Unorthodox Wine-Food Pairings

Nebbiolo based wines go very well with white meat fish, I suppose a sauce with a little tomato might help but if you have swordfish or sea bass or something with some flavor, go for it. Barolo or Barbaresco.

I like a lot of what has been mentioned already.

I've enjoyed Savennieres with steak.

The Russian nobility drank Sauternes with beef (imagine it with the "real" Stroganoff, made from filet and cream!?) and so did the late Baron Rothschild.

I have had Sauternes with a shrimp and tomato dish and enjoyed it quite a bit.

Honestly good wine with good food almost always works.

But DO NOT try cabernet with oysters...

Port goes with lots of stuff, and it was matched to many different dishes in Victorian England.

If you find that hard to imagine, then imagine going to a Burger joint and having a milkshake or a Coke with your cheeseburger. Hmm?

Frank
 
Years ago, my then-shackmate and I went to lunch at the house of one of her colleagues. He was a self-important wine nerd, with a big stack of Wine Spectator mags on his kitchen counter. Actually, he was a self-important law nerd too, but that was more his job. Anyhow, he'd taken the WS reviews to heart, and thoughtfully brought out his best California Cabernets for our lunch (this was in the early '90s). Sadly, he served them with smoked salmon.

We might as well have chewed aluminum foil.
 
originally posted by SFJoe:
CabernetYears ago, my then-shackmate and I went to lunch at the house of one of her colleagues. He was a self-important wine nerd, with a big stack of Wine Spectator mags on his kitchen counter. Actually, he was a self-important law nerd too, but that was more his job. Anyhow, he'd taken the WS reviews to heart, and thoughtfully brought out his best California Cabernets for our lunch (this was in the early '90s). Sadly, he served them with smoked salmon.

We might as well have chewed aluminum foil.
Click to expand...

hilarious!
 
originally posted by Frank Deis:
But DO NOT try cabernet with oysters...
Click to expand...

Actually, they do this in Arcachon. They eat the oysters with pig's liver pt or grilled sausages on the side and pour something like a Ctes de Blaye. It's not bad.
 
Not reading you. Oysters are great with pt or crpinettes. Far better treatment (eating them raw, then some pt on country bread, perhaps toasted) than squeezing lemon or (god forfend) putting that vinegar-shallot mignonette on 'em.

As for the Ctes de Blaye, well, for some, that type of thing is torture in itself and should not hurt the oyster more, say, than the quaffer.
 
Shit.

And I had such high hopes for my life. Everything seemed positive, until the sweet sweet tasty mignonette came along, tempting me with briny vinegar-shallot-bivalve love.

Oh, man. All over now.

Don't cry for me, Wine Disorder.
 
Not reading you.
Click to expand...

*sigh* As usual. We need a translator. (Wait...)

Cabernet sounds spiffy with the other things you mentioned. Cabernet is not spiffy with oysters. And to be honest, I'm generally against *&%#ing with oysters in any way. I don't like them with any meat products, or any bread derivatives, or mignonettes, or...well, anything. And for God's sake, don't drain the liquor. This is how it works: Bivalve. Shell. Mouth. Maybe a nice Muscadet, or a reasonable alternative. Anything else just devalues the experience.
 
Don't forget to tuck in your hair shirt, Brother Thor.
Click to expand...

Anyone who's met me will agree that hair is not something I have in sufficient quantity to be thinking about outerwear.

Chris, I've never been more disappointed in you. OK, 97-point nail polish port in heavy bottles, ha-ha, we can all laugh about it, it's a good wine board in-joke. But mignionette...geez.
 
Not if you mix one part of it with one hundred parts of mayonnaise.

Also, I like how use of nothing becomes elitist. That's so cool! Usually you have to do something.
 
You must log in or register to reply here.
Back
Top