Quarantine, Day 4:
2004 Janasse 'Chaupin' Chateaneuf du Pape
Chose this last night to accompany a one-pan dish of chicken breast pieces and peas cooked in rice with a lot of herbs. We call it Risi Bisi, a Hungarian name for something I may incorrectly recall as loosely similar that Hungarian Jewish neighbors used to make, and I loved. The subtle complexity of the food was perfect for this wine, which we decanted about 30 minutes before to give the fruit time to counter balance the musty, muted, mildly necrotic notes of a very well-aged wine. It had considerable sediment, too, both silk and chunks. Taupe-y, grayish red, muted cherry, leather, herbs d'Provence, and a long finish I can still taste this morning.