...I'm preparing the reduction sauce for Saturday's anniversary dinner. On that day Bob and I were married 39 years ago and we're celebrating with the three couples without whom I'd have never gotten through the last four months. Of course, Bob sends his regrets.
The reduction sauce is going to be a glaze for some 48 hour sous vide short ribs that I'm daringly thinking of taking only to medium rare. For you who cook, that's about 135F vs. the 160 needed for well done and falling apart. I'm searing them off and vacuum-bagging them today; they'll go in the vat tomorrow afternoon and in the meantime I'm getting a head start on the sauce. I panicked when I went into the cellar to choose a wine--I generally don't have inexpensive reds laying around anymore unless someone brings and leaves one, and then I spied a 2023 Jadot Beaujolais which I bought way back when for a Coq au Vin that fell off the books when Bob began his unanticipated and rapid decline. I tested it, as one does, for soundness.
And it's very sound! I've got a glass right here on my desk, the tiny extra not needed for the sauce. Not a long-term hold type but it's jolly and balanced with medium red fruits and a little grip on the back end. It sure beats the heck out of those '18 Clos Roilettes I've got, even the Tardive. Would be perfect for chilling to serve in place of white wine on a hot day.