Food with white Hermitage?

Though I find that texturally soups are hard with most wines, I have found that heavy whites like Rhones or Musar often will work with a soup of Jerusalem artichokes with smoked reindeer (or some other smoked meat if you can't get Rudolph). Peel the artichokes and boil them in a small amount of water until done. Save the water it was boiled in (they're small, much of the flavor will dissolve into the water) and reduce it. Smash the artichokes into a pulp (use some of the water it was boiled in to make it pulpy quicker - it's easier to reduce just the water, not the whole soup or it will burn, i.e. use as little water as possible for the soup!). Then add some cream, salt and pepper.

Andrew Stevenson gave a further suggestion to this recipe: "I find Jerusalem artichoke soup is one that really benefits from being passed repeatedly through fine and finer sieves. As well as a smoother result, it also seems to reduce the farty after effects a little."
 
It depends on the producer -- there are many different styles of white Hermitage. Jean-Louis Chave likes a rich dish, such as sweetbreads, and serves the wine relatively warm (i.e., about 55 F) and decanted. If you look in Livingstone-Learmonth's Wines of the Northern Rhne, he has a section where he gets the suggestions of each producer on what to eat with their wines.
 
Jim - back when you visited either you or Bob left that bottle of White Hermitage for us & it ended up as a glorious match with cheese fondue. We also had a Chave Blanc & it was just as good.

Bizarre, but true.
 
The earthiness of these wines often stands out...we have found a cream based mushroom soup does quite well (at least with Chave Blanc)
 
originally posted by Eden Mylunsch:
originally posted by Steve Edmunds:

Ain't no stinkin Grenache Blanc in Hermitage, man...
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And there's never been any Syrah in Burgundy...

-Eden (wake up and smell the spinning cone, dude)
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It just ain't the same
if you don't name that name!
 
I make a sweet potato soup that I find goes very well with white Hermitage. Generally the recipes above that are creamy with a slight tinge of sweetness--such as lobster pasta--should do as well.
 
originally posted by Florida Jim:
originally posted by Putnam Weekley:
barbacoa de chivo
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What is that in English?
Best, Jim
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I'd say barbeque goat, but that might give some people the wrong impression.

To my knowledge there is nothing, in Poblano barbacoa at least, that resembles American barbeque sauce. Furthermore I think it is typically wet roasted rather than rubbed and dry smoked, albeit at at a low temperature. And "chivo" just sounds more appetizing than goat, like escargot vs. snails.
 
I'm surprised at seeing a couple other mentions of soup. Isn't the texture of soup difficult with wines? So what makes white Hermitage work with some of them? What else than old Sercial Madeira and some Sherry will work with soup?
 
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