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Oh my goodness, what a taste explosion.
On Wednesday Amelia made pears in red wine for pudding and we used Pinot Noir (that's the wine bit). She used cinnamon (?sp), cloves, oranges and lemons (p and j) and then a little redcurrant jelly at the end and reduced the 1.5 litres of PN to a jug full. We thoroughly enjoyed it, and the leftover juice was left in the fridge.
Have just poured it over greek yoghurt. Flippin heck. Am sitting here practically in the dark, groaning over a purple sauce. Do I need to get out more?
It is extraordinary.
In answer to your next question - Romanian, from the bottom shelf at Sains. At the same meal we had a chicken dish, cooked in white wine, which called for Chablis. Now, that just makes me cross. I used a selection of leftovers, from various dates, not all recent. It was boiled and so DOES NOT MATTER WHICH APPELLATION IT WAS FROM.
Would lick the bowl (yoghurt and sauce) but have no curtains and don't want anyone to think I'm an animal - particularly a pig.
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mel
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