Vegetarian food match for French Reds?

"Guy Snape" skrev i en meddelelse news:8EKAb.1613$ snipped-for-privacy@newsfep4-winn.server.ntli.net...

For the Pauillac and Graves, I would suggest with mushrooms, i.e a mushroom pie or something similar.

The Beaune, I would just drink, I think.....................

Anders

You basically take quartered mushrooms, shallots (chanterelles are superb) in a pan with heavy cream, and simmer until it (all of a sudden) thickens and takes on a golden colour - about an hour. Add a little dry Sherry and some chopped fresh sage (rosemary is also very good) and simmer a bit longer. Serve over toast,pasta, or rice.

Lew/+Silat

Hey, that sounds good enough to eat!

The other replies suggesting mushrooms are good--the overall point being that earthy flavors like mushrooms or potato/celery root bases go very well with these wines. Truffles are great too--I save $ a bit by using good quality truffle oil in my celery root puree, or in my mushroom-based quiches. Risottos or lentils with shrooms have been excellent with my Pauillacs, especially with sufficiently caramelized onions as a base.

If you are the kind of vegetarian who includes a little dairy or eggs in your diet, Comte and Saint Nectaire cheeses and omelets made with all the above mentioned earthy ingredients are tasty. I have one friend who adores the lighter styles of smoked salmon and likes his Beaunes with that.

So don't forget to share with us what you chose and how it went!

I wonder whether the '93 Beaune will be totally ready to drink yet. '93 was an exceptionally tannic year in the Cote D'Or. It might require a bit of aeration to open up.

Perhaps it's easier to note what foods to avoid. I'd stay away from tomatoes, asparagus, artichoke and anything pickled for starters, and also be very careful with capsicum peppers, eggs and pastry. As previously noted, many mushrooms would pair well with your wines; grains are by-and-large a neutral palate and certain cheeses (mature hard cheeses, for instance) would go well if you include them in a vegetarian diet. OTOH, stay away from sharp, young cheeses and most goat's milk cheeses. A good risotto al funghi would be excellent IMO, as would be grilled or roasted vegetables. A cheese fondue would also work well.

HTH Mark Lipton

Not to be a dolt, but I'm assuming the Beaune is a red? Volnay 1ers are just hitting beginning of their window, I think the Beaune is at or near peak. And would be lovely with mushrooms (to me,red Burg and mushrooms are a great combo). '93 Carruades is probably fully mature, and mushrooms would do fine. Don't know Gaillat,but most Graves reds from '96 are ready.

Dale

Dale Williams Drop "damnspam" to reply

The suggestions thus far, mushrooms/potato/etc, have been good. With the Bordeaux, I would through in some seitan with the above combo. Vegetarians need protein too!

Eric