Persian Dinner wine variety?

P

Peter Creasey

Peter Creasey
Any wine variety suggestions for a Persian celebratory dinner (Nowruz)? The dinner will have a whole assortment of Persian dishes.

Syrah and maybe Cabernet Sauvignon seem reasonable? Or perhaps Viognier?

Thanks.

. . . . . Pete
 
Persan... it'll drive your proofreader crazy.

If you have a proofreader.

If they aren't already crazy.

--

Actually, no, persan is not of Persian origin.

But these are: click
 
originally posted by Pavel Tchichikov:
Syrah, if you can keep the octane down, sounds great.
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Surely it should be a Shiraz, then.

Mark Lipton
(Does the Mollydooker Shake qualify as cardio?)
 
Syrah (Shiraz) seems a bit too obvious so I'm leaning toward something with a little more mystery. Condrieu comes to mind (perhaps too heavy?). And then the idea of a French Rose' starts to resonate a little.

Still pondering.

. . . . . Pete
 
Doing a little reading... syrah is a French grape, actually, despite all the other stories; there is genetic evidence for this.

The city of Shiraz, indeed, has a long history of wine-making but their most famous wine was white and sweet and, most importantly of all, kept well. The abuse of its name to apply to syrah grapes appears to be a Scottish invention traceable to the time when the British were sending vine cuttings to Australia.
 
Pete, what foods are going to be served at this meal. All Google tells me is that wheat germ pudding and olives are traditional, but something tells me that more than that will be present.

Mark Lipton
 
Mark, good question...

Feta, Mint, Pita

Eggplant salad with Pomegranate sauce

Persian Chicken Kabobs
Lamb Kofta
Fessenjan ba Ordak Duck with Pomegranate

Steamed rice Biryani

Almond Cake with Fruit
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. . . . . . Pete
 
With the pomegranate, I’d think an off-dry white would be best, like a Riesling Spätlese with some age on it. Then maybe a Cab Franc with the mains, or to be vaguely on theme, a Ch Musar rouge?

Mark Lipton
 
originally posted by Peter Creasey:
originally posted by mlawton: Torshi and Sumac will make any wine taste bad.
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Michael, no disagreement on that. Are those condiments in the dish(es) cited and, if so, which one(s)?
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I think za'atar is more common a bit south of Iran. If my associate, Gŭgûl, is correct, the kabobs will be flavored with saffron, onion, and lemon while the duck dish is mostly walnuts with a little pomegranate juice.

Sounds like I'd take a light-to-medium weight red or a sturdy white.
 
Thanks for all the good feedback.

Thus far, I'm leaning toward Chateauneuf Blanc, Condrieu, or Bandol Rose' perhaps with a bias toward one of the whites.

I'm still receptive to criticism or other advice as I'm pretty much shooting in the dark on all of this.

. . . . . . Pete
 
originally posted by Peter Creasey:

originally posted by mlawton: Torshi and Sumac will make any wine taste bad.
Click to expand...

Michael, no disagreement on that. Are those condiments in the dish(es) cited and, if so, which one(s)?

. . . . Pete
Click to expand...

Persian Kabobs are commonly served with a shaker of Sumac powder to add as desired. Torshi is usually a side, almost served like Banchan.
 
originally posted by MLipton:
originally posted by Keith Levenberg:
Extradimensional
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Which one, Keith? We’ve been wowed by the Mourvèdre.

Mark Lipton
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Any of them! The most food-friendly wines on the planet and particularly good with cuisines with tricky mixes of red-wine ingredients and white-wine ingredients.
 
I'm told they have the reds they need so they want a white to serve as aperitif and carry forward into the food course(s).

I'm now pretty well decided on Rotem & Mounir Saouma Cotes du Rhone Blanc. It won't break the bank and its moderate fullness/acidity/complexity should measure up with the food decently...I hope!

. . . . . . Pete
 
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