Advice on German wine tasting/dinner

"Regular Joe" skrev i melding news:030820041635597494% snipped-for-privacy@no.net...

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I'm stumped! Ian Hoare sure is the only one who can find wines to go here - I'm eagerly awaiting his response! Anders

Tonersmachin,

With apologies in advance, Ian -

I know it's bad form to laugh at someone else's misfortunes, but this guy really skewered you with that menu! Although you did your honest best with wine recommendations, I'm glad I'm not dining with that group. ;^D

I think that pitchers of dry Martinis before dinner would have been the ticket. By the time dinner was served, who would have _noticed_ the wine - or even if there _was_ any wine?

Tom S

To All Who Responded,

Sarcasm and snobbery asside, I'd like to thank those who made an effort to offer some constructive advice.

Perhpas I should have been more clear;

The point of this exercise is to serve 6 people a dinner of roughly 6 courses, the courses being paired with an exploration of various German wines. I would like to have 8-12 bottles of wine (roughly 2 per course), with the total wine budget around $250.

My previously suggested menu was intended to be a combination of traditional German dishes and some Asian oriented fair, as I often see Asian dishes paired with German wines.

So let me throw it back to the group from the other direction. What would be a good selection of German wines styles to give us a good overview (including a desrt wine) of Geman wines and what would you suggest for food to accompany it?

Thanx in advance to anyone who cares to offer some guidance.

Chris

Regular Joe wrote in news:100820041817139329% snipped-for-privacy@no.net:

Ian has done a marvelous job of detailing the problems with your quest. Let me be more succinct.

The best "German" wines that I know of for the food you propose would be Alsatian wines.

Pinot Gris, Riesling, Sylvaner and Gewurztraminer are the more recognizable. Their advantage is that they are finished in a dry style and go well with food. Those lamb egg rolls are still a problem for most of us, perhaps if you would send us some? or barring that share the basic reciepe.

Larry wrote in news: snipped-for-privacy@4ax.com:

Most people here I think would serve the best match they could find for the food being offered. The OP in this thread wanted to limit things to one country. He picked a hard country with which to work. France, US, Italy, or Australia would have been easier.

Larry wrote in news: snipped-for-privacy@4ax.com:

of course some would include only French or only US wines but that is probably due to their thinking that those are the best wines for the cuisine ;-)

I'd agree, at least in US, just because the German wines available in US are for the most part white and off-dry. Good food wines to me, but leads to a rather one dimensional menu. Dale

Dale Williams Drop "damnspam" to reply