Clos Marion 2005 “Fixin” Grand Vin de Bourgogne

To sum it up in one word – “SUMPTIOUS!” That is what Clos Marion 2005 “Fixin” Grand Vin de Bourgogne tastes like to me. WOW – what a wine! It shouts strawberry fields forever with a hint of cherries and tobacco to remind us ex-smokers out there of what we miss sometimes. The retail on this puppy is $45, but we got it for around $30 because of the market these days—Burgundies seem to be a steal. I like Burgundies for many reasons, but mainly because the alcohol content is usually lower than some other “red wines” such as this one at 13%.

All I know is I’m “Fixin” to enjoy some more of this delicious wine and a good ole fashioned ribeye served with a spectacular Bernaise sauce. Our Atkins meal this evening, which could be on the cover of Atkins’ Weekly, also hosts a beautiful side of ratatouille as well as a lovely rocket salad with walnuts, avocadoes and cherry tomatoes topped with a shallot vinaigrette dressing. If you really want the meal to rock, in addition to this fabulous bottle of wine, you must try and perfect the Bernaise sauce:

Perfect Bernaise Sauce

4 eggs yolks at room temperature
7 tablespoons cold butter
5 tablespoons melted butter
2 ½ tablespoons finely chopped shallot
½ teaspoon black pepper
½ teaspoon Mexican Marigold Mint or Tarragon
¼ c. white wine vinegar
¼ c. vermouth – if no vermouth – add ¼ c. white wine and 1 t. vinegar

Put the last five ingredients in a small pan over medium heat. Reduce the mixture to about 3 tablespoons and set aside.

Beat the egg yolks for about one minute and place is another small pan. Add two tablespoons of the cold butter to the beaten eggs and place the pan over medium heat. Whisk the egg yolk and butter mixture until it begins to thicken. When the mixture is a little less thick than mayonnaise, remove the pan from the heat and whisk in the 5 tablespoons of melted butter. Return the pan to the heat and continue whisking as you gradually add the remaining cold butter, one tablespoon at a time. When the butter is incorporated, remove the pan from the heat and serve immediately.

SALUD Y BON APPETIT!
K

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