September 2005 : Supermarket Sweep

I have mentioned in a previous column the vagaries of weather conditions affecting wine production. This year's harvest is no exception. Hail storms in bits of Tuscany ; floods in Southern France with vines washed away; drought in Portugal etc. In the midst of this gloom though, the Pomerol district in Bordeaux has recorded their finest vintage for many years. This is the area which produces the famous Chateau Petrus - I hate to think what this vintage will eventually cost!

In addition to these situations we've also got a glut of wine at present, with millions of litres being converted into pure alcohol, and for the first time ever supermarkets in France are selling Grand Cru wines at low prices. This is unprecedented. Grand Cru producers have always been reluctant to allow their wines to be marketed by the big retailers - well there was never any need to before as sales were always buoyant - but needs must! Their main concern was the unsuitable storage facilities which contributed to the deterioration of fine wines. But now improvements have been introduced - that problem no longer exists.

The interesting reflection for me is the ever changing scene in the wine business - with new world wines dominating restaurant wine lists and wine consumption decreasing in France and Italy and increasing in the UK and now Grand Cru Bordeaux in supermarkets! All for the consumers' benefit though - quality wines and affordable prices.

Happy & Healthy Drinking!
Kenneth Harry Putt

This month's recipe : Chicken with Mustard and Honey

This is a tasty, simple and unusual chicken recipe. The honey gives a brown glaze and special flavour to the chicken - counterbalanced with a tart spiciness. Ideal for an inexpensive luncheon or supper dish.

Ingredients:
6 chicken thighs or drumsticks
2 tablespoons honey
1-2 tablespoons fine mustard
1 tablespoon mustard seeds
3-4 cloves garlic, crushed
Juice of 1 freshly squeezed orange, plus its grated peel, or
the peel of 1 lemon and half a cup of orange juice
1 hot red pepper, finely chopped, or
a good pinch of cayenne pepper
1 tablespoon vegetable oil
2-4 apples, sliced into wedges or a handful of dried apricots (optional)

Method:
Rinse the chicken in cold water and wipe dry. Mix all of the remaining ingredients in a bowl. Add the chicken pieces, making sure that the chicken is entirely coated. Allow to stand for at least 1 hour (preferably 2) in the fridge.

Pre-heat the oven to 350f (180c or gas mark 4). Arrange the chicken pieces side by side in an oven-proof baking dish and pour the sauce over. Place in the pre-heated oven and bake for about 60 minutes, turning occasionally, until the juices run clear.

Serve with a green salad, or with fresh vegetables - according to your taste.