CRB: the countdown

  • Thread starter Thread starter Unknown
  • Start date Start date
U

Unknown

Guest
I am finally going to crack open a bottle of the much coveted 2010 Gamay, which should have settled down from travel by now. I'll be signing autographs over the weekend.
But food pairing is mystifying; I am sure the wine is still primary and yet my expectations in the delicacy department are rather high. Pasta with scallops perhaps? Ideas appreciated.
 
I liked it very much with some mild curry and northern Indian breads.

Give it air.

It's also one of the wedding wines for my business partner; the white is Marc Ollivier's Muscadet. Good taste, the man.
 
do I even need to bother describing how beautiful this wine was?
 
With. Jeff's wonderful idea was communicated after I had already consumed chicken for lunch.

Loading…

tastykitchen.com

Mark, it's not *exactly* Gamay, is it now ?
 
CRB gamay is beyond great with earthy foods like Thanksgiving foods. And it cuts through a tin can better than a ginsu knife.
 
originally posted by Yixin:
I liked it very much with some mild curry and northern Indian breads.

Give it air.

It's also one of the wedding wines for my business partner; the white is Marc Ollivier's Muscadet. Good taste, the man.
Click to expand...

The scallops which accompanied the CRB Gamay were prepared with the use of leftover Pepiere.

This must be the International Language of Wine.
 
You must log in or register to reply here.
Back
Top