This was a three-bottle project. White wine for poaching the chicken, also used in the duxelles and the last little bit to drink while eating the finished meal; red wine used in the sauce; and Madeira used in the soup.
As for the verdict on tasting: overall, pretty good. The chicken was excellent; sauce recipe (following as closely as possible the 1953 version used for Elizabeth II's coronation luncheon) was basically as advertised. I am not sure I did the "poaching" of the chicken perfectly - it was my first time attempting that technique, and I think I may have overcooked it - but that aspect was still pretty good, and no complaints about the sauce. (more)
Well, after a couple hours in the fridge the soup is a lot more wrinkled than I expected, which is not an adjective I'd usually expect to apply to soup. We'll see how it looks tomorrow, I guess, but there may be some refinements needed to the recipe.
If a "dogwhistle" is a signal only perceptible to members of $group, then when you say you see someone employing one, doesn't that mean you are admitting you are a member of $group?
Although I still have some doubts about my fridge, it seems trustworthy enough now that I think I can proceed with my plans for belated Christmas dinner on Friday. Most of the non-perishable items are already on the shelf; here's the relevant haul from the first shopping trip for perishables.
The lemon is from the USA; everything else is variously from Canada, Peru, and Mexico.