FoodBanter.com - View Single Post

In article >, 225
says...
>
(Dale Williams) wrote in
:
>
>> Glad the white Burg turned out well. From initial description
>> (chestnuts and mushrooms) red Burg would have been my suggestion.
>>
>> Rabbit itself is pretty wine friendly, and my choice would usually
>> depend on prep. I like big dry Riesling with rabbit in mustard sauce,
>> or Brunello with rabbit ragu over pappadelle. I wish more Americans
>> would get over their "Bugs" squeamishness- good eats.
>>
>> Dale
>>
>> Dale Williams
>> Drop "damnspam" to reply
>>
>
>thanks Dale, as I think I already indicated that the Chassange was my first
>choice but I got cold feet and wanted to revert to the more traditional
>sounding pairing. Perhaps if my wife had brought home the porcini for which
>the recipe called, the red would have been imperative, but with baby bellas
>it all stayed light enough for a nice match.
>
>This was my first attempt at pushing tradition on a pairing other than a
>red Chinon with salmon, I stay fairly conservative. My experience with this
>one underscores the importance of working the sauce to the the wine. After
>tasting the sauce halfway through, I knew that the white would work.

As a slight aside, I think that this might well be one of the main reasons to
have a cellar. While many of us appreciate properly aged reds, and a few
whites, one big plus is that when faced with a food pairing, if something
doesn't work as intended, we just trapse off the the cellar, grab another
bottle, and hope things get better. It sure beats taking off the "sweats" and
heading over the hill to the wine shop as the chef and guests all tap their
feet.

Thanks for the follow-up,
Hunt