Here here about the glasses - it sounds silly but it is true. Mind you my mother told me champagne tasted best out of teacups, but that's probably more to do with being in a situation with champagne, teacups and no glasses!
I agree - beer while cooking (either some eurofizz or possibly Courage Directors from bottles not cans), until the sun goes down then maybe a robust red - Claret or perhaps an Argentine Malbec (that'll do the purple mouth thing too). Rioja's good too. As for white - yes a white Burgundy like Chablis - sharp enough to cut through the spice. Mind you I don't tend to use sauces and can imagine the mismatch between NC vinegar sauce and a heavy red!
Actually I guess that's my list for most meals unless it's an outdoor Cava opportunity with grilled food on the way.....
And perhaps later a single malt while watching swallows / bats and trying to spot satellites in the night sky. Farewell summer.
Cheers!
James
I agree - beer while cooking (either some eurofizz or possibly Courage Directors from bottles not cans), until the sun goes down then maybe a robust red - Claret or perhaps an Argentine Malbec (that'll do the purple mouth thing too). Rioja's good too. As for white - yes a white Burgundy like Chablis - sharp enough to cut through the spice. Mind you I don't tend to use sauces and can imagine the mismatch between NC vinegar sauce and a heavy red!
Actually I guess that's my list for most meals unless it's an outdoor Cava opportunity with grilled food on the way.....
And perhaps later a single malt while watching swallows / bats and trying to spot satellites in the night sky. Farewell summer.
Cheers!
James
