What Was Your Most Recent Bottle of Wine?

[french frank]

White wines from other parts of the world are available

Not sure whether M. Vinteuil learned all that from the embassy dinners or whether he was special adviser to the chef ..

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.

Very 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

White wines from other parts of the world are available

[vinteuil]

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). .

Today's Figaro addresses this question - and agrees with Fr: Fr: - they recommend a white loire - or a cider ...

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 !

[vinteuil]

And some cheeses, I think, demand white.

Very 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

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.

Ain't dat da truth

[french frank]

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.

[Beef Oven!]

lardons.

Quite popular in French cuisine (& elsewhere in France) I understand.

[teamsaint]

aeons 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

cheers ams, save my lardons there.

Bet it works for Chablis too.

Whatever that is.

I have never been to Portugal. I imagine it to be very nice.

Barbi, 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.

aeons 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 local vinho verde, which was kept in the freezer

Tasted great

[Beef Oven!]

good luck with that
all that money to spend on obscure noise music CD's

Will go towards a little pair of Genelec G-2s I've just ordered (to play obscure noise music through!).


Edit: http://www.genelec.com/products/g-two/

[MrGongGong]

In 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.

good luck with that
all that money to spend on obscure noise music CD's

[Beef Oven!]

Why July 2014 ?

In 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.

[teamsaint]

Thanks, that seems much more sensible than teamsaint's suggestion. It is now safely under the stairs

and the 72 hours thing is going to be overcome how?

[teamsaint]

Good heavens I assume this is a joke . It will be wrecked .

It should be fine for a couple of years just keep it somewhere dark and cool .

Barbi, 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.

[MrGongGong]

Some advice please, if possible.......

Just half an hour ago a friend gave me a bottle of wine. Chablis, 2011, Union Des Viticulteurs, with a metal cap.

I shan't be opening it until July 2014, will it keep alright?

I have never had a bottle of any type of alcohol in my possession for more than 72 hours before polishing it off, so I'm stumped!!!

Why July 2014 ?

Currently having a glass of Light elderberry 2012 very good
now must go and get the elderberries for the 2013 vintage