Suggestions for specific food pairings please

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

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

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

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

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

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

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

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.

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

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.

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.

Well, since you asked, Emily (and I'm at home with recipe at hand). Here 'tis:

Sauté 2 large shallots (minced) in 2 T butter, add 1/3 c dry white wine and 36 large, stemmed, deveined sorrel leaves (shredded). Bring to a simmer and allow to cook for 5 minutes. Add 1/2 c heavy cream and reduce over med. heat until it reaches a thick consistency. Add lemon juice at end of cooking to taste.

This recipe, with some small modification, also forms the basis of a sorrel soup (add spinach, potato and chicken broth).

HTH Mark Lipton

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

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

Mark Lipton