And the theme was fitting.  The Cru Bourgeois wines are the wines of the middle class. Bordeaux classifications can be a little tricky. The very top wines of the Medoc on Bordeaux’s left bank were classified in 1855.  Out of 3,000, 61 Chateau were classified into 5 tiers. If you are like me you probably are not popping a bottle of First Growth from that 1855 Classification.  You may not be sipping a Fifth Growth for that matter.

But in 1932 Bordeaux established a classification I can afford to pop.  Cru Bourgeois applies to the eight appellations of the Médoc: Médoc, Haut-Médoc, Listrac, Moulis, Margaux, Saint-Julien, Pauillac, and Saint-Estèphe.  Producers’ wines are selected by the Bordeaux wine merchants and are rated on quality and value. Once the producer wins the title, it stands for  five years and then it is re-tasted and judged again.  All Cru Bourgeois wines will be mostly Cabernet Sauvignon or Merlot blended with other Bordeaux grapes.

Cru Bourgeois Wines

Our favorite of the night was 2011 Chateau Rollan de By Cru Bourgeois from Médoc ~ $25.  The nose was a combination of richly oiled leather, woody cinnamon stick spice, and concentrated fruits – black cherry, raspberry, and boysenberry.  A supple texture, flavors of deep, rich red fruits grows across the palate with bright ripeness and soft velvety tannins.

Our second favorite was 2012 Chateau Greysac from Médoc ~$20.  A pretty nose of blue raspberry, red plum, floral notes, spice, leather and little ashy dust.  The palate tells us this one needs a little more time in the bottle to ring true.  A little tight and with tannins that are beginning to integrate but are still a bit coarse.  Bright red plum and a long finish promise better things to come.

French Dip Sandwiches

We love any recipe that is make ahead and wafts an aroma through the house to greet guests.

What are some of your hearty midweek go to meals and wines?

The post French Dip Sandwiches and Affordable Bordeaux appeared first on Tasting Pour by Jade Helm.

Fish en papillote is also highly adaptable.  Change the type of fish and the adornments with the season.  Choose a firm white fish that won’t fall apart – grouper or cod work well.  We like to do this make ahead meal in the summer when sweet tomatoes and basil are plentiful.

Sometime during the day you plan to serve- before work, your lunch break, before gym class assemble your fish and toppings.  Wrap in foil and stick in the fridge until ready to cook.  This is also great for a dinner party.  Serve with green salad and a flavored grain like cous cous.

Whether a dinner party or just a party worthy dinner,  fish en papillote is even better with wine.  We chose a Sauvignon Blanc from Reustle Prayer Rock Vineyards to match the lightness of this meal and the acidic citrusy flavors of the lemon and blood orange.  Don’t overthink it.  This is an easy pairing.  Result Prayer Rock Vineyards is one of our favorite stops in Oregon’s Umpqua Valley.  Seldom do you find a winery that crafts 14+ varietals and blends, all estate grown, and manages to make them all award winning quality. We cannot visit without bringing back a trunkful of wine the only hard decision is which ones to buy.

This article is part of a collaborative group called Fish Friday Foodies.  Once a month participants post a fish recipe based on a theme.  This month was hosted by Karen’s Kitchen Stories.  Now for our recipe and a host of other en papillote recipes to try.

The post En Papillote Blood Orange, Olive, Fennel & Cod appeared first on Tasting Pour by Jade Helm.