Pork, mustard and wine. In this case, it is Toulouse sausages, dijon stirred through some puy lentils with plenty of parsley and garlic and a fresh, peppery bottle of Syrah from the Northern Rhone. Jamet's Cotes du Rhone 2005 from declassified Cote Rotie, since you ask. A leftover bottle from the wedding.
But it could just as easily have been a glazed ham, some Colmans English (from powder) and a glass of a Macon Villages. Pork, mustard and wine. A restorative meal that can comfort and invigorate at the same time. A launch into the weekend.
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