orange, red onion, and black olive salad

D

David Erickson

David Erickson
Ever look at any of the food-and-wine pairing sites? I never did until this morning, and what do you know, they suck. Shocking, I know. Anyway, this is kind of a head-scratcher, I'm thinking about Viognier or some other Rhone white, and no, I can't pour Gravner or Radikon for this crowd. Help?
 
originally posted by David Erickson:
orange, red onion, and black olive saladEver look at any of the food-and-wine pairing sites? I never did until this morning, and what do you know, they suck. Shocking, I know. Anyway, this is kind of a head-scratcher, I'm thinking about Viognier or some other Rhone white, and no, I can't pour Gravner or Radikon for this crowd. Help?
Click to expand...

Occhipinti SP68 bianco?
 
Thanks, all!

I've served the SP68 to this crowd before, and they were underwhelmed. Great choice, anyway, not one I'd have come up with on my own, and if it were my party, I'd probably pour it.

An Amontillado would do well, also, but I've been force-feeding them so many oxidative wines lately (Jura! Jura! Jura!), I'm shying away. (As you can tell, I'm not in Crusading mode for this, I just want to make the people happy.)

I think there's a Prà Soave Classico Superiore somewhere in the cellar.
 
Champagne, rose. V et S, perhaps.

Vouvray, sec-tendre, so either Champalou's Fondraux, or an older demi-sec.

Combining the first two ideas, Huet petillant.

Depending on your sulphur tolerance, Pfalz or Rheinhessen riesling with some rs. Needs a slightly thicker body. I can see Weinbach working here as well, perhaps from a cooler year.
 
This needs sugar, for the orange of course, but also to help balance out the salt from the olives and the bite of the onion.

Which means Riesling or California Chardonnay.
 
originally posted by kirk wallace:
originally posted by David Erickson:
orange, red onion, and black olive saladEver look at any of the food-and-wine pairing sites? I never did until this morning, and what do you know, they suck. Shocking, I know. Anyway, this is kind of a head-scratcher, I'm thinking about Viognier or some other Rhone white, and no, I can't pour Gravner or Radikon for this crowd. Help?
Click to expand...

Occhipinti SP68 bianco?
Click to expand...
I would have said the red. Herbaceous or slightly oxidized bigger rose' wines also come to mind. Amontillado or Palo Cortado. I could see a Dolcetto or one of the more fennelish Cotes du Rhone working too. A not-too-sweet Sangria?
Malvasia?
 
originally posted by Christian Miller (CMM):
originally posted by kirk wallace:
originally posted by David Erickson:
orange, red onion, and black olive saladEver look at any of the food-and-wine pairing sites? I never did until this morning, and what do you know, they suck. Shocking, I know. Anyway, this is kind of a head-scratcher, I'm thinking about Viognier or some other Rhone white, and no, I can't pour Gravner or Radikon for this crowd. Help?
Click to expand...

Occhipinti SP68 bianco?
Click to expand...
I would have said the red. Herbaceous or slightly oxidized bigger rose' wines also come to mind. Amontillado or Palo Cortado. I could see a Dolcetto or one of the more fennelish Cotes du Rhone working too. A not-too-sweet Sangria?
Malvasia?
Click to expand...

I like the rose idea. I re-visited the 2000 Lopez rose on Tuesday night; that wine is better now, i think, than it was 6-8 months ago. That'd be nice with David's salad. As would Valentini's 2000 cerasuolo, but that might be a bit too out there for David's guests, if I am reading his OP correctly.
 
We are supposed to bring the wine tonight for Grandma's birthday party/Christmas dinner.

Most of the dishes are pretty easy matches, but the appetizer is giving me fits.

What would you suggest for Smoked Salmon with Mescaline?
 
originally posted by Marc D: Grandma's birthday party...What would you suggest for Smoked Salmon with Mescaline?
Click to expand...

Will Grandma even be focused on wine? Sounds like you folks don't mess around with Good Times for All!
 
originally posted by Marc D:
We are supposed to bring the wine tonight for Grandma's birthday party/Christmas dinner.

Most of the dishes are pretty easy matches, but the appetizer is giving me fits.

What would you suggest for Smoked Salmon with Mescaline?
Click to expand...

Lots of sparkling lights.

A flashlight while it's snowing is actually the best thing you could possible pair with Mescaline.

Also, if you have any tapes of the original MTV, circa 1983, that worked pretty well too.

Grandma sounds like a really cool chick!

NB: By the way, if it's giving you fits you probably took too much. Relax though, they usually pass.
 
You must log in or register to reply here.
Back
Top