Saturday dinner pairings

I have never had a reduced post sauce. I would guess you would use a well-cured oak post and boil it down with some liquid, such as wine. Pehaps you are thinking the Rochebelle may be a bit lacking in oak, and the post sauce will offset this. I likely am not the only one who sometimes makes typos, and spell checkers do not catch one when the typo produces a word other than intended :-) .

In general, your food and wine matching seems to be good. Each of us might match in a somewhat different way, depending on our likes and what wine we have on hand.

Heck no, I would never reduce an oak post. No, this is a treated pine post, definitely superior for reduction. It helps to bring out the best in both the chemical treatment, and the pine sap. ;-)

Nice catch. Wish I could say it was the only typo I'll make today but that would simply be a lye.

Your vichyssoise is intriguing! What variety will you use, and will you put a will you cook them, or put a fresh blended pear in after the base is cooled? And whose Rhone blend are you thinking of using? and do you have room for two more??

Jim

The pear is diced and then cooked and belnded right along with the potato and leek. In last night's soup, we used both red bartlett and comice, but have successfully used bosc and green bartlett in the past. The more aromatic the better. HIghly recommended as a cleaner, more vibrant vichyssoise.

The wine is not one you'll come across in a store - comes from my own little vineyard and winery! 70% Marsanne and 30% Viognier.