On Apr 1, 12:55 am, Mark Lipton > wrote:
> Dee Dee wrote:
> > There was another bottle of CF Cabernet Bourgeille Breton 2005 for $25
> > which he didn't buy.
>
> That's too bad. Catherine and Pierre Breton's Bourgueil is a fantastic
> example of Cab Franc from the Loire. Alas, I can't tell you anything
> useful about the producer you did get.
>


I would have liked to buy the $25 bottle, but alas I was not with him.
What I don't quite understand: when I described the $25 bottle, I
read it as you understood it was Catherine and Pierre Breton's
Bourgueil http://www.louisdressner.com/Breton/
Is there only ONE Breton? If I understand correctly, there is more
than one Bourgueils, but only ONE Bourgueil Breton, which is Catherine
and Pierre, right?

We drank 1/2 of the bottle of CF we bought. We tasted it before we
sat down to the meal. It was OK, but much better with the meal. But
not good enough to drink the whole bottle at one sitting. ;-))

I'm glad someone here described it as leafy, vegetable-like as I
wouldn't have been able to articulate those tastes.


> > I'm having Peruvian pork stew made with canary beans and rice tomorrow
> > or the next day, and this will be the wine I'm using.
>
> That sounds like a good plan. Recipe?

Here it is basically from the back of a Goya can of Canary Beans, but
I have cooked dried canary beans, too. One is as good as another
IMO. I only bought the dried because I can't always find the canned.
It also calls for 2 slices of bacon, but I don't use bacon, but use
pancetta instead. Bacon changes the flavor too much for me.
As for the pork tenderloin it calls for, I use a little more than 1/2
pound and spice it up a little in a slow cooker until very, very
tender. The rest of the pork loin can be used for other dishes.

Classic Peruvian Stew and Rice
One 15.5 oz. can Canary Beans, undrained
2 slices bacon, diced
1/2 lb. pork tenderloin, cubed
1/2 cup onion, diced
1 clove garlic
1/2 cup tomato sauce (I used more)
1/2 cup water
1 packet Sazon Goya with Cilantro and Annato

In saucepan on medium, cook bacon until lightly browned. Add meat,
onion and garlic and cook until meat is browned. Stir in tomato sauce
for 3 minutes. Add Sazon, beans, water and season to taste. Simmer
for 10 minutes or until desire consistency. Serve with rice.

Thanks for your advice.
Dee







>
> Mark Lipton