Monthly Archives: March 2011

Value in Crozes Hermitage?

I had spotted that Sainsbury were offering Crozes Hermitage les Trois Lys 2007 at an apparently competitive £6.99 and we are big fans of wines made purely from Syrah grapes. This one is made by the Caves de Tain co-op … Continue reading

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Coq au Vin with Regional Wines

Burgundians insist that Coq au Vin be cooked with the local wine which means a whole bottle of Pinot Noir in the casserole. They don’t mean the best Burgundy, and living in Burgundy they will easily find some decent low-cost … Continue reading

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Traditional Roast Lamb and Trusty Claret

The reason for the recent frequency of claret is that I have quite a lot of 2005 clarets in the cellar, most bought in bond, some a little later, and several are reaching their prime drinking age. At the moment … Continue reading

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Pork Casserole with a Fruity Claret

The casserole combines pork and prunes with the late addition of spinach. D got the recipe from a magazine and insists that it has all the hallmarks of Sybil Kapoor’s authorship. We hadn’t tried it before, but it was really … Continue reading

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Smoky Fish Cakes and Limey Rieslings

A Nigel Slater recipe mating fishcakes of smoked haddock with home made oven chips. A tartare sauce ‘stretched’ with herbs adds sharpness and some spinach adds edge and soft wetness to the other drier components. Fish and smoky says Riesling … Continue reading

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Chicken Salad and Testing the Limits of Chardonnay

We sat down again to D’s subtle version of Coronation Chicken, this time with a new Chardonnay – Gisborne Chardonnay 2008 made by Montana in New Zealand. This proudly proclaims that it is unoaked on the front label and cost … Continue reading

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The Accuracy of Wine Labels

I have to admit that I am impressed. Most of the wines I have tasted in the last six months seem to have been described fairly accurately on their labels. This is a bit of a surprise given that the … Continue reading

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Roast Chicken with Claret

A classic Sunday roast that needs no description for British readers, except to emphasise that it is still very early spring so D went for the full Monty which includes stuffing and chipolatas. That makes for a heavier, richer tasting … Continue reading

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Olives – Warm

A tip from son-in-law Nick. Olives are a reminder of Mediterranean sun, but it’s difficult to conjour up the mood in an English winter. Even the best olives are cold and can be hard and just don’t taste as good … Continue reading

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Scallops with Bacon and Bubble & Squeak Cakes plus Viognier

Viognier Laroche 2009 Vin de Pays d’Oc which I have written about before on 15 February. I began by getting rid of the spritz and revealing the nuttier end of the ‘stone fruits’ spectrum – basically peachy flavours. I am … Continue reading

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