Wine Pairings w/multi-course meal (menu)

Peter Creasey

Peter Creasey

Peter Creasey
MENU:

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. . . . . Pete
 
My goodness. I was looking for a little joke to make, but, honestly, that's such a mongrel of a menu that I don't think I have anything funny to say.

More precisely: I loathe cauliflower, I don't understand garlic with Condrieu nor a sherry sauce with St-Joseph (blanc?), tandoori spices with mango and asparagus and more garlic cannot possibly work with anything (and, yes, I abhorred Tabla). The last two plates seem sound, if simple.

So, PC, how wrong am I?
 
Jeff, i think, maybe, we need to think of the mitzvah that PC is doing in eating these things so you, I and other innocents don't have to.

(oh BTW, what is Chutney de Fruit Rouge? is just one red fruit involved? I wish Bennett Cerf were around to report.)
 
originally posted by kirk wallace:
I wish Bennett Cerf were around to report.
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Jay Miller can do a fair Bennett Cerf impression, at least, in print. We'll have to rustle him up. (Although I think the bloke's keeping funny hours just now.)
 
originally posted by Jeff Grossman:
...I loathe cauliflower...
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To be fair, that's your fault not the menu's fault.

...I don't understand...a sherry sauce with St-Joseph (blanc?)
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I hope it was blanc, and the Rhone whites do have a tendency to play with oxidative flavors, so I could sort of see that working. Depending on the wine.
 
More easily amused than the above sourpusses, I enjoyed the fine distinctions between crabe and crab (lines one and four), champignons and mushrooms, and Parmeggiano not Reggiano and Reggiano (lines two and five). And that's just for starters.
 
The Domaine Monier Perreol Saint-Joseph '12 was blanc and should have been designated as such.

Both Rhone-area whites were quite nice and by their nature pair nicely with a wide variety of dishes.

. . . . . Pete
 
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