US starter revisited

Hello, A few months back I asked the group what would be a "typical" US starter for a wine accompanied dinner. THe group was very clear on this: there is no typical US starter, atypicity is the rule, anything typical of one region will be utterly foreign to some other ... and somebody recommended me a Scandinavian herring based smorgasbord (well, more or less). So let's re-phrase the question - those of you who are US, and drink wine (which would go without saying, really): what was the last wine-accompanied starter you had? As you understand, I am approaching the question statistically this time (I may use a neural network ... ;)). Any answer is acceptable (provided wine was served with the dish in question).

TIA

Cheers

Nils Gustaf

Reply to
Nils Gustaf Lindgren
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Last time, I think duck confit rillettes. Prior to that, smoked salmon.

Andy

Reply to
JEP62

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

Reply to
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

Reply to
Jose

Foie Gras with a Sauterne Rieussec, I believe 1989.

Reply to
Lawrence Leichtman

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 (

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) with a white Burgundy and a Gruner Veltliner. Before that some smoked fish canapes with a Riesling Kabinett.

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,

Reply to
DaleW

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

Reply to
Chris Sprague

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

Reply to
The Bulldog

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

Reply to
Paul Parker

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,

Reply to
Dave

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

Reply to
Nils Gustaf Lindgren

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.

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rinshi
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Anders Tørneskog
Reply to
Lawrence Leichtman
Reply to
Nils Gustaf Lindgren
Reply to
Joe "Beppe"Rosenberg
Reply to
Michael Pronay

So apparently it was a chimaera ...

M.

Reply to
Michael Pronay

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