Wine Pairing - this one a bit of a challenge!

Peter Creasey

Peter Creasey

Peter Creasey
Any thoughts as to the wine you might serve with this first course?

Foie Gras 4 Times
Pan Seared with Grits and Americaine
Cognac Seared with Beef Consommé
Foie Gras Torchon wth Fig and Duck
Seared with Lobster and Béarnaise

Thanks!

. . . . . . Pete
 
originally posted by Peter Creasey:
Wine Pairing - this one a bit of a challenge!
Any thoughts as to the wine you might serve with this first course?

Foie Gras 4 Times
Pan Seared with Grits and Americain
Cognac Seared with Beef Consommé
Foie Gras Torchon wth Fig and Duck
Seared with Lobster and Béarnaise

Thanks!

. . . . . . Pete
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How is the American prepared?
 
Sharon, I just received the description from the chef so I don't know.

And I hadn't even checked whether the chef's spelling "Americain" might have been intentional until now. I guess the spelling was a typo.

. . . . . Pete
 
Easy, Pete. No matter the prep it will be very rich so the classic pairing should work: serve a sweet wine. If you have a good one, the acidity will work with the cognac, the sweetness with the fig, and the vanillin oak with the lobster.
 
originally posted by Sharon Bowman:
originally posted by Peter Creasey:
Wine Pairing - this one a bit of a challenge!
Any thoughts as to the wine you might serve with this first course?

Foie Gras 4 Times
Pan Seared with Grits and Americain
Cognac Seared with Beef Consommé
Foie Gras Torchon wth Fig and Duck
Seared with Lobster and Béarnaise

Thanks!

. . . . . . Pete
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How is the American prepared?
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The Al Qaeda Cannibals' cook book was no help?
 
originally posted by Brad Kane: If I had to guess, the chef means a sauce Americaine
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Brad, I believe you may be correct with this part of your surmise due to the following info which I found by googling...

à l’a·mé·ri·caine

prepared with tomatoes, garlic, wine, shallots, and herbs
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As a result, I have once again revised the spelling in the parent message.

. . . . . Pete
 
between champagne and sauternes

Domaine des Terrisses Methode Gaillacoise Doux

not sure it goes well with seared american, though
 
originally posted by Bob Semon:
split the differencebetween champagne and sauternes
Domaine des Terrisses Methode Gaillacoise Doux
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Bob, Quite interesting...

Domaine des Terrisses Methode Gaillacoise Doux

The Gaillacoise Doux is produced in the traditional method, one that predates the Methode Champenoise by centuries. This “methode ancienne” differs fundamentally by consisting of only one fermentation. At Domaine des Terrisses, fermentation is done in tank at a controlled temperature and stopped by filtration. In times prior to electricity the same end was achieved when the vat house chilled from winter weather and the wines would stop fermenting. With warmer temperatures in the spring, the fermentation resumes The Methode Gaillacoise is a blend of 75% Mauzac and 25% Len de L’ehl. Free run and the juice from the first light pressing are used. It remains on the lees for at least a year before being disgorged.
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. . . . . Pete
 
I know I should have tried for an Italian sweet sparkler, to burnish my questionable credentials as an Italian wine expert (chuckle), But I can't remember the info about a frizzante Recioto di Soave that I happened upon a decade or so ago. Was long before DOCG, so it probably can't be made anymore.

Ed's stuff (Wine Traditions) is distributed in NY. Not sure any retailers pick up that particular Gaillac, though.
 
originally posted by Bob Semon:
I know I should have tried for an Italian sweet sparkler, to burnish my questionable credentials as an Italian wine expert (chuckle), But I can't remember the info about a frizzante Recioto di Soave that I happened upon a decade or so ago. Was long before DOCG, so it probably can't be made anymore.
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Hm. How about using SodaStream on a still wine?
 
originally posted by Bob Semon:
split the differencebetween champagne and sauternes

Domaine des Terrisses Methode Gaillacoise Doux

not sure it goes well with seared american, though
Click to expand...

That wine is damn good. Use to drink tons of it.
 
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