Edamame

we mostly eat as a snack, but I've had out as hors d'oeuvres along with olives, canapes, etc. Which would generally mean they would be served with bubbly. But I can't say that I've especially paid attention to the match. Will fix that soon! Look forward to others' opinions.

We have contemplated sherry - don't do much sherry, though ...

olives, canapes, etc. Which would generally mean they would be served with bubbly. But I can't say that I've especially paid attention to the match. Will fix that soon! Look forward to others' opinions.

A very dry sherry might work but I don't think that any champagne, except perhaps Natural (drier than sec), might work. Still, I think hard liquor is best with edamame. A decently dry cold sake is OK and even beer but most wines are out, IMHO.

We snack on edamame often and usually I'll open something simple like a Vinho Verde.

Why not a Kabinett? A Chablis may not have enough acidity - I think one wants a bit with something like beans.

I'd think of fino sherry, but also a lighter Federspiel Grüner Veltliner from Austria to exploit its green pea character. We eat edamame quite often because our son loves them and they're one of three green foods that he'll eat right now (with fresh spinach and pickles), but I confess to mostly drinking water or chilled sake with them.

Mark Lipton

Kabinett? Standard sounds a bit sweet to me.

I'd go for a Feinherb or Halbtrocken, be it of Kabinett or Spätlese quality.

Anders (recently back from Mosel :-)

Yes, probably a Halbtrocken for me.

Lucky you!

Let's see - trocken (or feinherb) Riesling Federspiel Grüner Veltliner Vinho Verde

I detect a pattern.

Verdicchio di Matelica?

Metallica is making wine now? I hope it's more to my liking than the stuff made by Maynard James Keenan ;-)

Mark Lipton

" any champagne, except perhaps Natural (drier than sec), might work." You mean Brut Nature is drier than Brut I assume? Usually driest to sweetest is Brut Nature, Extra Brut, Brut, Sec (occasionally labeled extra dry like with White Srar), Demi-Sec, and Doux. Though I've not seen the latter in US markets. Occasionally see some demi-secs- actually carried my lone bottle of Pehu Simonet Gourmandise Demi Sec to a party last week (well, it said cake and Champagne), but never got to taste it.

I'm going to give Brut Champagne and edamame a try. Maybe a Kabinett (traditionally styled) as well- not sure why sugar and soy beans would be a problem.

oh, Mark, now don't be a tool

so Verdicchio di Metallica is a... garage wine...

Oh dear, and this thread was going so well ...

is Brut Nature, Extra Brut, Brut, Sec (occasionally labeled extra dry like with White Srar), Demi-Sec, and Doux. Though I've not seen the latter in US markets. Occasionally see some demi-secs- actually carried my lone bottle of Pehu Simonet Gourmandise Demi Sec to a party last week (well, it said cake and Champagne), but never got to taste it.

(traditionally styled) as well- not sure why sugar and soy beans would be a problem.

You are right of course. Natural is drier than *Brut* and actually, I've only seen it labelled "Natural". However, I'll probably stick to hard liquor with Edamame; Scotch on the rocks is the way to go.

I have a bottle of Satoh Shochu from Japan (60% sweet potato, 40% rice ) and it has 25% alcohol. It can be obtained in the US in the NYC area and likely in a few other large cities. Perhaps this whiskey would be a good match for edamame.

Well played, sir.

Mark Lipton

In fact, it was awarded 3 spanners by the... Michelin guide.