There's nothing like a great bordeaux, one that has been properly stored and aged, to show you how great French wine can be.  Bordeaux is where Cabernet Sauvignon, Cabernet Franc, and Merlot come from, where the French wine trade (along with Burgundy) developed, and where we derive many of our conventions about what makes fine wine fine wine!

This month we present 2006 Clos Manou Medoc, our first Red Bordeaux club offering,  in the hopes of expanding some palates regarding Old World wines. 

Clos Manou is owned by Françoise and Stéphane Dief, who developed the property in 1998.  They are firmly part of the Petit-Chateau movement --micro producers that follow a way of viticulture and enology far from the glitz and glam of contemporary Bordeaux houses.  Coming full circle in technique, technology and creed while the philosophy stays the same: find the balance in nature and the balance will be in the wine.

Decanter magazine calls Clos Manou " a new star of the northern Médoc."  We're offering the wine for $45, less your 10% discount, puts this wine in your hands for less than the price of an entry level Napa Cab!

The average vine age of the property is well over 45 years, with vines ranging in age from 10 to over 150 years old! 

Situated in the northern end of the Medoc, near the village of St.-Christoly, this 7.5-acre vineyard has produced a gorgeous blend of 47% Merlot, 23% Cabernet Sauvignon, 14% Cabernet Franc, and a substantial 16% Petit Verdot. Its deep ruby/purple hue is accompanied by sumptuous notes of blackberries, blueberries, incense, and graphite. Sweet fruit, an outstanding texture, medium to full body, and silky tannin suggest this sleeper of the vintage will drink well for a decade. Bravo!

90 points, Robert Parker.

RECIPE: Roasted Veal Shanks with and Black Truffle Orzo Serves 6

Veal Shanks make a very impressive presentation at any gathering, any time of the year.
 

• 4 veal shanks, about 16 ounces each
• 2 cups 1/3-inch cubes peeled carrots
• 2 cups thinly sliced onion
• 1 1/2 cups 1/3-inch cubes celery
• 2 garlic cloves, peeled and crushed
• ¼ cup tomato paste
• 2 tablespoons chopped fresh rosemary plus sprigs (for garnish)
• 1 tablespoon chopped fresh sage
• 1 cup dry white wine
• 5 cups chicken stock
• Chopped fresh Italian parsley
• 1 pound orzo pasta
• ¼ cup creme fraiche
• 2 tablespoons grated Moliterno Tartufo
• 2 tablespoons black truffle oil

Preheat oven to 475°F.

Sprinkle veal with coarse salt and black pepper. Heat 4 tablespoons oil in a large ovenproof pot over medium-high heat. Add veal; sear until dark brown, turning occasionally, 25 to 30 minutes. Remove veal to a platter and drain off fat. Add a little more oil to the pot and cook carrots, onion, celery and garlic, until softened, about 12 minutes. Stir in the tomato paste, and cook a few minutes. Deglaze the pot with the wine and bring to a simmer. Cook until the wine has reduced by half and thickened. Add chopped rosemary, sage, and chicken stock. Return the  veal to the pot, cover and place in the oven. Braise the meat until very tender, about 1 ½ hours, turning every 20 minutes.

Transfer veal to large plate. Set strainer over medium bowl. Pour juices and vegetables from pot into strainer, pressing on solids to extract liquid. Transfer vegetables to processor; puree until almost smooth. Skim fat from juices in bowl; discard fat. Whisk 1 cup vegetable puree into juices in bowl (discard remaining puree). Season with coarse salt and black pepper. Return puree mixture and veal to same pot. Return to oven and roast 10 minutes longer, turning veal once.

Bring a large pot of salted water to a boil. Cook the orzo until al dente. Drain and toss with a little olive oil, salt and pepper. Fold in the creme fraiche and cheese. Stir in the truffle oil. Place shanks on the center of 4 large dinner plates. Spoon the sauce over and around the top. Serve with the truffle orzo on the side.

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