Text 33603, 85 rader
Skriven 2015-11-25 03:08:32 av MICHAEL LOO (1:123/140)
Ärende: villages 546
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We were going to take it easy, but Jacquie said that it was
forecast to be fine, so off we went to bag a couple more of the
Most Beautiful Villages.

Segur-le-Chateau is in fact exceedingly picturesque, with its
ruined and overgrown chateau looming a good twenty feet above
the tiny town. The pretty but plain church is on the next
hill over. They're trying to make a touristic go of it, what
with an office of tourism between two pubs, and a billboard
by the river announcing plans to build public restrooms and
a big parking lot. Unfortunately, that will ruin the whole
atmosphere, and nobody will come back, so that's a project
doomed from the start.

Arnac-Pompadour is right down the way, so it made a sensible
next stop. The church in Arnac is indeed gorgeous, but
Pompadour itself wasn't that interesting - the chateau has
been turned into an equestrian center and stud farm that 
charges a high fee for the privilege of visiting it. Not 
much going on aside from the pretty horsewomen all over the 
place and the pizza truck in the parking lot.

Our last Beautiful Village was Saint-Robert, which is nice
enough, twice the size of Segur but not quite so attractive.
There is a nice view from the churchyard, though.

On the way back we went through a couple of towns that 
looked interesting, Vars, with its building blocks of red
sandstone like those of Collonges, and Ste.-Fortunade,
whose chateau, now the town hall, is quite grand in a
gloomy 15th century way.

I&J's old friends Rhys and Pam joined us for dinner.

I&J had made two kinds of pate the other day, one in a
traditional country style and the other without garlic to
accommodate a friend or relative who couldn't eat the stuff.
We'd tasted them right after making and decided that though
the garlic-free was respectable enough to serve, the regular
was somewhat better.

For the guests they pulled out the one with garlic, duly
appreciated with Franck Pascal's Champagne brut natur La 
Sagesse nv, a quite fresh and delicate wine beginning to
lose its bubbles (I prefer it that way) that actually
could hold its own with the robust appetizer.

Somehow the foie gras kept coming, and we had a rematch
with it, this time served with the

Chateau Richard Cuvee Tradition Saussignac 95, a great
wine, similar in style to the Sauternes, with a lot of 
that tantalizing apricottiness of the Szepsy from the
other day. Not quite so intense as I'd remembered, and
possibly on the downswing, but very good pairing.

Next, a textbook boeuf a la bourguignonne, made with
chuck blade and a young Pinot Noir, finished with carrots 
(not as many as I'd use) and onions (not as many as I'd 
use) and lardons, totally classic. Potatoes as well, but
in this lighter and less salty style, I didn't use them.

Gevrey-Chambertin Clos St. Jacques Sylvie Esmonin 02
had flowers and still a fair amount of fruit, a most
evocative wine that harks back to the old days of
Burgundy while adding a 21st century suppleness.

Jacquie is famous for tarte tatin. The story was that
she once entered a pie contest in the local equivalent
of a county or state fair and came in second; the winner
made a tarte tatin; Jacquie tasted it and decided it was
indeed better than her entry had been, so she resolved
to learn to make the recipe and equal or exceed that
one, and apparently she has done so. The pastry is both
sturdy and delicate, a fine line to walk, with the apples
not too soft and a delicious balance of tart and sweet.
Sourcing the apples from the backyard doesn't hurt at all.

Domaine de l'Ancienne Cure Cuvee Abbaye Monbazillac 95 -
I can see why Ian served this after the Ch. Richard, as
it has aged better than its famous competitor. More complex, 
almonds, apricots, marmalade, honey, and more robust as well.
Absolutely delicious with the apple tart.
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