5 Wines w/dinner (menu)

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Peter Creasey

Peter Creasey
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. . . . . Pete
 
had carbonnieux blanc 2020 from half bottle this summer.
generally stay away from white graves post 1994 (2001 being a notable exception) as various factors including but not limited to climate have broken the paradigm i so much adore, but this wine was absolutely lovely: certainly softer than in the old days, but balanced and properly varietal wrt sauvignon blanc
 
Pete, I usually get the wine pairings, even when I don't always agree with them, but... Pinot Noir with Patagonian toothfish??? That preparation sounds in no way to me red wine-friendly. Was it as awful as it sounds?

Mark Lipton
 
originally posted by MLipton:
Pete, I usually get the wine pairings, even when I don't always agree with them, but... Pinot Noir with Patagonian toothfish??? That preparation sounds in no way to me red wine-friendly. Was it as awful as it sounds?

Mark Lipton
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That’s where I went.
I’ve had CdP rouge with firm white fish (eg. swordfish) but this combo . . . I don’t think so.
 
originally posted by Florida Jim:
originally posted by MLipton:
Pete, I usually get the wine pairings, even when I don't always agree with them, but... Pinot Noir with Patagonian toothfish??? That preparation sounds in no way to me red wine-friendly. Was it as awful as it sounds?

Mark Lipton
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That’s where I went.
I’ve had CdP rouge with firm white fish (eg. swordfish) but this combo . . . I don’t think so.
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Yup, tuna, swordfish and salmon all can do well with red wines, depending on preparation, but "Chilean sea bass" is so oily that I have a hard time imagining a red wine showing well with it... but I wasn't there to try it so gotta take Pete's word for it.

Mark Lipton
 
Burgundy wasn't my proposal but I concurred. If you look at the photo, you might agree that the "Butternut Squash Beaune Fondue, Squash Blossom, Bay Leaf Oil" would likely over-power a white wine.

Having said that, I would not be adamant about that opinion.

I will say that the pairing worked fine around our table, but we were all in a festive mood and perhaps not as discerning as we could (should?) be.

. . . . . . Pete
 
originally posted by MLipton:

Yup, tuna, swordfish and salmon all can do well with red wines, depending on preparation, but "Chilean sea bass" is so oily that I have a hard time imagining a red wine showing well with it... but I wasn't there to try it so gotta take Pete's word for it.
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Ah, Dr Lipton, we could debate the subtleties of preparation, as well as lack of any casual acquaintance between piedirosso and pinot, until '66 Calon-Segur is over the hill. Nevertheless, the fact remains that the aquabeast depicted here is indeed patagonian, and the match was simply superb.

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originally posted by Pavel Tchichikov:
originally posted by MLipton:

Yup, tuna, swordfish and salmon all can do well with red wines, depending on preparation, but "Chilean sea bass" is so oily that I have a hard time imagining a red wine showing well with it... but I wasn't there to try it so gotta take Pete's word for it.
Click to expand...

Ah, Dr Lipton, we could debate the subtleties of preparation, as well as lack of any casual acquaintance between piedirosso and pinot, until '66 Calon-Segur is over the hill. Nevertheless, the fact remains that the aquabeast depicted here is indeed patagonian, and the match was simply superb.
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Apart from the fact that Chilean sea bass from Chile is on the AVOID list of the Monterey Bay Aquarium Watch List (and we don't know where the fish shown here are from), I spy with my little eye something red in Pavel's preparation and that is why the pairing works. I'd bet the butternut squash thing does not.
 
originally posted by Pavel Tchichikov: had carbonnieux blanc 2020 from half bottle this summer.
generally stay away from white graves post 1994 (2001 being a notable exception) as various factors including but not limited to climate have broken the paradigm i so much adore, but this wine was absolutely lovely: certainly softer than in the old days, but balanced and properly varietal wrt sauvignon blanc
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Pavel, our sampling conformed to your description albeit with perhaps a bit more stoutness than your "soft" descriptor. It was a very good complement to one of the best dishes I have had in a long time (maybe even ever). A superior course...



. . . . . Pete
 
originally posted by mark e:
originally posted by Pavel Tchichikov:
originally posted by MLipton:

Yup, tuna, swordfish and salmon all can do well with red wines, depending on preparation, but "Chilean sea bass" is so oily that I have a hard time imagining a red wine showing well with it... but I wasn't there to try it so gotta take Pete's word for it.
Click to expand...

Ah, Dr Lipton, we could debate the subtleties of preparation, as well as lack of any casual acquaintance between piedirosso and pinot, until '66 Calon-Segur is over the hill. Nevertheless, the fact remains that the aquabeast depicted here is indeed patagonian, and the match was simply superb.
Click to expand...
Apart from the fact that Chilean sea bass from Chile is on the AVOID list of the Monterey Bay Aquarium Watch List (and we don't know where the fish shown here are from), I spy with my little eye something red in Pavel's preparation and that is why the pairing works. I'd bet the butternut squash thing does not.
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My thoughts perzackly. Tomato-based saucing has made many a seafood dish more red wine-friendly. Butternut squash, not so much.

Mark Lipton
 
how did we get from seabass being uniformly too oily for red wine to butternut squash? i am as skeptical on the latter as any of you.

full agreement on tomato-based sauces, but then we are no longer talking pinot, are we

those of you who remember Scott Bryan's pan seared white fish at Luma and Indigo (somewhat true at Veritas, Apiary, and Milling Room although less instructive for the purposes of this discussion) would certainly agree that a light red burgundy can be a wonderful match texturally and flavour-wise. I'll be the first to eliminate a 2016 Volnay from the rec list though.
 
originally posted by Pavel Tchichikov:
how did we get from seabass being uniformly too oily for red wine to butternut squash? i am as skeptical on the latter as any of you.

full agreement on tomato-based sauces, but then we are no longer talking pinot, are we

those of you who remember Scott Bryan's pan seared white fish at Luma and Indigo (somewhat true at Veritas, Apiary, and Milling Room although less instructive for the purposes of this discussion) would certainly agree that a light red burgundy can be a wonderful match texturally and flavour-wise. I'll be the first to eliminate a 2016 Volnay from the rec list though.
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Just pointing out the contrast in preparations. Both Mark E and I suspected the presence of tomato in your fish dish. I only got to sample Scott Bryan’s cooking at Veritas so cannot weigh in on that.

Mark Lipton
 
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