I've cooked a simmered dish with chicken, potato, and boiled bamboo shoot. I simmered them with Cidre. The wine was gamay in Loire. It smells like nuts(nut liqueur?). and the cheese was made from goat in Rhone, Mont Ventoux. It's very tasty and soft. I've enjoyed the dinner. I've felt like I don't wanna go work tomorrow and take a day off.
Tuesday, April 29, 2008
Saturday, April 26, 2008
We've tasted 1 bottle of blanc and 5 bottles of rouge tonight. The Vigneron is Jean Mitchel Alquier.
The blanc was chilled little cooler, so that The taste was nice acid and mineral, but It didn't smell nicely. but after half an hour, it's started blooming! Very nice toasted smelling, little honey and fruits.
The rouge was also nice tannin and juicy. It also has nice acidity even though the winery is located in Faugeres in Languedoc. Especially, I loved La Maison Jaune 2004 and 1998. Those two were nice balanced, I think. By the way, Older bottles was printed "JM Alquier", but Recently It's printed "JM & V Alquier". Could you guess who is "V"? We think It's the name of his wife.
Thursday, April 24, 2008
Wednesday, April 23, 2008
I've had a dinner in a cozy dining place in Gotanda, la cantina sempre. I didn't take photo, but It's a nice place. You can go alone. But I wanna go with a couple of friends next time. I chose crostini(tomato, avocado, liver paste), char-grilled vegetables and quail, pasta with canard and burdock(gobo in Japanese) rague. The glass wines were jura made by Jean Rijckaert and sancerre made by Sebastien Riffault. The Jura and tomato crostini went together. Especially dill were effectively, I think.
投稿者 hikalu 場所 4/23/2008 11:02:00 PM
Friday, April 18, 2008
Thursday, April 17, 2008
Wednesday, April 16, 2008
Sunday, April 13, 2008
Iwashi(sardines) is popular fish in Japan. and people like to simmer this kind of fishes as a nimono. I simmered them with water, sake, mirin, and umeboshi. and added a teaspoon of soy-sauce, because, umeboshi has enough saltiness. It goes together with rice. They are small and the bone are weak, so that you can eat whole. Of course, You should clean the inside and chopped the head. I think it can be nice as a marinated dish.
Saturday, April 12, 2008
Wednesday, April 09, 2008
Recently, I've worked over time and feel more stress little by little. So that Eating cheese is kinda relaxations now. Tonight, I bought two kind of cheese, gruyere d'alpage and montenebro. This gruyere is stronger taste than usual, I think. it's very tasty. montenebro is also very tasty. It's a Spanish goat cheese. Both go together with wine.
Monday, April 07, 2008
I've drunk his wine after a while. It's made by Dominique Derain and his favorite disciple, Julian. It says that this wine was made for compass(sextant) of making pino noir. I'm a fan of his wine since I've tasted his unique white wine, "Mur Mur" before, the right photo is the label. Sextant is nice smell, juicy, fruity, little silky, little sweetness, acidity and nice tannin. It's easy to drink and made me feel relax.
Sunday, April 06, 2008
I've cooked stir fry with livers and ashitaba. Ashitaba is a longevity plan and you need boil them once to remove scam, for one or two minutes, the stalk should be boiled longer. Ashita-ba is named like "tomorrow leaves", which means grow up tomorrow even though you picked off them. it's said they have strong fertility.
Saturday, April 05, 2008
I've taken to a restaurant for lunch on Saturday. We brought along a bottle of wine. The lunch went nice with wines. I liked cauliflower veloute as the first appetizer with a Champagne. The pureed califlower was wonderful with jellied golden consomme.
The wine was below, Champagne, vin blanc(no photo, but I've bought Domaine Pavelot Sous Fretille 2004), and vin rouge. I confess that I loved Domaine Pavelot's wines. Definitely!
投稿者 hikalu 場所 4/05/2008 11:37:00 PM