Tag Archives: Alsace

Boiled Ham with Sylvaner

Posted on July 10, 2011 by physicsman

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 →

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Grilled Salmon and Broad Beans with Pinot Gris

Posted on July 7, 2011 by physicsman

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 →

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Salmon with a Lentil-based Salsa; a Pinot Gris Experiment

Posted on June 3, 2011 by physicsman

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 →

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Arrival of Wine Orders

Posted on June 2, 2011 by physicsman

The Alsace 2009 Order and the Summer Wines Order from The Wine Society both arrived within a 24 hour window leaving only one case to come. The cellar is looking very much better for it – a lot of white … Continue reading →

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Chicken Salad and Pinot Blanc

Posted on May 24, 2011 by physicsman

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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Thai Pork Rissoles with Alsace Riesling

Posted on May 15, 2011 by physicsman

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 →

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Ham Salad and Two Rieslings

Posted on April 27, 2011 by physicsman

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 →

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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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The Boxing Day Feast of Cold Meats

Posted on December 27, 2010 by physicsman

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 →

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Roast Goose – Red or White?

Posted on December 26, 2010 by physicsman

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 →

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