Wine pairing stumper...

Grüner Veltliner 2006 or older, of smaragd standing.

M.

If I had to pick one, I'd go with white Burgundy or Michael's suggestion of serious Gruner Veltliner. Acidity but also some body. But if it were me I'd serve a big white and a crisper Pinot Noir, and let people choose which they prefer (anf try both myself). You'll need more than one bottle anyway!

I think that, while a white wine might work with these dishes, they do fairly cry out for a red of the sort you're thinking of. A powerful Cru Beaujolais might be good, too, especially an '05.

Mark Lipton

"Chris Sprague" skrev i meddelandet news: snipped-for-privacy@b1g2000vbc.googlegroups.com...

While I could very well side both with Mark (Beaujolais was my first thought) and Dale (I adore white Bourgogne) I would say that this is truly a win-win situation - the dishes seem extremely wine friendly, nopt a false note anywhere. However, what with canelloni, ricotta, porcini ... why not a Barbera d'Asti as one choice?

Cheers

Nils

A top Tavel rosé

Thanks for the ideas. I have a good Domain Wachau GV that I will probably open, so thanks for that suggestion. As for the red, I do have a good Barbera d'Asti on hand, but what does the group think about a Barbaresco or other Nebbiolo?

Chris

Agree. We forget about rose but it's food friendly. A nice Anjou would do the trick too, though I can't argue the Tavel is top...

-E

Cross into the neighbour commune and try a Lirac. Better QPR, methinks. Can you get an Anjou rosé that isn't sweetish? To me, that has been so much cut into stone that I haven't tried Anjou rosé lo these many moons ...

Cheers

Nils

Lirac from Domaine de la Mordorée is tops and under 15€.

cheers

Mike

Try under the appellation "Cabernet d'Anjou," they tend to be a little less sweet. Had a good 2005 from d'Ambinos last night with roast duck and jamaican and schezuan cracked pepper. (There was a little maple syrup in the glaze, so we decided on a rose.)

Unfortunately Ambinos is out of business, some of their parcels absorbed by a next door domaine (can't recall the name nor vouch for the quality.)

I agree some of the Rose d'Anjou can be very sweet.

-E