2010 Chinon, Domaine du Raifault
Last night we had grouse – a game bird each, of course. The grouse came from Donald Gilmour, the fine butcher in Kingussie. Priced at just £6 each they were wonderfully succulent and delicious. Grouse is always at treat and is always one of the compensations of the fading of summer and the shortening days.
Usually I just roast them straight but this time I followed a recipe that suggested you browned them in a frying pan prior to putting then in then oven. I thought this worked well. As usual I put some streaky bacon over the breasts and basted a couple of time in stock and butter.
Having browned them I gave them around 15 minutes in a hottish fan oven around 175˚C.
I was very pleased with how they turned out and delighted by the way they matched the now very soft 2010 Chinon from Domaine Raifault, now run by Julien Raffault. This 2010 may well be at its peak – whatever it was delicious!
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