SC - Peeres in confyt
CBlackwill at aol.com
CBlackwill at aol.com
Sun May 21 22:35:11 PDT 2000
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
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