Never to be drunk w/food

Who it it that dictates how wine is supposed to be drunk?

Side-stepping that question for a while, I think I would probably prefer to drink a great Sauternes (OK, I mean Yquem) by itself.

Also, in Italian there is a concept "vino da meditazione", which I believe is basically a wine to be enjoyed slowly by itself, usually a sweet wine - a passito or recioto.

True, having said that, the count of Lur Saluces thought that drinking his Yquem on its own was ok, but drinking it with food was much better. He suggested oysters would be a great match.

Mike wrote on Sun, 01 Nov 2009 09:28:37 +0100:

I can't reach the Count's levels of conspicuous consumption but the idea of *any* sweet wine with oysters is abhorrent to me. You might as well drink coke or lemonade!!

I never tried it. However, it seems no worse than the idea of sweet wine with foie gras. I suppose if acidity is high enough, it may pass, but the idea of fat+sugar or seafood+sugar is indeed strange.

Mike Tommasi wrote in news: snipped-for-privacy@mid.individual.net:

Wasn't it here that I read about d'Yquem and lobster?

s.

cwdjrxyz wrote on Sun, 1 Nov 2009 08:02:26 -0800 (PST):

cwdjrxyz wrote on Sun, 1 Nov 2009 11:45:56 -0800 (PST):

We were talking about Chateau d'Yquem with oysters and I assume they would be raw. Tho' it's not to my taste, I can see sweet wines with highly sauced shellfish but it's hard to imagine eating a raw oyster without something acid like lemon or sauce mignonette.

Years ago we used to, in a sense, have our cake and eat it. About every eighteen months four families would get together for a Grange Sunday lunch. Each family would bring an older bottle of Grange - no duplicates allowed. The host woul decant them while we sipped champagne. Those who were into it would spend about an hour savouring, tasting and talking about the four wines. Then we'd all sit down and drink them with lunch as we would any everyday red.

Workd for us.

Cheers! Martin

PS One year one piker brought an non-Grange "This (australian red) is every bit as good as Grange - you'll love it!" It wasn't, we didn't. That was the last lunch...

Lawrence Leichtman wrote in news: snipped-for-privacy@newsfarm.iad.highwinds-media.com:

I would not mind drinking d'Yquem, or a good Sauternes (more on botrytis than in passerillage style) with grilled wild lobster. Specially if the wine has some age on it.

In fact, I do not think a Kabinett or even Spatlese with a few years would be a bad match for many grilled shelfish.

s.

Steve wrote on Sun, 01 Nov 2009 00:41:02 +0000:

I know a number of people who say they don't like white wine but who will drink a good bottle of red wine *before* a dinner where red is inappropriate.

I drink almost all wines (even Retsina but not often). I just have never been a fan of sweet wines with shellfish. A small amount of residual sugar is one thing but not very sweet such as a sauterne.