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TN: 1999 Ch. Ste. Anne Bandol =ISO88591QCuve=E9_Colle= =ISO88591Qction Ed Rasimus Yes, I was really excited to find elk here in "flyover country." It's farm-raised, but appears to be free range. I talked to the farmer about getting some venison saddle for oven roasting to approximate the "rehrücken" I had in Germany as a child. One question for you: what's your favorite preparation of elk? Jean just treated these steaks like beef (we were out of bacon, so couldn't bard it as I wanted to) and they turned out pretty tough. Do you marinate? Flash grill? I'm actually tempted to try a pot-a-feu with some, but welcome any suggestions you have. Have you tried any CA Mourvedres, Ed? Cline's Small Berry Mourvedre is a good rendition of the grape, if not likely to pbutt for a Bandol. Have you also tried Ch. Beaucastel? (actually, not the best intro to Mourvedre because of their Brett "problem") If you have and liked either, I'd definitely suggest that you try a better Bandol. Any of the ones imported by Kermit Lynch is worth a try, although the one I posted about is imported by Louis-Dressner. Yes, there is a barnyard note to most Bandol I've tried, but nothing more than I've got in Syrahs from the N. Rhone and some Burgundies. Mark Lipton
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