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Wine (alt.food.wine) Devoted to the discussion of wine and wine-related topics. A place to read and comment about wines, wine and food matching, storage systems, wine paraphernalia, etc. In general, any topic related to wine is valid fodder for the group. |
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So yesterday Betsy and I finally had our sausage-making session. She
had given me a grinder attachment to the Kitchenaid, and Dave gave me a load of casing for Father's Day ( I froze them). Yesterday we made about 5 pounds- some Italian fennel sausage, some a variant on Alice Waters' Champagne sausages. The main variance was that I didn't have any demi-sec Champagne, and debated Brut Champagne vs. off-dry wine. Ended up with the latter, the 2008 Donnhoff Riesling QbA. A little lime, a little cherry, a mediumbodied very tasty Riesling. I admit I was surprised by this, because the "word" is that 08 is a high acid vintage, especially from those who felt 07 was a tad acid-deficient (which I didn't for most bottlings). This is a very tasty wine, but I'd call it softer than the 07. Still, it's Donhoff, and the quality shows. Excellent Riesling for the money even if not quite what I expected. B We froze much of the sausage, but used a bunch to make Mario Batali's sausage and peppers recipe. Since the mixer was upstairs, Betsy decided to make fresh fettucine, plus she made Judy Rodger's kale. Cooking and dinner wine was the 2006 Monte Antico (Tuscany). Screwcappedl, split a case with couple friends at $8.25/bottle. Good deal at that price, nicely ripened cherry and raspberry fruit, a little leather, mild tannins, moderate acidity. Unsure re blend, but in the past this has been mostly Sangiovese with a bit of Merlot. At price, good wine. B-/B We celebrated the Basset hound's birthday a week early, as Betsy will be away next weekend. This year's barkfest was comparatively limited, as only 5 canine buddies could join. But the dogs and their people had a good time on a lovely cool afternoon, and after the last pup left Betsy threw a chicken in the oven. She also cooked some butternut squash and made a baby bok choy/pecan/apple salad, and we toasted Lucy the birthday girl with the 2002 Mulderbosch "Faithful Hound" (Stellenbosch). Ripe cherries and plums, some vanilla and toasty oak, tannins mostly resolved. This isn't really fading, plenty of fruit, decent length, but I can't say it's added any complexity in last couple years. A decent Bordeaux blend, let's give it a B, even if we give our faithful hound an A. Grade disclaimer: I'm a very easy grader, basically A is an excellent wine, B a good wine, C mediocre. Anything below C means I wouldn't drink at a party where it was only choice. Furthermore, I offer no promises of objectivity, accuracy, and certainly not of consistency. |
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I've found that difference when cooking with riesling and with cremant is
not great - I do not think the riesling aromas maintain after simmering (as in, Coq au Riesling, which tasted exactly as Coq au cremant). You have a recipe for the champagne sausages? Google-san let me down, gomen nasai ... |
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On Sep 22, 7:40*am, "Nils Gustaf Lindgren"
> wrote: > I've found that difference when cooking with riesling and with cremant is > not great - I do not think the riesling aromas maintain after simmering (as > in, Coq au Riesling, which tasted exactly as Coq au cremant). > You have a recipe for the champagne sausages? Google-san let me down, gomen > nasai ... I'll post it when I get home. From an Alice Waters cookbook. Pork, pate spices, champagne, & black truffles. In addition to the Riesling for Champagne switch, I used creminis instead of truffles- I went "budget" for first sausage experiment! I will say that the cup of wine it called for was too much, but maybe that was from moisture in the 'shrooms. |
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On Sep 22, 7:40*am, "Nils Gustaf Lindgren"
> wrote: > I've found that difference when cooking with riesling and with cremant is > not great - I do not think the riesling aromas maintain after simmering (as > in, Coq au Riesling, which tasted exactly as Coq au cremant). > You have a recipe for the champagne sausages? Google-san let me down, gomen > nasai ... Victoria's Champagne Sausages (Victoria Wise was 1st chef at Chez Panisse, left to start a charcuterie called Pig by the Tail) 1.5 lb marbled pork butt (shoulder) 1 egg 1/2 tsp minced garlic 1/2 tsp salt 1/4 tsp ground pepper 1/2 tsp pate spice (2 oz white pepper, 2 oz black pepper,1 oz coriander seed, 1 oz ginger, 1/2 oz cloves, 1/4 oz nutmeg, ground together) 1/2 oz black truffle, chopped 1/2 cup demi-sec Champagne 12 feet sheep casing butter for sauteeing grind meat finely, add other ingredients, mix, fry a little to check seasoning. Fill casing,twist every 4 inches To cook, saute in butter on moderately low heat for 12-15 minutes So we subbed Riesling for demi-sec champagne, maybe 2-3 ounces of cremini for the truffles, using pink peppercorns (I know not pepper) for the white pepper. And we were using pork casings. |
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> I used creminis instead of truffles- I went
>"budget" for first sausage experiment! I will say that the cup of >wine it called for was too much, but maybe that was from moisture in >the 'shrooms. Perhaps sautéeing the mushrooms before adding to the sausage mix would have improved it. There's more water in mushrooms than in truffles. Thanks - cheers! Nils |
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