Fresh Muscadet and fresher Oysters are always a hit in summer.
Tokay/Muscat and warm sticky-date pudding with a brandy cream....... argggggghhhhhh (Picture tongue hanging out and drool)
The guy who started it stole my fav food and wine combo with the duck and Pinot. Damn right its good, but try a well aged sparkling Shiraz with duck, especially chinese style roast duck.
Roast hunk of lamb with aged Cabernets.
Roast hunk of mutton with something southern Rhone-ish. No need to fork out the cash for CNDP when you can go Gigondas for a much more reasonable spend.
Pork and apples (I usually do mine with cider and cream) with a Chablis.
Damn this, I need something to eat 
Hey
I'm a big fan of Pinot and duck. Best roasted after pan frying the breast in duck fat to give it a crispy skin, then finishing it off in the oven.
I've also had it with Duck a'la Orange (Orange sauce) with both Pinot and Viognier.
The pinot complemented the duck meat (Quack!) and the viognier matched the orange and citrus flavours of the sauce and had enough crisp acidity to go thru the fattiness of the duck
Sublime!!
Cheers
Redhanded
Any Grenache based blend with pork sausages. Pork and Fennel if you can find them.
Dirt cheap Argentinean Malbec with lamb chops on the bbq.
Viognier with proscuitto wrapped Tasmanian scallops.
Love the Malbec and BBQ lamb combo!
I'm a fan of Blanc de Blancs with Tassie scallops though (and an aged one will match the smokey bacon flavour).
Hearty sausage pasta, pork and fennel (finoccio) is my favourite to cook with, Brunello di Montalcino or any cracker Sangi.
A good Aussie Sangi if your looking is Pizzini.
Hey Roscoe (P Coltrane if you're a tragic Dukes fan like I was at 13)
What are your fave Brunellos. My (only) O/S vintage was at Montalcino for WineCircus- a contract company onwed and run by Roberto Cipresso- famous Brunello winemaker- I fell in love with truffles, wild boar anything and that best of Sangios- Brunello- Too pricey for my modest budget but back here!
Cheers
Red
Hearty sausage pasta, pork and fennel (finoccio) is my favourite to cook with, Brunello di Montalcino or any cracker Sangi.
A good Aussie Sangi if your looking is Pizzini.
Hey Roscoe (P Coltrane if you're a tragic Dukes fan like I was at 13)
What are your fave Brunellos. My (only) O/S vintage was at Montalcino for WineCircus- a contract company onwed and run by Roberto Cipresso- famous Brunello winemaker- I fell in love with truffles, wild boar anything and that best of Sangios- Brunello- Too pricey for my modest budget but back here!
Cheers
Red
Hmmm
Its not like many people can afford to drink them often. When I spend that kind of cash I have to admit it goes on Burgs, Riesling or Northern Rhones before it ends up supporting the Italian economy. Then again I have forked over more than my fare share of dosh over the years for BDM and Barollo/Barbaresco along with a healthy swag of Chianti and Barbera.
I guess the two producers whose wines have stood out in my mind where:
Conti Constanti
Altesino
But I will go through my notes when I get home and track down some others I have rated well. There are certainly a lot more that I have tasted over the years. But I at least buy Altesino every year.
How was vintage there?
I imagine it would be a great joint to work with all the food and so forth. Lucky bugger.
Where are ya now?
Hearty sausage pasta, pork and fennel (finoccio) is my favourite to cook with, Brunello di Montalcino or any cracker Sangi.
A good Aussie Sangi if your looking is Pizzini.
Hey Roscoe (P Coltrane if you're a tragic Dukes fan like I was at 13)
What are your fave Brunellos. My (only) O/S vintage was at Montalcino for WineCircus- a contract company onwed and run by Roberto Cipresso- famous Brunello winemaker- I fell in love with truffles, wild boar anything and that best of Sangios- Brunello- Too pricey for my modest budget but back here!
Cheers
Red
Hmmm
Its not like many people can afford to drink them often. When I spend that kind of cash I have to admit it goes on Burgs, Riesling or Northern Rhones before it ends up supporting the Italian economy. Then again I have forked over more than my fare share of dosh over the years for BDM and Barollo/Barbaresco along with a healthy swag of Chianti and Barbera.
I guess the two producers whose wines have stood out in my mind where:
Conti Constanti
Altesino
But I will go through my notes when I get home and track down some others I have rated well. There are certainly a lot more that I have tasted over the years. But I at least buy Altesino every year.
How was vintage there?
I imagine it would be a great joint to work with all the food and so forth. Lucky bugger.
Where are ya now?
Hi Roscoe
Im based in the Southern Vales-make wine in McLaren Vale for my own fledgling label-
Vintage was great- never saw such attention to detail. 2 hydraulically shunted sorting tables to HAND sort fruit- that was carried in on "Cassettes" like oversized plastic commercial sized baking trays. Fruit was sorted roughly- destemmed- then Berry sorted. then crushed into a large circular pump- forget what the name of pump type.
Most stainless fermented, pumped or racked and returned (With nil refiregieration due to no time for it to be installed- saw some pretty hot ferments.
We were taken to a local restaurant for lunch every day- Insalata- Pasta and then a main.....and heaps of bread.
Drank the BEST coffee -1 euro for the best espressos- by the time me and my partner got to France- I had a espresso addiction that only a shitty long double espresso (In France-crap coffee generally-in my experience and very expensive-7 euro) could satisfy
Drank heaps of DOC Chianti and lots of brunello- most were 25-40 euro, but we lost some shipping due to poor handling by lazy Italian rail workers.
Some of my fondest food and wine experiences and generally lovely people-warm and generous.
We all worked outside and pumped the must into the winery.
Nothing to see a hot air balloon or a couple of Italian fighter jets careening over the tuscan landscape on any particular day.
But having said all that- the best wien in the house that came thru was a Cabernet/Merlot/Franc fruit salad mix that came in and was vinified in a large oak tank/come barrel called a Tonno (not sure of spelling). Fermented in brand new french oak- cleaned out skins and then pumped same wine back into the Tonno, to mature
It was probably all that new lovely french oak but this was the pick of the wine for me.
Oh and that we made wine for Savannah -the US Porn Star- her husband is a NY wine dealer.
Anyway enough fond ramblings- win that comp.
Cheers
Red
