Originally posted by Beef Oven!
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What Was Your Most Recent Bottle of Wine?
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Originally posted by Beef Oven! View PostIn a fit of bravado at the breakfast table in July, following a Beef Oven sermon on the ills of alcohol, my children bet me £400 I couldn't do without the stuff for a year. The year is up in July. The money's as good as mine.
all that money to spend on obscure noise music CD's
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Originally posted by MrGongGong View Postgood luck with that
all that money to spend on obscure noise music CD's
Edit: http://www.genelec.com/products/g-two/
Last edited by Beef Oven!; 04-10-13, 23:00.
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amateur51
Originally posted by teamsaint View PostBarbi, Beefy knows me far better than to take my advice on almost anything !!
certainly not wine .
even I know that you don't freeze wine.
well I do now.
Tasted great
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Originally posted by amateur51 View Postaeons ago in deepest rural Portugal I was staying in a village where the women operated a huge barbecue based on sheets of corrugated metal on which the chicken was cooked. And to wash it down there was loc vinho verde, which was kept in the freezer
Tasted great
Bet it works for Chablis too.
Whatever that is.
I have never been to Portugal. I imagine it to be very nice.I will not be pushed, filed, stamped, indexed, briefed, debriefed or numbered. My life is my own.
I am not a number, I am a free man.
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Coop Vouvray 2012 £7.99. How pathetic is this? Whereas 10 years ago I would quietly have replaced a bottle of 11.5% ABV on the shelf, now I positively welcome it.
It went down very nicely with a grilled fillet of salmon and I'm trying to rethink my prejudices on cheese + wine, since the ff cellar only seems to contain one bottle at any given moment.
Again, 10 years ago, I would have ached for a red to go with the Camembert ('produit de France'), I'm now coming to feel a nicely prepared cheese with not too strong a taste will take a white. (And some cheeses, I think, demand white). My experience of living in average French families is that they're not half so pertickler about these things as we can be.It isn't given us to know those rare moments when people are wide open and the lightest touch can wither or heal. A moment too late and we can never reach them any more in this world.
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amateur51
Originally posted by french frank View PostCoop Vouvray 2012 £7.99. How pathetic is this? Whereas 10 years ago I would quietly have replaced a bottle of 11.5% ABV on the shelf, now I positively welcome it.
It went down very nicely with a grilled fillet of salmon and I'm trying to rethink my prejudices on cheese + wine, since the ff cellar only seems to contain one bottle at any given moment.
Again, 10 years ago, I would have ached for a red to go with the Camembert ('produit de France'), I'm now coming to feel a nicely prepared cheese with not too strong a taste will take a white. (And some cheeses, I think, demand white). My experience of living in average French families is that they're not half so pertickler about these things as we can be.
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Originally posted by french frank View PostAnd some cheeses, I think, demand white.
époisses, maroilles, langres go very well with an alsace gewurz
livarot, pont-l'évêque, reblochon, saint-nectaire with a good white bordeaux, alsace, white rioja, sicilian white
goats - sancerre, valençay, jurançon
roquefort - a sauternes if possible!
brie, camembert, chaource - white burgundy or white rhône
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Originally posted by french frank View Post
Again, 10 years ago, I would have ached for a red to go with the Camembert ('produit de France'), I'm now coming to feel a nicely prepared cheese with not too strong a taste will take a white. (And some cheeses, I think, demand white). .
Accord mets/vins : que boire avec ... un camembert?
On a pris l' habitude d' associer ce fromage au vin rouge, mais est-ce vraiment un choix pertinent ?
On a pris l'habitude de l'associer au vin rouge. Formidable contresens gastronomique. La présence de tannins amplifie la sensation d'amertume finale et la puissance du vin écrase la finesse aromatique du fromage. Bien mieux vaut un blanc souple et d'une belle vivacité. Je me tourne donc vers un vin de Loire et, plus particulièrement, vers l'appellation vouvray qui, selon les domaines et le cursus climatique du millésime, produit des blancs secs, demi-secs ou moelleux, mais tous dotés d'une fraîcheur naturelle qui accompagnera idéalement l'onctuosité du fromage. J'irais même jusqu'à un demi-sec dont la richesse en sucres permettra de conforter l'accord : celui du domaine Huet, dans un millésime jeune, me paraît indiqué.
Mais il y a encore mieux à faire en choisissant... un cidre. Essayez donc celui d'Éric Bordelet, un ancien sommelier qui a repris le domaine familial voilà quelques années. Et travaille ses fermentations comme pour un premier cru classé : le nez est marqué par la pomme évidemment, mais avec beaucoup de netteté. La bouche est voluptueuse, très élégante et légèrement sucrée : la douceur équilibre l'amertume, l'effervescence le gras, et le bouquet fruité du cidre épouse l'intensité aromatique du camembert. Incrédule ? Essayez !
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amateur51
Originally posted by vinteuil View PostVery much so.
époisses, maroilles, langres go very well with an alsace gewurz
livarot, pont-l'évêque, reblochon, saint-nectaire with a good white bordeaux, alsace, white rioja, sicilian white
goats - sancerre, valençay, jurançon
roquefort - a sauternes if possible!
brie, camembert, chaource - white burgundy or white rhône
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Originally posted by amateur51 View PostWhite wines from other parts of the world are available
Cider and camembert - now there's a thought. Waitrose is the only place I know/knew of that stocked Normandy cider. I take a deep breath and get the local Thatcher's vintage - or Weston's (Herefordshire?), but I may know a place ......
Vouvray, même, dont je parlais il n'y avait pas longtemps. Coop £7.99.It isn't given us to know those rare moments when people are wide open and the lightest touch can wither or heal. A moment too late and we can never reach them any more in this world.
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Two outstanding buys at Sainsburys just now:
Sancerre - ROC de L'ABBAYE (Florian Mollet) 2012 (bit upwardly mobile at £16 but worth it)
Barbaresco - Taste the Difference range, blue label 2009 (£10, often seen on offer around £7.50)
These both stand up very well even to spicy Thai and Chinese (the barbaresco's sweet-edged bite is outstanding with them), and the Sancerre was lovely with roast chicken/chicken salad too. It's a really flinty, ripe citrus/ mineral-edged classic - chill it well now!
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