Tag Archives: Merlot

Pork Fillet stuffed with Prunes and a Claret

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

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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Lamb Chops, Spring Vegetables and Merlots

Spring lamb and  spring vegetables – clean and simple tastes without enhancement or cloaking sauces. This seems to cry out for a equally uncomplicated wine, though one powerful enough to cope with lamb. Well, lamb goes with clarets and many … Continue reading

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Revisiting Carmenère

It is some years since I tried any wine made from Carmenère, a grape widely grown in Chile but originating in Bordeaux and belonging to the Cabernet family. It was sometimes mistaken for Merlot. My earlier exposure was not encouraging … Continue reading

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Roast Rib of Beef and Two Major Wines

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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Armenian Lamb with Bag-in-Box Bergerac

The Bergerac came from a French supermarket and works out at around £1.17 a bottle.  It’s very straightforward young Bergerac, fruity and with no obvious oak and limited tannins, but a clear strand of Cabernet Sauvignon and that’s what makes … Continue reading

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Claret for Raymond Blanc’s Fillet Steak

A weekend treat for late summer, fillet steak topped with pesto sauce, accompanied by tappenade, concentrated tomatoes, sautée potatoes and French beans. There’s a lot of effort in preparing all the components but the result is wonderful. Just remember it … Continue reading

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