..for tonight's dinner.
I flicked on the slow-cooker on the way out, in it you'll find chopped parsnips and spuds with chopped tomatoes, onion, a little stock with lime juice, and a mix of herbs & spices, garam masala, bay, sage. Sitting pretty in the middle is a joint of pork. Lightly spiced pork casserole.
I decided a robust white would go nicely, checked the rack, decisions, decisions... chose two bottles and put both in the fridge.
The first is my idea of wine hell, heavily oaked, buttery NW Chardonnay with a 14.5% alc.
This came via a Laithwaites mixed case and has sat in the rack for around eighteen months..Lategan Barrel Chardonnay '07, SA.
Lategan 'Barrel Chardonnay' is the estate's premium white, made from purely Chardonnay, fermented and matured for nine months in wooden barrels to marry the rich fruit flavours with delicious creamy notes of oak.
Should I put my prejudices to one side and give it a go?
Second choice is my last bottle of Tim Adams Semillon '04. I think aged Semillon can make quite a decent food wine, the gentle oak and orange peel flavours should compliment the pork dish nicely.
What will it be folks?
huge parsnips.