Suggestions for specific food pairings please

I am casting a net far and wide to get some interesting/different food pairing ideas for different kinds of wines. I'm not looking for ideas like "chicken or fish", but rather specific ideas like, say, "duck in a huckleberry reduction sauce." So, I'll give a basic description of the wine, and you let fly with the suggestions! And oh, I am hoping to share these ideas with others, so if you're the private type... but then, if you were the private type, you wouldn't be posting to this newsgroup, right? Right! Thanks to all in advance, e. winemonger

Here we go:

  1. A no-oak or very lightly-oaked Chardonnay
  2. A crisp and fruity Sauvignon Blanc
  3. Dry styled Riesling. One where the mineralic terroir meets up with some stone fruit like peaches or apricots.
  4. Pinot Gris: fruity, spicy and full-bodied
  5. Pinot Blanc
  6. Gruner Veltliner

and these are more general, but I think that can be ok in this case:

  1. Beerenauslese
  2. Trockenbeerenauslese
  3. Eiswein
Reply to
winemonger
Loading thread data ...

Sole with Pancetta and Potatoes

Chicken and root veggies with a mustard sauce

I have to say tonight's dinner (veal chops with sage, aspaargus-potato salad with tarragon vinaigrette) was made for GV. Betsy has also made a scallops with green pea puree that would seriously compliment the pea element in GV.

Dale

Dale Williams Drop "damnspam" to reply

Reply to
Dale Williams

BTW, you might check Ming Tsai's Blue Ginger cookbook. Lots of pairings suggestions, some of the recipes seem over thetop, but we've never had a flop yet. Dale

Dale Williams Drop "damnspam" to reply

Reply to
Dale Williams

Andrea Immer has an entire book advising on this subject. Check out her offerings on Amazon.

Reply to
cutecat

These are really great. Keep 'em coming if they come to you (and thanks to Betsy!) Emily

Reply to
winemonger

A few more

Lobster ravioli .

Striped bass with lemons and capers (actually, wouldn't be bad with a crisper Chardonnay ala Chablis, either).

I have a recipe for smoked trout mousse that was supposed to be a Champagne accompaniment, but went very well with a Trimbach CFE. Smoked trout, cream, butter,dill, plus a dash each of hot sauce & lime juice.

Dale

Dale Williams Drop "damnspam" to reply

Reply to
Dale Williams

lobster or scallops prepared simply (i.e., without heavy saucing)

oysters on the half shell

pan-seared salmon in sorrel sauce

roast veal

So many good choices, but what style? I think Smaragd makes an excellent choice with a lot of East Asian cooking, like for instance Pad Thai. Federspiel OTOH I consider to be more of a fish wine, so how about pan fried trout?

I don't find much food that goes particularly well with TBAs. Maybe tarte tatin with the BA?

Mark Lipton

Reply to
Mark Lipton

I see where you are going, and except for 7 ,8 and 9, I have the perfect recs. Not a 3 course dinner, but something like this.

Fried cod in potato flakes. Some Broccoli with melted cheese. And with this, sweet corn on the cob. Even the no-oaked chard (are you thinking Champagne?) will work well with the corn.

Now for 7,8.9,

A peach tart.

Good eating,

Rich R..

Rich

Reply to
Rich R

I am a fan of Ms Immer, but her book " Great Tastes Made Simple" was not very simple for me. I prefer "The Wine Lover's Cookbook, Great Recipes for the Perfect Glass of Wine" by Sid Goldstein.

Rich R.

Reply to
Rich R

Ooo! Describe your sorrel sauce. Butter base? What else? Could really go in a number of directions.... super, E.

Reply to
winemonger

All of the books mentioned are great resources, but as I am planning to share these ideas on my own website, I somehow think the authors would protest! Perhaps I am wrong. Perhaps they, as I, feel that the whole food-and-wine thing is to be shared and enjoyed as freely as possible. But I'm also more interested in hearing ideas from those of us "in the trenches", as it were. Thanks! E.

Reply to
winemonger

I just made a terrine of salmon and spinach (salmon, creme fraiche, shallots, spinach) which will be served with a puree of cucumber, dill & sour cream. It's chilling in the fridge, but I'm going to see if it pairs better with a medium-oaked Chardonnay (as the almost-poached-like salmon would ask for) or a dry Riesling (nodding to the dill) Place your bets? e.

Reply to
winemonger

Paired with sun-dried olives which had rosemary, which came from a South African winery. Totally super. The Sauvignon Blanc was Austrian: gorgeous bottle from Tement.

e.winemonger

formatting link

Reply to
winemonger

His Zieregg? If so, what year? His '97 Zieregg is still one of the finest SBs I've ever tasted.

Mark Lipton

Reply to
Mark Lipton

DrinksForum website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.