TN: Slipstream Shiraz/Grenache 2005

The label bore an image of something done by a Picasso admirer IMHO. While I generally avoid wines with gimmicky names and labels, this one caught my eye at the right time.

It was very open, fruity, and concentrated with a decided overtone of fresh Raspberries. Higher alcohol wines aren't usually among my favorites, but this one carried the 15% so well because of the excellent balance of elements. One might term it an extremely "food friendly" wine, rather than something to sip at a blind tasting and award points.

For the occasion, I transformed a thick pork chop into two medium thin ones. Then, I sliced two cloves of garlic very thin and browned them in some good cold pressed olive oil. When they reached a nutty brown hue, they were removed to a waiting little dish for later addition, as burned garlic becomes bitter. Then, sliced baby Portabello mushrooms were sauteed in the garlic scented oil and also removed. Finally, the pork chops made their pilgrimage to the pan, first being browned on both sides and then cooked through at a lower heat. The mushrooms, garlic and some marinated sun-dried tomatoes were strewn over the chops, followed by a glass of the Slipstream. The pan was covered, and the flavors allowed to mingle and reduce the liquid. This was accompanied by New Orleans style parboiled rice and fresh buttered Asparagus spears.

Modesty forbids me to describe the taste sensation of my latest creation. ;-)

Godzilla

Reply to
Godzilla
Loading thread data ...

However, you have put me in good appetite. The sole disadvantage being that it is at least 2 hours before dinner time... so a cuppa will have to suffice.

One point to clarify: "baby portabello?" I understand the portabello is simply the mature version of our beloved button mushroom (brown variety or crimini). There is no taste difference between the crimini and now more common white variety, so "baby portabello" is simply a common brown button mushroom, Agaricus bisporus, no? Known here as champignon de Paris, and cousin to the slightly more fragrant A. campestris. We usually eat quite a bit of this here, but it was sadly almost entirely missing this year, as was the normally plentiful cepe. Only girolles and pieds de mouton (Hydnum repandum) showed up in any kind of profusion. The latter is not my favorite but does go pretty well on a pizza, as it turns out.

Sounds like an enjoyable match. Funny from the description I'd have guessed a bigger, stand alone wine. Anyway glad you enjoyed and thanks for the note.

-E

Reply to
Emery Davis

Not being a very experienced Mycologist, I shall accept your explanation of the different species without question. :-)

Godzilla

Reply to
Godzilla

Aca-tually, the first flush of fruiting bodies (I love saying that) are larger, and named Portobello, while subsequent pickings get smaller and smaller, and are then called Crimini. Why, I do not know.

Reply to
Ronin

I think this was done by the same marketing people who came up with the name "scrod" for various species of young white fleshed fish such as cod and haddock.

Reply to
Bi!!

Hi Ronin,

on Mon, 17 Dec 2007 13:03:58 -0800, you said:-

Marketroidspeak.

As a tiny elaboration of Emery's otherwise masterly explanation. Agaricus Bisporus is the brown cultivated mushroom whether large or small as he said, but the "Champignon de Paris" or "Champignon de couche" has a white cap, even less flavour and is correctly agaricus bisporus var albus.

I agree with him about wood hedgehogs. Ther're not the best wild mushroom in the world, though I quite like them in a fricassee with madeira and cream. I was interested that they should go well in a pizza, however. I may try them like that.

Reply to
Ian Hoare

DrinksForum website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.