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I also love southern Rhones with lamb, especially a rack prepared with herbs and garlic. As GA said, if you must have Syrah, go for a northern Rhone.
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quote: Originally posted by Board-O: quote: Originally posted by Jean Eric: In other hand, I read in another topic that you serve Chablis Grand cru " Les Preuses" with a soup! Is it not a crime... for the Chablis?  to be married with a potage?
The Les Preuses was served with Vichyssoise. Someday I must teach the French the proper way to make this.  I hope I get to make this for you one day. You can bet your tuchas I will serve it with a Chardonnay, be it from France or the US.
Well, I think a rosé wine, an "Aligoté" or better a "St Romain" is enough with thatIt's my opinion and next time I will open a "Les Preuses" I will think about you... |
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| Posts: 39 | Location: Beaune France | Registered: Jan 01, 2006 | |
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quote: Originally posted by Jean Eric: In another topic I wrote my opinion about wood, I think it's the big problem (for me)... Thus I answer your question... If a wine (even from France) is too woody, I have a problem. There are excellent/bad wines in France, USA, Italy, Spain... Sorry, for Australia, I am waiting for a "real" wine with no wood added. Do you think that exists?
Try a Penfolds St Henri Shiraz. Wine made in the old traditional Australian way with virtually no wood (it's about one of four or five still being made the old way). Unfortunatley I agree with you in that too many Aussie winemakers use too much oak.
It was my Uncle George who discovered that alcohol was a food well in advance of modern medical thought. - P. G. Wodehouse
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| Posts: 3461 | Location: Brisbane, Qld, Australia | Registered: Jan 06, 2003 | |
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quote: Originally posted by Pauly: quote: Originally posted by Jean Eric: In another topic I wrote my opinion about wood, I think it's the big problem (for me)... Thus I answer your question... If a wine (even from France) is too woody, I have a problem. There are excellent/bad wines in France, USA, Italy, Spain... Sorry, for Australia, I am waiting for a "real" wine with no wood added. Do you think that exists?
Try a Penfolds St Henri Shiraz. Wine made in the old traditional Australian way with virtually no wood (it's about one of four or five still being made the old way). Unfortunatley I agree with you in that too many Aussie winemakers use too much oak.
Great! Thank you for advice! |
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| Posts: 39 | Location: Beaune France | Registered: Jan 01, 2006 | |
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This is going to sound silly, but I kept seeing all these recipes being posted on this forum, and for the life of me, could not figure out what "EVOO" was.  Some kind of spice or rub? Somekind of freeze dried stock ? Must be something they only get in the US. I finally looked up the acronym EVOO in google. Extra Virgin Olive Oil!!!!   I feel so stupid. 
"There's an awful lot of wine, but there's a lot of awful wine
-Life's too short to drink bad wine!"
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| Posts: 1485 | Location: Ottawa, Canada | Registered: Feb 12, 2002 | |
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