Tag Archives: Burgundy

Steak and Baked Vegetables with Aubergine Sauce – Burgundy

This is a Nigel Slater recipe that sounded delicious and seemed to cry out forBurgundy. I didn’t read the recipe in full until I had decanted a bottle of rather good Burgundy – and then I saw the problem. Had … Continue reading

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Salmon & Lentils with Burgundy

We have had the meal before, see my 3 June post, when we tried it – successfully – with Pinot Gris Bit I have been buying cheap wines and we had some JS TTD Macon-Villages open. For comparison I also … Continue reading

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Fillet of Beef a la Skye Gyngell with Burgundy

The recipe has something in common with Raymond Blanc’s of 23 July – pesto, tomatoes and a generally light approach. However Skye’s is even lighter and adds a particularly delicate horseradish sauce and a lot of salad. The potatoes are … Continue reading

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Fillet Steak a la Raymond Blanc with Burgundy

Tonight was an occasion for celebration and D produced one of her tours de force: fillet steak, a carefully concentrated tomato sauce, pesto, tappenade and some sautée potatoes for contrast and self indulgence. There are a lot of tastes on … Continue reading

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Roast Chicken, Summer Style with Pouilly-Fuissé

We started by sipping a Sauvignon, Touraine Sauvignon, Domaine Guènault, 2009 just £5.92 on offer, normally £6.92. The Wine Society describes it as crisp verdant and gentle and so it is. ‘Touraine’ is a much broader appellation than the most … Continue reading

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Roast Chicken and St Veran

This may be a roast, but it is a summer roast, and a good Maconnais white is plenty powerful to complement it. The wine is from the same winemaker as yesterday’s Pouilly-Fuissé. It is a St Veran, La Roche, Ch … Continue reading

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Chicken with Sun-Dried Tomatoes and White Burgundy

This is an interesting dish; it has all the ingredients to be very rich, but the sun-dried tomatoes give it a fruity lift that confounds expectations. I could drink a concentrated fruity Beaujolais with this, but D prefers a white … 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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Salmon with Asparagus in Asparagus Sauce with Chardonnay

This is one of our favourite spring meals; the salmon and the asparagus are in season, the weather is warming up and we want a dish that is light and combines some classic flavours. Here the salmon is grilled, served … Continue reading

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Salmon Trout with Herbs and New Potatoes

The dish is light and summery, salmon trout being more trout than salmon, subtler and less assertive. The herb coating adds some edge, but served with just new potatoes and salad leaves, it needs a white wine that offers some … Continue reading

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