coq au vin

[blutach]

(Sorry if this offends you, setarip)

"I hope to pay you back, if it's even remotely possible."

@coqauvin - make him dinner!

PS I, too, enjoy that dish immensely!

Regards

[coqauvin]

Nice to see other gourmets that appreciate French cooking.

If you cook a rooster for that meal, make sure he was fed on grain feed and that he scratched for worms on open grass land. And use a good wine to simmer him in, slowly.

A St. Emilion for the wine, possibly a médoc for a bit stronger aroma. A good cook book will surely give you the important ingredients to make a savoring meal. Whole potatoes of good quality may be served with the rooster, but I prefer home made mashed potatoes - whipped with butter and a few tablespoons of cream from the top of a milk bottle.

Sorry, I got carried away. If you like I can post the recipe. But that's for an another site, I think.

[blutach]

Would a Cheval Blanc do it?

(My very favourite, even more than the lovely DRCs and the First Growth Bordeaux, but too horrible to even contemplate cooking in it!!!! Shudders!!!!)

Regards

[UncasMS]

a lovely burgundy would be my favourite in this case

i've had a superb pinot noir 2000 from anne gros last weekend

whitewine lovers like blutach might of course go for something like a chassagne-montrachet instead

[blutach]

Oh Dear God UncasMS!!!!

You are certainly talking my language.

Regards

[UncasMS]

for coq au vin i would not go for any red australian wine but i do love them actually

no matter be it shiraz, cabert sauvignon, merlot or even petit verdot ( i have a couple of different vintages from pirramimma)

[blutach]

Our Shiraz's are very very different to the great ones of France. In fact, they hardly taste like a real (i.e. French) shiraz at all. But they have a fine reputation.

Cheers from one wine lover to another.

Regards

PS As mod, you may see fit to split this thread at an appropriate point and move it OT. Admin will be getting suspicious!

[cynthia]

Originally posted by blutach
PS As mod, you may see fit to split this thread at an appropriate point and move it OT. Admin will be getting suspicious!

You could end up with a cooking forum...

[blutach]

Be about as popular here as the DVD95Copy one!

Regards

[UncasMS]

ok, thread has been split
(we don't want suspicious admins, do we ^_~ )

the original thread was this one:

http://forum.digital-digest.com/showthread.php?s=&threadid=49362&perpage=15&highlight=&pagenumber=1

[setarip]

Oeniphiles, eh? Perhaps your excessive partaking of the grape might a long way toward explaining some threads and individual postings ;>}

[UncasMS]

let not the pot call the kettle black ;>}

[setarip]

To UncasMS

"Lost" (?) your sense of humour, have you?

My pleasure ;>}

Let us know of your success ;>}

[ormonde]

blutach

"Cheers from one wine lover to another."

I pegged you to be (sorry for the stereotype) a connoisseur of fine malt and hops beverages... (I miss Cooper's Real Ale - can't get it anymore).

[blutach]

@ormonde

Indeed, cheers. And I forgive you for lumping me in with the beer swigging for which my countrymen are so famous!

I have had a love affair with fine food and wine for many years now (amazing that I can keep the weight off - must be the stress from arguing with setarip ), and consider myself extremely fortunate to be in a position to appreciate this wonderful stuff.

We kid ourselves here that we make fine wine - there are many many drinkable wines but so few are really brilliant. If you can get your hands on a bottle of Bass Phillip Pinot Noir (Reserve is best but Premium is still very good), do try it. It is amazing that a wine made in Australia can taste so much like a real Burgundy - and a real good one at that.

As far as Cooper's Ale is concerned, it is South Australian grog, but is reputed to be "good drinking".

Bottom's Up!

Regards

PS Moderators - Any reason why this thread is here and not OT?