Pairing frozen fennel mousse

Coffee?? That's actually a half-serious suggestion, Nils, as I see it as a very difficult pairing with wine. The licorice flavor of fennel is quite powerful (not ton mention the star anise), so only fairly non-aromatic wines would do, and they'd have to have high acidity and residual sugar IMO. How about a sweet Chenin from the Loire or a sweet Pinot Gris from Alsace, the more powerful the better. Perhaps a use for those Z-H wines you've been waiting for the proper moment to serve? ;-)

Mark Lipton

"Nils Gustaf Lindgren" skrev i melding news:nXrJi.9455$ snipped-for-privacy@newsb.telia.net...

Ouzo? Yes, think about it!?

:-) Anders

"Anders Tørneskog" skrev i meddelandet news:46f6b77b$0$7445$ snipped-for-privacy@nn1-read.tele.net...

Sorry, no - I do not drink strong alcohol, except with herring. And I very rarely eat herring.

Good shot, though - keep 'em coming ;)

Cheers

Nils

Not having tasted your fennel mousse, it is a bit difficult for me to guess what I would consider a good match, which might or might not be what you consider a good match. If I had time to experiment with matches, here are some wines I might try. Vintage or a good reserve Madeira. These come from bone dry to extremely sweet, so you likely could find the sweetness level you want. A good Maderia, even a very sweet one, has plenty of acidity. It also has a very intense taste and bouquet that should hold up to a fairly intense anise-like taste. A sweet wine from the muscat family also might work, although some of these do not have nearly as much acidity as Madeira. Southern Italy is full of such Muscat wines. Also Moscal de Setubal from Portugal might be interesting to try. Ones with stated age such as 25 years old or vintage examples have much more character than the basic versions that often can be rather bland.Fonseca seem to be the Brand most often found in the US.

"Nils Gustaf Lindgren" skrev i melding news:w6AJi.9524$ snipped-for-privacy@newsb.telia.net...

But ouzo is not drunk like aquavit..., you mix it with water, you know. Rather refreshing, actually, when in Greece :-) On second thoughts, I doubt the feasibility too, but one might give it a shot... :-)

Hmmm... tasting in mind... Verdicchio? You spezialize in Italians and (F-), don't you?

:-) Anders

"Anders Tørneskog" skrev i meddelandet news:46f814f0$0$7442$ snipped-for-privacy@nn1-read.tele.net...

Well, yes, I tend towards Francophilia. Italy, yes, I think ... I like. Not really a specialist, and Verdicchio, no, not really. Some are pleasant enough but so often there is something I like better when I want a light dry white. Haven't visited those parts of Italy and cannot see it happen in the foreseeable future, so, can't help you, sorry, no ...

Cheers

Nils

... et la recette, Nils ; nous l'aimerons. ; -)

DMM