Wine

[walter mitty]

Originally Posted by Windypants

you'll need a wine that is slightly lighter than, say a claret or rioja for lamb. Coupling the slightly fatty lamb with something like apricots, in a North African style, I guess, would tend to suggest something slightly lighter with fewer berry overtones and maybe a touch more acidity.

To this end, I'd say go for Chateau Neuf Du Pape as an easy fix that you can get a decent bottle of for less than £15, Vacqueyras if you want something properly lovely, but likely to be a bit more expensive.

no he doesnt ,for a start rioja and claret are made for lamb and the pairing of the apricots will match the fruit in claret

Originally Posted by wilberforce

now there's a con-ass-sewer
good to know there is somebody who knows a lot about wine

its bollocks but i can see why youd be fooled

the apricots are not the main ingredient so than paired with a wine and if only all my wine books werent still in boxes after moving i'd give hima proper rinsing on the subject

[RestlessNatives]

I've asked my friend Google and he said a Rioja could work with a Meditteranean style lamb dish.
http://wine.newarchaeology.com/wine_lamb.php

[walter mitty]

Originally Posted by Mike J

How does this look??

http://www.bbr.com/product-75324B-20...te=google-base

As you seem to know your stuff, I am thinking of doing a smoked trout pate for starters, any suggestions for that???

oaked chardonnay for the trout nailed on
and did you notice the tasting notes for your "experts" suggestion? i rest my case

[King Niall]

Originally Posted by Mike J

How does this look??

http://www.bbr.com/product-75324B-20...te=google-base

As you seem to know your stuff, I am thinking of doing a smoked trout pate for starters, any suggestions for that???

wahey--is your lass ok talking about her like that

[Mike J]

Im also being told a red Bordeaux would work!

Im not a fan or Chardonnay, well an oaked chardonnay, but an un oaked might be ok, but I do like a little Chablis as well!

[walter mitty]

Originally Posted by Mike J

Im also being told a red Bordeaux would work!

Im not a fan or Chardonnay, well an oaked chardonnay, but an un oaked might be ok, but I do like a little Chablis as well!

claret is the english name for red bordeaux

chablis for shell fish ,you need oaked= poulliy fuisse

remeber strong tastes =strong wine (the only real rule)

and for the record chablis is as famous a chardonnay as youll get

[wilberforce]

Originally Posted by walter mitty

no he doesnt ,for a start rioja and claret are made for lamb and the pairing of the apricots will match the fruit in claret



its bollocks but i can see why youd be fooled

the apricots are not the main ingredient so than paired with a wine and if only all my wine books werent still in boxes after moving i'd give hima proper rinsing on the subject

right....cheers

[Mike J]

Originally Posted by walter mitty

claret is the english name for red bordeaux

chablis for shell fish ,you need oaked= poulliy fuisse

remeber strong tastes =strong wine (the only real rule)

and for the record chablis is about as famous a chardonnay as you can get

Im just not a fan of oaky wines to be fair, never have been.

[Windypants]

no he doesnt ,for a start rioja and claret are made for lamb and the pairing of the apricots will match the fruit in claret

If our boy was serving leg of lamb, then yes, claret or rioja would be a good choice, but for breast of lamb, you need the extra acidity that you get from something like a cote du rhone due to the breast of lamb being a fattier cut.

Can I suggest you go and unpack your wine books and do some reading.

Re. the apricots, these will give you a rich stock which will be sweeter than the more traditional lamb recipes that include garlic and rosemary. As the stock, which I'm presuming is going to be reduced to a sauce, will be sweeter, you need extra acidity in your wine.

As you seem to know your stuff, I am thinking of doing a smoked trout pate for starters, any suggestions for that???

White Rioja, but steer clear of the Sauvignon Blanc versions.

[walter mitty]

Originally Posted by Mike J

Im just not a fan of oaky wines to be fair, never have been.

with grilled or smoked fish youll need it