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Source: (consider it)
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Thread: Heaven: What wine goes with black pudding?
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Stargazer
Apprentice
# 6828
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Posted
What an interesting discussion! Working as I do in a Wines & Spirits dept of a supermarket, I have to agree that if you are sad enough to eat black pudding ( and I have NEVER been that sad!) then a full bodied shiraz ids the way to go. Soppy whites just do not cut the mustard. try something like a 'd'Arenburg Footbolt' or Lehmanns 'Futures Shiraz' . Nothing to decanting, pour the wine into a clean (steralized?) jug, leaving the gunk behind. Rinse out the gunk, pour the wine back in. Easy peasy!
Posts: 10 | From: Lancashire | Registered: May 2004
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KenWritez
Shipmate
# 3238
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Posted
quote:
Originally posted by stargazer:
Nothing to decanting, pour the wine into a clean (steralized?) jug, leaving the gunk behind. Rinse out the gunk, pour the wine back in. Easy peasy!
If all you want your decanting to accomplish is removal of sediment, then this method will work well, assuming you're using unfiltered wine, which usually has residue. However, filtered wine, which is the majority of wine sold in the U.S., typically has no residues.
Here's some good advice on decanting and the reasons for it from this site:
quote:
There are two main reasons to decant wine:
The first is to aerate young or tannic wines. Exposing wine to oxygen basically speeds the process of aging. While the wine is in the bottle in your cellar, small levels of oxygen oxidize the tannins, therefore softening the wine slowly over time. Aerating young wines before drinking them tends to soften the wine and release flavors.
The second reason to decant is to separate wine from the sediment or residue in the bottle – usually needed for older red wines. Pour the wine gently into the decanter, holding the decanter at an angle to avoid splashing. Older red wines do not need aeration like younger wines. Pour slowly until just the sediment is left in the bottle. Professional sommeliers often use a candle to illuminate the residue in the dark bottle, and stop pouring before any sediment leaves the bottle.
For a more in-depth examination of decanting, try this site.
I'm not a beer drinker, so I can't recommend any to you, other than I've frequently heard it said there's no such thing as a bad Belgian beer.
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"The truth is you're the weak. And I'm the tyranny of evil men. But I'm tryin', Ringo. I'm tryin' real hard to be a shepherd." --Quentin Tarantino, Pulp Fiction
My blog: http://oxygenofgrace.blogspot.com
Posts: 11102 | From: Left coast of Wonderland, by the rabbit hole | Registered: Aug 2002
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Jehu son of Nimshi
Shipmate
# 1368
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Posted
My Italian uncle was until recently a Chef with his own Italian restaurant in UK. He was so impressed with Black pudding when he "discovered it", that he put it on his menu as a main course item! I would have to check with him how he served it, as I never got to sample it, but I heard it was superb!!! (I am very jealous, as I am a big fan of black pudding. The taste is sublime, IMHO.)
I guess as a main course for dinner, it would definately be fine to serve it with wine (a full bodied red would be my vote)... although I think wine with a full english fried breakfast would be pushing it for me... cuppa tea would win in that setting!
Tiggs
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The shipmate formally known as Tigglet
Posts: 484 | From: Herts. UK | Registered: Sep 2001
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mousethief
Ship's Thieving Rodent
# 953
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Posted
How do you know how long to decant? I mean if you leave a wine out long enough it will turn to vinegar.
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KenWritez
Shipmate
# 3238
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Posted
Well, obviously you stopper the wine before it reaches vinegar! My rule of thumb is 45-60 minutes prior to serving. Once the wine has been decanted and any remainder restoppered, there shouldn't be much need to re-decant it. Once per bottle ought to be sufficient.
You can test the efficacy of decanting for yourself: Open a bottle of red wine at cellar temperature (usually 55-60 degrees F) and decant it and immediately taste it. Note your impressions. Then, taste the decanted wine every 15 minutes until an hour has passed. You'll probably notice a subtle change in the taste and aroma of the wine.
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"The truth is you're the weak. And I'm the tyranny of evil men. But I'm tryin', Ringo. I'm tryin' real hard to be a shepherd." --Quentin Tarantino, Pulp Fiction
My blog: http://oxygenofgrace.blogspot.com
Posts: 11102 | From: Left coast of Wonderland, by the rabbit hole | Registered: Aug 2002
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mousethief
Ship's Thieving Rodent
# 953
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Posted
Actually I've done that, Ken, with a bottle of Lemberger and was amazed. Right out of the bottle it was only good to clean sinks. An hour later it was heaven.
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This is the last sig I'll ever write for you...
Posts: 63536 | From: Washington | Registered: Jul 2001
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Stargazer
Apprentice
# 6828
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Posted
It is true that some more tannic wines will benefit from being aerated. When I put such a wine on tasting at work, generally it's opened at least three hours before the tasting table is opened up to the milling throng of guzzlers!
We rarely put Californian wines on tasting 'cos they're 'not customer friendly'. Aussie reds go down well, specially if we offer cheese as well!
There is an art to knowing what the good folk of Lancashire will accept from the table any given weekend. we would not put black pudding on..I think. Perhaps I should suggest it as an alternative to cheese (or strawberries!)
Posts: 10 | From: Lancashire | Registered: May 2004
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Cod
Shipmate
# 2643
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Posted
There's no set time - it depends on how long it takes for the bacteria to pitch up.
I've had bottles of wine left open overnight (no - don't ask) and they've been fine in the morning.
Posts: 4229 | From: New Zealand | Registered: Apr 2002
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Furry Gherkin
Shipmate
# 5641
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Posted
Nowt wrong wi' black pudding....great traditional food, I really like it...apart from a certain Southern place that tried to serve BP on a bit of MDF....Tha gots to 'ave the reet chunky door-stop sliced bread, then fry it in'th pan affer ya fries the bacon n sausages, so's yon bread soaks up the flavour of the pan...it often comes in thick sausage-shaped links, n tha cuts offa wot tha needs....best served wi' full Engerlish brekkie, being placed on'top offa a door-stop slice, wiv a fried egg on'top...
As for having wine wit' pudding...waste of damn good pudding...!!!
FG... ![[Paranoid]](graemlins/paranoid.gif)
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I Think...Therefore I cant Thwim...
In tribute to all at Morecambe Lifeboat Station...
Posts: 96 | From: By the sea-side... | Registered: Mar 2004
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Amos
Shipmate
# 44
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Posted
A small prize awaits the person who can identify the most cod-dialects in Furry Gherkin's post. ![[Axe murder]](graemlins/lovedrops.gif) (as we're in heaven)
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At the end of the day we face our Maker alongside Jesus--ken
Posts: 7667 | From: Summerisle | Registered: May 2001
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Moo
Ship's tough old bird
# 107
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Posted
quote:
Originally posted by Amos:
A small prize awaits the person who can identify the most cod-dialects in Furry Gherkin's post. (as we're in heaven)
If I knew what a cod-dialect is, I could better understand what you're talking about.
Moo
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Kerygmania host
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See you later, alligator.
Posts: 20365 | From: Alleghany Mountains of Virginia | Registered: May 2001
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Amos
Shipmate
# 44
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Posted
'Cod' in this sense means ersatz or fake. The folks in Dogpatch speak a cod-Appalachian dialect.
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At the end of the day we face our Maker alongside Jesus--ken
Posts: 7667 | From: Summerisle | Registered: May 2001
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Moo
Ship's tough old bird
# 107
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Posted
Thanks, Amos.
Moo
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Kerygmania host
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See you later, alligator.
Posts: 20365 | From: Alleghany Mountains of Virginia | Registered: May 2001
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KenWritez
Shipmate
# 3238
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Posted
I'm pretty hopeless at this as I'm so very not English, but would his accent be Yorkshire? Or Lancashire? (Unless they're the same thing.)
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"The truth is you're the weak. And I'm the tyranny of evil men. But I'm tryin', Ringo. I'm tryin' real hard to be a shepherd." --Quentin Tarantino, Pulp Fiction
My blog: http://oxygenofgrace.blogspot.com
Posts: 11102 | From: Left coast of Wonderland, by the rabbit hole | Registered: Aug 2002
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basso
Ship’s Crypt Keeper
# 4228
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Posted
quote:
Originally posted by Kenwritez:
I'm pretty hopeless at this as I'm so very not English, but would his accent be Yorkshire? Or Lancashire? (Unless they're the same thing.)
Oh, no. I can't watch.
b.
Posts: 4358 | From: Bay Area, Calif | Registered: Mar 2003
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mousethief
Ship's Thieving Rodent
# 953
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Posted
I know there's 4000 holes in Blackburn, Lancashire. Not sure why, though.
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KenWritez
Shipmate
# 3238
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Posted
Someone went mad with a power drill?
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"The truth is you're the weak. And I'm the tyranny of evil men. But I'm tryin', Ringo. I'm tryin' real hard to be a shepherd." --Quentin Tarantino, Pulp Fiction
My blog: http://oxygenofgrace.blogspot.com
Posts: 11102 | From: Left coast of Wonderland, by the rabbit hole | Registered: Aug 2002
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Ian M
Shipmate
# 79
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Posted
I've had black pudding and roasted figs as a starter, in a country house hotel up near Carlisle. Jolly good stuff, and yes, a full-bodied red's definitely what you need.
Ian
Posts: 332 | From: Surbiton, Surrey, UK | Registered: May 2001
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Timothy the Obscure
Mostly Friendly
# 292
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Posted
quote:
A small prize awaits the person who can identify the most cod-dialects in Furry Gherkin's post.
I thought I spotted Yorkshire, Cheshire, and a hint of Scouse--but I'm no Henry Higgins.
Timothy
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When you think of the long and gloomy history of man, you will find more hideous crimes have been committed in the name of obedience than have ever been committed in the name of rebellion.
- C. P. Snow
Posts: 6114 | From: PDX | Registered: May 2001
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ce
Shipmate
# 1957
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Posted
quote:
Originally posted by Ian M:
I've had black pudding and roasted figs as a starter, in a country house hotel up near Carlisle. Jolly good stuff, and yes, a full-bodied red's definitely what you need.
Seems to be a fairly common starter in the Lake District/Cumbria. I can go one further; I was presented with it for breakfast at a hotel in Grasmere ("chef says you'd better have it now as you missed it last night") after agonizing over the starters the previous evening and choosing another dish. Heavenly, plenty of strong tea on that occasion though!
ce
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ce
Posts: 376 | From: Middlesex, U.K. | Registered: Dec 2001
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KenWritez
Shipmate
# 3238
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Posted
Black pudding: Just Say No. ![[Projectile]](graemlins/puke2.gif)
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"The truth is you're the weak. And I'm the tyranny of evil men. But I'm tryin', Ringo. I'm tryin' real hard to be a shepherd." --Quentin Tarantino, Pulp Fiction
My blog: http://oxygenofgrace.blogspot.com
Posts: 11102 | From: Left coast of Wonderland, by the rabbit hole | Registered: Aug 2002
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Peppone
Marine
# 3855
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Posted
I'm wondering what wine would go best with kimchi.
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I looked at the wa's o' Glasgow Cathedral, where vandals and angels painted their names,
I was clutching at straws and wrote your initials, while parish officials were safe in their hames.
Posts: 3020 | From: Hong Kong | Registered: Dec 2002
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Timothy the Obscure
Mostly Friendly
# 292
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Posted
Alsatian Gewurztraminer. It works with sauerkraut.
Timothy
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When you think of the long and gloomy history of man, you will find more hideous crimes have been committed in the name of obedience than have ever been committed in the name of rebellion.
- C. P. Snow
Posts: 6114 | From: PDX | Registered: May 2001
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ce
Shipmate
# 1957
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Posted
quote:
Originally posted by Timothy the Obscure:
Alsatian Gewurztraminer. It works with sauerkraut.Timothy
There's an interesting thought, so should Black Pudding - sort of "Boudin Noir aux Choucroute" - off to the shops methinks!
ce
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ce
Posts: 376 | From: Middlesex, U.K. | Registered: Dec 2001
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ce
Shipmate
# 1957
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Posted
Damn, someone's already thought of it! Feuilleté aux deux boudins
[ 27. May 2004, 09:20: Message edited by: ce ]
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ce
Posts: 376 | From: Middlesex, U.K. | Registered: Dec 2001
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Karl: Liberal Backslider
Shipmate
# 76
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Posted
quote:
Originally posted by basso:
quote:
Originally posted by Kenwritez:
I'm pretty hopeless at this as I'm so very not English, but would his accent be Yorkshire? Or Lancashire? (Unless they're the same thing.)
Oh, no. I can't watch.
b.
Well, it depends which Yorkshire accent and which Lancashire accent.
A Manchester accent and a Middlesborough accent are pretty different - but then, Middlesborough is pretty different from say Leeds. Leeds is different from Sheffield, which has more in common with an East Midlands accent than it does a York one.
Confused? You would be.
Can I observe in passing that the loudest dislike of black pudding is coming from people who've never tried it? I agree the Irish kind (oatmeal and no lumps of fat) is massively better than the English kind (lots of lumps of fat), but it really is quite pleasant.
Haggis is not pleasant. It is considerably better than pleasant. It is completely deserving of its crown as chieftan of the pudding race.
And don't let Alarik fool you. He doesn't talk like that, dee ye at aal, lad?
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Might as well ask the bloody cat.
Posts: 17938 | From: Chesterfield | Registered: May 2001
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ken
Ship's Roundhead
# 2460
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Posted
Oy Alarik mon! Gan' hyem?
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Ken
L’amor che move il sole e l’altre stelle.
Posts: 39579 | From: London | Registered: Mar 2002
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Amos
Shipmate
# 44
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Posted
No skittles night in the Black Country is complete without an hors d'oeuvre of cold chunks of black pudding interspersed with pickled onions and/or tinned pineapple chunks on a kebab stick.
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At the end of the day we face our Maker alongside Jesus--ken
Posts: 7667 | From: Summerisle | Registered: May 2001
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ken
Ship's Roundhead
# 2460
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Posted
I have seen my daughter absent-mindedly eat an entire half-kilo jar of picked onions almost without noticing, then put the jar back on the shelf, half full of slightly cloudy vinegar, without an onion in sight, as if no-one would notice.
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Ken
L’amor che move il sole e l’altre stelle.
Posts: 39579 | From: London | Registered: Mar 2002
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Nonpropheteer
6 Syllable Master
# 5053
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Posted
quote:
Originally posted by stargazer:
Aussie reds go down well, specially if we offer cheese as well!
LMAO as I recall two Monty Python skits at the same time... Australian Table Wines and Cheese Shop.
quote:
Another good fighting wine is "Melbourne Old-and-Yellow", which is
particularly heavy, and should be used only for hand-to-hand combat.
Quite the reverse is true of "Chateau Chunder", which is an Appelachian
controle, specially grown for those keen on regurgitation -- a fine wine
which really opens up the sluices at both ends.
Posts: 2086 | Registered: Oct 2003
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Peppone
Marine
# 3855
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Posted
quote:
Originally posted by ce:
Damn, someone's already thought of it! Feuilleté aux deux boudins
I've tried this, now I think on it. It was good. I'll try an Alsation Gewurtzthingummer with the large tub of reeking homemade kimchi I bought at the school fair.
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I looked at the wa's o' Glasgow Cathedral, where vandals and angels painted their names,
I was clutching at straws and wrote your initials, while parish officials were safe in their hames.
Posts: 3020 | From: Hong Kong | Registered: Dec 2002
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Jehu son of Nimshi
Shipmate
# 1368
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Posted
I can tell we are in HEAVEN!!!
A thread about Kimchi and Black Pudding.... Delicious!
Tiggs
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The shipmate formally known as Tigglet
Posts: 484 | From: Herts. UK | Registered: Sep 2001
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Amos
Shipmate
# 44
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Posted
Peppone: kimchi and Alsatian gewurztrauminer? I hope your flat has a top-notch extractor fan!
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At the end of the day we face our Maker alongside Jesus--ken
Posts: 7667 | From: Summerisle | Registered: May 2001
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Peppone
Marine
# 3855
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Posted
It's a sealed air con environment from May to November.
The kids can make use of all those N95 respirators I hoarded during SARS.
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I looked at the wa's o' Glasgow Cathedral, where vandals and angels painted their names,
I was clutching at straws and wrote your initials, while parish officials were safe in their hames.
Posts: 3020 | From: Hong Kong | Registered: Dec 2002
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Sioni Sais
Shipmate
# 5713
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Posted
quote:
Originally posted by Tigglet:
I can tell we are in HEAVEN!!!
A thread about Kimchi and Black Pudding.... Delicious!
Tiggs
I imagine Black Pudding is one of the few things that can give Kimchi a run for its money.
[tangent]
instead of frying it to a crisp try cooking sliced Black Pudding in the oven; gentler and doesn't destroy the flavour. Then again, some might want to destroy the flavour.
[\tangent]
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"He isn't Doctor Who, he's The Doctor"
(Paul Sinha, BBC)
Posts: 24276 | From: Newport, Wales | Registered: Apr 2004
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Peppone
Marine
# 3855
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Posted
Man, it's been a long day. I'm overheated, tired, and hungry. As bizarre as it may seem, I want hot kimchi, cold salted beer, and black pudding, in that exact order.
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I looked at the wa's o' Glasgow Cathedral, where vandals and angels painted their names,
I was clutching at straws and wrote your initials, while parish officials were safe in their hames.
Posts: 3020 | From: Hong Kong | Registered: Dec 2002
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chukovsky
Ship's toddler
# 116
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Posted
Update: The Spouse™ tells me he's getting something from Selfridge's Food Hall for supper. Lovely, I think. Stuffed chicken breasts, it turns out. MMM... not the black pudding sausage roll he got before.
Stuffed with what?
Black pudding.
![[Help]](graemlins/help.gif)
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This space left intentionally blank. Do not write on both sides of the paper at once.
Posts: 6842 | From: somewhere else | Registered: May 2001
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contouredburger
Apprentice
# 7409
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Posted
Can I interrupt this stomach-churning thread with a little pedantry in defence of Black Pudding? When made traditionally it isn't made with lumps of fat. The white chunks should in fact be pieces of thymus gland, a gland situated somewhere near the ribcage which a young mammal (although we're only interested in the young pig) uses to check its immune system is working properly. An adult pig just uses it to make black pudding taste fabulous.
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I seem to be having tremendous difficulty with my lifestyle
Posts: 46 | From: Edinburgh | Registered: Jun 2004
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KenWritez
Shipmate
# 3238
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Posted
Thymus gland? Just when I thought it couldn't possibly get any worse....
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"The truth is you're the weak. And I'm the tyranny of evil men. But I'm tryin', Ringo. I'm tryin' real hard to be a shepherd." --Quentin Tarantino, Pulp Fiction
My blog: http://oxygenofgrace.blogspot.com
Posts: 11102 | From: Left coast of Wonderland, by the rabbit hole | Registered: Aug 2002
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Peppone
Marine
# 3855
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Posted
Ugh! That's just offal.
Offal. See...it's like...aw-ful.
Oh, forget it.
(My mum used to cook us sweetbreads for a treat. That's the pancreas, I believe.)
Posts: 3020 | From: Hong Kong | Registered: Dec 2002
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Willyburger
Ship's barber
# 658
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Posted
Sweetbreads are the thymus gland. Not that it's any better that way....
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Willy, Unix Bigot, Esq.
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Why is it that every time I go out to buy bookshelves, I come home with more books?
Posts: 835 | From: Arizona, US | Registered: Jul 2001
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contouredburger
Apprentice
# 7409
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Posted
I think the pancreas is referred to as lights...ymmm...chewy
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I seem to be having tremendous difficulty with my lifestyle
Posts: 46 | From: Edinburgh | Registered: Jun 2004
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Eigon
Shipmate
# 4917
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Posted
I thought "lights" were the lungs?
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Laugh hard. Run fast. Be kind.
Posts: 3710 | From: Hay-on-Wye, town of books | Registered: Aug 2003
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contouredburger
Apprentice
# 7409
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Posted
Eigon,
My apologies, lights are the lungs. I've found a rather off-putting website that makes this point. However, it also claims that both thymus and pancreas are sweetbreads. However, they are throat and stomach sweetbreads respectively. The spleen is called milt. However, if somebody is desperate enough to be eating this little lot, then I don't think the name really matters. The only wine to go with these would be enough to stop you caring.
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I seem to be having tremendous difficulty with my lifestyle
Posts: 46 | From: Edinburgh | Registered: Jun 2004
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Kelly Alves
Bunny with an axe
# 2522
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Posted
You gotta wonder what horrible famine made somebody think to themselves "You know? That little hunk of thymus is looking mighty tasty..."
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I cannot expect people to believe “
Jesus loves me, this I know” of they don’t believe “Kelly loves me, this I know.”
Kelly Alves, somewhere around 2003.
Posts: 35076 | From: Pura Californiana | Registered: Mar 2002
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Ariel
Shipmate
# 58
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Posted
quote:
Originally posted by Kelly Alves:
You gotta wonder what horrible famine made somebody think to themselves "You know? That little hunk of thymus is looking mighty tasty..."
The recipe dates back to a time when there were far fewer ingredients available than there are now. Meat was for the well off or for special occasions and you didn't waste anything. Nor could you afford to be squeamish. Black pudding was an economical way of making it all go just a little further.
Celtic literature has a good few descriptions of feasts. There is an ancient Irish story, which reads like the fantasy of someone on the verge of starvation, where the hero dreams of a sumptuous hall built out of food, with pillars of butter, cheese and boiled pork. That was about as good as it got until the Romans arrived and brought a lot of their own cultivated fruits and vegetables.
Posts: 25445 | Registered: May 2001
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jedijudy*
Jedi defender of ship's cats
# 1059
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Posted
Reminds me of "chitlin's and gritlin's" and watching folks buy tongues and stomachs at the Winn Dixie.
However I will buy the smoked pig hocks to cook with the black-eyed peas. Yummy! The proper wine might be ta-da...Shiraz! That's if moonshine ain't available.
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ENFP...do you see a "T" anywhere??? I don't think so.
Posts: 3248 | From: Soon to be inhabiting identity # 333!!! | Registered: Aug 2001
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contouredburger
Apprentice
# 7409
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Posted
JediJudy,
Stuff Shiraz. By the sounds of that delightful melange, I'll just go for Meths and hopefully I'll kill off the brain cells that deal with taste and smell...Pass me the ketchup
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I seem to be having tremendous difficulty with my lifestyle
Posts: 46 | From: Edinburgh | Registered: Jun 2004
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PointlessAlbatross
Shipmate
# 4998
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Posted
If texture's the problem why not just puree all these delightful bits and pieces and have an offal smoothie ? Tastes just as bad but goes down quicker. Add some garlic icecream for a lovely icecream float. Hmmm, yummy....
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For God so loved the world he didn't send a committee
Posts: 167 | From: Edinburgh | Registered: Sep 2003
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Timothy the Obscure
Mostly Friendly
# 292
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Posted
Oh, sweetbreads--it's been years...reminded me of this country French restaurant I used to go to when I lived in civilization. Sweetbreads in a cognac & cream sauce--absolute heaven. They're a bit of a pain to prepare though. I could never quite duplicate their recipe.
Now in Portland there was this supermarket with a large Asian clientele--I was afraid to walk past the meat counter for fear of the packages of beef testicles and pig uteri...
[refraining from redundant use of the vomiting smiley]
Timothy
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When you think of the long and gloomy history of man, you will find more hideous crimes have been committed in the name of obedience than have ever been committed in the name of rebellion.
- C. P. Snow
Posts: 6114 | From: PDX | Registered: May 2001
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