Good Wine Cheap

by John

With Summer on the way, the Northeast and Mid-Atlantic States provide many opportunities for day and weekend trips to legitimate wine regions. The Finger Lakes of New York is the largest of these areas, and Seneca Lake is at its heart. Chateau LaFayette Reneau is on the East side of Seneca Lake. Its 2001 Seyval-Chardonnay blend provides one of the great finds in New York wine. This wine starts out with a floral and vanilla nose which switches quickly to crisp apple and smooth Chardonnay through the mouth. A hint of oak compliments and does not detract. This white wine is so good that the $6 to $7 price is absolutely astounding.

Now get out the Lipitor. Double up on the Pravachol. This month we progress from politically incorrect to criminally hedonistic. We have a recipe for the ages, complete with the dreaded butter and heavy cream.

Veal Adeline


12 veal medallions approximately 1 ½ oz. each;
¼ lb. butter (you probably won't need all this);
all purpose flour;
3 oz. sweet Marsala wine;
1 cup heavy cream;
1 lemon;
fresh ground black pepper;
garlic powder to taste;
12 mushroom caps (go ahead, add more);
10 artichoke hearts (halved).

Coat the bottom of a large heavy skillet with butter. Dredge the veal in flour and then place in the hot skillet. Sauté veal medallions until they are golden brown. Add the Marsala wine, pepper and garlic powder and simmer briefly. Add one cup of heavy cream and the juice of ½ lemon. Add mushrooms and artichoke halves. Simmer until rich and creamy. Place veal on a serving platter arranging the mushrooms and artichokes on top. Serve with rice or try a garlic couscous.

John is a member of Mensa of Northeastern New York. He lives with his wife Sharon in the Hudson Valley of New York.