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Category: Wine

Conyngs in Greke Wine

Conyngs in Greke Wine

Conyng is an Old English world meaning coney or rabbit, and this dish has existed in our land since at least the fourteenth century. Indeed, this dish was one of the main courses at the coronation of Henry IV in 1399. Excellent served with rice for 4 people. 1 rabbit, portioned olive oil 3 tbsps red wine vinegar For the marinade: 170g (6 oz) Muscatel raisins (seedless) 170g (6 oz) dried apricots 3 large pieces ginger, sliced 1 tbsp syrup…

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Claret Jelly

Claret Jelly

“How I like claret! … It fills one’s mouth with a gushing freshness, then goes down to cool and feverless; then, you do not feel it quarreling with one’s liver. No; ’tis rather a peace-maker, and lies as quiet as it did in the grape. Then it is as fragrant as the Queen Bee, and the more ethereal part mounts into the brain, not assaulting the cerebral apartments, like a bully looking for his trull, and hurrying from door to…

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Clams in Prosecco

Clams in Prosecco

This is a very modern Italian dish. Although you can make it with champagne or other sparkling wine, the nutty bitterness of prosecco is the best choice. 320g (11 oz) spaghetti 3kg (6 ½ lbs) small clams, well washed 3 cloves garlic, crushed 2 tbsp parsley leaves, roughly chopped 2 dried chillies, finely chopped 3 tbsp olive oil 2 lemons 250ml (½ pint) prosecco Heat the olive oil in a thick-bottomed pan, and cook the garlic until it starts to…

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Champagne and Vegetable Soup

Champagne and Vegetable Soup

“Remember gentlemen, it’s not just France we are fighting for, it’s Champagne!”—Winston Churchill 330g (12 oz) peas (fresh is best, frozen will do) 1 carrot, finely chopped 1 medium onion, finely chopped 1 bay leaf pinch sage, chervil, and thyme 750ml (1 ½ pints) stock 1 teaspoon fresh lemon juice 250g (9 oz) whipping cream 125ml (¼ pint) dry sherry 250ml (½ pint) brut champagne In a large pan, combine the peas, carrot, onion and herbs. Cover with water and…

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They always buy the 10¢ wine

They always buy the 10¢ wine

No, not an expose of the cheapest wine in America, but an old story about Ernest Gallo, who once offered a customer two wines to choose from: a 5¢ bottle and a 10¢ bottle (this was back in the depression). The buyer chose the 10¢ bottle; the wines were the same. A new discovery of mine, the American Association of Wine Economists, takes this further, noting recent studies from the National Academy of Sciences, showing fairly conclusively that people ascribe…

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Late Christmas

Late Christmas

Meant to write some more before going away, but I hope you had a very merry one. Here’s an article I wrote for 4Food about winter soup, offies (longer article to come) and Port Wine Jelly. Yum. I’ve been in Cuba, so I’ve got a few new things I want to try – currently wondering what I could do with Plantains, as I got rather addicted to them – any ideas? Also: more rum! In the mean time: check out…

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