Ian Hoare > wrote in
:

> Ah but that's not at all what I was thinking of. I must say I don't
> agree with you over the fat business. My thought was that pork is
> actually quite a delicate meat - when compared with lamb or beef or
> even a duck confit. So a light, delicate meat, matched against a big
> bruising tannic wine will be swamped by it in my view. Same would go
> for a chickum.

Chicken ? I have in hand a glass of Argentine Malbec which I am about
to eat with leftover roast chicken. Escorihuela Gascon 2006 admittedly
not a tannic monster has em but is a fairly fruity expression of the
grape (also a QPR at @12 USD which given current exchange rates is cheap
anywhere else even Canada)

--
Joseph Coulter, cruises and vacations
www.josephcoulter.com

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