April 2005 : Who should you believe?

What is the definition of a good wine? Is it a wine that you've bought in the local supermarket and have found pleasing, or should you take notice of the multitude of recommendations you see in the national press, or through wine writers. What are the criteria?

There is clear evidence that recommended wines sell very well. But what happens if a purchaser dislikes the wine that is being promoted - where does he/she go then? The problem is taste. Each person possesses their own sense of taste - unique to them.

At the Academy we ask everyone at our classes to nominate their favourite wine and without exception there is never a unanimous vote. For example, at a tasting recently for 12 people, they were all asked to vote on their favourite white wine from a choice of 6. The result was 2 people for each wine!

You can now begin to understand the dilemma in accepting recommendations. So how is the problem resolved? Not easy, obviously. Ideally you should try everything out there and gradually hone down your own personal favourites - although this could prove expensive! Another question: would an expensive wine give you more pleasure than a cheapo, merely because you paid more for it?

Unless you are possessed of a magnificent palate, all we really require is good quaffing wine to suit all occasions, at a reasonable price - not too much to ask. Through the years with countless discussions amongst growers, merchants, Masters of Wine, etc., I conclude that the most important factor is, if you're happy with the wine in your glass - fine!

One more problem though - when you're invited to a party and you take along a couple of bottles of your favourite tipple - more often than not they get lost in the scrum and you end up drinking something resembling a New York taxi driver's aftershave. Should you hang onto your own bottle, regardless of the etiquette faux pas? Of course you should! Ensure your bottles are placed in a position where you can retrieve a glass or two. Not very sociable, granted, but saves your head in the morning!

Happy & Healthy Drinking!
Kenneth Harry Putt

This month's recipe : Chicken Piccata – cooked in 10 minutes!

Ingredients:
4 single chicken breasts, boned and skinned
Plain flour
Vegetable Oil
1 onion, chopped and sliced
2 fluid oz chicken stock
half a lemon, juiced
half a lemon, sliced for garnish
fresh parsley sprigs for garnish

Method:
Pound each breast to a quarter-inch thickness with a meat mallet. Coat each piece of chicken in flour, then sauté in oil over medium heat for approx 2 minutes on each side. Remove from pan and place to drain on kitchen towel.

Add onion to pan and sauté for max 2 minutes. Remove and drain off excess oil, return chicken and onion to pan. Pour chicken stock and lemon juice over chicken, then cover and simmer for 5 minutes. Arrange chicken on a dish and garnish with the lemon slices and parsley. So tender you can cut it with a fork!