tag:blogger.com,1999:blog-1800413003522809580.post2453955465615826080..comments2009-04-05T13:06:41.485-04:00www.crabbycook.comhttp://www.blogger.com/profile/03285213125446494347noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-1800413003522809580.post-37887758579719808192009-04-05T13:06:00.000-04:002009-04-05T13:06:00.000-04:00Great chutney recipe, totally different from the "run of the mill" stuff which usually churns its way out of my kitchen each year. Time to re-think.Scott at Real Epicureanhttp://www.blogger.com/profile/10935102352822407092noreply@blogger.comtag:blogger.com,1999:blog-1800413003522809580.post-1681571208317451982009-03-29T12:58:00.000-04:002009-03-29T12:58:00.000-04:00By nature, I am a very patient person.<BR/><BR/>My wine cellar proves it.<BR/><BR/>But when you have big flavors you need to drink young wine to stand up to this onslaught on your olfactory.<BR/><BR/>Tempranillo is the most famous grape of Spain. A young one from the Rioja region will be a tasty match for this chutney on pork. Do not get a Reserva, you want one that says Joven(young) or Tinto on the label. If you can find it, Hermina is a nice affordable name. <BR/><BR/>Or you can test your wine merchant and ask for a more modern style(fruitier) Rioja and not a traditional (oaky) one. If the merchant is good, he will not only know what you are talking about, but also will be able to show you at least one of each type.<BR/><BR/>Back to the cellar to watch the dust thicken.WineWizardBobhttp://www.blogger.com/profile/16858523987213122337noreply@blogger.com