A variety of productive black wine grape which is used to make red wines. It is used in the wines of Bordeaux. In the Loire it is used in combination with Cabernet Sauvignon, Merlot and Malbec. It is also used on its own in such wines as Chinon, Bourgeuil and Saumur Champigny.
The principal variety of black wine grape which is used extensively to make red wine in Bordeaux. It is higher in tannin than Cabernet, slower maturing and longer lasting.
Boned, stuffed hare forced into a circular shape in a round pan, cooked in a red wine sauce thickened with its blood.
"Cod in the style of the baker." Cod baked with potatoes and onions, thyme and bay leaf, parsley and a little butter.
"Cod in Flemish style ." Cod cut in thick slices, poached in white wine with shallots and served with lemon wedges.
"Cod in Portuguese style." Cod sliced and cooked with white wine, diced tomatoes and chopped garlic. It is served with rice.
Cod boiled in salted water, served with boiled potatoes, capers and any one of a number of savoury butters or sauces.
