Reply to: Liver and wine

[EternalOptimist]

[QUOTE=BigRed;1792165]Peasant!!!





its not pleasant, being a peasant

[mudskipper]

I don't like liver, and I don't much like Pinotage (although starting to come round to it), but I think they'd go very well together.

[darmstadt]

Don't drink red but I do like a nice Auerbacher Rott: Auerbacher Rott - Riesling.de from just down the road. Reminds me, weinfests starting soon

[doodab]

I've had some that go brilliantly with lamb.

I drank quite a bit of Rose in Toulouse with all sorts of meats as well as Fois Gras & Cassoulet.

I do find this whole matching wine with food thing quite odd. It makes much more sense to decide what you want to drink and then pick your snacks appropriately.

[LisaContractorUmbrella]

Decent Chateau Neuf Du Pape - would work wonderfully with liver

[BigRed]

Liver and onions eh ?

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

Peasant!!!

Definitely this one: Tesco Lambrusco Rosso 75Cl - Groceries - Tesco Groceries

[Spacecadet]

Sorry to ask, but I googled liver and wine and all I got was a long line of Daily Wail articles telling me I'm dying of liver disease.

Let me google that for you

[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.

[EternalOptimist]

Liver and onions eh ?

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

[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

[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]

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.

[norrahe]

Get yourself a copy of this

[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?

[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.