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Cabernet Sauvignon and Orange Juice, An Unexpected Gourmet Combination

The, almost, inexplicable satisfactory gustatory result from the combination of one half Cabernet Sauvignon and one half Orange juice was a surprising combination of a refined wine and a rather prosaic fruit juice. I combined Lindemans Cabernet Sauvignon 2007 with fresh Orange Juice in equal proportions, added ice, and stirred. Expecting something short of drabness and the destruction of the best elements of both beverages, I was surprised to find that the olfactory and gustatory elements of both were inhanced. The beverage combination was sophisticated, smooth, and satisfying with a very satisfying and prolonged after taste. Raised eyebrows will greet you when you announce this combination at your next meal. Then, next, there will be polite but repeated demands for more of the same.

Reply to
Marcus Aurelius
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"Refined" wine, probably. Did you pass it through a Brita filter? Works wonders for Vodka, I hear.

Oh, they were undoubtedly inhanced.

Indeed. May I offer some other eyebrow-raising combinations:

- "Mace": equal parts Two-buck-chuck red (no matter which) and Christian Brothers Brandy. Keeps you next day from wondering what hit you.

- "Cossack coffee": equal parts Two-buck-chuck red (no matter which), Vodka (the cheapest you can find) and hot Espresso (cream and sugar to taste). First it hits you like a saber, but then you bounce back like a horse.

Unforgettable.

Reply to
Elko Tchernev

Just curious - what induced you to do this in the first place? (this question comes to me often when I find a new and unlikely way to prepare a meal).

On the orange juice note - the "classic" combination is pizza and beer, but I find the combination to be criminal. The sweetness of the tomato does not go well with the bitterness of beer. However, red wine (shiraz, sangiovese) goes well (no surprise), and so does orange juice. Upon reflection, the OJ makes sense, but most people to whom I suggest that combination reel from the very thought.

Perhaps the fact that OJ and red wine both go with the same something indicates that they might go well together.

Jose

Reply to
Jose

Jose wrote: > On the orange juice note - the "classic" combination is pizza and beer,

José, think "Bud" served at 0°C. Not Cantillon at room temperature. :-)

Reply to
Mike Tommasi

Oh... I thought we were talking about beer. :)

Jose

Reply to
Jose

Ha. On a serious note, a pizza made properly with some well "confit" tomato sauce (like you would put on pasta) smoothed with plenty of olive oil would go well with red (or beer), it would have none of the sourness and watery metallic taste of the tomatoes you get on most pizza.

Reply to
Mike Tommasi

Just in case you pretend to have discovered a brand new beverage: the Spaniards discovered "sangria" a while ago...

Salud!

Yves

Reply to
Yves

Not to mention "Scotch and Milk" Actually, it is pretty damn good.

Reply to
Paul E. Lehmann

I'm not so familiar with whisky, but I think that if you mix it with whipped cream the result should be similar to Bailey's ... but what would it actually be like with milk?? Thanks for infos

Yves

Reply to
Yves

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