Liver and wine

[RedSauce]

V good indeed, and I have an excellent Barolo at home, but it needs a few more years to mature.

Need something else for tonight.

What do the panel think of one of the better Barberas?

Currently contracting at M&S, and their wine selections is actually very good. They do a nice one, and a very nice Cotes du Rhone. Wont go with liver, but they also do a Crianza (Romeral) which is one of the best I have tasted.

[norrahe]

Marcillac, or pick a nice burgundy from Santenay, or you could try a pinot noir rose or a valpolicella is always a good option.

[Mich the Tester]

Currently contracting at M&S, and their wine selections is actually very good. They do a nice one, and a very nice Cotes du Rhone. Wont go with liver, but they also do a Crianza (Romeral) which is one of the best I have tasted.

Good idea, a Crianza; haven't had any Spanish wine in a while now so I think I'll go with this one.

[Mich the Tester]

Marcillac, or pick a nice burgundy from Santenay, or you could try a pinot noir rose or a valpolicella is always a good option.

No pink stuff, only red. The Burgundy's a good idea, but would it stand up to the raw onions?

[norrahe]

Get yourself a copy of this

[norrahe]

No pink stuff, only red. The Burgundy's a good idea, but would it stand up to the raw onions?

Yes, there's a lot of strong flavours in Burgundian food, ( Epoisse for example). Crianza or anything tempranillo will overpower liver, it has a delicate flavour.

[RedSauce]

Get yourself a copy of this

Not related to this thread, but someone bought me a copy of this recently, there are not really any recipes in it, the author just shows what flavours go well together.

The Flavour Thesaurus

[norrahe]

Not related to this thread, but someone bought me a copy of this recently, there are not really any recipes in it, the author just shows what flavours go well together.

The Flavour Thesaurus

Have that in my cookbook library.

One book I've read recently that might appeal to some here is cooking for Geeks

[EternalOptimist]

Liver and onions eh ?

I would reccommend Fosters. No wait....Carlsberg. Deffo Carlsberg

[norrahe]

No pink stuff, only red. The Burgundy's a good idea, but would it stand up to the raw onions?

You'd be surprised at some of the pink stuff, especially those made with single varietal grapes, I've had an excellent Pinot and also Shiraz and Tempranillo roses recently. You need to search for the heavier grape types.

I've had some that go brilliantly with lamb.