US starter revisited

Last time, I think duck confit rillettes. Prior to that, smoked salmon.

Andy

With the proviso that I often don't eat a starter when I'm eating at home, my answer is either yellowtail tartare (see my post "Dinner at Morimoto") or sushi.

Mark Lipton

Oysters. I had it at a restaurant with a really nice white wine that has escaped my memory (it's the second thing to go) but I often have champaigne with oysters.

Jose

Foie Gras with a Sauterne Rieussec, I believe 1989.

Do you mean first real sitdown course, or canapes? Let's see, the last real dinner party we had we served a corn/lobster salad (

For my turn hosting my wine group, I served (boar) proscuitto wrapped around fig and parmiagano reggiano , with a white burg. With regular proscuitto I tend to do the same thing, often with sparkling.

Nils Gustaf L> Hello,

Smoked salmon canapes with Mascarpone and dill, served with 1989 Veuve Clicquot Ponsardin.

Typically, I serve some pate and assorted cheeses with a variety of breads.

- Chris

Last two that made a big impact were: thinly sliced salmon on a water cracker with creme fraice, capers and diced shallots, served with a King Estate Reserve Pinot Grigio (and I am not normally a Pinot Gris/Grigio fan). The other was a bit of lobster, grilled on a sugarcane skewer basted in butter, served with a Merusault. I can also recommend Tom S's Chateau Burbank Chard here, as I'm tasting it against some nice Merusaults and it is requiting itself nicely. Also, I could see a large prawn or Gulf Shrimp, in lieu of the lobster.

Unlike Ed R., I usually try and pair each course with a different wine. Sometimes the soups and the salads are a bit tougher, but I keep trying.

Hunt

Blackened shrimp on toast with Chandon Brut. Very nice start to the dinner and evening.

Hi Nils,

I sometimes enjoy an early-harvest sparkling Muscat (e.g. from Tualatin Vineyards) with a confit of smoked Chinook salmon, roasted onions, and neufchatel spread on fresh ciabatta. Still, you're right. Every region seems to have its own preference.

David

. Yes Nils Gustaf L> Hello,

Hello Bulldog, I too would heartily recommend Tom S's CH Burbank - I had the distnct pleasure of tasting it with good friend Mike T New Year's Day (see previous taste note) and had I had the possibility of aquiring one or two bottles of that, my selection for the party would be done ... unfortunately, Systembolaget has not so far seen fit to commercialise the wine in question ...

Cheers!

Nils Gsutaf

Saba Shioyaki (grilled mackerel) drenched in ponzu dressing with a bit of kochijung while still hot off the grill and marinated thinly sliced cucumber with Hoge Gruner Veltliner.

"rinshi" skrev i melding news: snipped-for-privacy@4ax.com...

That an US starter? Shioyaki? Ponzu? Kochijung? Grüner Veltliner? :-) Anders

Why not, sounds great.

"Anders Tørneskog" skrev i meddelandet news:44c5265f$0$8002$ snipped-for-privacy@nn1-read.tele.net...

Anders, THe question was " - those of you who are US, and drink wine (which would go without saying, really): what was the last wine-accompanied starter you had?" My only complaint would be whether rinshi-san is US, which is in no way impossible or even unlikely. I would like to know what kochijung is though, but, mr google is my friend ... Cheers Nils Gsutaf

My wife Mimsi and I start out with a white and a red as she is allergic to one of the yeasts used in fermentation. Typically for a meal of Oyster Stew, Shrimp Louie, Chateaubriand, salad and Fig Newtons, we begin with either a Chablis or a Bataard Montrechet, our starting red is something a tad old like a 1961 Palmer... my cousin Rumpole says I'm being rather extravagant but we own about 65,000 shares of Halliburton.........

Mimsi and Todd Fesque "La Bonanza", Dubai, UAE as dictated to

I have no idea what these japanese sounding edibles shoulc/cold be, but Hoge is a US producer. Btw, it's the first time I hear from GV being bottled in the Americas.

M.

So apparently it was a chimaera ...

M.