Tag Archives: Beaujolais

Pork Chops with Sourdough Salsa and Beaujolais

I’m getting predictable; pork with Beaujolais in late summer should no longer be a surprise. But actually the point is to find out the things that go together and to stick with them. Anyone who really cares will continue to … Continue reading

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Jancis Hymns Beaujolais

In today’s FT Magazine Jancis Robinson gives a well-deserved boost to much improved Beaujolais. The region is fighting back against the persisting reputation of thin, acidic Beaujolais Nouveau to re-establish its quality. Though the 2008s were a bit light, the … Continue reading

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Navarin of Lamb with Beaujolais, preceded by Sauvignon

Navarin of lamb is a favourite summer recipe, though it is a modest dish, hiding its considerable merits under an unprepossessing appearance. It needs young, tender lamb, and careful addition of vegetables as it cooks. If you want to preserve … Continue reading

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Boned Lamb Chops, Garden Beans, Sautee Potatoes and Beaujolais

Tonight was a garden fest. Though the chops get top billing the supporting cast of vegetables is actually the main feature. Fresh broad beans, peas, carrots and herbs contrast with the sautée potatoes and a big blob of herb-butter on the lamb … Continue reading

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Grilled Chicken with Herbs and Beaujolais Villages

I have written about this chicken dish fairly recently. It is distinguished by huge handfuls of fresh herbs and lots of seasonal vegetables, in this case broad beans, peas and a few new carrots. The wine could easily be white, … Continue reading

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Pork Fillet with Apples and a Fleurie

Chunks of pork fillet are fried quickly, a sauce is made in the same pan with cream and Calvados. Apples are sautéed and everything is served together and sprinkled with lots of parsley and tarragon.  D added some mange tout … Continue reading

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Pork Chops with Lentils and a Beaujolais

The lentils are the base of a salsa that is liberally dosed with lemon – a much lighter treatment than is associated with the word ‘lentils’ – and a good balance to the broad taste and fatty tendency of pork. … Continue reading

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