Thematic Dinner (menu)

Peter Creasey

Peter Creasey

Peter Creasey
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. . . . . Pete
 
looks like a nice meal for sure but i would have have served the bubbly with the soup. I've never dug still wine and soup. the liquid paired with more liquid always seemed redundant to me. i wonder if others feel similar.
 
Bill, If my recollection is correct, you have one significant concurrence. Auguste Escoffier, I believe, said wine should not be served with soup.

I'm fairly indifferent personally. In this case, especially since I can't drink champagne and since JoAnne wanted to serve a soup, a Burgundy was the right (or wrong?) call. The soup had a LOT of crab in it so it was almost like being crab meat with a sauce. The combination worked.

. . . . Pete
 
originally posted by Bill Lundstrom:
looks like a nice meal for sure but i would have have served the bubbly with the soup. I've never dug still wine and soup. the liquid paired with more liquid always seemed redundant to me. i wonder if others feel similar.
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Yeah, me too - although one memorable exception was Madeira with soup at a Rare Wine Co. dinner.
 
originally posted by Bill Lundstrom:
looks like a nice meal for sure but i would have have served the bubbly with the soup. I've never dug still wine and soup. the liquid paired with more liquid always seemed redundant to me. i wonder if others feel similar.
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Definitely.

In fact, that's one reason why we drink so little soup at home for dinner!
 
originally posted by Jonathan Loesberg:
originally posted by Jeff Grossman:
You had Maume with Chaume? (Was it served in the chalice from the palace?)
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Of course. The vessel with the pestle has the brew that is true.
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So the flagon with the dragon has one of Rudy's concoctions?
 
originally posted by Keith Levenberg:
originally posted by Bill Lundstrom:
looks like a nice meal for sure but i would have have served the bubbly with the soup. I've never dug still wine and soup. the liquid paired with more liquid always seemed redundant to me. i wonder if others feel similar.
Click to expand...
Yeah, me too - although one memorable exception was Madeira with soup at a Rare Wine Co. dinner.
Click to expand...

Sherry can also be a good soup match.
 
originally posted by Jay Miller:
originally posted by Keith Levenberg:
originally posted by Bill Lundstrom:
looks like a nice meal for sure but i would have have served the bubbly with the soup. I've never dug still wine and soup. the liquid paired with more liquid always seemed redundant to me. i wonder if others feel similar.
Click to expand...
Yeah, me too - although one memorable exception was Madeira with soup at a Rare Wine Co. dinner.
Click to expand...

Sherry can also be a good soup match.
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+1

It's about the only still wine I'll drink with soup.

Mark Lipton
 
originally posted by Bill Lundstrom:
looks like a nice meal for sure but i would have have served the bubbly with the soup. I've never dug still wine and soup. the liquid paired with more liquid always seemed redundant to me. i wonder if others feel similar.
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Agree in general. But years ago, it was a von Buhl Forster Ungeheuer Spatlese served with a creamy crab and parsnip soup at Jean Georges that reawakened my interest in Riesling.
 
originally posted by maureen: How was the CC? Been years (20 or so) since I drank the 86 but it was spectacular
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Maureen, sorry the vintage is hard to read...it was the 2006.

Bonneau du Martray Corton-Charlemagne '06 -- This wonderful wine had something for everyone. Medium light yellow, youthful fragrance, melange of flavors, apples, fruit, medium body, components in nice harmony, politely assertive, ample acid buffered by rich fruits, good staying power, superb showing of this grand cru. [E]

. . . . . Pete
 
originally posted by Keith Levenberg:
originally posted by Bill Lundstrom:
looks like a nice meal for sure but i would have have served the bubbly with the soup. I've never dug still wine and soup. the liquid paired with more liquid always seemed redundant to me. i wonder if others feel similar.
Click to expand...
Yeah, me too - although one memorable exception was Madeira with soup at a Rare Wine Co. dinner.
Click to expand...

a sherry/shiitake/some other mushroom/carrot/barley soup recipe given to me by John Gilman years ago is amazing with a mature *dry* Medoc; 86 sociando and 76 lafite come to mind as the best pairings i've had.
 
originally posted by Pavel Tchichikov:
originally posted by Keith Levenberg:
originally posted by Bill Lundstrom:
looks like a nice meal for sure but i would have have served the bubbly with the soup. I've never dug still wine and soup. the liquid paired with more liquid always seemed redundant to me. i wonder if others feel similar.
Click to expand...
Yeah, me too - although one memorable exception was Madeira with soup at a Rare Wine Co. dinner.
Click to expand...

a sherry/shiitake/some other mushroom/carrot/barley soup recipe given to me by John Gilman years ago is amazing with a mature *dry* Medoc; 86 sociando and 76 lafite come to mind as the best pairings i've had.
Click to expand...

Mushrooms will do wonders with mature reds.
 
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