Mostlyl French Wines w/dinner (menu)

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Peter Creasey

Peter Creasey
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. . . . . Pete
 
A couple of questions, Pete:
1) What red wine did you pair with the snapper? Was the pairing at all good?
2) Barolo Ristretto?? Were you supposed to drink it, or what?

Mark Lipton
 
Mark, the Sassicaia was served with the Snapper with Barolo Ristretto sauce...



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NOTE: The Whole Crusted treatment was brought out flaming but the flames don't show up in the photo.

The pairing was excellent.

. . . . . . Pete
 
Tom, first I'll say I tend to look upon the white wines as a prelude to the upcoming red wines.

In the case of the Bouchard Corton-Charlemagne, it way outclassed the two red wines on my card and rivaled the Yquem as my wine of the night. It perhaps could not have been any better, especially out of double-magnums. All the right elements in the right place and time.

Someone (who should know) said that 2004 was a really good year so this sampling tended to validate the assertion.

It provided a glorious complement to the fabulous truffle, sweetbreads dish...



. . . . . . Pete
 
Pavel, yes, good call. The Ducru was way better on this occasion than the Sassicaia, probably due to the extra 10 years of age.

Speaking of the 2000 Clarets, I have had VERY good luck with all my 2000s. Especially, my wine of the 2000 vintage, the Leoville Barton.

. . . . Pete
 
originally posted by MLipton:
A couple of questions, Pete:
1) What red wine did you pair with the snapper? Was the pairing at all good?
2) Barolo Ristretto?? Were you supposed to drink it, or what?

Mark Lipton
Click to expand...

I had a pasta with ristretto di barolo last weekend in Milan. My sense it is a reduction of the wine, not an accompaniment.
 
originally posted by Cole Kendall:
originally posted by MLipton:
A couple of questions, Pete:
1) What red wine did you pair with the snapper? Was the pairing at all good?
2) Barolo Ristretto?? Were you supposed to drink it, or what?

Mark Lipton
Click to expand...

I had a pasta with ristretto di barolo last weekend in Milan. My sense it is a reduction of the wine, not an accompaniment.
Click to expand...

Thanks, Cole. I’ve never come across that term in a culinary sense, but that makes a lot of sense.

Mark Lipton
 
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