Sharon Bowman
Sharon Bowman
Last night I had spicy shrimp biryani with 2012 Puzelat-Bonhomme Pét' Nat' Rosé. Very pleased with the result.
Anyone else find a good accord recently?
Anyone else find a good accord recently?
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Good pairing
- Thread starter Sharon Bowman
- Start date
originally posted by Sharon Bowman:
Good pairingLast night I had spicy shrimp biryani with 2012 Puzelat-Bonhomme Pét' Nat' Rosé. Very pleased with the result.
Anyone else find a good accord recently?
I smoked a side of Alaskan sockeye on the grill last night and opened a 2010 Pieropan Calvarino to go with it. I really liked the combination.
Mark Lipton
Sharon Bowman
Sharon Bowman
Hey, that does sound right.
We were in Kauai several weeks ago to celebrate my wife's birthday. The most memorable dinner was at a place that didn't look promising from the outside, the entrance next to a realtor and a taco joint in a one level strip mall. It ended up being one of the better restaurant meals we've eaten in a number of years.
Jean-Marie Josselin is the chef and owner. He combines what I think of as French technique (beautifully prepped ingredients, presentation, use of sauces) with locally available foods and the results are great.
The wine we drank was a humble bottle of Wirsching Scheurebe trocken sealed with a screw cap. For an inexpensive wine there was plenty going on. There was some tropical fruit, sour apple, citrus and even a tiny bit of animal funk.
I was really surprised how well this wine matched most of the food.
It was great with a mixed seafood appetizer. This dish had ceviche of local fish on top of a light potato puree, some raw oysters with tobiko, a few pieces of quickly seared marlin with smoked oysters, and a pair of scallop ravioli.
Where the wine really stood out was with the kale salad. It was a French Asian style salad that combined kale with pieces of crispy duck confit, a thin slice of mango, and some other greens like Thai basil, cilantro and shiso.
It was also great with a miso sake glazed butterfish. Great dish, savory, slightly sweet glaze with the rich almost fatty white fish. The wine was perfect with it. The other main dish we had was a seared Hunan style rack of lamb. The acidity of the wine made this work fairly well with the lamb, which I didn't expect.
I can't believe I've never tried Scheurebe before. It seems like a versatile food wine.
Jean-Marie Josselin is the chef and owner. He combines what I think of as French technique (beautifully prepped ingredients, presentation, use of sauces) with locally available foods and the results are great.
The wine we drank was a humble bottle of Wirsching Scheurebe trocken sealed with a screw cap. For an inexpensive wine there was plenty going on. There was some tropical fruit, sour apple, citrus and even a tiny bit of animal funk.
I was really surprised how well this wine matched most of the food.
It was great with a mixed seafood appetizer. This dish had ceviche of local fish on top of a light potato puree, some raw oysters with tobiko, a few pieces of quickly seared marlin with smoked oysters, and a pair of scallop ravioli.
Where the wine really stood out was with the kale salad. It was a French Asian style salad that combined kale with pieces of crispy duck confit, a thin slice of mango, and some other greens like Thai basil, cilantro and shiso.
It was also great with a miso sake glazed butterfish. Great dish, savory, slightly sweet glaze with the rich almost fatty white fish. The wine was perfect with it. The other main dish we had was a seared Hunan style rack of lamb. The acidity of the wine made this work fairly well with the lamb, which I didn't expect.
I can't believe I've never tried Scheurebe before. It seems like a versatile food wine.
Todd Abrams
Todd Abrams
I recently tasted a late vintage Saint-Emilion with very spicy tomato kibbeh. Somehow the kibbeh turned a mediocre and slightly hard Bordeaux into something like a luscious southern Rhone. It wasn't a pairing I had planned but it kind of blew my mind. Don't try this at home.
Sharon Bowman
Sharon Bowman
Hold up a sec, you eat andouille??
Sharon Bowman
Sharon Bowman
originally posted by Marc D:
My first Scheu
Sounds like a good confluence of things going on, there! I've only had one Scheurebe, and that was a few of months ago at The Good Fork, and I think all agreed that it was not that variety's finest outing.
originally posted by Sharon Bowman:
Hold up a sec, you eat andouille??
I do now. Between the time SFJoe and I used to barbecue chickens (and quail and squab) on the SF decks in the mid 90s and now, there was a vegetarian decade somewhere in there . . .
Sharon Bowman
Sharon Bowman
Yes, I heard tell of this....
originally posted by Sharon Bowman:
originally posted by Marc D:
My first Scheu
Sounds like a good confluence of things going on, there! I've only had one Scheurebe, and that was a few of months ago at The Good Fork, and I think all agreed that it was not that variety's finest outing.
Someone a lot smarter then me pointed out that a lot of our perceptions (of wine and other things) are shaped so much by time and place.
We were celebrating, in a remarkable setting, and everything seemed perfect.
On a Tuesday night at home with more mundane food, the wine may not have made such an impression.
Kay Bixler
Kay Bixler
With grilled beets and lamb shoulder rubbed with rosemary, garlic and olives, 2007 Lopez de Heredia Vina Cubillo. Everything. Just everything.
Sharon Bowman
Sharon Bowman
How is the 2007? I haven't had Cubillo since the 2005, I think. No, I may have had 2006 one time, but I've been remiss.
Kay Bixler
Kay Bixler
It is lovely. Needs twenty-four hours to really blossom. Great texture, delicate with density.
Sharon Bowman
Sharon Bowman
Nice. I forget to go for the Cubillo, whereas I am a Gravonia hog.
originally posted by Kay Bixler:
With grilled beets and lamb shoulder rubbed with rosemary, garlic and olives, 2007 Lopez de Heredia Vina Cubillo. Everything. Just everything.
How does olive rubbing work? Is it a paste?
Kay Bixler
Kay Bixler
Yes. Mince the olives and garlic, mix with olive oil, salt, pepper, rosemary, a little lemon if you want and rub all over the lamb. Grill to perfection over a medium fire. If you get the heat right the olives and garlic don't char.
originally posted by Kay Bixler:
Yes. Mince the olives and garlic, mix with olive oil, salt, pepper, rosemary, a little lemon if you want and rub all over the lamb. Grill to perfection over a medium fire. If you get the heat right the olives and garlic don't char.
Do you let it sit overnight or right away?