A little simple homemade food & good wine: Argot 2012 pinot noir (Hawk Hill Vineyard)from Sonoma (Santa Rosa, California) One the nose red fruit, on the palate red fruit (red cherry) medium+ bodied, soft to medium tannin, medium + acid, dry, very juicy ! alcohol 14,2 %, long aftertaste 😱 you want to keep drinking it 😋😱💯 I keep coming back to this one, I have to give this top marks 🍷🍷🍷🍷🍷🍷 Food: Beef, potatoes, (glaze with sherry and balsamic vinegar), homemade bearnaise sauce
With the advent of #ChutneyDay tomorrow, we thought we would take this moment to introduce you to the many chutneys of Mustard!
Colonel Skinner’s Chutney Popular lore attributes this hot mango chutney to the culinary exploits of Col James Skinner who raised the cavalry regiment Skinner’s Horse in 1803 _______________________________________ Kancha Pneper Chatni Unripe papaya , when not in a curry finds its way into a unique chutney that is humorously referred to as ‘Plastic’ chatni _______________________________________ Chalkumror Chatni Humble ashgourd finds a special place in Bengali folk narratives. And rustic kitchens of yore turned the simple into a sublime chutney. _______________________________________ Anarasher Chatni Introduced by the Portuguese in Bengal, the exotic fruit soon found its way to the Zamindar’s table as a chutney at the end of a multicourse meal.