This month, we venture to Burgundy.  This month's selection, 2006 Domaine Mongeard-Mugneret Vosne-Romanée "Les Orveaux" 1er Cru, a Burgundy, made from hand harvested 25-52 year old  Pinot Noir vines. 

Mongeard-Mugneret is a well respected name in red Burgundy world wide, whose wines are known to be a very classic style of Burgundy, always focused and pure regardless of the vintage, with an amazing balance and silkiness on the palate.

From Burghound: A pretty if reserved mix of both upper and lower register fruit and earth aromas nuanced by hints of spice, soy and hoisin, traces of which are picked up by the pure, clean and sophisticated middle weight flavors that are balanced and energetic and finish with a firmly tannic spine. This is a well balanced and classy effort that should repay up to a decade of cellar time.  A wine of purity and understatement.

Vosne-Romanée is located in the Côte de Nuits region of the Côte d'Or, thought to be the finest area in the world for great Pinot Noirs.  Wines from Vosne-Romanée are generally considered to be rich, silky and well balanced, with a complexity and longevity that  surpasses many other wines of Burgundy.

2006 Burgundys are of great quality, particularly in the Côte de Nuits. The colors are lively deep and intense. The aromas reveal red and dark fruits, raspberry  black-cherry and spicy notes. The excellent concentration of tannins offers a dense and rich complexity with a meaty and firm structure.
RECIPE: Roasted Veal Chop with Artichokes and Black Trumpet Mushrooms Serves 4

The inspiration for this recipe came from the fantastic assortment of fungi at the farmer's market in Montclair. Black Trumpets, also known as Horns of Plenty, have a wonderful earthy, buttery, rich flavor that work well with all types of meat, poultry and firm flavored fish.

1 large onion, cut into medium dice
8 ounces black trumpet mushrooms, trimmed and cleaned
1 tablespoon chopped garlic
1 cup dry white wine
1 cup heavy cream
1 tablespoon chopped parsley
4 veal chops, bone-in, frenched
2 small artichokes, trimmed and cut into 6 wedges each

Melt a little butter with a little olive oil in large saute pan over medium heat. Once the butter begins to foam, add the onion and saute until caramelized. Add the garlic and mushrooms, and cook until the mushrooms are tender and browned.

Add the wine, deglaze the pan and cook until reduced to almost dry. Add the cream and bring to a simmer. Cook until thick. Add the parsley, and season with salt and pepper.

While the mushrooms are cooking, season the chops on both sides with salt and pepper. Grill the chops for about 7 minutes on each side until medium-rare. Remove from the hat and cover with foil to keep warm.

Fill a deep heavy saucepan with vegetable oil. Heat the oil to 300F. Blanch the artichokes in the hot oil until the leaves are golden brown and the artichokes are tender. Drain on paper lined plates and season with salt and pepper.

Arrange the veal chops on 4 large dinner plates and spoon the mushroom ragout over
and around the meat. Divide the artichokes between the plates.

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