SC - isbn and /or author

[Cindy M. Renfrow]

In a message dated 5/21/00 10:16:28 PM Pacific Daylight Time, 
stefan at texas.net writes:

> I had found the Burgundy and as Ras points out I needn't be too picky
>  there it
>  seems. As mentioned I was in the grocery store and was trying to avoid 
> making
>  a seperate trip to a liquor store. I doubt they would have had a Fume Blanc
>  either, although I'll try to keep this in mind.

As I was trying to get across in my previous message, I don't think it really 
matters what wine you are using for this dish (unless you are going for 
complete accuracy), since you are using two or more seperate wine styles.  As 
a matter of opinion, a good, sweet white wine, such as a Chardonnay, or any 
good quality white mixed with a little sugar will give you the same effect as 
using a sauterne in the finished dish.  I am not saying adding sugar to a 
Fume Blanc will give you a good Sauterne, but it will provide the same flavor 
profile in the finished dish.  The pears should come out sweet, and slightly 
acidic, with a wine aroma, and a pale to plum red color.  Using a good wine 
to cook with is always important, but using an expensive wine to cook with is 
not always the best thing to do.  I would suggest, barring a fume blanc, a 
simple Chardonnay, and about three tablespoons of sugar per 1 1/2 cups used.  
Wine purists will disagree, I am sure, but cooks will probably agree.  And 
this is, after all, a cooking excercize.

Balthazar of Blackmoor

Complacency Breeds Contempt