Now I wish in my heart of hearts that I could report on this meal with all the culinary accolades that I could possibly muster but the truth is that my efforts in the kitchen left something to be desired. I don’t mean to say that the dish was at fault – far from it the fault, I believe lies very close at hand or in other words the fault most likely is with yours truly. I hold out a possible revendication (however it’s said in English, I forget) that the stew will make a come back in a day or two. Technically everything was done with precision both in terms of preparing the meat overnight in a red wine broth to its final preparation in the pan. These are what I like to call “teachable moments” and it will take a while for me to ponder and go through my actions -each and every one of them- to possibly discern where I might have erred. There is always that thought, lurking in the back of my mind, that maybe it’s not a case of my slipping behind the stove and more just a matter of taste. One may boil a human head to perfection but that does not guarantee that in the end it will be a delicious meal. It’s not for everybody. So that’s my last fallback, my only salvation. If I end up having to eat my words, so be it and I for one will be a happy fellow to do so. I will report back from the kitchen when and if that moment ever arrives.
The wine was glorious thank you very much. Of course I didn’t make it. I chose a Cotes du Rhône 2008 Domaine Berthet-Rayne which proved to be a real soldier in this culinary episode. Made with a blend of Grenache, Syrah and Cinsault grapes it displays delicious red fruit flavours with hints of raspberries and a warm spicy finish. Here is a domaine that goes back to 1920 and has been consistently “cranking out” Cotes du Rhône and Châteauneuf-du Pape ever since. Some things are solid and true and you know you can count on them. This was one of those instances. Merci Dieux pour le vin.
But for now, get thee back to the stove and create anoter culinary adventure, no a masterpiece, excuse me.