Wine with Borscht

A good fino tends to be nice with all sorts of soups, but I guess Borsch might be too much for a delicately strong wine like that. So how about an old Sercial Madeira?

-O
 
originally posted by Otto Nieminen:
A good fino tends to be nice with all sorts of soups, but I guess Borsch might be too much for a delicately strong wine like that. So how about an old Sercial Madeira?

-O
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Many thanks, Otto! Our house is kind of a fortified-wine-free zone, except for some pesky bottles of port I purchased many years ago in a momentary excess of youthful zeal. I think we may still be able to use them to build shelves.

Maybe I should look for some young Valette Noly. Sharon?
 
originally posted by Joe Dressner:
Embrace the Borscht.

Why look for a match?

Live the beet, be the Borscht!
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BTW, have a blast this afternoon. If I could make it up there, I wouldn't hesitate to walk off with a bottle of Luneau-Papin in your honor.
 
We're too sensitive to alcohol, frankly. We like to share a bottle over the course of an evening, and if some of it is 15-20%, we end up with headaches.

I've enjoyed like fino and manzanilla, and perhaps we should experiment a bit more with them. I don't get port at all.
 
Could always use the traditional Manishcewitz Extra Heavy Malaga. Designed to complement the taste of Borscht and lighten the tongue. If all else, will ensure a truly spectacular hangover.
 
Ahh, fuggit. I'm gonna go out on a limb, and suggest... Vermouth, neat. Especially if you're having the borscht as an appetizer, why not have an aperitif? Either white or red could work. There's a number of artisanal products starting to get a slightly wider distribution- Vya, Falset, Carpano's Antica Formula, or even the Chinati of Cappellano or Vergano. Eric Seed of Haus Alpenz will also soon be bringing in the last remaining independent Vermouth de Chambery, Dolin.

Some slightly more traditional, if no less random thoughts:

Champers, dahling.

Chenin- either demi still wines, or sec bubblies.

Off-dry ross of Pineau d'Aunis (though that's my answer to everything).

Lpez de Heredia- either rosado or bianco.

Something Alpine with a rounder mouthfeel and nutty notes- say Kerner or Blaterle, maybe Altesse.

The whites and ross come to mind more quickly than any reds, but here's some attempts:

Dry Lambrusco (yeah, yeah, probably cheating w/ the bubbles...)

Various lighter bodied Loires, chilled- say Ollivier's Granit Rouge.

Hmm. Trying to find some fuller bodied choices...

Riper Barbera- recent tastes of Cappellano's AB Normal and Cascina Roera's Vino da Tavola are what prompt the suggestion.

Decent Willamette Valley Pinot Noir- there's been threads here of some good ones. Thinking of the volcanic soil sulphur funk pairing with the sulphur-y earthiness in the beets. Mt. Etna esoterica like Occhipinti, Terre Nere, COS, etc. for the same reasons. (whispers:) (And Grenache.)(Maybe.)(Especially Canonau, for the same volcanic thing.)
 
Rich pickings, Seth, thanks for your thoughts. We actually did the deed two nights ago with cut-rate negociante Vouvray, but since then I've been thinking premier cru Chablis, which actually goes surprisingly well with the mild sweetness of squash-based soup.

Cheers.
 
I figured I was likely late to the party, but had started the kitchen sink list the other day in a separate window (love/hate the whole Xinha thing).

Any RS in the Vouvray?
 
What's the Xinha thing? Beer?

Yeah, RS in the Vouvray. 'Twas okay but not rave-worthy. I'm thinking a good Beaujolais or southern Rhone. Or Champagne. Have not seen (or tasted) the Granit Rouge - sounds interesting.
 
Xinha's a text editing extension for Firefox:

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addons.mozilla.org

Makes it trivial to add in HTML, special characters, etc. But I open it in a separate window, so my posts get started and then languish...

The Granit Rouge is great.
 
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