Trockenbeerenauslese pairing

Foie gras goes superbly.

Ron

Some suggest ripe fruit such as a nectarine or peach. Some suggest simple cooked fruit desserts made from light colored fruits such as apples. I might consider these for a non-Riesling or rather average Riesling TBA. For a top Riesling TBA, food just gets in the way, detracts, and has nothing to offer. Also it is best to drink it alone in the afternoon or evening rather than when one is stuffed with a large dinner. Food has nothing to offer to a top Riesling TBA,Tokaji Eszencia, and the like. Of course lesser examples such as Tokaji Aszu 6P, an average non-Riesling TBA, and other wines of like richness pair well with quite a few dishes. For a top Riesling TBA or Tokaji Eszencia, the taste and bouquet is so intense that they will overpower any simple fruit.The aftertaste for such a wine can linger for many minutes, and taking a taste of any food distorts this. These top wines are both food and wine. Some are so concentrated that you nearly think you could chew them. The best examples of such wines take many years to many decades to develop fully, and unfortunately many are opened before they have integrated and can only hint of what they can become.

Reply to snipped-for-privacy@cwdjr.net .

Salut/Hi Jeff

le/on Tue, 12 Apr 2005 22:10:29 -0400, tu disais/you said:-

If it's any good, nothing at all. It's so full and so powerful and so perfumed that it would completely overpower any food. FAR too sweet for Foie Gras IMO.

Serve it on it's own, on your knees and thank the lord for Botrytis Cinerea.

If it's not a good one - don't buy it.

Some folks enjoy pairing it with any of your blue-veined cheeses. What's the grape?

This wine is more of an apertife..

I like strawberries with melted chocolate to dip them in:)

Spoken (err! written!) like a true enthusiast of "Little Sweeties"

Salut/Hi st.helier,

le/on Fri, 15 Apr 2005 12:44:52 +1200, tu disais/you said:-

Yup, I plead guilty as charged.

I did have some mediocre Trocks about 15, 20 years back, and they convinced me never to do it again. Out of balance, sometimes with nasty edges. Nope, weren't for me at all. The whole point of a Trock is that it is sublime.

Which is why I won't muddle things by serving food with it.