Community Tasting Note

• ifishtoo Likes this wine: 95 points

  December 27, 2016 - Next to the 89 (3 bottles left), this is our favorite Beaucastel. Everything you want in a CdP with just enough of the barnyard to let you know what it is. Bricked color, powerful nose and lovely balance on the palate. Stood up well to the city ham cooked sous vide at 140 for 5 hour. Yum.

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2 Comments

• cdunn commented:

  12/27/16, 2:38 PM - That sous vide ham sounds almost as good as the Beaucastel. What did you put into the vacuum with the ham. I, too, love the '01 Beau.

• ifishtoo commented:

  12/28/16, 12:02 PM - For the question about the sous vide ham, we just left it in the original shrink wrap and did it for 5 hours at 140 with our new Anova Precision Cooker that Santa brought us. I then opened it, scored it, basted it with an orange marmalade and maple syrup (Cooks Country) glaze and finished it for about 15 minutes in a 400 degree oven. Really easy and the ham stayed moist instead of drying out with the usual oven method.

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