Match This Dish!

Salut/Hi Geronimo Koufax,

le/on 27 Sep 2003 04:30:18 -0700, tu disais/you said:-

A dry sherry would go very well.

I'm looking for a white with some "rancio". As you don't say whether you're in New York, New Amsterdam or Newcastle-on-Tyne, you really make it hard to make intelligent suggestions. I expect that Michael P would suggest an old fashioned Gruner Veltliner and I'd not disagree. Another possibility might be a big quite oaky chardonnay reserve from Australia.

snipped-for-privacy@hotmail.com (Geronimo Koufax) wrote in news: snipped-for-privacy@posting.google.com:

When your host said "mini-lasagnas" was there anyting more said about the dish? This could range from traditional dishes containing tomatoe and beef to some contemporary creations laced with nutmeg, bechamel and spinach, etc. I could guess based upon the sauce but that can be pretty dangerous. :-)

John

From what I gather, this will be a warm pasta dish served in a sauce consisting of ricotta, yogurt, toasted walnuts, butter, garlic, basil, and parmesan cheese

I'd go for an Italian wine. How about a Sangiovese? Anders

I think as Ian says that sherry and walnuts is classic. Not so sure re the ricotta. Maybe the Pronay suggestion of GV that Ian "channeled", though.

I'd stay away from reds- dry reds and walnuts are iffy.

Dale

Dale Williams Drop "damnspam" to reply

Zinfandel almost always works with almost any Italian. I see someone recommended Sangiovese, which is also a good bet. Also, to me, Champagne goes with everything and I always order it when in doubt (and even when not).

Dimitri

The key word is "almost". And I wouldn't call Lasagne with walnut sauce very genuine, too.

M.

Salut/Hi Geronimo Koufax,

le/on 27 Sep 2003 14:45:34 -0700, tu disais/you said:-

Well, with the greatest respect to others who've said differently, I _really_ can't see ANY red, light or not, tannic or not, going with that sauce. But, as you'll have gathered, I've not eaten the sauce (the very thought makes me shudder - I have an almost visceral aversion to what I describe (unkindly) as "rotten milk" - yoghurt, quark, ricotta and all young cheeses). Parmesan is brilliant with reds, but I doubt if it will dominate the other ingredients sufficiently to count. Apart from the first two ingredients, the sauce looks lovely (grin!). There's a "balkan" sauce consisting of garlic and walnuts mainly, called "tarator" and that again is quite tricky to match with wine.

snipped-for-privacy@hotmail.com (Geronimo Koufax) wrote in news: snipped-for-privacy@posting.google.com:

Frustrating. first I'm gone for a few weeks, now problems with interenet service. Grrrr.

Frankly I'm not sure this sounds all that good to me. So plese report bakc and let us know how it was.

The first thought that comes to my mind is not to invest too much energy in the wine. I suspect no matter what you chose it will not produce that magical pairing that one hopes for. With that in mind I might go for a Trebbiano di Lugana or a Vercicchio. This will pick up the nut flavours, live well with the garlic and cheese and otherwise be pleasant and keep pretty much out of the way. I don't think any of the red suggestions will work at all.

John

This may be odd, but I would drink an Orvietto. To me it is a steely, oily wine (no oak in the ones I drink) that is delicious with walnuts and the cheese. Sherry is a no brainer with the nuts, but Orvietto will rock.. And will also work as an aperitif.

Rich R.

"Rich R" wrote in news:8Freb.4085$ snipped-for-privacy@newssvr16.news.prodigy.com:

Rick,

I'm not familiar with Orvietto. Could you explain?

John

Hi John,

Orvieto is a DOC in Umbria. It is made from trebbiano, verdello and some other grapes which I am at loss for right now. It is a medium bodied white with kind of an apple, pear and ash (yes ash) taste. Get the classico. It's a tasty wine by itself, but has enough backbone to hold up well with cheese and tomatoe sauce. Ian probably has a better a cut at it. At least get a few bottles (ask your merchant) for the dinner. The white wine drinkers will love it, and the red wine drinkers will be pleasantly surpised. Hope this helps.

My bright little book says: trebbiano toscano (procanico), verdello, grecchetto, canaiolo bianco (locally called drupeggio), malvasia toscana; other local non-aromatic varieties are permitted.

M.

Salut/Hi Rich R,

le/on Wed, 01 Oct 2003 03:15:16 GMT, tu disais/you said:-

A very good suggestion, I wish I'd thought of it.

To me it is a steely, oily

Try it! It's a classic. The spanish often serve a Fino as a drink with Tapas (right Santiago?) and these often include nuts (mostly salted almonds iirc, but walnuts too).

Not sure what that means, I prefer my wines to stay in the glass in a liquid kind of way.

Right.

Hi Michael,

I could only think of the first two. Good post..

Rich R.

Hi Ian,

Sorry for my . I forgot that this an internaional group. I do like fino with walnuts. What I meant about is the affintiy is obvious.

Rich R.

"Rich R" wrote in news:_Hseb.11513$ snipped-for-privacy@newssvr31.news.prodigy.com:

Thanks, Rick.

John

Monster Chardonnay goes really well with rich dishes like that. Unfortunately, you have to go back to the early to mid 1970s in California to find that type of wine. There are a few exceptions, however...

Tom S