).

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Reply by amour, Dec 4, 2009.

GAMAY GENERALLY PAIRS WELL WITH TURKEY, SAUSAGE AND BELIEVE IT OR NOT>>>HAMBURGERS!!!(100% ANGUS BEEF BURGERS...PERHAPS KOBEE TOO>>>IF KOBEE WAS NOT SO PRICEY. OR WAGGU BEEF AS WELL!

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Reply by amour, Dec 4, 2009.

KOBE BEEF, I MEAN! AND WAGYU !

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Reply by amour, Dec 4, 2009.

GAMAY PAIRS WELL WITH TURKEY and FRENCH SAUSAGES as well as some other sausages.

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Reply by amour, Dec 6, 2009.

Just a reminder that MORGON is very distinctive, as you know: its terroir is decomposing slate and MORGON is not drunk young . It lacks that lovely fruitiness in its youth.
LAYING DOWN WILL HELP ACHIEVE AN AMAZING COMPLEXITY IN MOST CASES.
THIS IS HOW I UNDERSTAND IT.
May all ideas contend. I have enjoyed some MORGON and the quite different FLEURIE
which is quite close by in location.
I have had many of the 10 CRU BEAUJOLAIS....AGED(A FEW YEARS) ST.AMOUR, the strongly perfumed CHENAS...needs 3 years to bloom!
I FAVOUR MOULIN A VENT...aged....so robust and great at a young age as well!!!
PRICING IS SOMETIMES A LITTLE TOO HIGH! BUT SO REWARDING...value for money.

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Reply by dmcker, Dec 8, 2009.

Had another Morgon last night at a friend's: Domaine des Terres Dorees (JP Brun), both the 2007 and 2008. With mostly finger food, including homemade pizza (margherita, bianchi, putanesca), cheeses, olives, bania cauda and dried meats. Quite good fruit and flowers/hillsidebrush. Seemed like they'll be even better in two or three years, though.


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