Another pairing trickie!!

"MaxMustermann" wrote in news: snipped-for-privacy@f14g2000cwb.googlegroups.com:

I am not seeing red with the duck and salad, the suggestions for Vouvray/Montlouis or similar or a Wh burgundy even work better. the first course sounds like it would be good with champaagne as it covers a lot of ground and varying tastes well. Starting with Champagne just seems to lead to white with the next course.

Chianti followed by Bordeaux is not immpossiblebut the red after a white would be nice. another idea forthe main course., Graves white, dry wine mix of Semillion and Sauvignon Blanc I find it too be very handy with some hard matches such as the typical American Thanksgiving dinner.

As I would probably have guessed, I'm not a great fan of whites but I'm open to suggestions.

Any alsation whites that I get my hands on?

btw... I live just opposite alsace across the rhine :)

Max

Well, I like to open with Champagne. Would work well with the tuna, unsure re the dip. Other option might be off-dry Riesling (I confess to not knowing what grissini is/are).

In order of preference, I'd say Champagne, sparkling Vouvray, Chablis, Loire SB.

If you go easy on the sauce, these might work. As stated in previous thread, my preference would be off-dry white however.

You might think of adding in a 375 of Sauternes for the roquefort.Just a thought.

Mi e' parso che DaleW abbia scritto:

Cruspy bread sticks, typically found in Piedmont and now in all Italy. They are often paired with cold-cuts and creamy cheeses. Here's a small but clear pictures, where you can have in idea of theyr size

Mi e' parso che Vilco abbia scritto:

Pardon: "crispy"

I can not think of a single wine that would be a good match for all three. I would serve iced vodka with the caviar, but some like a brut Champagne. The date dish might match with a good, not too dry Madeira, perhaps a Bual. The garlic soup is likely to kill most wines or spirits if it has much garlic. Perhaps Gilroy garlic wine :-). If there is not too much garlic, you might try Zubrowka, a plant flavored vodka from Poland and elsewhere. If there is much garlic, you might try a Russian pepper flavored vodka. If someone wishes to eat all of the dishes, they should start with the caviar. If the garlic is strong, then next have the dates and then the garlic soup. If the garlic is very mild, you might want to reverse this order.

If the garlic is very strong, the taste may still linger into the next course or two, so it might clash with some wines even then.

"DaleW" skrev i melding news: snipped-for-privacy@g43g2000cwa.googlegroups.com...

It sounds like a 'feinherb' (the driest of the sweet wines) from Rheinpfalz of 2002 or 2004.

But I'm not sure I'd want a white for this dish. The Chianti sounds fine to me. Hugh Johnson suggests Sauternes for a duck with oranges, however??? Anders

] ] MaxMustermann wrote: ] ] > 1. We continue from above but move to the table to move to the formal ] > side of things. Here I was planning to start the meal with 3 different ] > amuse bouche recipes: Buttered toast with creme fraiche and caviar ] > (black or red?), almond-filled dates with pancetta, and garlic soup ] > with pancetta served with french baguette. ] ] ] > What would you guys suggest for the appetizers and amuse bouche course? ] ] I can not think of a single wine that would be a good match for all ] three. I would serve iced vodka with the caviar, but some like a brut ] Champagne. The date dish might match with a good, not too dry Madeira, ] perhaps a Bual. The garlic soup is likely to kill most wines or spirits ] if it has much garlic. Perhaps Gilroy garlic wine :-). If there is not ] too much garlic, you might try Zubrowka, a plant flavored vodka from ] Poland and elsewhere. If there is much garlic, you might try a Russian ] pepper flavored vodka. If someone wishes to eat all of the dishes, they ] should start with the caviar. If the garlic is strong, then next have ] the dates and then the garlic soup. If the garlic is very mild, you ] might want to reverse this order. ] ] If the garlic is very strong, the taste may still linger into the next ] course or two, so it might clash with some wines even then. ]

A trick to lessen the lasting effect of the garlic while retaining flavor is to simmer it in milk, adding liquid as necessary, for an hour or so.

Brut champagne would be my choice for the starters. For the duck, since no one else has mentioned it, I recommend a good Cabernet Franc from the Loire. How about Ch. Hureau Saumur-Champigny?

-E

Emery Davis wrote in news: snipped-for-privacy@loki.domain.org:

Excellent suggestion Emery and one I would normally make for duck but for the orange sauce which frankly always causes me to run the other way. I can see a move from a Loire red to Bordeaux as an easy transition.

Jeez! All great suggestions!

I'm probably settling for the following:

1. Appetizers/amuse-bouche: champagne
2. Main course: Chablis Masion Thorin 2003
3. Cheeses: Bordeaux

btw... I opened a bottle of bordeaux and tried it with Old Amsterdam. Good but I have a feeling that parmesan and aged gouda will be a better match :)

Max

] Emery Davis wrote in ] news: snipped-for-privacy@loki.domain.org: ] ] ] ] > Brut champagne would be my choice for the starters. For the ] > duck, since no one else has mentioned it, I recommend a good ] > Cabernet Franc from the Loire. How about Ch. Hureau Saumur-Champigny? ] > ] > -E ] ] Excellent suggestion Emery and one I would normally make for duck but for ] the orange sauce which frankly always causes me to run the other way. I can ] see a move from a Loire red to Bordeaux as an easy transition. ]

Need one with enough depth of fruit to stand up to the orange sauce. A hot year might help, too. But overall I find these fabulously versatile even with tough matches.

Also forgot to condemn the choice of Roquefort with Bordeaux. :) Mike just suggested a Salers, that's a very fine choice.

Or, use a Montlouis demi-sec and you can have your Roquefort and Salers, too!

-E

Beluga or Sevruga (IOW black) Serve with Champagne. It's a classic combination.

almond-filled dates with pancetta, and garlic soup

I think you can forget about wine with those. Maybe dry sherry with the soup, if you must.

Duck with Chianti, Burgundy or Bordeaux sounds fine. I'm not so sure about the orange sauce though.

Vintage Port would be a much better match with those cheeses than would Bordeaux - especially in the case of the Roquefort. You might also substitute Stilton for the Roquefort and crumbling the latter into the salad.

BTW, oddly enough, wine doesn't go all that well with grapes.

It would be fine - but with the main course - not the cheese plate.

HTH

Tom S