Food pairing request

"Reka" skrev i meddelandet news:uNednV8jBJBK snipped-for-privacy@kpnqwest.it...

... and a yummy menu it is!

The first half of this is very wine friendly, right? while I´d say the second could go very well with a Sauv Blanc, which you are likely to have sitting in your cellar (I like the one from Elena Walch, I do - haven´t tasted Lageder´s Terlaner yet ... ;) )

This is the one I have problems with. However, I´d go for something with a bit more body than the Sauvignon, to get a nice crescendo feeling ... if I had a bottle of Umani Ronchi´s Le Busche, that´s what I´d go for, but of course there are so amny others, good Chardonnays ... it depends on the tomato sauce too, degree of acidity, has it been left to its own devices long enough on the stove etc.

How about a nice Pinot Nero with this one? Could go with a Valpolicella Classico, if you have a good one ...

I am a great fan of Recioto di Valpolicella with chocolate desserts ... with the perspective of Southern Scandinavia, the name of Tommasi comes to mind, I really like their Recioto and I´d gladly pair it with chocolate ice cream!!!

No doubt some of the more knowledgable friends will put my humble suggestions to their deserved shame! Still, these are my 2/100 of an EU.

Cheers

Nils Gustaf

"Nils Gustaf Lindgren" schrieb im Newsbeitrag news:65_ac.88259$ snipped-for-privacy@newsc.telia.net...

Thanks! I *do* love cooking! And it's the first time I've made tartufi. They turned out wonderfully. Think you could make it down just for Saturday evening??

Exactly my thoughts! I was thinking of a St. Michael Sanct Valentin or a Podere Laimburg, both of which I have.

Well, this is the one I am having trouble with, too. There won't be much tomato sauce, more oil, so I was thinking of a Vernatsch (Schiava to the rest of the world) probably a St. Magdalener. It should cope with the acidity well.

Pinot nero was my first thought. I have several from Oregon and from Alto Adige. A Valpolicella? My husband came home with 8 botles of Amarone and Valpolicella the other day... I will have to keep one to temperature as well until the roast is finished.

The dessert is causing me problems as well. I only have a Riesling TBA from Amity or a Moscato Rosa from Lageder, neither of which fits. I was thinking of a Talento(Alto Adige Champagne), what about that?? Thanks for the ideas, Nils.

Reka

"Reka" skrev i meddelandet news: snipped-for-privacy@kpnqwest.it...

We´d love to, only we´re having an Old Bourgogne tasting at 1500, and it would be cutting it tight being in Bolzano for supper ... even with a big Volvo ... after a tasting of Old Burgs ... no, sorry, I don´t think so.

Right. I was also thinking in terms of a red with high acidity, but, a red with mussels? Possibly, I´ve never tried it - did try cray fish with a St Nicholas-Bourgeuil, it was terrible - but then, cray fish is one thing, mussels something else ...

Rather Valpolicella Classico than Amarone ... depending on the Valpolicella, some are apparently rather gormless things ...

Bit of a daring idea - how about an Amarone if it´s fat enough? With enough fruit and residual sugar? I haven´t tried it with chocolate ice cream, but apparently it´s rather good with dark chocolate in general?

Self and Xina will have fresh asapragus with poached quail´s eggs, whitefish roe, and white truffle oil, followed by smoked salmon with stewed spinach. That´s for tonight, tomorrow, after the tasting, I guess we´ll just have an early shut-eye ... Not quite sure about what we´re gonna pair the supper with - there´s a bottle of some Pessac-Leognan 2001 resting in the fridge, some youthful white Burgs in the cellar ... normally I´d go for an Alsace RIesling with salmon, but after a tasting with friends last Saturday (2 German Rieslings against 2 Alsace) I´ve had serious second thoughts ... they´re so serious I haven´t managed to post the taste notes ... but I digress.

HAve a nice Saturday night supper

Nils Gustaf

"Nils Gustaf Lindgren" schrieb im Newsbeitrag news:n3hbc.88383$ snipped-for-privacy@newsc.telia.net...

Valpolicella,

Gormless? Is that like spineless?

Now that's an idea. I got a real steal on an Amarone from Pasqua. It got 4 grappoli this year in the Duemilavini guide, list price 28 euros, got it for

No suggestions from anyone else in the group?

Reka