I am casting a net far and wide to get some interesting/different food
pairing ideas for different kinds of wines. I'm not looking for ideas
like "chicken or fish", but rather specific ideas like, say, "duck in
a huckleberry reduction sauce." So, I'll give a basic description of
the wine, and you let fly with the suggestions! And oh, I am hoping
to share these ideas with others, so if you're the private type... but
then, if you were the private type, you wouldn't be posting to this
newsgroup, right? Right!
Thanks to all in advance,
e. winemonger

Here we go:
1. A no-oak or very lightly-oaked Chardonnay
2. A crisp and fruity Sauvignon Blanc
3. Dry styled Riesling. One where the mineralic terroir meets up with
some stone fruit like peaches or apricots.
4. Pinot Gris: fruity, spicy and full-bodied
5. Pinot Blanc
6. Gruner Veltliner

and these are more general, but I think that can be ok in this case:
7. Beerenauslese
8. Trockenbeerenauslese
9. Eiswein

>1. A no-oak or very lightly-oaked Chardonnay
Sole with Pancetta and Potatoes

>3. Dry styled Riesling. One where the mineralic terroir meets up with
>some stone fruit like peaches or apricots.
Chicken and root veggies with a mustard sauce

>6. Gruner Veltliner
I have to say tonight's dinner (veal chops with sage, aspaargus-potato salad
with tarragon vinaigrette) was made for GV. Betsy has also made a scallops with
green pea puree that would seriously compliment the pea element in GV.


Dale

Dale Williams
Drop "damnspam" to reply

BTW, you might check Ming Tsai's Blue Ginger cookbook. Lots of pairings
suggestions, some of the recipes seem over thetop, but we've never had a flop
yet.
Dale

Dale Williams
Drop "damnspam" to reply

"winemonger" > wrote in message
om...
> I am casting a net far and wide to get some interesting/different food
> pairing ideas for different kinds of wines. I'm not looking for ideas
> like "chicken or fish", but rather specific ideas like, say, "duck in
> a huckleberry reduction sauce." So, I'll give a basic description of
> the wine, and you let fly with the suggestions! And oh, I am hoping
> to share these ideas with others, so if you're the private type... but
> then, if you were the private type, you wouldn't be posting to this
> newsgroup, right? Right!
> Thanks to all in advance,
> e. winemonger
>
> Here we go:
> 1. A no-oak or very lightly-oaked Chardonnay
> 2. A crisp and fruity Sauvignon Blanc
> 3. Dry styled Riesling. One where the mineralic terroir meets up with
> some stone fruit like peaches or apricots.
> 4. Pinot Gris: fruity, spicy and full-bodied
> 5. Pinot Blanc
> 6. Gruner Veltliner
>
> and these are more general, but I think that can be ok in this case:
> 7. Beerenauslese
> 8. Trockenbeerenauslese
> 9. Eiswein

Andrea Immer has an entire book advising on this subject. Check out her
offerings on Amazon.

amnspam (Dale Williams) wrote in message news:
> >1. A no-oak or very lightly-oaked Chardonnay
> Sole with Pancetta and Potatoes
>
> >3. Dry styled Riesling. One where the mineralic terroir meets up with
> >some stone fruit like peaches or apricots.
> Chicken and root veggies with a mustard sauce
>
> >6. Gruner Veltliner
> I have to say tonight's dinner (veal chops with sage, aspaargus-potato salad
> with tarragon vinaigrette) was made for GV. Betsy has also made a scallops with
> green pea puree that would seriously compliment the pea element in GV.

These are really great. Keep 'em coming if they come to you (and thanks to Betsy!)
Emily

A few more

>1. A no-oak or very lightly-oaked Chardonnay

Lobster ravioli .

>2. A crisp and fruity Sauvignon Blanc

Striped bass with lemons and capers (actually, wouldn't be bad with a crisper
Chardonnay ala Chablis, either).

>3. Dry styled Riesling. One where the mineralic terroir meets up with
>some stone fruit like peaches or apricots.

I have a recipe for smoked trout mousse that was supposed to be a Champagne
accompaniment, but went very well with a Trimbach CFE. Smoked trout, cream,
butter,dill, plus a dash each of hot sauce & lime juice.



Dale

Dale Williams
Drop "damnspam" to reply

winemonger wrote:

> 1. A no-oak or very lightly-oaked Chardonnay

lobster or scallops prepared simply (i.e., without heavy saucing)

>
> 2. A crisp and fruity Sauvignon Blanc

oysters on the half shell

>
> 3. Dry styled Riesling. One where the mineralic terroir meets up with
> some stone fruit like peaches or apricots.

pan-seared salmon in sorrel sauce

>
> 4. Pinot Gris: fruity, spicy and full-bodied

roast veal

>
> 6. Gruner Veltliner

So many good choices, but what style? I think Smaragd makes an excellent
choice with a lot of East Asian cooking, like for instance Pad Thai.
Federspiel OTOH I consider to be more of a fish wine, so how about pan
fried trout?

>
>
> and these are more general, but I think that can be ok in this case:
> 7. Beerenauslese
> 8. Trockenbeerenauslese
> 9. Eiswein

I don't find much food that goes particularly well with TBAs. Maybe
tarte tatin with the BA?

Mark Lipton

"winemonger" > wrote in message
om...
> I am casting a net far and wide to get some interesting/different food
> pairing ideas for different kinds of wines. I'm not looking for ideas
> like "chicken or fish", but rather specific ideas like, say, "duck in
> a huckleberry reduction sauce." So, I'll give a basic description of
> the wine, and you let fly with the suggestions! And oh, I am hoping
> to share these ideas with others, so if you're the private type... but
> then, if you were the private type, you wouldn't be posting to this
> newsgroup, right? Right!
> Thanks to all in advance,
> e. winemonger
>
> Here we go:
> 1. A no-oak or very lightly-oaked Chardonnay
> 2. A crisp and fruity Sauvignon Blanc
> 3. Dry styled Riesling. One where the mineralic terroir meets up with
> some stone fruit like peaches or apricots.
> 4. Pinot Gris: fruity, spicy and full-bodied
> 5. Pinot Blanc
> 6. Gruner Veltliner
>
> and these are more general, but I think that can be ok in this case:
> 7. Beerenauslese
> 8. Trockenbeerenauslese
> 9. Eiswein

I see where you are going, and except for 7 ,8 and 9, I have the perfect
recs. Not a 3 course dinner, but something like this.

Fried cod in potato flakes. Some Broccoli with melted cheese. And with this,
sweet corn on the cob. Even the no-oaked chard (are you thinking Champagne?)
will work well with the corn.

Now for 7,8.9,

A peach tart.

Good eating,

Rich R..

Rich

"cutecat" > wrote in message
link.net...
>
> "winemonger" > wrote in message
> om...
> > I am casting a net far and wide to get some interesting/different food
> > pairing ideas for different kinds of wines. I'm not looking for ideas
> > like "chicken or fish", but rather specific ideas like, say, "duck in
> > a huckleberry reduction sauce." So, I'll give a basic description of
> > the wine, and you let fly with the suggestions! And oh, I am hoping
> > to share these ideas with others, so if you're the private type... but
> > then, if you were the private type, you wouldn't be posting to this
> > newsgroup, right? Right!
> > Thanks to all in advance,
> > e. winemonger
> >
> > Here we go:
> > 1. A no-oak or very lightly-oaked Chardonnay
> > 2. A crisp and fruity Sauvignon Blanc
> > 3. Dry styled Riesling. One where the mineralic terroir meets up with
> > some stone fruit like peaches or apricots.
> > 4. Pinot Gris: fruity, spicy and full-bodied
> > 5. Pinot Blanc
> > 6. Gruner Veltliner
> >
> > and these are more general, but I think that can be ok in this case:
> > 7. Beerenauslese
> > 8. Trockenbeerenauslese
> > 9. Eiswein
>
> Andrea Immer has an entire book advising on this subject. Check out her
> offerings on Amazon.
>
I am a fan of Ms Immer, but her book " Great Tastes Made Simple" was not
very simple for me. I prefer "The Wine Lover's Cookbook, Great Recipes for
the Perfect Glass of Wine" by Sid Goldstein.

Rich R.

Mark Lipton > wrote in message >...

> > 3. Dry styled Riesling. One where the mineralic terroir meets up with
> > some stone fruit like peaches or apricots.
>
> pan-seared salmon in sorrel sauce

> Mark Lipton

Ooo! Describe your sorrel sauce. Butter base? What else?
Could really go in a number of directions....
super,
E.

"Rich R" > wrote in message >...
> "cutecat" > wrote in message

> > Andrea Immer has an entire book advising on this subject. Check out her
> > offerings on Amazon.
> >
> I am a fan of Ms Immer, but her book " Great Tastes Made Simple" was not
> very simple for me. I prefer "The Wine Lover's Cookbook, Great Recipes for
> the Perfect Glass of Wine" by Sid Goldstein.
>
All of the books mentioned are great resources, but as I am planning
to share these ideas on my own website, I somehow think the authors
would protest! Perhaps I am wrong. Perhaps they, as I, feel that the
whole food-and-wine thing is to be shared and enjoyed as freely as
possible. But I'm also more interested in hearing ideas from those of
us "in the trenches", as it were.
Thanks!
E.

amnspam (Dale Williams) wrote in message news:
> I have a recipe for smoked trout mousse that was supposed to be a Champagne
> accompaniment, but went very well with a Trimbach CFE. Smoked trout, cream,
> butter,dill, plus a dash each of hot sauce & lime juice.

I just made a terrine of salmon and spinach (salmon, creme fraiche,
shallots, spinach) which will be served with a puree of cucumber, dill
& sour cream. It's chilling in the fridge, but I'm going to see if it
pairs better with a medium-oaked Chardonnay (as the
almost-poached-like salmon would ask for) or a dry Riesling (nodding
to the dill) Place your bets?
e.

winemonger wrote:

> Ooo! Describe your sorrel sauce. Butter base? What else?
> Could really go in a number of directions....

Well, since you asked, Emily (and I'm at home with recipe at hand). Here 'tis:

Sauté 2 large shallots (minced) in 2 T butter, add 1/3 c dry white wine and 36 large,
stemmed, deveined sorrel leaves (shredded). Bring to a simmer and allow to cook for 5
minutes. Add 1/2 c heavy cream and reduce over med. heat until it reaches a thick
consistency. Add lemon juice at end of cooking to taste.

This recipe, with some small modification, also forms the basis of a sorrel soup (add
spinach, potato and chicken broth).

HTH
Mark Lipton

(winemonger) wrote in message news:
> 2. A crisp and fruity Sauvignon Blanc

Paired with sun-dried olives which had rosemary, which came from a
South African winery. Totally super. The Sauvignon Blanc was
Austrian: gorgeous bottle from Tement.

e.winemonger


www.winemonger.com

winemonger wrote:

> (winemonger) wrote in message news:
> > 2. A crisp and fruity Sauvignon Blanc
>
> Paired with sun-dried olives which had rosemary, which came from a
> South African winery. Totally super. The Sauvignon Blanc was
> Austrian: gorgeous bottle from Tement.

His Zieregg? If so, what year? His '97 Zieregg is still one of the
finest SBs I've ever tasted.

Mark Lipton