Last week, at a conference on heavy oil, in trying to persuade a geologist
to drink Bordeaux instead of his usual tipple, I suggested that next time
he's in town (late November) we should get together and have a wine tasting.
There was a chorus of "me toos", each offering to contribute his favorite
wine (all reds). Since there will be business meetings during the day, I'll
have to keep it simple. The wine types will be:

1. Argentinian malbec (his wife is Argentinian)
2. A Barolo or Tuscan (not sure at present) from an Italophile.
3. A GC Burgundy (his wife is from that area)
4. A '96 St.Julian from me.

There may be more if others hear about it!

The #3 contributor is a veggie (cheese OK but not even fish). My
inclination is to serve a Tuscan bean soup (for the veggie) followed by a
simple lamb roast with a selection of cheeses to hand.
An alternative is to ask a local caterer to prepare a number of tapas.

I would be grateful for any advice, particularly on the types of finger food
should I take the easy way out.

Graham

On Oct 11, 12:10 pm, "graham" > wrote:
> Last week, at a conference on heavy oil, in trying to persuade a geologist
> to drink Bordeaux instead of his usual tipple, I suggested that next time
> he's in town (late November) we should get together and have a wine tasting.
> There was a chorus of "me toos", each offering to contribute his favorite
> wine (all reds). Since there will be business meetings during the day, I'll
> have to keep it simple. The wine types will be:
>
> 1. Argentinian malbec (his wife is Argentinian)
> 2. A Barolo or Tuscan (not sure at present) from an Italophile.
> 3. A GC Burgundy (his wife is from that area)
> 4. A '96 St.Julian from me.
>
> There may be more if others hear about it!
>
> The #3 contributor is a veggie (cheese OK but not even fish). My
> inclination is to serve a Tuscan bean soup (for the veggie) followed by a
> simple lamb roast with a selection of cheeses to hand.
> An alternative is to ask a local caterer to prepare a number of tapas.
>
> I would be grateful for any advice, particularly on the types of finger food
> should I take the easy way out.
>
> Graham

Graham,
Most of the wines tend to go well with items such as beef or lamb, so
finding a good veggie option can be challenging. If you choose to go
with a single dish that would work across the wines (and protein
proclivities) you might consider something as simple as a risotto with
pumpkin or butternut squash, containing cheese - parmagiano reggiano
or some such. The goal would be to provide richness against which the
wines would work.

If you go with a caterer or do tapas or antipasti, you can still
include lamb - rack of lamb cut into the individual portions and
grilled served with romesco is a great combination and would work
really well with a Malbec or Bordeaux. A variety of sausages and cured
meats (chistora, jamon serrano, prosciutto, or various salumi) would
be good. Additionally, you could include roasted veggies such as
eggplant, peppers, and fingerling potatoes, some braised greens such
as chard or kale drizzled with a little olive oil and a selection of
cheeses. Just keep away from anything that would include vinegar,
lemon or lime as the acid in these can kill tasting the wine.

Just some thoughts...

Tom AZ

On Oct 11, 3:10 pm, "graham" > wrote:
> Last week, at a conference on heavy oil, in trying to persuade a geologist
> to drink Bordeaux instead of his usual tipple, I suggested that next time
> he's in town (late November) we should get together and have a wine tasting.
> There was a chorus of "me toos", each offering to contribute his favorite
> wine (all reds). Since there will be business meetings during the day, I'll
> have to keep it simple. The wine types will be:
>
> 1. Argentinian malbec (his wife is Argentinian)
> 2. A Barolo or Tuscan (not sure at present) from an Italophile.
> 3. A GC Burgundy (his wife is from that area)
> 4. A '96 St.Julian from me.
>
> There may be more if others hear about it!
>
> The #3 contributor is a veggie (cheese OK but not even fish). My
> inclination is to serve a Tuscan bean soup (for the veggie) followed by a
> simple lamb roast with a selection of cheeses to hand.
> An alternative is to ask a local caterer to prepare a number of tapas.
>
> I would be grateful for any advice, particularly on the types of finger food
> should I take the easy way out.
>
> Graham

This is all wrong. You don't compare wines, you drink them.

> wrote in message
ups.com...
> On Oct 11, 12:10 pm, "graham" > wrote:
>> Last week, at a conference on heavy oil, in trying to persuade a
>> geologist
>> to drink Bordeaux instead of his usual tipple, I suggested that next time
>> he's in town (late November) we should get together and have a wine
>> tasting.
>> There was a chorus of "me toos", each offering to contribute his favorite
>> wine (all reds). Since there will be business meetings during the day,
>> I'll
>> have to keep it simple. The wine types will be:
>>
>> 1. Argentinian malbec (his wife is Argentinian)
>> 2. A Barolo or Tuscan (not sure at present) from an Italophile.
>> 3. A GC Burgundy (his wife is from that area)
>> 4. A '96 St.Julian from me.
>>
>> There may be more if others hear about it!
>>
>> The #3 contributor is a veggie (cheese OK but not even fish). My
>> inclination is to serve a Tuscan bean soup (for the veggie) followed by a
>> simple lamb roast with a selection of cheeses to hand.
>> An alternative is to ask a local caterer to prepare a number of tapas.
>>
>> I would be grateful for any advice, particularly on the types of finger
>> food
>> should I take the easy way out.
>>
>> Graham
>
> Graham,
> Most of the wines tend to go well with items such as beef or lamb, so
> finding a good veggie option can be challenging. If you choose to go
> with a single dish that would work across the wines (and protein
> proclivities) you might consider something as simple as a risotto with
> pumpkin or butternut squash, containing cheese - parmagiano reggiano
> or some such. The goal would be to provide richness against which the
> wines would work.
>
> If you go with a caterer or do tapas or antipasti, you can still
> include lamb - rack of lamb cut into the individual portions and
> grilled served with romesco is a great combination and would work
> really well with a Malbec or Bordeaux. A variety of sausages and cured
> meats (chistora, jamon serrano, prosciutto, or various salumi) would
> be good. Additionally, you could include roasted veggies such as
> eggplant, peppers, and fingerling potatoes, some braised greens such
> as chard or kale drizzled with a little olive oil and a selection of
> cheeses. Just keep away from anything that would include vinegar,
> lemon or lime as the acid in these can kill tasting the wine.
>
> Just some thoughts...
>
> Tom AZ
>
Many thanks for those suggestions, Tom! (sorry for the delay in replying but
I was at a conference in Banff, Alberta). I have an excellent butternut
squash risotto recipe from a cookbook produced by www.parmigiano-reggiano.it
that I have made in the past. A friend also suggested that I stuff some
portobellos.
Best wishes
Graham

"UC" > wrote in message
oups.com...
> On Oct 11, 3:10 pm, "graham" > wrote:
>> Last week, at a conference on heavy oil, in trying to persuade a
>> geologist
>> to drink Bordeaux instead of his usual tipple, I suggested that next time
>> he's in town (late November) we should get together and have a wine
>> tasting.
>> There was a chorus of "me toos", each offering to contribute his favorite
>> wine (all reds). Since there will be business meetings during the day,
>> I'll
>> have to keep it simple. The wine types will be:
>>
>> 1. Argentinian malbec (his wife is Argentinian)
>> 2. A Barolo or Tuscan (not sure at present) from an Italophile.
>> 3. A GC Burgundy (his wife is from that area)
>> 4. A '96 St.Julian from me.
>>
>> There may be more if others hear about it!
>>
>> The #3 contributor is a veggie (cheese OK but not even fish). My
>> inclination is to serve a Tuscan bean soup (for the veggie) followed by a
>> simple lamb roast with a selection of cheeses to hand.
>> An alternative is to ask a local caterer to prepare a number of tapas.
>>
>> I would be grateful for any advice, particularly on the types of finger
>> food
>> should I take the easy way out.
>>
>> Graham
>
> This is all wrong. You don't compare wines, you drink them.
>
Surely, that's the attitude that street-dwelling winos have{:-)
Graham

graham wrote:
> > wrote in message
> ups.com...
>> On Oct 11, 12:10 pm, "graham" > wrote:
>>> Last week, at a conference on heavy oil, in trying to persuade a
>>> geologist
>>> to drink Bordeaux instead of his usual tipple, I suggested that next time
>>> he's in town (late November) we should get together and have a wine
>>> tasting.
>>> There was a chorus of "me toos", each offering to contribute his favorite
>>> wine (all reds). Since there will be business meetings during the day,
>>> I'll
>>> have to keep it simple. The wine types will be:
>>>
>>> 1. Argentinian malbec (his wife is Argentinian)
>>> 2. A Barolo or Tuscan (not sure at present) from an Italophile.
>>> 3. A GC Burgundy (his wife is from that area)
>>> 4. A '96 St.Julian from me.
>>>
>>> There may be more if others hear about it!
>>>
>>> The #3 contributor is a veggie (cheese OK but not even fish). My
>>> inclination is to serve a Tuscan bean soup (for the veggie) followed by a
>>> simple lamb roast with a selection of cheeses to hand.
>>> An alternative is to ask a local caterer to prepare a number of tapas.
>>>
>>> I would be grateful for any advice, particularly on the types of finger
>>> food
>>> should I take the easy way out.
>>>
>>> Graham
>> Graham,
>> Most of the wines tend to go well with items such as beef or lamb, so
>> finding a good veggie option can be challenging. If you choose to go
>> with a single dish that would work across the wines (and protein
>> proclivities) you might consider something as simple as a risotto with
>> pumpkin or butternut squash, containing cheese - parmagiano reggiano
>> or some such. The goal would be to provide richness against which the
>> wines would work.
>>
>> If you go with a caterer or do tapas or antipasti, you can still
>> include lamb - rack of lamb cut into the individual portions and
>> grilled served with romesco is a great combination and would work
>> really well with a Malbec or Bordeaux. A variety of sausages and cured
>> meats (chistora, jamon serrano, prosciutto, or various salumi) would
>> be good. Additionally, you could include roasted veggies such as
>> eggplant, peppers, and fingerling potatoes, some braised greens such
>> as chard or kale drizzled with a little olive oil and a selection of
>> cheeses. Just keep away from anything that would include vinegar,
>> lemon or lime as the acid in these can kill tasting the wine.
>>
>> Just some thoughts...
>>
>> Tom AZ
>>
> Many thanks for those suggestions, Tom! (sorry for the delay in replying but
> I was at a conference in Banff, Alberta). I have an excellent butternut
> squash risotto recipe from a cookbook produced by www.parmigiano-reggiano.it
> that I have made in the past. A friend also suggested that I stuff some
> portobellos.

Graham,
Venturing late into this discussion, I would also recommend several
mushroom-based dishes. In addition to stuffing (and baking)
Portobellos, you can also marinate and grill them. Also, if you've got
some Fall mushrooms on the market, you could prepare something that I
learned from Bill Spohn: sauté them in butter for long enough time that
they completely reduce and form a spread, which you can then put on
toast or crackers. For that matter, bruschetta (avoid fresh tomato) and
crostini work well, too. For a non-vegetarian finger food, in addition
to charcuterie, you could make small lamb kebabs.

Have fun!
Mark Lipton

--
alt.food.wine FAQ: http://winefaq.hostexcellence.com

"Mark Lipton" > wrote in message
...
> graham wrote:
>>>
> Graham,
> Venturing late into this discussion, I would also recommend several
> mushroom-based dishes. In addition to stuffing (and baking)
> Portobellos, you can also marinate and grill them. Also, if you've got
> some Fall mushrooms on the market, you could prepare something that I
> learned from Bill Spohn: sauté them in butter for long enough time that
> they completely reduce and form a spread, which you can then put on
> toast or crackers. For that matter, bruschetta (avoid fresh tomato) and
> crostini work well, too. For a non-vegetarian finger food, in addition
> to charcuterie, you could make small lamb kebabs.
>
> Have fun!
> Mark Lipton
>
Thanks Mark for those suggestions! I like that mushroom idea and I'll try
that for my next dinner party (for carnivores) as a nibbler while I'm
getting the food ready. It'll look a bit like a tapenade, I imagine. As
for the kebabs, they might be easier than roasting a gigot.
Graham

On Oct 18, 2:16 pm, "graham" > wrote:
> "UC" > wrote in message
>
> oups.com...
>
>
>
> > On Oct 11, 3:10 pm, "graham" > wrote:
> >> Last week, at a conference on heavy oil, in trying to persuade a
> >> geologist
> >> to drink Bordeaux instead of his usual tipple, I suggested that next time
> >> he's in town (late November) we should get together and have a wine
> >> tasting.
> >> There was a chorus of "me toos", each offering to contribute his favorite
> >> wine (all reds). Since there will be business meetings during the day,
> >> I'll
> >> have to keep it simple. The wine types will be:
>
> >> 1. Argentinian malbec (his wife is Argentinian)
> >> 2. A Barolo or Tuscan (not sure at present) from an Italophile.
> >> 3. A GC Burgundy (his wife is from that area)
> >> 4. A '96 St.Julian from me.
>
> >> There may be more if others hear about it!
>
> >> The #3 contributor is a veggie (cheese OK but not even fish). My
> >> inclination is to serve a Tuscan bean soup (for the veggie) followed by a
> >> simple lamb roast with a selection of cheeses to hand.
> >> An alternative is to ask a local caterer to prepare a number of tapas.
>
> >> I would be grateful for any advice, particularly on the types of finger
> >> food
> >> should I take the easy way out.
>
> >> Graham
>
> > This is all wrong. You don't compare wines, you drink them.
>
> Surely, that's the attitude that street-dwelling winos have{:-)
> Graham- Hide quoted text -
>
> - Show quoted text -

You don't serve 'finger food' to complement wine; you serve wine to
complement food. You have it all backwards.

> You don't serve 'finger food' to complement wine; you serve wine to
> complement food. You have it all backwards.

I have some wine. I want to do the right thing. According to UC, I
shouldn't taste it, I should drink it. Ok, I'll drink it.

But UC says I shouldn't drink it alone. I should drink it with food.
Ok, I'll do that. Let's see, what food should I have it with?

Now UC says I shouldn't have food to complement the wine. Things that
make you go "hmmmm".

Perhaps if I used a fork, it wouldn't be "finger food" and it would be
ok?

Jose
--
You can choose whom to befriend, but you cannot choose whom to love.
for Email, make the obvious change in the address.

On Oct 23, 3:14 am, Mike Tommasi > wrote:
> UC wrote:
> > You don't serve 'finger food' to complement wine; you serve wine to
> > complement food. You have it all backwards.
>
> Of course there is no "wrong" when it comes to taste...
>
> Actually, when possible I DO serve food to complement wine. Starting
> with the wine can be much more interesting, and can lead to much better
> pairings of the type I call "1+1=3"...
>
> Mike
>
> --
> Mike Tommasi - Six Fours, France
> email linkhttp://www.tommasi.org/mymail

Nah....you prepare a Neapolitan dinner,,,then choose Taurasi or Fiano
di Avellino or whatever...It makes no sense to start with the wine.
The meal comes first, then the wine.

Recently, while visiting the French Laundry we had this exact conversation.
It really depends upon what you want to showcase, Food or Wine. Not that
there are any rights or wrongs just personal tastes.

The next night at Ad Hoc, a newer restaurant from Thomas Keller, they have a
4 course prix fix meal. That night it was Chicken Cacciatore. I had with
me a Robert Sinskey Stags leap cellar wine. I brought it because it seemed
the acid would be fine with the tomatos. It was also a very smooth, mild
food wine.

During dinner a man behind us Cliff Lede of Cliff Lede Vineyards offered us
a taste of his not yet released Cab Blend, "Poetry" and it was big, elegant,
super rich....and on its own very nice. My guest says to me this wine is
much better then the Sinskey.

So I suggested to taste the food, the Sinskey and the food again. Then do
the same with the Poetry wine. In the end which stood out more, the food or
the wine.

With the Sinskey, the food stood out more, with the Poetry the wine out
shined the food. Was to powerful.

At that point we agreed the Sinskey was better with this meal and the Poetry
would have been better with a dense beef with a reduction red wine sauce.

To me the wine should compliment the food. I rarely drink wine when food is
not present.

I think it is a cultural thing.






"Mike Tommasi" > wrote in message
...
> UC wrote:
>> You don't serve 'finger food' to complement wine; you serve wine to
>> complement food. You have it all backwards.
>
> Of course there is no "wrong" when it comes to taste...
>
> Actually, when possible I DO serve food to complement wine. Starting with
> the wine can be much more interesting, and can lead to much better
> pairings of the type I call "1+1=3"...
>
> Mike
>
>
>
> --
> Mike Tommasi - Six Fours, France
> email link http://www.tommasi.org/mymail

On Oct 23, 8:07 am, "Richard Neidich" > wrote:
> Recently, while visiting the French Laundry we had this exact conversation.
> It really depends upon what you want to showcase, Food or Wine. Not that
> there are any rights or wrongs just personal tastes.
>
> The next night at Ad Hoc, a newer restaurant from Thomas Keller, they have a
> 4 course prix fix meal. That night it was Chicken Cacciatore. I had with
> me a Robert Sinskey Stags leap cellar wine. I brought it because it seemed
> the acid would be fine with the tomatos. It was also a very smooth, mild
> food wine.
>
> During dinner a man behind us Cliff Lede of Cliff Lede Vineyards offered us
> a taste of his not yet released Cab Blend, "Poetry" and it was big, elegant,
> super rich....and on its own very nice. My guest says to me this wine is
> much better then the Sinskey.
>
> So I suggested to taste the food, the Sinskey and the food again. Then do
> the same with the Poetry wine. In the end which stood out more, the food or
> the wine.
>
> With the Sinskey, the food stood out more, with the Poetry the wine out
> shined the food. Was to powerful.
>
> At that point we agreed the Sinskey was better with this meal and the Poetry
> would have been better with a dense beef with a reduction red wine sauce.
>
> To me the wine should compliment the food. I rarely drink wine when food is
> not present.
>
> I think it is a cultural thing.

Yes, too many Americans don't have a clue about wine and food. The two
go together. Every time I'm in a wine shop and some blonde comes in
and says she's having a wine tasting with her friends, I cringe...

On Oct 23, 9:04 am, Young Martle > wrote:
> On Tue, 23 Oct 2007 12:31:05 -0000, UC >
> wrote:
>
>
>
> >Yes, too many Americans don't have a clue about wine and food. The two
> >go together. Every time I'm in a wine shop and some blonde comes in
> >and says she's having a wine tasting with her friends, I cringe...
>
> You shouldn't be afraid of women like that. :-)

I want to show her the true ways of amore...

On Oct 23, 9:04?am, Young Martle > wrote:
> On Tue, 23 Oct 2007 12:31:05 -0000, UC >
> wrote:
>
>
>
> >Yes, too many Americans don't have a clue about wine and food. The two
> >go together. Every time I'm in a wine shop and some blonde comes in
> >and says she's having a wine tasting with her friends, I cringe...
>
> You shouldn't be afraid of women like that. :-)

Can you spell m-i-s-o-g-e-n-y?

On Oct 23, 10:37?pm, Paul Arthur > wrote:
> On 2007-10-24, Bi!! > wrote:
>
> > On Oct 23, 9:04?am, Young Martle > wrote:
>
> >> On Tue, 23 Oct 2007 12:31:05 -0000, UC >
> >> wrote:
>
> >> >Yes, too many Americans don't have a clue about wine and food. The
> >> >two go together. Every time I'm in a wine shop and some blonde
> >> >comes in and says she's having a wine tasting with her friends, I
> >> >cringe...
>
> >> You shouldn't be afraid of women like that. :-)
>
> > Can you spell m-i-s-o-g-e-n-y?
>
> You mean "misogyny"? Yes.
>
> --
> The human spices must go from confrontational to harmoneous
> --bj del in rasfw

It was meant to be a bit of humor but interestingly enough my
spellcheck wouldn't allow it to be sent when spelled correctly.

On Oct 23, 9:45 pm, Bi!! > wrote:
> On Oct 23, 9:04?am, Young Martle > wrote:
>
> > On Tue, 23 Oct 2007 12:31:05 -0000, UC >
> > wrote:
>
> > >Yes, too many Americans don't have a clue about wine and food. The two
> > >go together. Every time I'm in a wine shop and some blonde comes in
> > >and says she's having a wine tasting with her friends, I cringe...
>
> > You shouldn't be afraid of women like that. :-)
>
> Can you spell m-i-s-o-g-e-n-y?

I like blondes. Who doesn't?