Tag Archives: Cotes du Rhone

Lamb Steaks with Two Rhones

Posted on August 29, 2011 by

The summer never developed into barbecue weather but we can still create an illusion with some barbecue-like dishes. Tonight it was lamb steaks with which we tried two supermarket Cotes du Rhone: JS Taste the Difference Cote du Rhone Villages … Continue reading →

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Patliçanli Kebabçi and Cote du Rhone

Posted on August 18, 2011 by

Because we were going out to a film afterwards, there was little time to cook so the meal came from the freezer. D originally made enough for eight and froze three of the four pairs of portions. This is authentically … Continue reading →

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Lamb Steak & Ratatouille with Rhone

Posted on July 29, 2011 by

As we progress into the late summer (somewhere, not here) and peppers and aubergines become plentiful, it’s time for ratatouille. Tonight D paired it with grilled lamb (leg) steaks. To mop up the juice we used some of D’s bread. … Continue reading →

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Pork Chops with Red Peppers and Cote du Rhone

Posted on July 22, 2011 by

We began with a Sauvignon Blanc aperitif, a Concha y Toro, Corte Ignacio Ucuquer Sauvignon Blanc 2010 from the Rapel Valley in Chile. It is a ‘selected’ Sauvignon of 13.5% alcohol and cost £6.25 from the Wine Society (normally £7.50). … Continue reading →

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What it Says on the Bottle: Interpreting Descriptions

Posted on June 17, 2011 by

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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Lamb Meatballs and Sweet Potatoes

Posted on June 17, 2011 by

The meal is a family regular combining rich lamb with lots of mint and sweet potatoes, which really are a little sweet, and whole small onions which are also rather sweet. Flatbread or pitta soaks up the juice and contrasts … Continue reading →

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Sausages and Beans with the Remains of a Cotes du Rhone

Posted on June 1, 2011 by

An apparently simple mid-week dish, but the lentils have a dash of harissa in the sauce which gives a seriously hot edge that slices through the fat of the pork. A crunchy cabbage delivers contrast in both taste and texture. … Continue reading →

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