Tag Archives: claret

Pork Fillet stuffed with Prunes and a Claret

Posted on July 30, 2011 by physicsman

The dish is best known in the Loire and D has cooked variations on the theme for longer than she would want me to reveal. This kind of longevity is achieved only by classic combinations and that is what we … Continue reading →

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Choosing Clarets

Posted on June 18, 2011 by physicsman

The previous post reminds me of my problems in choosing clarets. The French just say ‘there are 3,500 of them, so you are bound to find one you like’. Yes but that’s 10 years of tasting at a bottle a … Continue reading →

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What it Says on the Bottle: Interpreting Descriptions

Posted on June 17, 2011 by physicsman

Tonight’s experience of a very good wine that was not what I expected is salutary. I expect a wine with an advised drinking window of 2008 – 2013 to be in very good shape in 2011. Wines do not have … Continue reading →

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Traditional Roast Lamb and Trusty Claret

Posted on March 21, 2011 by physicsman

The reason for the recent frequency of claret is that I have quite a lot of 2005 clarets in the cellar, most bought in bond, some a little later, and several are reaching their prime drinking age. At the moment … Continue reading →

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Pork Casserole with a Fruity Claret

Posted on March 20, 2011 by physicsman

The casserole combines pork and prunes with the late addition of spinach. D got the recipe from a magazine and insists that it has all the hallmarks of Sybil Kapoor’s authorship. We hadn’t tried it before, but it was really … Continue reading →

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Roast Chicken with Claret

Posted on March 14, 2011 by physicsman

A classic Sunday roast that needs no description for British readers, except to emphasise that it is still very early spring so D went for the full Monty which includes stuffing and chipolatas. That makes for a heavier, richer tasting … Continue reading →

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Roast Beef & Claret

Posted on March 7, 2011 by physicsman

I dismissed the drinking of good claret with school dinners a few days ago, but roast beef is no school dinner so I brought up a bottle of Ch Clos l’Enclos, Cotes de Bourg 2005. Now 2005 was possibly the … Continue reading →

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Roast Rib of Beef and Two Major Wines

Posted on December 23, 2010 by physicsman

Roast beef isn’t that hard to choose wine for; it has to be red and reasonably weighty. This being the Christmas season and with guests to entertain, we were ready to serve significantly better wines. So tonight I got out … Continue reading →

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Porc au Pruneaux and an Essay on House Clarets

Posted on December 5, 2010 by physicsman

This is a traditional Loire dish as interpreted by Elizabeth David. Noisettes of pork fillet are served in a cream sauce with prunes that have been soaked, then cooked in white wine. Eaten French style, vegetables would be a separate … Continue reading →

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The First Roast Beef of Winter and a ‘Little’ Claret

Posted on November 28, 2010 by physicsman

As the first snow of winter fell, exceptionally early, we turned to the most traditional British roast. What goes with roast beef? Red wine. Practically any good red wine: Claret, Burgundy, Rhone, lots of Languedoc reds and probably lots of … Continue reading →

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