This little guy doesn’t have a guilty bone in his body.  Neither should you.  Here is this week’s $15 or less offering. 

No-Guilt Wednesday is not about compromising on quality.  It’s all about drinking good wine that does not break the bank, eating good food and of course, it’s about sharing with the ones you love. 

In excellent vintages, the smaller producers give us good value.  Such is the case with today’s offering.  Although from the much heralded 2009 vintage, this will not blow you away.  And that is perhaps its greatest virtue.  I admit, that this one did not sell me– at first.  Shy to start, but perhaps this was just a bit of coyness; then something happened… I was hooked.  This is a food wine through and through.  I nibbled on some charcuterie while I sipped this.  Tonight is a Good Night.

As will.i.am says:

T to the A, to the S T Y – girl, you’re tasty. T to the A, to the S T Y – girl, you’re tasty…
D to the E, to the L I C I O U S, to the D, to the, E to the, L I C I O U S

Château Clément Saint Jean Medoc 2009 ($15) 13.5%.   Tasted twice, I was prepared to rate this at **.  Very tight on the entry.  But as it opened up and let me in, my excitement grew.  Aromas of cinnamon and cassis began to emerge along with redolent hints of fertile earth.  The red and dark fruit began to gyrate.  And the finish, with a dark chocolate component, seemed to linger just a but longer.  Not a fruit bomb, this is an old school approach.  A blend of Merlot and Cabernet Sauvignon, that casts its spell before you can spell Delicious.  With chewy tannins, this is t-t-t-t-tasty.  I might be a little bit generous here, but… it’s better than **1/2 and in the final analysis, this stuff is Fergalicious.  Rated ***

 

So you’re making a Chateaubriand to go with this?  Here’s little haricot vert dish to take along on the ride.  This is not fancy gourmet cuisine.  And you could season this with other herbs.  Perhaps some hot cherry peppers. 

 

This is simple.  The best foods usually are. 

 

Haricot Vert Stir Fry

 

Ingredients:

• 2 Tbsps. Peanut Oil
• 1/2 lb. Haricot Vert (frozen or fresh)
• 2 cloves garlic
• 1/4 tsp dried Thyme
• Fresh cracked pepper and Sea Salt to taste

Approach:

1. Heat up a wok and add peanut oil until just before it starts to smoke
2. Add garlic and quickly stir fry for 30 seconds or less– do not burn the garlic
3. Quickly add the Haricot Vert and the Thyme.  Cook over high heat.
4. While season with salt and pepper
5. Serve immediately

© Sybarite Sauvage