Tag Archives: Gamay

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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Greek Lamb & Peas with Gamay

This is less extreme than the famous Greek treatment of lamb with lemon and raw egg, but it is still a very light presentation of a potentially very rich meat. D served it with garden peas and sautée potatoes, 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, Rhone and Gamay

The pork chop recipe involves a lot of creamy mustard sauce. The chops are accompanied by leeks, fresh from the garden, and new potatoes, parboiled, roasted and then crushed to soak up the sauce. Are you salivating yet? Pork generally … Continue reading

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