Cabernet, young and old

Article Abstract:

Several CAbernet wines are recommended to go with various menus presented. Recipes for braised squab, basil Sabayon, eggplant and roasted lamb 'sandwiches,' crisp chard polenta, chocolate-mint brownies and chocolate chip-mint whipped cream are given.

Cooking, Cookery (Lamb and mutton), Lamb (Meat), Chocolate, Cookery (Chocolate), Pigeons, Basils, Cookery (Eggplant), Eggplants, Cookery (Basil)

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Eclectic menu without the meat

Article Abstract:

Recipes are given for goat-cheese avocado dip with tortilla chips, fresh fennel salad, ratatouille crepes with olive caviar and baked bananas with Anisette. Wines are recommended for each course for this vegetarian meal.

Vegetarian cookery, Vegetarian cooking

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A menu for young reds

Article Abstract:

Red wines are usually better when they have aged, but most red wine is drunk before maturity. A menu and recipes for food which will complement young red wines are presented.

Evaluation

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