From the family collection

Col. Sanders Brussels Sprouts

The Colonel's way with Brussels sprouts.

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What you need

Servings not specified in the family recipe.

1 to 2½ lbs Brussels sprouts
⅔ stick of margarine
2 tbs prepared mustard
2 tbs Worcestershire
¼ tsp salt
¼ tsp cayenne pepper

How to make it

Cook Brussels sprouts in heavy salt water until just done — drain.
Then add the mixture of margarine, prepared mustard, Worcestershire, salt, and cayenne.

Pour with it

A good bottle makes it a night.

Earthy sprouts and an earthy Pinot Noir.

Our suggested pairing. The original recipe does not name this bottle.

Pinot Noir

Les Peyrautins Pinot Noir

You have been told that Pinot Noir is the most finicky of grapes; indeed, it’s supposed to be the “heartbreak grape.” The statement is not false but it’s also not completely true. To make great Pinot noir is bloody difficult and to do it consistently is virtually impossible, unless you’re in some famous place. But that’s true of most grapes. It’s true that Pinot noir grown in the wrong place is pretty dreadful, maybe more dreadful than most other grapes. But the middle ground has plenty of wealth to it – you need a friendly place for grape growing but not too friendly. With France’s Pays d’Oc, there are places where it’s easy to ripen grapes and areas that offer just enough challenge to coax Pinot Noir into showing its friendly and compelling side. This is an ideal example.

Light Bodied Black Berry

(NET)

Pinot Noir