{"id":349,"date":"2013-08-30T13:29:31","date_gmt":"2013-08-30T11:29:31","guid":{"rendered":"http:\/\/silkroad-conseil.com\/blog\/2013\/08\/chteau-de-france-1982-et-tournedos-bards-beurre-matre-dhtel\/"},"modified":"2023-02-18T17:43:25","modified_gmt":"2023-02-18T16:43:25","slug":"chteau-de-france-1982-et-tournedos-bards-beurre-matre-dhtel","status":"publish","type":"post","link":"https:\/\/www.silkroad-conseil.com\/wordpress\/chteau-de-france-1982-et-tournedos-bards-beurre-matre-dhtel\/","title":{"rendered":"Ch\u00e2teau de France 1982 et tournedos bard\u00e9s, beurre Ma\u00eetre d’h\u00f4tel"},"content":{"rendered":"
\n
\n

Ce soir, nous d\u00e9gustons deux bouteilles retrouv\u00e9es au fond des archives : 2 bouteilles de Ch\u00e2teau de France 1982<\/strong>.<\/p>\n<\/div>\n<\/div>\n


\n\"\"
\n<\/a><\/p>\n
\n

Il s\u2019agit d\u2019un vin de l\u2019appellation AOC Pessac-L\u00e9ognan<\/strong>, issu de la r\u00e9gion des Graves. A l\u2019\u00e9poque, c\u2019\u00e9tait plut\u00f4t un AOC Graves, issu du village de L\u00e9ognan. Et m\u00eame qu\u2019au 19e si\u00e8cle, ce n\u2019\u00e9tait qu\u2019un Domaine dont le demeure f\u00fbt agrandie pour devenir le Ch\u00e2teau de France. Il est repris par Bernard Thomassin en 1971<\/strong>. Il signe d’ailleurs la bouteille de 1982.<\/p>\n

Pour la d\u00e9gustation, pas de passage en carafe<\/strong>. Juste une ouverture 3 heures \u00e0 l\u2019avance. L\u2019ouverture en soi est d\u00e9j\u00e0 magique : la capsule est rigide, \u00e9paisse et lourde, le haut du bouchon ressemble \u00e0 du beurre et c\u2019est un peu effrayant pour la suite. Donc, ouverture avec un limonadier \u00e0 double cran<\/strong> : bien centrer, se concentrer, prendre tout son temps et respirer… Le bouchon mesure au moins 5 cm ! Il est impeccable et se retire avec le sifflement de l\u2019air qui s\u2019engouffre et que j\u2019imagine effleur\u00e9 la surface du vin contenu dans le goulot depuis plus de 30 ans<\/strong>.<\/p>\n

J\u2019ai moins de chance avec le second bouchon qui se brise juste avec de sortir. Mais j\u2019ai compris le truc : je r\u00e9ins\u00e8re le tire-bouchon et faire rentrer de l\u2019air. Une fois le sifflement \u00e9teint, je tire, et c\u2019est la lib\u00e9ration !<\/p>\n

La d\u00e9gustation est surprenante !<\/strong> Au bout de 3 heures, je d\u00e9cante la premi\u00e8re bouteille : il n\u2019y a presque pas de d\u00e9p\u00f4t, juste un l\u00e9ger lie<\/strong>. La couleur est toujours vive, l\u00e9g\u00e8rement corail, le vin accroche le verre, mais il y a peu de jambe. Le nez est fleuri et tr\u00e8s fruit\u00e9 : \u00e7a sent le melon \u00e0 la fraise.<\/strong> Au go\u00fbt, le tanin est plut\u00f4t coton, il \u00e9tait temps de boire cette bouteille. Le merlot donne toute sa force : de la fraise, du raisin rouge, un peu de pruneaux et beaucoup de douceur. La magie r\u00e9side dans l\u2019acidit\u00e9 du vin<\/strong> qui vient soutenir et donner du corps.<\/p>\n

Une heure apr\u00e8s c\u2019est au tour de la seconde bouteille. Elle ressemble en tout \u00e0 sa jumelle sauf au go\u00fbt. Il est surprenant de comparer les deux.<\/strong> Elle est plus tannique et plus acidul\u00e9. Le vin attaque et s\u2019\u00e9tire en bouche : c\u2019est un vrai plaisir !<\/strong><\/p>\n<\/div>\n<\/div>\n

\n
\"Ch\u00e2teau<\/a><\/div>\n<\/div>\n
\n
\n

Et pour subjuguer ce plaisir, on a grill\u00e9 des tournedos bard\u00e9s de panchetta, servis avec un beurre Ma\u00eetre d\u2019h\u00f4tel et des haricots verts en persillade<\/strong>. C\u2019est une recette inspir\u00e9e de Elle \u00e0 table.<\/a><\/p>\n

Pour 4 personnes :
\n– 8 tournedos tr\u00e8s \u00e9pais
\n– 8 tranches fines de panchetta
\n– 100 g de beurre mou
\n– 3 cuill\u00e8res \u00e0 soupe de jus de citron jaune
\n– 3 grosses cuill\u00e8res \u00e0 soupe de persil hach\u00e9<\/p>\n

Travailler le beurre mou avec le persil, saler, poivrer et ajouter le jus de citron. Le jus de citron ne va pas compl\u00e8tement s\u2019int\u00e9grer au beurre, il va quand m\u00eame lui donner du go\u00fbt. Avec une poche \u00e0 douillle, faire des rosaces de beurre mani\u00e9 sur une assiette (attention aux \u00e9claboussure de jus de citron !) et mettre au cong\u00e9lateur.<\/p>\n

Ficeler les tranches de panchetta autour des tournedos et faire griller. Servir tout de suite avec le beurre Ma\u00eetre d\u2019h\u00f4tel.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Tonight, we taste two bottles from the old stock: 2 bottles of Ch\u00e2teau de France 1982<\/strong>.<\/em><\/p>\n

It is an AOC Pessac-L\u00e9ognan<\/strong>, from the Graves region. In this time, it was rather an AOC Graves, from the village of L\u00e9ognan. Even in the 19th century, it was a domain whose manor was enlarged to become a castle \u00ab\u00a0le ch\u00e2teau de France\u00a0\u00bb. It was bought in 1971 by Bernard Thomassin<\/strong>. He also signed the bottle of 1982.<\/em><\/p>\n

For tasting, no decanting. Just open the two bottles three hours in advance.<\/strong> The opening in itself is magical : the capsule is rigid, thick and heavy, upper cap is like butter and that seems a little scary. So, opening with a double screens corkscrew<\/strong>: good focus, concentrate, take all my time and breathe … The cork is at least 5 cm long! It is spotless and the hiss of air rushing and I imagine it scratching the surface of the wine waiting in the neck for over 30 years<\/strong>.<\/em><\/p>\n

I have less luck with the second cap that just breaks. But I understood the thing: I reinsert the corkscrew and go to the air. Once the hiss out, I pull, and it’s liberation!<\/em><\/p>\n

The tasting is amazing ! After three hours, I decant the first bottle : there is almost no deposit, just a slight lie. The color is always vivid<\/strong>, slightly coral, hanging wine glass, but there is little leg. The nose is floral and fruity : it smells like melon with strawberry<\/strong>. Tannin is more cotton, it is time to drink this bottle ! Merlot gives strength : the strawberry, red grape, some prunes and very smoothly. The magic lies in the acidity of the wine<\/strong> that gives body and provide support .<\/em><\/p>\n

An hour later it was the turn of the second bottle. She looks like its twin except for the taste.<\/strong> It is surprising to compare the two. It is more tannic and acidic. Wine attacks and stretches in the mouth: it is a real pleasure!<\/strong><\/em><\/p>\n

And to subjugate the pleasure, are grilled tournedos with panchetta bard, served with Ma\u00eetre d’h\u00f4tel butter and green beans with parsley<\/strong>. This is a recipe inspired from <\/em>\u00ab\u00a0Elle \u00e0 table\u00a0\u00bb<\/a>.<\/em><\/p>\n

For 4 people:<\/em>
\n– 8 thick steaks<\/em>
\n– 8 thin slices of panchetta<\/em>
\n– 100 g of soft butter<\/em>
\n– 3 tablespoons of lemon juice<\/em>
\n– 3 tablespoons of chopped parsley<\/em><\/p>\n

Work the softened butter with parsley, salt , pepper and lemon juice. Lemon juice will not completely fit into the butter, it will still give it flavor. With a piping bag, make rosettes on a plate (beware splash of lemon juice! ). And freeze.<\/em><\/p>\n

Tie the slices panchetta around steaks and grill them. Serve immediately with Ma\u00eetre d’H\u00f4tel butler .<\/em><\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Ce soir, nous d\u00e9gustons deux bouteilles retrouv\u00e9es au fond des archives : 2 bouteilles de Ch\u00e2teau de France 1982. Il s\u2019agit d\u2019un vin de l\u2019appellation AOC Pessac-L\u00e9ognan, issu de la r\u00e9gion des Graves. A l\u2019\u00e9poque, c\u2019\u00e9tait plut\u00f4t un AOC Graves, issu du village de L\u00e9ognan. Et m\u00eame qu\u2019au 19e si\u00e8cle, ce n\u2019\u00e9tait qu\u2019un Domaine dont… Poursuivre la lecture Ch\u00e2teau de France 1982 et tournedos bard\u00e9s, beurre Ma\u00eetre d’h\u00f4tel<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":206,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[3,8],"tags":[53],"_links":{"self":[{"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts\/349"}],"collection":[{"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/comments?post=349"}],"version-history":[{"count":1,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts\/349\/revisions"}],"predecessor-version":[{"id":1375,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts\/349\/revisions\/1375"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/media\/206"}],"wp:attachment":[{"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/media?parent=349"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/categories?post=349"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/tags?post=349"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}