Monthly Archives: May 2011

Pork Chops with Red Peppers; a Sauvignon Kickoff and a Choice of Reds

We began by sipping some Leyda Garuma Vineyard, Sauvignon Blanc 2009 from Chile via the Wine Society. It is a single vineyard wine with huge, for Sauvignon, 14% alcohol, but much crisper than that might imply. The label says “Ripe … Continue reading

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Another Wine Society Offer – Groan

Today it was three offers in one envelope – 2009 Alsace, rosés, and summer specials. I wanted far more than I can afford to spend in one go. After a month or two of scanning supermarket websites for their usual … Continue reading

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Varietal Colour Inversion?

Time was when cheap white wines were very much worse than cheap red wines. Something seems to have changed. Recent experience with varietals seems to me to give the lie to the old convention: wildly over concentrated Carmenère, jammy and … Continue reading

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Lamb Chops, Spring Vegetables and Merlots

Spring lamb and  spring vegetables – clean and simple tastes without enhancement or cloaking sauces. This seems to cry out for a equally uncomplicated wine, though one powerful enough to cope with lamb. Well, lamb goes with clarets and many … Continue reading

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Meatballs and Monastrell aka Mourvedre

Mediterranean meatballs in a tomato-based sauce served with pasta is great weekday-evening comfort food, but presents the usual challenge of tomato sauce. It needs a simple, fruity Mediterranean wine. I had some Castillo del Baron 2009, Monastrell which I got … Continue reading

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For Chicken Salad or Sipping – Garganega

Another chicken salad, this time D’s very mild version of Coronation Chicken where the curry is just a hint and yoghurt dominates the sauce, and the usual problem of what to drink with it. I wanted to try a newly … Continue reading

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Chicken Salad and Pinot Blanc

After the roast come the salads. This was chicken with bacon on a bed of spinach leaves – quite strong tastes, but still a salad. Having run out of Pinot Gris, I fell back on some Pinot Blanc, which I … Continue reading

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Spring Roast Chicken and White Burgundy

The chicken was stuffed with nothing more than some butter and a generous handful of fresh tarragon from the garden. New potatoes, broad beans, peas, leeks and tiny carrots are the accompaniment. The wine was Les Sétilles 2008 from Meursault … Continue reading

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Halibut Steaks with Mustard Sauce: What to Drink?

This is an Indian recipe and the mustard sauce is copious and fruity. To complete the combination there is a bed of spinach and bread – we used pitta – for the essential job of mopping up the sauce. I … Continue reading

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Daube de Boeuf and Two European Reds

The daube is quite robust; it’s easy to forget that even quite far south in France, summer nights can be chilly and a robust meal, especially for a farmer, is essential. And here we are in a cool British May. … Continue reading

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