Astringent red wine and food?

[Christian Miller (CMM)]

originally posted by Ned Hoey:

originally posted by Christian Miller (CMM):

originally posted by Sharon Bowman:
I'm just surprised no one has opted for boned, breaded, and fried pig's foot with herbed mayonnaise. I mean, come on. No brainer, non?

I would have, but I was still digesting my guanciale and mutton knuckle chimichanga au gratin with bearnaise.

Which was paired with... ?

Bacardi 151 with a Gros Plant verjus chaser. You know, to cut the fat.

 

[Seth Hill]

originally posted by Christian Miller (CMM):

originally posted by Ned Hoey:

originally posted by Christian Miller (CMM):

originally posted by Sharon Bowman:
I'm just surprised no one has opted for boned, breaded, and fried pig's foot with herbed mayonnaise. I mean, come on. No brainer, non?

I would have, but I was still digesting my guanciale and mutton knuckle chimichanga au gratin with bearnaise.

Which was paired with... ?

Bacardi 151 with a Gros Plant verjus chaser. You know, to cut the fat.

Hell, just go for a bottle of Buckfast. You get booze, bubbles, tartness, AND caffeine. Definitely Buckie Brown, though- that vanilla thing in Buckie Green would just be weird.

---
I have pigs' feet in my freezer.
Zampone is in my near future.
As is some Occhipinti SP68, I believe.

 

[Joel Stewart]

originally posted by Oswaldo Costa:

originally posted by Joel Stewart:
But of course...the fat! (D'oh!)

Which takes us back to brie and other fatty cheeses (but not veined cheeses or anything too strong, though many find Epoisses goes well with red Burg).

I fear (feel) a song welling up:

D'oh, a deer in car headlights
Brie, a cheese that stinks itself
Fat, so necessary stuff for food
C- a cabby cab franc C
Mu, a mutton thingy knuckle
Re - a reggiano slice
B- the beginning of the beans
which will bring us back to-mato

And if this doesn't work, for all SAW fans...http://www.youtube.com/watch?v=xjdBCeUdAmI

 

[Christian Miller (CMM)]

originally posted by Oswaldo Costa:

originally posted by Joel Stewart:
But of course...the fat! (D'oh!)

Which takes us back to brie and other fatty cheeses (but not veined cheeses or anything too strong, though many find Epoisses goes well with red Burg).

I think the Epoisses with Red Burg match is for fans of the sensory overload. The old world equivalent of Big Zin with Spicy Barbecue.