Sundry Wines w/Dinner (menu)

P

Peter Creasey

Peter Creasey
MENU:

sevlemnu.jpg
. . . . . Pete
 
Jim, you got a good reading on the truffle dish. It was superb...



The pairing not so much, at least in my view. Others spoke up with the same favorable reaction as you. I brought forward what I had left of the de Laguiche and this pairing was quite compelling, again in my opinion.

. . . . . Pete
 
I would think a single cru of Conterno Barbera from Serralunga would be way too big to pair with a cream sauce, even with truffles but who knows.....
 
originally posted by Bill Lundstrom: I would think a single cru of Conterno Barbera from Serralunga would be way too big to pair with a cream sauce, even with truffles
Click to expand...

Bill, exactly. The dish needed a wine with a bit (a lot?) more refinement.

. . . . Pete
 
Interesting comments on the Montrachet. The wine was dark, almost rust or orange color. The initial scents were clearly a sign of oxidation; however, I predicted the wine would open up and smooth out. And it did.

It was uncorked at 5:00 and consumption began around probably 7:30. After time in the glass it did just as I predicted and became a very special treat indeed. Everyone seemed to agree how fine it was as the evening progressed. Someone said it was his kind of wine and no one (that I heard) dissented.

It went just fine with the Dover sole. Then, I made it a point to get a refill for the next course and it was terrific (heavenly?) with the tagliatelle and truffles dish.

Maybe you had to be there to appreciate the foregoing.

. . . . . . Pete
 
originally posted by Bill Lundstrom:
I would think a single cru of Conterno Barbera from Serralunga would be way too big to pair with a cream sauce, even with truffles but who knows.....
Click to expand...
I would not pick barbera, even a big barbera, to go up against cream, parmesan, and truffles. Those are big, back of the throat flavors. They certainly call for full-flavored wine but I'd choose either barolo -- if you want to match unctuous/perfumey with unctuous/perfumey -- or else something that totally binds to the truffle (sagrantino, maybe grignolino) and makes the cream a balm for your brutalized palate.
 
originally posted by Jeff Grossman:
originally posted by Bill Lundstrom:
I would think a single cru of Conterno Barbera from Serralunga would be way too big to pair with a cream sauce, even with truffles but who knows.....
Click to expand...
I would not pick barbera, even a big barbera, to go up against cream, parmesan, and truffles. Those are big, back of the throat flavors. They certainly call for full-flavored wine but I'd choose either barolo -- if you want to match unctuous/perfumey with unctuous/perfumey -- or else something that totally binds to the truffle (sagrantino, maybe grignolino) and makes the cream a balm for your brutalized palate.
Click to expand...
Hard to know what the dish tasted like, but I would choose pinot blanc, not red wine, particularly if not really cheesy.

But many of the combinations (e.g., burrata with fruit) speak loudly that this a cook who does not understand cooking for wine drinking.
 
Following up. Given some of the on-topic responses here about the dark Montrachet, I decided to canvass some of our more discerning members who have traveled in Burgundy extensively and are long-time Burgundy gurus to see if they agreed with me as to how awesome it was. Without equivocation or exception, they fully agreed.

Having said the foregoing, there's no right or wrong answer on this question. Fun to exchange opinions, though.

. . . . . Pete
 
You must log in or register to reply here.
Back
Top