Community Tasting Note

jellisfeingold wrote:

Thursday, February 2, 2012 - Still plonky. Shouldn't have used it for dinner tonight (seared racks of lamb, deglazed with 1 c. wine, reduced by 80%, then added 2 c. duck stock, 3 crushed garlic, and bouquet garni, reduced til coated a spoon, served with lamb roasted after sear with coating of Dijon, thyme and rosemary, dusted with panko. Left sauce astringent; better wine with more fruit and body would have been more suitable.

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