any white wine suggestions for the following:
mushroom and cheese omlette with candied bacon and sausage...
shitake mushroom gravy w/shrooms over double baked potatoes.....
and which is better w/--- brie cheese (sp?) a red or a white? and with your suggestion which varital of red/white.
just wondering.
wants to pair these foods with your suggestions then test them out with my buds.
thanks.
(simply stupid query but then again i'm a simply stupid person.)
:D
No, this is not a stupid question, and it poses some pairing challenges. Eggs are not usually wine's best friend. Depending on how much of the bacon essence comes through the "candied" part of the recipe, I'd lean more toward a Pinot Noir, and not too fruity a PN, at that. Bacon is one of the aspects that I often detect in a lot of OR PN's, along with some carmalized sugar notes. These pair well with many mushrooms too.
If you want white, I'd pull out a bottle of Conundrum, a white blend from Caymus Napa, CA (though the white grapes in it are not usually all from Napa). It has the strength of character to stand up to a lot. I've even served it with a simply grilled steak to friends who could not tolerate red wines. It might be a bit fruity for the mushrooms, but paired very well with some scrambled-egg burritos in adobo sauce just last weekend. The fruit meshed well with the heat of the adobo.
It should work well with brie too, though I usually reach for a Chard, if the cheese is a double, or more, creme. Both CA Chards, and white Burgundies go well, by my palette.
Just some ideas, Hunt
I would be inclined to go to Alsace and try a dry Gewurztraminer with the first dish and a good· preferably well bottle aged, Pinot Gris with the second. As for the Brie I would go for my first love, good St. Emilion, again with some age, with it but if you had failed to find a dry enough Gewurztraminer for the omelette and had a slightly less dry one going begging that woould be good too - although, classically, it should accompany Munster of course.
Timothy Hartley
mushroom omlette suggests something gentle. But with that ending of 'candied bacon and sausage' it get's difficult to suggest. It depends on how you'll cook them. Will it be the omlette with bacon and sausage, or more like bacon and sausage with omlette?
I'd say a white but with some intensity. For example from the region Alentejo: the Alabastro. Grapes are 'roupeiro', 'rabo de ovelha' and 'tamarez'.
You can find it here:
regards ricardo
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I would try a Pino Gris.
Take care and have fun with it.
Robert Patrick, Canada
Castor oil.
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