Tuesday, September 2, 2008

Red table wines & Pinot Blanc

Domaine Deshenrys. Vin de Pays D'oc 2003. Merlot. Languedoc-roussillon. Bouchard & Fils. [used in Red Cabbage stew: one red cabbage (shredded), 200 ml. red wine, one large apple, one large onion, 100 gram butter, one tbs red wine vinegar, bay leaf, salt, pepper, nutmeg. Simmer for 3 hours. Add sugar to taste. From: La Vraie Cuisine Francaise by Robert J. Courtine. Dutch translation: De Echte Franse Keuken (Bruna & Zoon, 1963)] I don't know, the red cabbage remained quite sour and bitter despite the long cooking time. It took 3 full tablespoons of sugar to make it edible. Not really my favorite, maybe my cabbage wasn't too tasty to begin with (bought in supermarket).

Finished the remainder of the wine with blue Stilton cheese from Nottinghamshire. This Stilton is soft like butter, which means it has aged a further 5 weeks (or more?) after the usual 9 weeks it takes to make blue Stilton. Amazing cheese! Omelette with Stilton is brilliant. Beat the eggs, pour in a pan and add plenty of cubed Stilton. Fry with the lid closed.

Domaine Siméoni. Vin de Pays de l'Hérault. Mas Siméoni 2006. Organic wine. [okay but not great, won't buy again.]

White wine. Domaine Rieflé. Pinot Blanc 2007. Bonheur Convival. Vin D'Alsace. [will keep for choucroute garnie Darn, already opened it. It's a lovely wine, quite fruity and will be excellent with choucroute but also on it's own. Drink at slightly warmer temperatures: 10 degrees. Also excellent for asparagus]
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