I love pot stickers...used to get them at T.G.I. Fridays...now I'm practicing making them at home.
Trying to decide between two bottles of red wine.
I've decided to find out more about what I like, so I spent some time browsing at the LCBO this afternoon.
Tonight's choices are:
1. Jackson-Triggs Proprietors' Selection Pinot Noir
Winemaker's Notes
Our Pinot Noir, cherry red in colour, imparts warm rich aromas of raspberry, strawberry and ripe cherry jam complemented by earthy notes of pepper. Bold fruit flavours dominate the palate while soft tannins complete the elegant finish.
Food Pairings
Serve with roast poultry or veal, leg of lamb, grilled salmon, soft cheeses or try pairing it with your favourite foods
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2. Henry of Pelham's Baco Noir
2004 Baco Noir
Varietal:
Baco Noir
Geographic Designation:
VQA NIAGARA PENINSULA
Residual Sugars:
< 3 g/L
Brix Value:
21.6
Total Acid:
7.2
Alcohol Percentage:
12.9
Sugar Code:
0
LCBO-CFP:
+270926
Description
Deeply coloured, very spicy, blueberry compote flavours with natural currant and briar patch fruit. Displays startling intensity that will improve and increase complexity over the next 5 years.
Winemaker's Notes
* Made from fruit derived mainly from Henry of Pelham's own vineyard.
* Harvest Date: Sept 22 to Oct 7
* Care and controlled crop 4 tonnes/acre (~70 hL/ha) have propelled this grape into the benchmark red for the region.
* Fermentation in stainless tanks, with full maceration and aged in American oak barrels for 6-8 months (24% new).
Food Matches
Aged cheddar, game meats, beef with horseradish or mustard, spicy food or the startling yet remarkably harmonious pairing of strawberries with black pepper.
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Peppery/black pepper.
I seem to have found a theme.
i like the wine you can screw the cap back on too, did you get anything like that?
ha!
no
which led to me re-discovering half of my kitchen
They both sound great!
Anon
White pizza from Pizza Nova...mmmmmm.....
The Henry of Pelham Baco Noir is turning out to be rawther nice.
I need to find something to eat with it. Maybe some biscuits with old cheddar?
So this has nothing to do with my dinner...or maybe it does.
I have a wine mustache.
I have a purple tongue.
[canajun women are so elegant]
I wonder how long it's been there.
I do wonder that.
I saw it, but I didn't wash it off.
I licked it.
I have a purple face. Seriously. Between beginning rosacea and five eyedrops a day I look like a sot.
Hmmm, perhaps I am.
Tonight: Feeling lazy, so rissoles from the freezer (well, at least I made them myself!), some new potatos, French beans (both steamed) & a spinachy concoction. Oh & a glass or two of wine - nothing near as impressive as ehBeth's!
Made crab cakes for the first time last night. They were yummy. Leftovers this morning with grits.
I picked up some faux crab yesterday (I'm allergic to crustaceans, so it has to be the faux stuff) and some salmon. I'm going to try and make a seafood pie with a potato slice crust this afternoon.
Wish me luck.
Beth,
Just let me know if you need any help. Oh, and good luck.
You KNOW I'm counting on you, LTX.
I was thinking something along the lines of a savoury custard for the seafood to be poured into - potatoes and herbs for the crust - maybe a bit of goat cheese schmeered in between the crust and custard.
Whadda ya think?
the lady osso joined the lady diane and meself for deivered pizza, we then sat on the patio and made nasty remarks about other a2k'rs.
Good to hear that things remain the same, dys.
constant change is here to stay.
ehBeth wrote:You KNOW I'm counting on you, LTX.
I was thinking something along the lines of a savoury custard for the seafood to be poured into - potatoes and herbs for the crust - maybe a bit of goat cheese schmeered in between the crust and custard.
Whadda ya think?
That sounds faboo. Savoury custard, eh ? Fiendishly clever...
