Chateau Fouzilhon Coteaux du Languedoc (2008)

It’s Tuesday night and we just worked a bit on the Friday Wall Street Journal crossword puzzle. We are almost finished so we will have to wait for Friday to get our new puzzle. It’s fun to do puzzles with Tom because he is so smart!

So, it’s snowing in Michigan and I am glad to have made it home safely. I heard from two people that there was a fatal crash on M-14, which is a highway that I pass but don’t have to drive  on my commute. The roads were very slick tonight.

For dinner, I am making a penne pasta dish with pesto, tomatoes, onions and — I know this will sound strange — but, leftover meatloaf.  I had about a half of a meatloaf in the refrigerator and rather than reheat it I decided to crumble it in a tomato sauce; it should take a lot like meatballs. I added some penne pasta to cook right in the sauce. I am going to steam some spinach and make a salad, as well.

We had a martini and now are having a glass of this Languedoc. A lovely French wine — not particularly fruity, but full of flavors like bramble, a touch of blueberries, oak and spice.  Fairly complex, this wine offers grippy tannins and a strong finish. Tom is making happy faces with his wine so I know he is loving it; so am I. A great choice for a snowy, cozy night in Michigan.

2 Responses to “Chateau Fouzilhon Coteaux du Languedoc (2008)”

  1. ctwino Says:

    Meatloaf is essentially a huge version of a meatball. We do it all of the time. And, if you don’t like to eat too much read meat in one week – just freeze the leftover meatloaf and use it for the meatsauce within a month, and – another perfect meal! But, you have to have an Italian wine. I don’t see you reviewing too many. Try a nice Nero d’Avola from Sicily…Cusumano is a great one for $10!

    • Tom & Melody Says:

      We will gladly and happily oblige and try more Italian wines, especially a good Nero d’Avola as you suggest. Thanks! And, I agree with your meatloaf suggestions. I did the exact thing with the last meatloaf that I made: I took the leftovers and used it in my spaghetti sauce. It was delicious!

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