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Wine (alt.food.wine) Devoted to the discussion of wine and wine-related topics. A place to read and comment about wines, wine and food matching, storage systems, wine paraphernalia, etc. In general, any topic related to wine is valid fodder for the group. |
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TN: A Small Dinner Party
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. |
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A Small Dinner Party
"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 |
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A Small Dinner Party
"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 |
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A Small Dinner Party
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 > > |
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