Wednesday, April 07, 2010

Easter Surprise

Easter Monday....and we wanted to see eldest daughter and 'hubby to be' ( taken over ten years to decide). My wife had also taken a decision a few days in advance that she would cook. Nothing special here you think....but we are getting older...and the way my wife used to cook 4 - 6 courses takes it's toll. Preparation etc. as all fellow amateur chefs will know...AND...she lost her sense of smell a couple of years ago...following a virus. To be honest...the meals I am served...day to day...are as good as ever...I guess it's the memory & experience! I'm staying!(smile). The 4 courses we had here were wonderful....she could still show the youngsters how to do it...
Crostinis....






...were followed by a delightful salad comprising of Löwenzahnsalad(dandelion)....peeled tomatoes...avocado, green asparagus and some cured ham slices...along with walnuts and a delicate walnut oil... perfect for the white wine.


We crossed over to the red with the pasta...but both paired well.

Truffle Ravioli in a pumpk
in curry sauce...yummy!



A steak was the pairing that the Merlot had to compete with...as the notes explained...I just needed a bit more 'bite' in the wine...but that wasn't the meat's problem. Charolais Beef...Gratin Potatoes and Semmelstoppelpilz in a cream sauce. (Hedgehog Mushrooms!!!).




The 'hit' with this course was the side 'plate' ...shallot onions in a port wine sauce. To be on the same plate would have been a mistake...but to dip into it with the meat...a highlight.





Bründlmayer Ried Lamm Grüner Veltliner 2006
Wachau, Austria
Bought as a bin-end...special price...obviously no GV wine lovers willing to buy it...and they missed a bargain!
I gave it a chance and opened 2 hours in advance...exotic fruit aromas...honey, spices...waxy...nothing changes as it enters it's last place of rest...the palate is aroused by the minerals...soft acidity...which is why I am a fan...and so well structured...no way you need to drink this soon...it will still develope...please don't tell anyone about these wines...they might decide to try them.
Points 17.25



Gimblett Gravels Craggy Range Merlot 2007
Hawkes Bay, New Zealand
I purchased this from a Supermarket chain in England...Waitrose...if only we had them in Germany. Well above the range of anything here.
This is ...'safe'...best way I can describe it. A creamy vanilla smell...the 16 months in French oak nicely integrated...grainy tannins...low in acidity...silky...easy to drink...dark berry fruit...hit me now I said...but it remains 'safe'...just not that 'grab me round the throat' to enthuse about. That's Merlot I guess...and it had been given 4 hours of German air...can't ask for more!
Points 16.75

2 comments:

GollyGumDrops said...

Wow those wine shallots look heavenly. Any chance of pointing me to the recipe?

Barry said...

Hi Golly...
here a rough translation from my wife....
in a little pan....3 tablespoons of sugar with one tablespoon of olive oil... caramelize....
add 1 hot chili pepper and 2 bay leaves...and half a vanilla stick/pod..scrape out all of the oily seeds from the inside...
add ¼ litre red wine and ¼ litre port ...reduce it to the half
Add ca. 500—700 grams peeled Shallots...and simmer for 10 minutes...
Leave overnight..then re-warm and add salt as wished....

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