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Any Chefs here.Comfort food 09:43 - Nov 5 with 319 viewsonehunglow

Im planning to make a Lamb Taguine tomorrow as comfort food after our stuffing by de Bokke.
Any suggestions as to which wine.I'm thinking a News Zealand Pinot Noir.

That said ,a Stellenbosch special seems more appropriate.

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Any Chefs here.Comfort food on 10:27 - Nov 5 with 296 viewsProfessor

I think a tagine may be a bit too much for a Pinot Noir. The classic combo is PN with beef and Cabernet Sauvignon with Lamb. There is a new Lebanese Cabernet blend in Aldi-not tried it, but should be a good match.
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Any Chefs here.Comfort food on 10:45 - Nov 5 with 289 viewsonehunglow

Any Chefs here.Comfort food on 10:27 - Nov 5 by Professor

I think a tagine may be a bit too much for a Pinot Noir. The classic combo is PN with beef and Cabernet Sauvignon with Lamb. There is a new Lebanese Cabernet blend in Aldi-not tried it, but should be a good match.


Lebanese eh!.

Thanks.

Always had you down as a bon viveur

Poll: Christmas. Enjoyable or not

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Any Chefs here.Comfort food on 10:59 - Nov 5 with 286 viewsProfessor

Any Chefs here.Comfort food on 10:45 - Nov 5 by onehunglow

Lebanese eh!.

Thanks.

Always had you down as a bon viveur


Fine and long tradition of Lebanese (and Israeli) wines. Chateau Musar is the best known.
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