Confessions of a Wino

A good test of expensive Burgundy wines (white or red) is whether they go with beans on toast.

I paid Virgin Wines £23.99 for this Pernand-Vergelesses, gulp…. If you join one of the opaque monthly payment schemes, you can make it cheaper. Personally, I’m sick of trading £20 per month for a “discount” on wines, so I have stopped all such accounts (including Virgin) and I am sticking to retailers with simple principles: Join up, look at the website, decide whether to buy, secure in the knowledge that you can nearly always find a competitor price in the event of lingering doubt.

Clearly meeting the expensive moniker, this Vallet Frères is rounder than a grapefruit, zingier than a grapefruit, and fruitier than a grape. This is important because to stand up to the shock and awe of (Branston) baked beans requires a good slug of fruit, gentle tannins and battery like acidity. Tick. Tick. Tick.

BRING OUT THE BRANSTON!

As any good chef will tell you, good cooking starts with good sourcing. Assuming that you are an adult, the single most important ingredient you need for this dish is Branston Baked Beans.

The other essential component is a bottle of Tuella, Douro, 2006 vintage if you can get it, which should be opened and placed in the fridge. Then put a pan on the hob.

(more…)

Beans on toast.  One of life’s staple meals.  So simple, so healthy, so cheap, so erm, studenty?  Of course there are only two types of baked bean, Heinz and shite.  And there are only two types of toast, the type that sets my smoke alarm off, and the type that is undercooked and flabby.  The absolute secret to beans on is to make sure the toast is as crispy as possible before you soggify it with the beans.  Also helps if you cook the beans over a low heat for a decent amount of time to reduce the sauce.

So sitting in the flat to the tuneful, albeit duotonous, harmonies of Manchester Fire Brigade’s finest, my mind inevitably wanders.  My challenge over the last couple of years has been to find the perfect wine match for this honourable meal, and I think I may have just succeeded in Spades.

(more…)

Smoky, moody, deep, mysterious, bitter, fruity.  All adjectives that, I have been instructed to inform you in no uncertain terms, do not associate themselves readily with my wife.  At least not for 25 days of every month.

Just as well she didn’t visit the Virgin Wines website and pay £5.65 of her hard earned cash for this Adobe Cabernet.

(more…)

“Hey Al, cut to the chase!”  Uhm OK.

Catena has the usual smell I associate with Malbec – rich bitter chocolate and dark cherries.  Taste similar, possibly a touch of tomato ketchup too.  A super wave of contrasting and complementary flavours some spicy, some sweet - not sure how much value this complexity adds. At 13.5% very munchable, though, and I enjoyed it a lot.  Quite expensive but a great, if opulent, partner to beans on toast.

Imported by Bibendum (£11.95) and available at Majestic for £10.99, and Waitrose £10.44.

Perennial problem isn’t it?  Matching wine and food.  Which wino has never deliberated over what to serve with foie gras (easy one – Chateau d’Yquem), or mature Argentinean Steak (I would do a Malbec)?  But what about the really tough dishes like chocolate desserts, for example.  What if your dinner party plan includes serving beans on toast?

These thoughts swirled around my head like a pair of boxer shorts in a launderette as I drove back to the flat for my evening repast, which happened to be, due to forgetting to stop at the shops, beans on toast.

(more…)