This coming New Years Eve, our group (of six) will congregate to welcome
2010 - the 18th straight year we have done so.

This year, each party will bring a bottle of wine and prepare a dish to
complement.

I have a single bottle of Clos Ste Hune 2001 - and I am struggling for
inspiration.

I have searched on-line for ideas - but have developed a mental block.

So, may I call on the collective wisdom of the group - I have had the
Trimbach CFE on a few occasions, but never the CSH - so I do have a vague
idea what to expect.

Notwithstanding that it is now summer here in New Zealand (I am thinking of
a cold dish to be served as a starter to the main course(s) to follow - with
the wine only lightly chilled) - don't hold back with any suggestions.

All contributions and suggestions gratefully considered.

Note: Yes, I am well aware that this wine might be kept for another decade
or two - but at 8 years, it is my choice of wine for seeing in 2010/

--
st.helier

Lobster á l'Americaine?
a Quiche Lorraine?

Hello, Ian, you there?

Anders


"st.helier" > skrev i melding
...
> This coming New Years Eve, our group (of six) will congregate to welcome
> 2010 - the 18th straight year we have done so.
>
> This year, each party will bring a bottle of wine and prepare a dish to
> complement.
>
> I have a single bottle of Clos Ste Hune 2001 - and I am struggling for
> inspiration.
>
> I have searched on-line for ideas - but have developed a mental block.
>
> So, may I call on the collective wisdom of the group - I have had the
> Trimbach CFE on a few occasions, but never the CSH - so I do have a vague
> idea what to expect.
>
> Notwithstanding that it is now summer here in New Zealand (I am thinking
> of a cold dish to be served as a starter to the main course(s) to follow -
> with the wine only lightly chilled) - don't hold back with any
> suggestions.
>
> All contributions and suggestions gratefully considered.
>
> Note: Yes, I am well aware that this wine might be kept for another decade
> or two - but at 8 years, it is my choice of wine for seeing in 2010/
>
> --
> st.helier

"st.helier" > wrote in message
...

> This coming New Years Eve, our group (of six) will congregate to welcome
> 2010 - the 18th straight year we have done so.


In that case, I'm glad you got it right at last!

pk

"st.helier" > wrote in message
...
> This coming New Years Eve, our group (of six) will congregate to welcome
> 2010 - the 18th straight year we have done so.
>
> This year, each party will bring a bottle of wine and prepare a dish to
> complement.
>
> I have a single bottle of Clos Ste Hune 2001 - and I am struggling for
> inspiration.
>
> I have searched on-line for ideas - but have developed a mental block.
>
> So, may I call on the collective wisdom of the group - I have had the
> Trimbach CFE on a few occasions, but never the CSH - so I do have a vague
> idea what to expect.
>
> Notwithstanding that it is now summer here in New Zealand (I am thinking
> of a cold dish to be served as a starter to the main course(s) to follow -
> with the wine only lightly chilled) - don't hold back with any
> suggestions.
>
> All contributions and suggestions gratefully considered.
>
> Note: Yes, I am well aware that this wine might be kept for another decade
> or two - but at 8 years, it is my choice of wine for seeing in 2010/
>
> --
> st.helier



From and article in the Times: "Try your venison with Champagne"

"I've found five perfect matches:
roast Cantonese duck and plum sauce with Romanee-Conti Echezeaux;
a lightly poached peach with Chateau d'Yquem;
seared kangaroo and baby beetroot with Rockford Basket Press Shiraz from
Australia's Barossa Valley;
pappardelle con lepre (thick ribbon pasta with hare sauce) with
Biondi-Santi Brunello di Montalcino;
chou croute garni with Trimbach Hunawihr Riesling Clos Ste-Hune."

pk

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 crème
fraiche on blini? Roast pork would work well, too, I'm sure.

Mark Lipton

--
alt.food.wine FAQ: http://winefaq.cwdjr.net

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.

>> 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 crème
> fraiche on blini? Roast pork would work well, too, I'm sure.

a cold chicken terrine, layered with button mushrooms, asparagus( in
season?), and green pepper corns.

Are you well AB, just had a bottle of craggy range bannockburn sluicings
pinot noir 2007.......stunning

JT

Hi,

On Fri, 11 Dec 2009 14:25:12 +0100, "Anders Tørneskog"
> wrote:

>Lobster á l'Americaine?
>a Quiche Lorraine?
>
>Hello, Ian, you there?

Yup, I'm here, but I've been entirely without inspiration! We're just
about to head for the UK - leaving tomorrow morning at the crack of
dawn, and I've not been around much, for all sorts of reasons. I'll
TRY to get back on line again during the month I'm away.

This is the best I can come up with.

With bone dry Riesling, I tend to look to shell fish, and as Andrew's
in New Zealand, where they have magic mussels, I wonder if a creamy
green lipped mussel dish wouldn't be perfect - but that would have to
be hot. If Andrew is keen on a cold dish, he might like to risk this
salad. If he's extremely careful with the quantities of citrus, it
could be perfect. Alternatively the classic Salad a la Boulonnaise of
mussels and cold new potatoes might do.

Mussel Salad With Citrus Fruit Façon Maïté

1 small onion; chopped
1 oz butter
3 flat parsley sprigs, leaves
1/2 liter dry white wine
2 kg mussels
----DRESSING----
1 medium orange; juice
1/2 lemon; juice
1 medium grapefruit; juice
120 ml mussel cooking liquor
1 tablespoon olive oil
1 tablespoon peanut oil
----TO COMPOSE----
1 crisp lettuce; chiffonaded
1 orange; segments
1 grapefruit; segments

Gently cook chopped onion in a large saucepan with the butter until
nicely golden, but not browned. Add the parsley leaves and the white
wine. Bring to the boil and boil 3 minutes. Put in the cleaned mussels
and cook till open - about 5 minutes or so.

Remove from liquid with slotted spoon, and allow to cool a little
before removing from the shells which are discarded.

Meanwhile, squeeze orange, lemon and grapefruit in a small saucepan,
add the measured mussel cooking liquor bring to the boil and reduce
till quite syrupy. Whisk in the oils and correct seasoning - cool.
When cold, fold into mussels. Set aside until ready to use.

Wash and dry lettuce - use a nice crisp one, like an Iceberg or a
Webbs Wonderful. Cut into a chiffonade (1/4" strips). In a large flat
serving dish, make a bed of the lettuce chiffonade. Segment the citrus
fruits and arrange them around the outside of the dish. Pile the
dressed mussels in the middle. Serve.

Yield: 4 servings

==========
Salade a La Boulonnaise

5 lb mussels
2 lb waxy potatoes
5 tablespoon white wine
6 tablespoon chopped shallots
1 large sprig thyme
6 large sprigs parsley
1 black pepper
8 tablespoon good vinaigrette *
1 chopped parsley

Put wine, shallots, thyme, parsley sprigs and pepper in a large pan.
Bring to boil and boil 1 minute. Add well scrubbed mussels to pan and
cook over high heat, shaking as usual for 5 mins or so until the
mussels are cooked and their shells have swung open. Strain
immediately and remove mussels from their shells, discarding the
shells - cool.

Wash, then boil the potatoes in their skins. When cooked, but as hot
as possible, peel and slice them. Reboil the mussel cooking liquor and
pour it over the potatoes. Leave to cool. When potatoes are cold,
drain off the cooking liquor which you may keep for use separately,
mix them with mussels and chill thoroughly. A couple of hours before
serving, pour the vinaigrette over the mussel/potato mixture and chill
again. Sprinkle generously with coarsely chopped parsley just before
serving.

Yield: 8 servings


*NB, make this with dry white wine and lemon, not vinegar.






--
All the best
Fatty from Forges

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!