Sunday Night Dinner: (vin de) table
If any of you have been folowing my twitter feed (i can’t imagine why you would, it’s mainly just me talking about tables) you’ll know that i recently completed building a table for my kitchen while listening to Daydream Nation on repeat. Last
sunday thursday i finally completed it and decided to have a friend over for burgers so i could show it off.
Lately, it seems, that i have become mildly obsessed with making the perfect looking burger. i feel that at the end of the day i can make a burger that tastes good, but looks like…well you know. Usually, in the style of all serious eaters, i don’t particularly give a damn what the food looks like when i cook it at home, but for some reason burgers are exempted (this is where you give me advice on how to shape burgers prefectly. i have already queried linecook aka Richie Nakano so you better come with some serious tips).
So i laid out all the ingredients on my MASSIVE new table (it’s six feet long. i could butcher an entire average sized person on it just in case cuisine de Donner comes back into vogue) and got to work. The final result looked something like this (actually it looked EXACTLY like this):
To drink we had a wine that is on the very edge of viability for natural wine, a 2007 Catherine and Dominique Derain St. Aubin “Le Ban” from Burgundy. This is the type of wine that rapidly oxidizes in the glass, leaving the overwhelming taste of rotting hazelnuts the only thing in the glass. For the first twenty minutes, however, it is fantastically light, fresh Burgundy, perfect for simple burgers as long as you drink it fast enough.
Located in the small village of St. Aubin, Catherine and Dominique are among a handful of producers working supernaturally (biodynamic, sans soufre (i believe)) in Burgundy, and while i think the wines are well worth checking out, this is certainly not “traditional” Burgundy. There is zero heaviness to the wine, something that horrifies me about some Burgundies (Dominique was a barrel cooper before becoming a vigneron, and the respect for wood is shown in the wines ie. almost non-existent).
So we gulped down our glasses as fast as we could, lamenting that we couldn’t let the wine open up a bit more, but as Luc said, that’s what you have to understand when buying these wines, some of them aren’t stable. Luckily this wine had a drinking window, where as some other natural wines have none. So it goes, at least the table is sturdy.
Question of the post: What are some good natural beers? Any non-Belgian stuff you’re digging (because everyone will say Belgian)?