Here we are
"I honestly think it depends on what you're eating. Try this, Michael. Can 
you lay your hands on a really good mature Bordeaux? Say a 1975 Medoc 2 or 3 
ieme cru classe. If you can, (and I'm NOT suggesting that you go shopping for 
one, cos it'll be unaffordable) then try a simply french roast chicken with 
it. NOT stuffed, NO garlic, a knob of butter, salt & pepper inside, and 
roasted with about 1/4 cup of chicken stock in the pan, turned every 12 
minutes, with the breast up first and last, (5 intervals) covered for the 
first four intervals with greasproof paper. From the pan juices, deglazed 
with white wine and more stock, you make a bit of a gravy - again, NO strong 
flavourings and have simply cooked vegetables. I would use roast potatoes, 
but I would ALWAYS have roast potatoes if Jacquie allowed me.
I know "everyone says" that you shouldn't drink red with white meat, but for 
what it's worth, I think that is a combination which is made in heaven. A 
decently mature wine is above all subtle. It is long, complex and 
astonishingly savoury. A good chicken, well roast and juicy, is NOT 
overpowered by the wine, nor does it overpower it. "
All the Best
Ian
--- GoldED 2.50.A0918 UNREG
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