Authors
-
Recent Posts
Archives
Categories
Links
- Alsace
- Aperitif
- Apple
- asparagus
- Aubergine
- Aubergines
- Bacon
- Barbecue
- Basil
- Beaujolais
- Beef
- Burgundy
- Cabbage
- Cabernet Sauvignon
- Carignan
- Chardonnay
- Chenin Blanc
- Chicken
- Chile
- claret
- Cod
- Corbieres
- Cotes du Rhone
- Creme Fraiche
- Edelzwicker
- Gamay
- Germany
- Gewurztraminer
- Grenache
- Halibut
- Ham
- Italy
- Lamb
- Languedoc
- lentils
- Loire
- Macon
- meatballs
- Merlot
- Mourvedre
- Moussaka
- Muscadet
- mustard
- New Zealand
- Olives
- Pak Choi
- Pasta
- pesto
- Pinot Gris
- Pinot Noir
- Plaice
- Pork
- Portugal
- prawns
- Prunes
- Red pepper
- Rhone
- Riesling
- Rioja
- Salad
- Salmon
- Sauvignon Blanc
- South Africa
- Spain
- Spinach
- steak
- stir-fry
- Sylvaner
- Syrah
- Thai
- tomato
- tomato sauce
- Tuna
- vegetables
- Viognier
Tag Archives: Alsace
Boiled Ham with Sylvaner
For some reason, even people who don’t bother with the seasons keep pork for the winter, yet boiled ham with fresh vegetables is a delightful summer dish. The fattiness and richness of the ham is minimised by this method of … Continue reading
Grilled Salmon and Broad Beans with Pinot Gris
This is a much lighter meal than the grilled salmon with lentils that we like in colder seasons. The broad beans come straight from the garden and the potatoes are new, though we haven’t yet harvested the first of our … Continue reading
Salmon with a Lentil-based Salsa; a Pinot Gris Experiment
I have just bought a whole case of Turckheim Pinot Gris 2009 from The Wine Society at £7.95 a bottle. Its label recommends fruits de mer, pasta, chicken and fish. The label says (my translation): ‘Through dry Pinot Gris our … Continue reading
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
Thai Pork Rissoles with Alsace Riesling
Good taste isn’t immediately associated with the word ‘rissoles’, but what’s wrong with a pork meatball as long as it’s properly made and served with the right accompaniments? This is an ‘Asian fusion’ take on something you really might find … Continue reading
Ham Salad and Two Rieslings
It was a big joint of ham and the weather remains mild so the salads continue. Tonight’s was distinguished by a Waldorf salad, a particular favourite of mine. I had been looking for an opportunity to try some Rieslings and … Continue reading
Winter Salad of Roast Beef with Alsace Wines
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
The Boxing Day Feast of Cold Meats
Usually it’s just Gewurztraminer, but we had seven adults at the table with quite different palates. Also we had very little of yesterday’s Gewurztraminer left over and rather than open another bottle I decided to try an alternative Hungarian Hilltop … Continue reading
Posted in White wine
Tagged Alsace, Charcuterie, Gewurztraminer, Hungary, Pinot Gris
Leave a comment
Roast Goose – Red or White?
Most people drink red wine even with turkey because all the trimmings – the stuffing, the chipolatas, the roast potatoes – match red wine. With a goose the situation reverses. The meat is much darker but the trimmings become sharper … Continue reading
Posted in Red wine, White wine
Tagged Alsace, Burgundy, Gewurztraminer, Goose, Pinot Noir
Leave a comment