I really must look up the medical condition for having the craving for CABBAGE! It's also been bothering me that I have a half empty bottle of Monbazillac in my fridge. I lugged this sweet, honeysuckle wine all the way from my holiday in Bergerac last year, so there is no way it's going to waste. Not on my watch!
So I thought I would try out a mix of pork chops, caramalized red apples and fresh 'fried' sage on a bed of steamed savoy cabbage. Serve with a little Maille mustard on the side and... a large glass of the remaining Chateau de Sanxet Monbazillac and... dinner for winechick is served. Bottoms up kiddies!
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| Loin pork steak, red chief apple and fried sage on a bed of savoy cabbage |
Tasting note: Château de Sanxet Millenium Monbazillac 2007
During my October 2010 holiday around Bergerac, we came across Château de Sanxet. We were looking for the Musée Automobile du Château de Sanxet near the town of Pomport, but it was closed. As a result we turned our attention to their wine.
Monbazillac is a sweet wine AOC and only grapes affected by noble rot can be labelled under this name. We tried both the 2005 and 2007 wines. To the eye you could immediately tell, just by the deeper, richer gold, that the 2005 was a bigger and bolder sibling to the 2007 vintage. The Château de Sanxet wines are made up of a blend of Semillon, Muscadelle, and Sauvignon Blanc and around 50% is aged in new oak for 18 months.
During my October 2010 holiday around Bergerac, we came across Château de Sanxet. We were looking for the Musée Automobile du Château de Sanxet near the town of Pomport, but it was closed. As a result we turned our attention to their wine.
Monbazillac is a sweet wine AOC and only grapes affected by noble rot can be labelled under this name. We tried both the 2005 and 2007 wines. To the eye you could immediately tell, just by the deeper, richer gold, that the 2005 was a bigger and bolder sibling to the 2007 vintage. The Château de Sanxet wines are made up of a blend of Semillon, Muscadelle, and Sauvignon Blanc and around 50% is aged in new oak for 18 months.
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| Château de Sanxet |
On opening the 2007 wine you get a good whiff of honeysuckle, typical of Monbazillac - the hint of vanilla is a subtle clue to the barrel aging. On the palate the silky honey comes through, thick and viscous as it envelopes your mouth, balanced with the sharper, apricot flavours and a touch of vanilla and spice from the barrel aging. I know it’s not typical to serve a sweet wine with something like pork, but with the simple clean flavours and fresh produce, and balanced acidity in the wine, I thought it worked a treat.
Prices (at cellar door, October 2010): 2007 = 7.50 euros; 2005 = 9.50 euros
Prices (at cellar door, October 2010): 2007 = 7.50 euros; 2005 = 9.50 euros
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