This is my first tasting note so be gentle with me!

A small dinner party over the weekend with a few friends.

A marvellous Test Valley smoked trout pate went down a treat with my last
bottle of Villa Maria Clifford Bay Sauvignon Blanc 2002. The nose was a
heady, powerful blend of ripe, citrus notes and oh..it just oozed clean,
zesty power, but with real depth. The palate had softened in the 6 months
since release and gave a crisp, full, mouthtingling note - just excellent. I
can see why NZ Sauvingon is starting to become the 'reference' over the
Loire.

Then a splendid Venison and Chestnut casserole, first with Morey St Denis
1er cru La Forge Clos du Tart (Mommesin) 1996. One of those dreamy bottles
of burgundy that remind you why you hunt for the great ones! A sweet,
textured nose of ripe strawberries, and not at all 'farmyardy'. And a silky
palate that went on and on. This relly knocked us for six! The hint of
sweetness went perfectly with the chestnuts. The second wine was Cote Rotie
Chapoutier 1995, which, although pleasant, did not fare so well with the
food. This wine was just right now, with a deep, sultry nose, redolent of
smoky fires, and on the palate, the acidity was just starting to bite, so
the fruit was muted. Again, this may have been the food, which also had
redcurrant jelly in it. Nevertheless, a good wine, and with plenty of depth
to it, so maybe with a stronger, 'meatier' dish....

Pud (pear tarte) was with a Seppelt Muscat, which was unremarkable..but ok!

But (and can I say it again) oh the burgundy.....thanks to the Wine Society
and my Brother in law for that one!

Johnners.

"Johnners" wrote in message
...
This is my first tasting note so be gentle with me!

We are always gentle on AFW. A wonderful set of notes, thank you. Welcome.
JT , a fellow member of The Wine Society....................UK

"Johnners" wrote in message
...
Then a splendid Venison and Chestnut casserole, first with Morey St Denis
1er cru La Forge Clos du Tart (Mommesin) 1996.

drool You simply _must_ post the recipe for that casserole!

Tom S

Hi Tom,
Well, I can take no credit, as this is a waitrose card recipe
We have an excellent butchers in our town and the quality of the meat is
undoubtedly a major factor.

So, here it is:
http://www.waitrose.com/food_drink/r...pe/0312r04.asp

Venison and Chestnut Casserole
Enjoy the rich wintery flavours of red wine, chestnuts and tender venison in
this hearty casserole. You can make it a day ahead, store in the fridge and
simply reheat in a pan before serving with creamy mashed potato or boiled
rice to absorb the juices.

Preparation time: 20 minutes
Cooking time: 1¼ to 1½ hours
568 kcal/198.8g fat/4.2% fat per serving

Serves: 4

Ingredients
2 x 340g packs Waitrose British Diced Venison
2 tsp plain flour, seasoned with salt and freshly ground black pepper
3 tbsp olive oil
2 red onions, thinly sliced
300ml red wine
300ml hot chicken or vegetable stock
2 bay leaves
200g jar Sierra Rica Organic Cooked and Peeled Chestnuts
2 tbsp redcurrant jelly
2 tbsp chopped fresh parsley

Instructions
Pat the venison dry with kitchen paper, then toss the pieces in the seasoned
flour. Heat 2 tablespoons of the oil in a flameproof casserole, then add the
meat and fry over a high heat until sealed all over. Remove from the
casserole with a slotted spoon. Add the remaining tablespoon of oil, then
fry the onions over a medium heat for 5 minutes or until softened.

Return the meat to the casserole with the wine, stock and bay leaves, then
season and stir thoroughly. Bring to the boil, then reduce the heat, cover
and simmer for 1-1¼ hours or until the venison is tender.

Stir in the chestnuts and redcurrant jelly and simmer until the jelly has
melted. Season to taste, then sprinkle with parsley and serve.

Get ahead: The casserole can be frozen for up to 1 month. Defrost overnight
in the fridge and reheat gently in a pan for 10-15 minutes until piping hot.

Note: Wash hands, equipment and work surfaces thoroughly after handling raw
meat.

Some products are only available in our larger branches. All items are
subject to availability. (12.03) Waitrose Limited, Bracknell, Berkshire RG12
8YA.

Enjoy!

"Tom S" wrote in message
om...

"Johnners" wrote in message
...
Then a splendid Venison and Chestnut casserole, first with Morey St
Denis
1er cru La Forge Clos du Tart (Mommesin) 1996.

drool You simply _must_ post the recipe for that casserole!

Tom S