David M. Bueker wrote:So far I have tried Beaujolais, Syrah and Bordeaux. None have really worked.
I regularly have ratatouille as a main course dinner and I like to have a southern French red with it.
Corbieres with its Carignan/Grenache blend is a current favourite.
Incidentally I don't find tomatoes too acidic - but for those who do every recipe that cooks with tomatoes seems to call for added sugar to counter acidity, so that shouldn't be an issue either way.
As for bitterness of aubergines -- I've read of it, but not encountered it, presuming that modern varieties have had it bred out, however I follow the advice to salt before using to 'draw out the bitterness' because more importantly it extract moisture and stops the aubergine soaking up as much olive oil.
There are many different recipes for ratatouille, mine hasn't changed ingredients (aubergine, courgettes, onions, peppers and tomatoes) but has changed in cooking. Now I fry the different components except tomatoes separately before combining them with tomatoes and simmering. Left to next day and warmed is even better. I did once try using butternut instead of courgette but the family did not like the break from tradition - or the butternut
Posted: Sun Sep 08, 2013 9:53 pm