Food & Wine

Start time for the prep. The cheese with the mustard has nothing to do with dinner and everything to do with drinking and cooking-nibbles, you know. The garlic is ready. The main ingredient. Olive oil, soy sauce and liquid smoke, with the garlic. Red and ...  

But I could probably rustle up a case or 40 if you're interested.

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2010 is a nice vintage. Underrated in Burgundy IMO. I have a few bottles of the Mongeard-Mugneret Echezeaux from '02...still waiting for them to come around. It might be awhile, unfortunately as the 02s are fairly tannic. A lot of fruit there too, but the... 

Shows what a good winemaker can do with good fruit, even though not at the village or above level.

I got a case of 2015 Bourgogne rouge - I doubt it will last until 2016...

Actually, I had a half case.

It’s not ready, medium well please 😋 Bring the leftovers to the April GTG and have other members enjoy. I only requesting when you guys eat, to think of me please. Rgds Raymond

Pictures.

(2015) “Cranberry, wild strawberry, crisp red apple and smoky spice; incredible depth and a racy acidity that bounces around the palate with its purity.” Now that’s a tasting note!

The Leroy is always reliable even at entry level,but isn't the grand echezaux a mite too young? What a nice pairing!You certainly love your wines! Enjoy your repast best henry

It was excellent with the steak.

Too bad I can't cook anything more than microwaved tea, but I can still at least drink the wine and time things.

It would have needed cutting into much thinner strips or much smaller cubes and seasoning But looking truly delicious as you’ve made it, so would of course try your recipe Too bad the leftovers are that far away...

It’ll require a fresh dosis

Seems tasty, but you know, an Italian drinking French? 🤔🤔🤔 I'd take some Barolo, perfect match for that meal 😋😋😋😋

Cheers mate!

I have sausages in the refrigerator ready for tonight!