Monthly Archives: February 2011

Pure Carignan with Beef Casserole

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

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

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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Exceptional Meatballs – Paşa Köftesi

<p>Just about everyone seems to like meatballs which may account for the huge number of different recipes. Last night D tried a new one from our favourite source – Turkey. This came via Ozlem’s blog from Ozcan Ozan’s The Sultan’s … Continue reading

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Beef & Port with Mushrooms and a St Chinian

This recipe is the only survivor in our repertoire of the ‘70s Cordon Bleu part work. It uses rump skirt, and it’s important to get that right, plus port and enormous mushrooms that are served whole. Domaine Siméoni St Chinian … Continue reading

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Nothing if not Conventional – Roast Lamb and Rioja

The wine is The Society’s Rioja Crianza 2006. It is 13% alcohol and currently £6.95 from The Wine Society. What can I say? It is a classic combination and this Rioja is very reliable and very good value. It is … Continue reading

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Carmenère Tamed

It occurred to me as I sat looking at two half-bottles of fiercely concentrated Carmenère that there was a time when the French were famous for adding water to their wine – at the dinner table not in the bottling. … Continue reading

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