Monthly Archives: November 2010

The First Roast Beef of Winter and a ‘Little’ Claret

As the first snow of winter fell, exceptionally early, we turned to the most traditional British roast. What goes with roast beef? Red wine. Practically any good red wine: Claret, Burgundy, Rhone, lots of Languedoc reds and probably lots of … Continue reading

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Corked!

Last night’s corked wine prompts a few remarks on the phenomenon and on corks and closures in general. First, I come across corked bottles at the rate of five or six a year. Not bad given the few hundred bottles … Continue reading

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Pork Chops with Apple and Potato in a Parcel

Another winter dish which does little manipulation of tastes and therefore is vastly improved by good, ideally rare breed, pork. The aroma when we opened the parcels was very porky, perhaps too robust for those used to the wet white … Continue reading

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Beef & Mushrooms in Port with a Big 2005 Claret

The recipe is from a 1970s Cordon Bleu series and it is still good, in a rich 1970s sort of way. The fruity port lightens the dark tastes of the meat and the mushrooms, and if you serve it with … Continue reading

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If there must be winter, let there be Carbonnades a la Flamande and Southern Rhone reds.

The carbonnade is a Sophie Grigson recipe, essentially a beef and onion casserole topped with rounds of French bread ‘buttered’ with (French) mustard. The bread goes in late in the cooking but not so late that it fails to end … Continue reading

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Buying Bag-in-Box

It occurs to me that yesterday’s Bergerac experience holds a lesson. Comparing it with the other bag-in-box buys on that same trip I find that the more expensive the wine and the greater the promise on the label, the greater … Continue reading

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Armenian Lamb with Bag-in-Box Bergerac

The Bergerac came from a French supermarket and works out at around £1.17 a bottle.  It’s very straightforward young Bergerac, fruity and with no obvious oak and limited tannins, but a clear strand of Cabernet Sauvignon and that’s what makes … Continue reading

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