Looking for food ideas to match an old(ish) chenin. Specifically a 1980 Moulin Touchais. Shall I make it the main event, or with nibbles/cheese?
Presumably it will be moelleux, in which case an apple tart or crumble.
Yes, the degree of sweetness is something to consider. Though the longer you keep a lot of those Loire chenins, the drier they appear to get, unless it’s from a stonkingly late-picked trie.
I think I’d play safe and serve it with biscuits and cheese.
This can have a spine of acidity too. Could also be a bit oxidised. Apple crumble is a good suggestion.
Possibly pork with apples in some form too. If cheese, then I would check the sweetness/acidity balance. I think it might be nice with something like Wensleydale, possibly with some things in it.
Hmm. It doesn’t actually say!
I can’t finduch info on it except this blog which describes it as a ‘disgraceful year’ so I’m looking forward to it:
I recently had the 1981 and I think both the below are very much on point.
don’t imagine bone dry though…
There’s a review of Moulin Touchais flights by Sarah Ahmed (The Wine Detective) here -
It includes the 1980 vintage, though her bottle was faulty.
Definitely one to look forward to
Dirty! It’s perfect.
I think I’m going to plan on cheese, and find a backup.
1980 is always the worst vintage everywhere. I wonder if I should read more into that??
It’s OK for Port as far as I can tell, but I’m now saving that for Christmas. Not sure what to do with the Bual though.
Pair it with blue cheese and have the whole lot yourself while no-one is looking??
I have a couple of bottles of 1980 port, I think one is being saved for christmas now, the other is going to be opened in September for half birthday celebrations. (I also have a 1980 Barolo, which I’m pretty sure is going to be atrocious!)
Another vote for cheese.
Or Foie Gras. But I suppose cheese is a bit less unethical.
That would be so easy
Cover all your bases! prepare two courses:
Tarte Tatin (proper home-made, with apple and buttery caramel + essential cold creme fraiche) = great if the Chenin is moelleux.
Cheese course (farmyard Lancashire front and centre, I like Boursin, and perhaps a Vacherin?) = good if the wine is dry or off dry.
And a backup wine in case the Chenin is corked… 20 y/o tawny port?
I envy you, old Chenin is wonderful & I love the beeswax / honey notes.
Foie gras on toasted brioche with caramelised apple
I’m liking the Foi gras on toast & apple - Suitably decadant. On similar lines (main course) veal chops (I think Waitrose do them) - with DrEm’s caramellised apple. Or calves liver with truffled pomme puree?
Have had this
First bought moulin touchais from Sainsbury’s in the early 80s
More recently from a well respected merchant in London where it was being sold in a flight
Do report how it is @tom - I have two bottles of the (birth year) 1979