Fourth Course Wine?

Peter Creasey

Peter Creasey

Peter Creasey
For the 4th course which is Warm Pear Ginger Upside Down Cake with Amaretto Whipped Cream, which one of the following wines might you recommend serving?

Tokaji Aszu 5 Puttonyos '73
Tokaji Aszu Nyulaszo Dulo 5 Puttonyos '88
Tokaji Aszu Kereskedoha 6 Puttonyos '88
Ch Coutet Barsac '75
Lafaurie-Peyraguey '80
Ch Monbazillac '88
Mark West Late Harvest Gewurztraminer '91
Phelps Late Harvest Riesling '88
Heidsieck & Monopole Diamant Bleu '82
Marcel Deiss Riesling '08
Dr Loosen Wehlener Sonnenuhr Auslese Gold Capsule Riesling '07
Von Hovel Oberemmeler Hutte Spatlese Riesling '07
Joh Jos Prum Wehlener Sonnenuhr Spatlese Riesling '07

Other suggestions?

Thanks!

. . . . . . Pete
 
originally posted by MLipton: Is coffee an option?
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Mark, Ha! Since I don't drink coffee this never occurred to me.

Kevin and Jeff, Interesting suggestions that tend to focus my attention in a different direction than before.

Still pondering subject to other suggestions here!

. . . . . Pete
 
originally posted by MLipton:
Is coffee an option?

Mark Lipton
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Tea might be an even better match with the cake though I admit the amaretto whipped cream pulls it in the direction of coffee.
 
originally posted by Peter Creasey:

originally posted by MLipton: Is coffee an option?
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Mark, Ha! Since I don't drink coffee this never occurred to me.
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My question is fairly serious, Pete, as I find that -- to the extent that I drink sweet wines at all -- I prefer sweet wine with cheese and/or nuts and -- to the extent that I eat dessert at all -- I prefer coffee or brandy with sweeter foods. That's just me, however.

Mark Lipton
 
Mark, Thanks! Sorry...it was not my intention to trivialize your apt suggestion. It does sound like a good idea if I were a coffee drinker.

. . . . . . Pete
 
I do like Sauternes, Barsacs and Monbazzilacs with Gail's fruit tarts. Maybe a ginger pear upside down cake with amaretto whipped cream would work as well. But it does sound too rich and spicy to work easily with those or indeed others. How about just holding off with that course and ending with port, blue cheese and walnuts.
 
Any chance to make the whipped cream without the Amaretto?
That one is a wine killer imho.

Pear and ginger in contrast would work with many of the wines.
 
originally posted by georg lauer: Any chance to make the whipped cream without the Amaretto? That one is a wine killer imho.

Pear and ginger in contrast would work with many of the wines.
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Georg, Thanks...an idea worth considering.

Which of the wines then might be preferred?

. . . . . Pete
 
originally posted by Peter Creasey:
originally posted by georg lauer: Any chance to make the whipped cream without the Amaretto? That one is a wine killer imho.

Pear and ginger in contrast would work with many of the wines.
Click to expand...

Georg, Thanks...an idea worth considering.

Which of the wines then might be preferred?

. . . . . Pete
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Alvear "1927" Pedro ximenez " dulce viejo"
 
Actually, I think tea or coffee would be better than anything mentioned. Some of the wines are too dry to serve, the others are better suited to an apricot dessert, not pear and ginger.
 
why do the choices read like a close-out list from the joint-in-nyc-that-mulls-it-all? (chris?)

do grown ups who know that there is a politburo even eat warm pear ginger upside down cake with amaretto whipped cream? seriously? where were the pears from, and how were they grown?

too many fucking open parameters here to offer a serious model.

why not drink tea, and watch some j. sucking on youtube to fill in the gaps?

fb.
 
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