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The "black wine" was not only popular in royal courts, but also in the church. The wine even made its way to Russia, where it was known as Kaorskoy and used as the sacramental wine of the Russian Orthodox Church. Recently, a bottle of Cahors wine produced by Clos La Coutale also graced my table.

The Clos La Coutale is a 60 hectare vineyard located on the alluvial floor of a valley in Southwestern France through which the the River Lot meanders. And, while the rules allow for the use of Merlot or Tannat grapes to complete the wine, the winemakers chose Merlot grapes for this particular wine. The Clos La Coutale pours a dark, inky burgundy red, which harkens back to the "black wine" of the Middle Ages.

As a vintage, this wine is still relatively young, which means it is rough and tannic. It should be decanted before enjoying it at this time. After being exposed to a little air, the Cahors opens to reveal a bouquet of very ripe dark cherries, blackberries and plums, along with some earth, slate or minerals.

The Cahors is a very bold wine, young and brash. The tannins are still very strong, but, the fruit does emerge as the wine sits in the glass. The dark cherries are the first to emerge, filling the body of the wine, as the plums appear in the finish. There are also elements of earth, tobacco and spice that appear in the taste of the wine. The tannins nevertheless are present throughout the wine at this age, resulting in a very dry wine.

For those of us who live in the twenty-first century, this wine is best paired with grilled or roast meats, such as grilled ribeyes or strip steaks, as well as a pork roast. Labels: Malbec , Merlot , Wine. Saturday, January 5, Keralan Duck Curry. Those backwaters are a region of the Indian State that are cut by intricate canals and dotted by lakes, which draw the attention of ducks. The recipe was modified for the use of duck breasts and it just so happens that the local grocery store has been carrying duck breasts lately.

So, it seemed natural that I should make this dish. The recipe also calls for the use of fresh or frozen curry leaves, which the grocery store did not carry. While I could have made a second stop to pick up two leaves, I was very hungry and decided that I would make the recipe without the leaves.

However, I did include the leaves in the recipe and when I make this dish for guests, I will use curry leaves. And, I know that I will make this dish for guests because I really like this recipe. It provides just the right amount of spice and heat in a curry sauce that coats and clings to the duck breasts.

This is important because it ensures that practically every bite of the duck includes the delicious flavors of turmeric, cardamom, chiles and ginger. Prepare the duck breasts. Cover and refrigerate for 30 minutes. Prepare the spice mix. Meanwhile, in a spice grinder, grind the cardamom seeds, cloves and peppercorns to a powder. Begin preparing the curry. In a large, deep skillet, heat the remaining two tablespoons of oil.

Add the duck breasts and cook over high heat until browned, about 2 minutes per side. Transfer the breasts to a large plate. In the same skillet, cook the curry leaves over moderate heat for 2 minutes. Add the garlic, chiles and ginger. Cook until softened, about 3 minutes.

Add the onion and cook over moderately low heat, stirring occasionally, until softened, about 5 minutes. Stir in the spice powder and cook, stirring until fragrant, about 3 minutes. Return the duck to the skillet along with any accumulated juices, cover and cook over low heat for 5 minutes, turning the breasts a few times.

Return the duck breasts to the plate. Continue cooking the curry. Put the remaining coconut milk in a bowl and stir in the water. Add the thinned coconut coconut milk to the skillet and simmer over moderately high heat for 10 minutes.

Reduce the heat to moderate. Add the fried potato slices and simmer for 1 minute. Add the duck breasts and simmer for 8 minutes, turning once. Stir in the thickened coconut milk and simmer over low heat for 3 minutes.

Season with salt. Transfer the duck breasts to plates and spoon the potatoes and sauce around the duck and serve. Just a note about the coconut milk. Do not shake the can of coconut milk before opening to make sure that the thickened milk stays on top. For that reason, the suggestion is a light bodied, berry-rich wine such as a California or Oregon Pinot Noir. I decided upon a Cabernet Sauvignon from Paso Robles, which is very berry-rich with smooth tannins, making it a good wine to go with this dish.

Friday, January 4, The Double Bastard. The bottle begins with the definition of "diatribe. Then comes the warning: Double Bastard Ale is not to be wasted on the tentative or weak.

Only the Worthy are invited, and then only at your own risk. Instead, leave it for a Worthy soul, who has already matriculated to the sublime ecstasy if what those in the know refer to as "Liquid Arrogance.

Then there is the diatribe. I was not going to include it, but I can't stop laughing after having read it. It begins: This is one lacerative muther of an ale.

It is unequivocally certain that your feeble palate is grossly inadequate and thus undeserving of this liquid glory Feeble palate? Resulting whimpering? The diatribe continues: Instead, you slackjawed gaping gobemouche, slink away to that pedestrian product that lures agog the great unwashed with the shiny happy imagery of its silly broadcast propaganda.

Okay, that hurt. I may be a slack-jawed gaping gobemouche n. I have the Beer Reviews to prove it. The diatribe goes on but I am more interested in the beer itself. The Double Bastard pours a caramel brown in color, with an off-white foam that persistently clings to the beer. The aroma has some malt and caramel; however, the primary element is the hops.

The exact identity of the hops is unknown, because Stone does not reveal the hops that it uses to brew the Double Bastard Ale. In the end, it does not matter what type of hops were used, because the piney, citrusy aromas dominate and provide a very nice aroma for the beer.

As for the taste, each sip is akin to someone stuffing your mouth with malts and hops. That is not a bad thing, because the particular combination of malt and hop flavors work very well together.

There is the smooth caramel flavors of the roasted malts, that grip the tongue, as a fistful of hop flavors hit the roof of your mouth and the back of your throat.

The Stone Double Bastard Ale is probably the one beer that I have tried that combines both, resulting in one of the maltiest and hoppiest if those are words beers that I have tried. And, finally, that is a pint glass. No small rotund glass with curved edges so that the aromas of the beer could caress my nostrils.

Instead, I wanted a big glass with a wide straight opening so that all of the malt and hops could smack me in the face. That is just how I roll. I found this beer at a local grocery store, but I cannot remember how much I paid for a bottle.

Regardless of the cost, it is worth the price. Only if you are "Worthy. Wednesday, January 2, The Inferno Steak. The nine circles got me to thinking. Many people think of eating chiles as a kind of suffering I decided to use nine different chiles to represent the nine circles of suffering, with each subsequent chile being more "wicked" or spicier than the last.

After a lot of thought, I selected the following chiles or peppers:. Limbo: Paprika. In Dante's Inferno , the first circle was "Limbo," which had been populated by people who, although not sinful, had not accepted God. This got me to thinking, although paprika is made from ground bell peppers or chiles, it is not "hot" or "spicy.

There are two versions of paprika: hot and sweet. I decided to use the sweet version of paprika, because this would serve as one of the bases for the rub. Lust: Hatch Chile.

The second circle was "Lust," populated by those who had been overcome by lust. Followers of this blog know that I have often been overcome by my love of the Hatch chile. For that reason, it seemed appropriate to select that chile to for the "Lust" circle. Hatch chiles are grown in New Mexico and are a key component to Southwestern cuisine. They are also relatively modest when it comes to heat or spice, with only 3, to 8, Scoville Heat Units. Scoville Heat Units measure the capsaicin, which is the chemical compound in chiles and peppers that provides the heat or spiciness.

In addition to the heat, the Hatch chile also provides a little earthiness to the spice mix. Gluttony: Chipotle Chile. The third circle was "Gluttony," populated by individuals who overindulged in food and drink. For me, the one chile that I would often overindulge in is the chipotle pepper.

Derived from the Nahuatl word, chilpoctli , which means smoked chili pepper, the chipotle is a smoke-dried jalapeno chile principally grown in the northern Mexican State of Chihuahua.

The chipotle chile is similar to the Hatch Chile in that it has anywhere from 3, to 8, Scoville Heat Units. Also, like the Hatch Chile, the chipotle pepper serves two purposes in the rub: to provide some heat and some smoke flavor. Greed: Aleppo Pepper. The fourth circle was "Greed," which is where people would find themselves if their greed for material things that deviated from the norm. When it came to selecting the fourth pepper, I chose the Aleppo pepper.

The reason is simple: whenever I use Aleppo Pepper, in cooking , I always want more. Also known as the Halaby pepper, the Aleppo pepper is primarily cultivated in Turkey. The pepper adds a little more smokiness, like an ancho or chipotle pepper, to the rub. The Aleppo pepper also contributes a certain tartness, which adds a little complexity to the rub.

Finally, this pepper represents a slight increase in heat from the prior chiles, with about 10, Scoville Heat Units. Anger: Sanaam Chile. The fifth circle is "Anger. I chose the Sanaam chile, which is cultivated in India and used in Indian cuisine, for "Anger. This increase is also felt in the heat of the rub. Heresy: Aji Limo Rojo. The sixth circle is "Heresy. I selected the Aji Limo Rojo for this circle, although there is nothing heretical about the chile at all. These chiles come from the same family as the habanero, although they lack the intense heat of a habanero or a scotch bonnet pepper.

Violence: Dundicut Pepper. The seventh circle is "Violence. Many peppers do "violence" to the stomachs of some people. I ultimately chose the Dundicut chile, which is grown in Pakistan and widely used in Pakistani dishes. This chile is very similar to a scotch bonnet pepper, but with a little less heat. A Dundicut can have anywhere between 55, to 65, Scoville Heat Units. However, at least for me, both the look and taste of the Dundicut seem hotter and spicier than the Aji Limo Rojo.

Fraud: Chile Pequin. The eighth circle is "Fraud," where people who engage in conscious treachery or deception are punished. The selection of the pepper was a little easier this time. I chose the Chile Pequin. This chile is very small, which deceptively suggests that it is not very hot or spicy.

However, the Chile Pequin can be anywhere from thirteen to forty times hotter than a jalapeno, with 70, Scoville Heat Units. At this level, the primary purpose of the Chile Pequin is to provide heat to the spice rub. Treachery: Piri-Piri.

The ninth and final circle is "Treachery. I ultimately decided to use the chile that was the most potent of all the chiles and peppers in our kitchen The Piri-Piri pepper can have as much as , Scoville Heat Units, providing the highest amount of heat and spice of any of the peppers in the mix.

Availability date:. Reference: Condition: New product. Complex and very elegant. The roundness of the wine combines perfectly with its freshness. Related M. More info about Wine white wine M. Chapoutier Belleruche Blanc - buy wines cotes du rhone.

Tasting notes: Colour: bright golden yellow. Nose: intense and expressive. Aromas of apricot, fennel and flowers. Palate: complex and very elegant. The finish reveals subtle notes of anise.

Elaboration: It blends grapes from four different regions and consequently from different types of soils, a fact that adds complexity to the wine as a whole.

Soil: Very varied due to its varied origin terraces of calcareous alluvial deposit, clay Fermentation: The grapes are totally destemmed. Fermentation lasts approximately 15 days, which gives it a great tannic structure. Aging: It is produced in stainless steel vats with regular pumping over to clarify the wine. Skip to navigation Skip to content. Rouge Bunny Rouge. I've been practicing and I am very pleased with the results EnJoy!!

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