On Dec 11, 12:31�pm, "Bi!!" > wrote:
> On Dec 11, 12:13 pm, Mark Lipton > wrote:
>
> > st.helier wrote:
> > > All contributions and suggestions gratefully considered.
>
> > Well, the classic pairing would be with choucroute garni, but that might
> > not be your preference for this event. Considering that you'll have a
> > young, intense, bone dry Riesling with high acidity, you could consider
> > any food that you'd serve with Champagne. Lobster? Caviar and cr me
> > fraiche on blini? Roast pork would work well, too, I'm sure.
>
> > Mark Lipton
>
> > --
> > alt.food.wine FAQ:http://winefaq.cwdjr.net
>
> We usually have choucroute garni for New Years day as a traditional
> "good luck" dish...I'm not sure why sauerkraut is supposed to bring
> good luck but many of my friends eat it on New Years for that reason.
> Clos St Hune is not my favorite match for it as the bone dryness and
> acidity seems to make the kraut sharper and the acidity in the kraut
> gives the wine a metallic tang. �I prefer something a bit more off
> dry. �I also thought that kraut and pork seemed a bit heavy for a
> summer dish.

One idea would be to go with sausage (like boudin blanc) without the
kraut.
I also like the shellfish idea,as far as spices some ginger is always
good with Riesling imho
But I had this wine last year, and it really is infanticide. Someone
had to say it!