Someone asked me what wine would go with blood pudding. Not being an aficionado
of that sanguine comestible, I was at a loss.

Any suggestions?

(Bill Spohn) wrote in
:

Someone asked me what wine would go with blood pudding. Not being an
aficionado of that sanguine comestible, I was at a loss.

Any suggestions?


Egri Bikaver?
(just kidding)
d

Egri Bikaver?
(just kidding)

Cheap guy!

I'd have said Sangre de Toro!

(Bill Spohn) wrote in news:20040130140003.21874.00000674
@mb-m22.aol.com:

Egri Bikaver?
(just kidding)

Cheap guy!

I'd have said Sangre de Toro!


Guy?

Hmm, just how similar is all this bull?


d

On 30 Jan 2004 18:38:52 GMT, (Bill Spohn) said:

] Someone asked me what wine would go with blood pudding. Not being an afic=
ionado
] of that sanguine comestible, I was at a loss.
]=20
] Any suggestions?

Oh OK, here's a real one. Should really have cidre with it, fairly dry. P=
oir=E9 would
do also, although it's sweeter.

Otherwise, an old chenin demi-sec, i.e. more sec than the other direction. =
Or
champagne would go as well as anything, I suppose.

A hard match!

-E
--=20
Emery Davis
You can reply to
by removing the well known companies

Surprised no one mentioned the Dracula brand wine from Transylvania.

Blood sausage/boudin noir/black pudding comes in a variety of forms. As a
generality, I like Emery's demi-sec idea. Or a very low-tannin easy red.

Dale

Dale Williams
Drop "damnspam" to reply

"Bill Spohn" wrote in message
...
Someone asked me what wine would go with blood pudding. Not being an
aficionado
of that sanguine comestible, I was at a loss.

Any suggestions?

Black pudding is very rich. I would prefer a white with a fairly high level
of acidity - say a young Alsace riesling. or perhaps the 2003 Petaluma
Riesling from Australia.
Cider was also a good suggestion.
Ron Lel

Salut/Hi enoavidh,

le/on Fri, 30 Jan 2004 18:49:43 +0000 (UTC), tu disais/you said:-

(Bill Spohn) wrote in
:

Someone asked me what wine would go with blood pudding. Not being an
aficionado of that sanguine comestible, I was at a loss.

Any suggestions?


Egri Bikaver?
(just kidding)

Chuckle... exactly my instant reaction.

Then I started thinking (yes, at 2 in the morning). Actually we have quite a
lot of Boudin Noir (as we call them here) in the Corrèze. I like Emery's
suggestion of (US hard) cider, and Dale's counter suggestion of a demi-sec
Chénin. I'm less convinced by red wines, but freely admit I've never thought
too much about it. In this area, we often serve sautéed apple rings with
blood pudding, and they go extremely well. That's another hint as to the
sort of drink (cider/off-dry appley white). Hey, a decent spätlese (not
modern dry type) from the Moselle might well go excellently. I remember also
that at Vinexpo we had a trad style Gruner Veltliner with a touch of
residual sugar that could go very well too.

--
All the Best
Ian Hoare
http://www.souvigne.com
mailbox full to avoid spam. try me at website

(Bill Spohn) wrote:

Someone asked me what wine would go with blood pudding. Not
being an aficionado of that sanguine comestible, I was at a
loss.

High end Grüner Veltliner.

M.

I have never tasted blood sausage or pudding, and have no intention of
doing so. I might have had a hint on how it tastes last week when an
oral surgeon had to cut out a tooth and remove it in pieces. I was
tasting blood for a day or two. and it was not tasteful to me - slightly
bitter.

For Bodin(blood sausage), Hugh Johnson suggested a local Sauvignon Blanc
or a Chenin - especially from the Loire. He also suggested a Cru
Beaujolais - especially Morgon. If someone forced me to eat blood
sausage at gun-point, I think I would select Guiness Stout or Russian
pepper vodka to help hide the taste.

On Sat, 31 Jan 2004 01:58:42 +0100, Ian Hoare said:

[snip]
] Then I started thinking (yes, at 2 in the morning). Actually we have quit=
e a
] lot of Boudin Noir (as we call them here) in the Corr=E8ze. I like Emery's
] suggestion of (US hard) cider, and Dale's counter suggestion of a demi-sec
] Ch=E9nin. I'm less convinced by red wines, but freely admit I've never th=
ought
[snip]

Hi Ian,

As is well known nearly everywhere, Normandy is the home of boudin noir.
Anyway, credit where due, the chenin demi-sec was also my suggestion! ;-)

I wasn't really talking about US hard cider, which (at least in my youth) is
not very bubbly and still quite sweet, having as a base sweet apple juice,
in its unfiltered form called "cider" at least in the northeast US.

To our indecipherable web tv friend, my comment is: don't knock it
until you've tried it. It doesn't taste like a trip to the dentist at all!=
I'm
not the worlds biggest boudin noir fan (see below) but a do like a bit
once in a while, usually sliced and fried or baked in a tart.

This brings to mind a "boudin story" that occured shortly after we had
bought the place in normandy.

Having arrived from Paris late friday night, we were sleeping in saturday
when startled by sounds from the courtyard. Turned out to be our neighbor,
who "having noticed the car, felt free to stop over" (like if the car wasn'=
t there
he would have reacted differently) and borrow some parsely. He had just
off'd a couple of pigs, and was getting ready to make the boudin, we should
feel free to stop by and visit, to try some "hot out of the pot"; which mea=
ns
barely congealed.

Adele and I weren't feeling very well, with what seemed the onset of a stom=
ach
bug, but I decided to go anyway. It was all happening when I arrived at the
end of the 400 yard trek to Ren=E9's back yard: two large pigs gutted, ski=
nned
and hanging to bleed on hooks stuck into big pine trees; five or eight gri=
zzled
fellows smoking and quaffing around an open fire, with a big pot just coming
to boil over it; aproned women bustling about importantly. It had just gon=
e 9am,
a lovely may morning.

Wine was offered in a relatively clean jelly jar. It seemed early to me, b=
ut above
all I explained that my stomach wasn't at it's best, and I really just stop=
ped in
to say hello wearing pants this time. "Ah", Ren=E9 nodded sympathetically,=
"a stomach
bug. You must take the 'cure d'Alsace.' " This, it turns out, involves 2 b=
ottles
of very dry riesling, to be consumed just after rising. Since (he observed=
) I
had only just risen (with a little frown at his watch) this would be the pe=
rfect time
to take the cure. As his guest, he insisted, in repayment for the parsely.

Well. Ren=E9 was (and remains) a pretty insistant fellow, and not wanting to
offend my new neighbor, I agreed. The bottles appeared. I tasted, and
found them a fair replacement value for my parsely, if not excessively so.
Still, not damaged, and potable enough, I suppose. As I began I was inform=
ed
that I must sip continuously in order to finish the medicine in a reasonabl=
e amount
of time; my big jelly jar was kept filled by whichever apron was passing; =
soon
I was having trouble discerning to whom the arm belonged that topped me up
from my "private" bottles.

As the second bottle disappeared my stomach started feeling better. Hell,
I was feeling just fine. I participated with interest in the fascinating d=
iscussion
of who could use the most parts of a pig. Nothing must be wasted. Recipes
for lung stew were discussed and improved upon. The boudin was prepared,
and began to come fragrantly out of the pot as the sun climbed higher.

My companions began to taste the hot boudin, continuing to argue, now about
who had the best knives to do the butchery. Various enormous blades waved
fuzzily through the air. My cure was pronounced finished: did I feel bett=
er?
Indeed I did. Credit given to the various aprons who had correctly paced t=
he
infusion. Suitably buffered, now would be the ideal time to try the hot bo=
udin, no?
Mais oui, so try it I did. Delicious. (Before you ask how the match with =
the wine
was, I have absolutely no idea.)

When I staggered through my front door at around 11 under the eyes of a
much amused Adele, I had several long loops of boudin slung over a shoulder.
I shrugged when asked what we were going to do with all of that; make some
tarts, perhaps? But first, I really felt like a short nap might be in orde=
r... What
about lunch? No, thanks.

Some hours later the cure d'Alsace was still working its magic. Tarts of b=
oudin,
apple potato and onion were prepared, well garnished with sage, and finally
served with baguette. No wine, thank you.

The cure d'Alsace continued working into monday, as we got back to town.
But monday night, the left over tart seemed unappetizing. By tuesday
morning the effects of the cure were well passed, and by that afternoon
I called my doctor. "You did WHAT?" He smiled. "Cure d'Alsace..."
He shook his head. Prescriptions were written. "We will erase your mistak=
es,
and start again. Tonight, boiled rice. Tomorrow, boiled rice and carrots.=
..."
And if I feel like a glass of wine? "Well, a glass or two won't hurt, anyw=
ay."

It was some years before I tasted my next boudin noir!

-E
--=20
Emery Davis
You can reply to
by removing the well known companies

...
Someone asked me what wine would go with blood pudding. Not being an
aficionado
of that sanguine comestible, I was at a loss.

I love black pudding, I prefer Irish to English.
English pudding has too much coarse fat for me. Irish, is finer and more
granular.

Wine to go with it, a good cru Beaujolais
BTW, Gary Rhodes has a magical recipe for lamb and B.pudding.
Its called rack on black
Off the top of my head, (Book lost in moving, well more mislaid)

Get a boned rack of Welsh spring lamb
Get an Irish pudding, (tesco's do a good one)
Skin it and cut in half along its length
Lay the opened lamb with the slab of pudding, tie them together.
Roll in cling and fling in fridge. Leave a few hours.
Cook lamb to your own preference, ( Pink for me)
bits of pudding will fall out of the ends.
Remove and rest
Add red wine to tray add any stock you have about.
Reduce and strain.
Have it with celeriac mash, spring greens and new season broad beans.

Cheers
JT

I love black pudding, I prefer Irish to English.

Thats sounds almost Swiftian - how would you get the Irish to sit still while
being exsanguinated...?

Wine to go with it, a good cru Beaujolais

Thanks for that suggestion and everyone elses'.

Not being a boudin noir aficionado myself, I will pass on the various good
options to the one that asked, and suggest that he try several and report back.

It was some years before I tasted my next boudin noir!

Great story! Thanks, Emery.

Salut/Hi John Taverner,

le/on Sat, 31 Jan 2004 10:14:39 -0000, tu disais/you said:-

Bill asked:-
...
Someone asked me what wine would go with blood pudding. Not being an
aficionado of that sanguine comestible, I was at a loss.

I love black pudding, I prefer Irish to English.
English pudding has too much coarse fat for me. Irish, is finer and more
granular.

Which it shares with our kind here (can't speak to Norman stuff!).

Wine to go with it, a good cru Beaujolais

VERY interesting. As I answered ealier I rather wondered about that too,
especially as I've just bought half a dozen Morgon '96.

BTW, Gary Rhodes has a magical recipe for lamb and B.pudding.
Its called rack on black
Off the top of my head, (Book lost in moving, well more mislaid)

I had a quick look through my GR books. It's _not_ in Rhodes around Britain,
GR at the Table, or or either of his cookery year books. However, if it
interests you, he does do some interesting looking recipes for BP in the
RaB book.

I can't say that I much enjoyed BP in the UK, despite my Geordie friend Dave
having brought me what he called "Britain's best". It wasn't so much the
fat, which I have always liked, but the seasoning - or lack of it. The first
time I ate it here was at the Hotel Farjounel opposite Tulle railway
station. I ordered "Le Menu" on principle, and BP was the second course.
Being too mean not to eat what I'd paid for, I did and it was a revelation -
I thought it was wonderful, so much so that I asked the chef to prepare it
specially for us the next weekend, for my father who was coming to stay!

Get a boned rack of Welsh spring lamb

GOOD start.
Get an Irish pudding, (tesco's do a good one)
Skin it and cut in half along its length
Lay the opened lamb with the slab of pudding, tie them together.
Roll in cling and fling in fridge. Leave a few hours.
Cook lamb to your own preference, ( Pink for me)
bits of pudding will fall out of the ends.
Remove and rest
Add red wine to tray add any stock you have about.
Reduce and strain.
Have it with celeriac mash, spring greens and new season broad beans.

Sounds yummy.

Gary is an amazing cook, isn't he. We're doing a dinner Monday for the young
chef and his wife who recently took over the St Jacques in Argentat. We
_were_ going to have GR recipes for three of the courses, but the
vegetable/fruit shop let us down, and didn't have any champagne rhubarb this
morning, after having had plenty for the last three weeks GRRR (:-(((. So
we're back to my old standby of Olde English Apple Pie (Carrier's recipe)
and real Custard, for pud. However, the main course will still be Salted
roast pork ribs with Parsnip cream (and parsnip "crisps" and roast spuds and
mangetouts) and we'll still be serving his digestive biscuits with the James
Montgomery cheddar. Mrs Crab is currently cooling in the cellar before being
potted a la Elizabeth David tomorrow, and we're starting in left field with
Ken Hom's chinese chicken and mushroom soup, "thaified" with some magic
paste and fish sauce.

I'm still hesitating over wines. Soup's easy. Sercial madeira. I _think_
I'll crack a Morgon for the pork. As for my potted crab, cheese and pud...
my little grey cells are all of a dither.

--
All the Best
Ian Hoare
http://www.souvigne.com
mailbox full to avoid spam. try me at website