Chardonnay pairing

Peter Creasey

Peter Creasey

Peter Creasey
Any comment(s) here with respect to someone making a general statement that Chardonnay can work fine with lamb?

. . . . . Pete
 
originally posted by Peter Creasey:
Chardonnay pairing
Any comment(s) here with respect to someone making a general statement that Chardonnay can work fine with lamb?

. . . . . Pete
Click to expand...

Prof Lipton rightly points out that "work fine" is in the eye of the beholder, but the question is, of course, unworthy of this board. Chardonnay is a grape, not a specific wine, appellation or even wine style (orange?). And lamb is an animal. At one place I worked I'd suggest aged, earthy fruity-style Auslesen from the Pfalz when people ordered the braised lamb shank with dried fruit. But lacking the preparation style the question is meaningless.
 
I'm going to hazard the interpretation that Prof. L. thought the idea horrendous, but also impossible to dispute (which is what the Latin phrase means). Since bad taste is not moral failure--and we all exhibit it over one thing or another according to someone who disagrees with us--it is worthy of a shoulder shrug and perhaps just a little eye rolling, but not much more. And if he didn't mean that, he should have.
 
Jonathan, altogether a good summary, in my view.

Since the subject "general statement" came from a wine enthusiast, I might add to what you said that it is worthy of a (hopefully disguised) gasp.

. . . . Pete
 
Something big and high acid, perhaps? Maybe a Corton Charlamagne? Maybe something a titch sweet (Bongran?) to go with a carefully-cultivated salty maillard reaction crust on the meat? An Australian Chardonnay, with outsize, downunder fruit?

What did you end up doing?
 
You must log in or register to reply here.
Back
Top