1970 Latour and Arkansas cornbread

From the “life could be worse” department…

les forts

On what many (myself included) consider one of the greatest recordings of the last century, the great American lyricist Snoop Dogg sanguinely informs the listener: “I, somehow, some way, Keep comin up with funky ass shit like every single day.”

I felt a little like Snoop yesterday: as an average (and frankly gray) workday traveling and hawking wine (the first of the new year) evolved into intriguing flavors and aromas, I couldn’t help but wonder why it is that there always seems to be something interesting to taste around the corner these days.

Yesterday, my friends D’Lynn Proctor (below) and company at Grailey’s, a wonderful not-to-miss tasting room in Dallas, poured me a glass of Latour 1970 Les Forts.

grailey's

A lot of folks like to “taste me” on their old Italian wines, but I rarely get to taste old French wine and I was thrilled to put my nose in this glass. Does anyone remember Baudelaire’s macadam? That’s what this wine smelled like: tar, pitch, goudron, asphalt… I’m not one for blind tasting but this is one of those wines, we all agreed, that you would pick out as Bordeaux from the nose alone. The wine was bright in the mouth, with nervy acidity that took me surprise and a balanced medley of spice and fruit. (Mazel tov, btw, to D’Lynn on his upcoming wedding AND his invitation to take the Master Sommelier’s exam in August!)

And as if a noble wine French wine from 1970 weren’t enough to call it an extraordinarily sensorially satisfying day, the real treat came over dinner in the home of my friend and colleague Sam and his delightful betterhalf Belinda (originally from Arkansas), whose cornbread — there’s no other way to say it — was sinfully good.

arkansas cornbread

Belinda wouldn’t reveal all of the secrets to her magical Arkansas cornbread but she did explain that she makes it by dropping dollops of the cornbread dough (as it were) into a hot iron skillet (greased with cooking oil). She then turns the small loaves and transfers to hot oven. As the loaves settle, they fill out the skillet in a nearly perfectly shaped pattern (making for ideal serving portions).

arkansas cornbread

She then slices each loaf lengthwise and dresses with butter. Crispy on the outside with an ever-softer and moist center as you bite through to the middle.

The best part? Bellinda wrapped up some leftovers for me to much on as I make my way from Dallas to Houston today.

As long as I don’t get stuck in the mire of the macadam, who can say what delights await? Stay tuned…

5 thoughts on “1970 Latour and Arkansas cornbread

  1. It does indeed look good. I got an Appalachian cookbook for Christmas (thought it was a joke at first, dumb English person what do I know?) Included in it was a recipe for skillet cornbread, which sounded like a good thing to try, now I have to. Won’t be pairing it with anything quite as exotic/expensive as a ’70 Latour however!

  2. I have had Belinda Jo’s cornbread and it IS THE BEST-she was nice enough to share the recipe with me–I made it for New Years Day-it got rave reviews from my family-Belinda is a fabulous cook-but the cornbread is one of her specialties–

  3. Is positive bonding, – years?Later Be cautious, when you combine.New workout routine, a person happy.Quote national Arkansas, the house must customer Dont make.To cold ones, Web Directory Then.,

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