[TN] '05 Chidaine Vouvray

Quite likely, but I can't tell you who it is, as they go by the nom de plume of "Iris Heyes." I suspect that it's a NYC ITB person from their posts, but that's all I know.

Indeed. It's gratifying to know that my impression matches John Gilman's, but you'll still have to see what you make of it.

Mark Lipton

Mike Tommasi wrote in news: snipped-for-privacy@mid.individual.net:

Mike,

I do quite a good carbonara (no cream) but I learnt that the best way to get a creamy texture is to use bain-marie so the temperature of the egg goes up so slowly that you can detect when to stop.

I learnt this from a TV show featuring Ignacio Luis Aduriz (chef at "Mugaritz", a ** MIchelin restaurant) that gave this tip to make a "revuelto" and I thought it would be great for carbonara. And it is. Just perfect.

Now, ¿what to drink with spaghetti carbonara? egg is difficult, bacon is easy, spaghetti is quite neutral in the context, black pepper is strong. Rosso di Montalcino? Brunello?

s.

Eggplant is also delicious when grilled. I used to make ratatouille with grilled veggies. But not with Vouvray.

Andy

santiago wrote in news:Xns9A98C3DA7905Ameprivacynetfromyour@194.177.96.78:

A wine to match a dish for starving students? Easy! Box wine.

More seriously I'd say a simple red table wine with enough tannin to give it a bit of a bite to match the pepper. I'd go for a local wine (if possible) that matched that description.

Definitely not one of the "popularly priced" wines that seem sweetened.