Monthly Archives: February 2011

Roast Pork and a 2005 Burgundy

Posted on February 28, 2011 by physicsman

We often go for Beaujolais with roast pork, but this time I wanted to push the boat out a bit and try one of my 2005 red Burgundies. This was St Aubin Rouge 2005 by Marc Colin et Fils. I … Continue reading →

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Weekend Treat, Salmon and Pouilly-Fuisse

Posted on February 26, 2011 by physicsman

The meal is a bit of a treat, though a fairly frequent one. Salmon is baked in a crust of puff pastry with chopped fennel, crème fraiche, chervil and spring onions (or this time chives because they, like the chervil, … Continue reading →

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Spicy Lamb and Fitou

Posted on February 25, 2011 by physicsman

D wanted to try a recipe of Sky Gyngell’s for a small leg of lamb served with harissa, which is a hot North African paste. I thought this would be the perfect opportunity to try robust peppery wines and I … Continue reading →

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Winter Salad of Roast Beef with Alsace Wines

Posted on February 22, 2011 by physicsman

Sunday’s roast means we are able to follow up with salads of beautiful pink cold roast beef. Don’t dare use the disparaging word ‘leftovers’ for the intelligent and economical policy of planning to get three or four meals out of … Continue reading →

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Roast Beef and Rioja

Posted on February 21, 2011 by physicsman

It’s Sunday, it’s winter, it’s roast beef. What better? I don’t need to expand on the meal, the only question is what to drink. With roast beef there is a very wide choice. Our usual preference is claret, but today … Continue reading →

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Lamb Stew with Vinegar and Aubergines plus Rhone Vintages

Posted on February 19, 2011 by physicsman

‘Stew’ is understating it a bit; this is a Claudia Roden recipe from Lebanon, not easy, but worth it at a weekend. Tasting as she went along, D scaled back the vinegar to a less challenging level, but otherwise didn’t … Continue reading →

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Halibut in Creamy Pasta Sauce with White Burgundy

Posted on February 18, 2011 by physicsman

The recipe is by Husseyin Ozer, chef/proprietor of the Sofra restaurants. He is Turkish and this is another of those wonderful dishes that uses Mediterranean ingredients to produce a combination of tastes unlike any other. Though the main constituents are … Continue reading →

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Pure Carignan with Beef Casserole

Posted on February 17, 2011 by physicsman

The beef is cooked robustly in beer and served with traditional mash and carrots, not fancy, just a perfect winter dish. Carignan is grown in vast quantities in the Languedoc, but is mostly used as a ‘filler’ in blends like … Continue reading →

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Viognier Follow-up

Posted on February 16, 2011 by physicsman

A second chicken salad, this time with bacon and a vinegar and bacon-fat dressing, was also a success with the viogniers; their fruitiness handled the stronger tastes perfectly well. We did not change our evaluation of the first two, but … Continue reading →

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A Viognier Taste-off

Posted on February 15, 2011 by physicsman

In the distant past Viognier was known only for producing the rare and expensive Condrieu from the Northern Rhone. When I say expensive I mean starting at around £30 a bottle and twice that for a top one. But viognier … Continue reading →

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