Salut/Hi Tom AZ,

le/on Sun, 25 Apr 2004 20:00:25 -0700, tu disais/you said:-

>Thanks for the recipe, as well to all who followed up with their own.
>Realizing that it is a bit off topic, I just too intrigued - particularily
>by the "modesty forbids..." line : )

Well, it's a bit indelicate to say "I think this dish I've just cooked was
wonderful".

>But to bring it back on topic slightly, I have not tried a Bergerac, to my
>recollection, and was thinking this would pair nicely with something such as
>a Gruner Veltliner, New Zealand SB (we have tried some pretty nice ones
>recently), or one of the local Semillons - the joy of experimentation.

Indeed. I think a good Gruner Veltliner would be glorious with it. As for a
NZ Sauvignon, I also suspect it would be an excellent match, though I'm hard
put to it to say whether I'd want one of the typical "grassy" ones, or one
with a bit more complexity from some barrel aging. When you see me talking
abot a Bergerac you can think "good (but not great)" Bordeaux, if you want a
sort of reference point. They _aren't_ exactly the same, although the
varieties that may be used are identical, but I'd say they overlap quite
widely.

Quiches are funny beasts, in fact. You can have them very substantial and
filling, if you use lots of cheese or other strongly flavoured fillings, and
they're gorgeous like that as a main course with perhaps a salad, or even
with vegetables. At the other extreme, one can make them almost ethereal
with the most delicate seasonings, and they make a perfect starter before
quite a substantial main course. What's more they're surprisingly wine
friendly, give "the egg"'s reputation for wine _un_friendliness.

--
All the Best
Ian Hoare
http://www.souvigne.com
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