Finally, almost a year to the day of putting in our offer on 136 Main Street West, we are arrived and (almost) settled. Just a few more (hundred, it seems) boxes to unpack.
A family birthday celebration kicked off our arrival. On the menu? Coq-au-vin with pancetta, pearl onions, mushrooms and herbs served with basmatti rice, carrots and green beans. The coq-au-vin bubbled away for six hours in Pelee Island's 2008 Baco Noir and, naturally, that's what I served with the meal. An excellent pairing for the mushrooms and herbs.
To make matters more interesting, dinner on Monday was a re-creation of the above (leftovers with corn instead of carrots and green beans heated on the stove). I also added some hot sauce to give it a bit of a zing. We enjoyed it with an Alsacian Gewurztraminer which, in spite of the red wine in the original sauce, was a perfect complement for the spicy re-creation.
The moral? Proof that the same dish does not have to be served with the same wine. Get creative and let me know how it works!
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