What to eat with Marsanne?

How about simple starter of Parma ham and papaya. I know its done to death and rather unfashionable, but for a simple start to a Friday night, it takes some beating esp. after a hard week.

I don't have a lot of experience with straight Marsanne, but the ones I've tried I think are pretty food friendly and can match a variety of foods.

Crab could be a good match. As could Thai or Indian dishes. I also think a simple pasta in a cream and cheese sauce (Alfredo - ish) would show the wine well.

Andy

Personally, I don't see it but I guess it would depend on the spices used. It brings to my mind a delicate dish which may not stand up to the lushness of Marsanne.

Andy

Oregano, for one. Maybe some garlic and tarragon?

JEP62 wrote:

Here's something useful on spices:

Oregano and garlic with Marsanne? Now I really don't see it.

Andy

Suggest something else, then?

skrev i meddelandet news: snipped-for-privacy@v46g2000cwv.googlegroups.com...

Braised scallops with a light cream sauce and pasta, I think.

Cheers

Nils Gustaf

Sounds good too. Speaking for myself, I prefer olive oil to cream, though.

skrev i meddelandet news: snipped-for-privacy@e56g2000cwe.googlegroups.com...

A good olive oil is delicious. It has to be put in context, though - just as with wine. I did scallops smoked with a good oil - aglandau, it's the name of the variety. Forgot what we dra nk with oit though -sure it wasn´t marsanne.

cheers

ng

When I was young I used to hate olives and olive oil. Now, I love 'em!

One of my uncles was a grocer. My dad used to go to his store when he was alive. Uncle Gus had a lot of goodies imported from Italy, but I don't know why I hated olives and olive oil so much!

I cannot eat scallops or certain other shellfish. You'd have to 'duck'. (I have severe food allergies to them. When I say severe, I mean six HOURS of vomitting...)

I can eat shrimp and battered clams, though, without any problem.

Nils Gustaf L> skrev i meddelandet

Actually, this isn't due to an allergy. The fats of certain mollusks are different from the fats of all other animals (the difference is a chemical one that isn't probably of much interest to non-chemists). A certain percentage of humanity, including you apparently, cannot digest those fats. In such people, it's been found that alcohol exerts a synergistic effect in the liver with just the effects you describe. Omit the alcohol and you're likely able to keep them down. In a way, it's Nature's Antabuse :(

Mark Lipton

I already had.

Nils Gustaf L>

That sounds good. Let us know how it works.

Andy

Interesting. I had consumed some wine that night.

I went to an allergist and he did the sample/scratch test on back. He told me any time I wanted to miss work, just east scallops or mussels...

Hmm, Marsanne. Yumm. A good pairing would be inviting me. ;-) I'd agree with the seafood and/or pasta recommendations.

Whole-wheat angel hair is my favorite!

anis flavored flambed schrimps

"crevettes flambées au pastis"

you could use ouzo, arak, pastis...

Cheers,

Rémy

Le Thu, 23 Mar 2006 22:04:05 +0100, a écrit:

"Remy" skrev i meddelandet news: snipped-for-privacy@se1.domainnotset.invalid...

Hmmmm ... self tends to think anise is less than wine-friendly - not hostile, mind you, just not friendly ... Depends on the wine, of course.

Cheers

Nils Gustaf