Been invited over to a friend's house this weekend for a meal of "Oyster Casserole". Looks to be oysters baked in bread crumbs, shallots, parsley, whipping cream, etc. Never had this but he claims it's his "mother's famous recipe". Thought about bringing a wine but what type.
Any recommendations for me out there?
TIA
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J
Joseph Coulter
"JB" wrote in news:HHyZg.11240$ snipped-for-privacy@newsread4.news.pas.earthlink.net:
Sauvignon Blanc blend such as a Graves would be excellent, I would opt for a Chablis. If you like SB from New Zealand that is another excellent pairing. Domr might go for a vouvray (chenin blanc) or a Muscadet, but I would go for the SB blend or Chablis. (but not a premier cru)
D
DaleW
B
bijoudog
How about a nice champagne?
J
Jim
This is very similar to a dish that Galatoires does. I love the dish and made it twice in a three-day span recently.
First time, had it with an assorment of rieslings:
'76 Müller Scharzhofberger Spätlese '90 Prüm Graacher Himmelreich Spätlese '88 Schloss Johannisberg Kabinett Trocken '95 Nikolaihof Vom Stein Smaragd '99 Hirtzberger Singerreidel '98 Weinbach Cuvée St. Catherine Schlossberg
Second time, had it with an '02 Luneau-Pepin Terroire de Schistes
The two Spätlesen and the Muscadet were great combinations. The other rieslings were good but were not the sublime matches the Prüm, Müller, and Muscadet were.
Enjoy,
Jim
L
Lew/+Silat
Jim how about the recipe?:)
A
Anders Tørneskog
"Jim" skrev i melding news: snipped-for-privacy@i42g2000cwa.googlegroups.com... First time, had it with an assorment of rieslings:
'76 Müller Scharzhofberger Spätlese '90 Prüm Graacher Himmelreich Spätlese '88 Schloss Johannisberg Kabinett Trocken ... The two Spätlesen and the Muscadet were great combinations. The other rieslings were good but were not the sublime matches the Prüm, Müller, and Muscadet were.
I am amazed... The Scharzhofberger and the Graacher are aged sweet wines... For oysters? The dry Kabinett of Johannisberg was still drinkable after 18 years? It is only lately that any vintner has managed to do dry Rieslings in Germany with a life span of more than 2-3 years... :-) Anders
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