[shroomgirl]

Sorry for the confusion.....

Really simple, let's talk about combos that are great but not normal....Pinot with Asian for example.

The show is a project I'm working on right now, if you've noticed I don't usually write in the pairring threads because I have a basic 201 working knowledge that is nothing fancy. When one of the chefs started talking about making Asian dishes at the show and pairring them (on stage) with Pinot I said, WOW! that's pretty unusual.....thus this thread.

The chefs at the show will match food with their wineries wine, that's their gig. My gig is to direct them. I'm just amazed at the combos their espousing and thought I'd share that amazement with you guys.

[Botanique]

Just a quick note --

I know some of you are not a fan of Ming Tsai, but his book Blue Ginger has "beverage tips" for his recipes, and they are quite diverse and in my opinion well paired. For example, in tune with this thread... Asian-Marinated Pork Loin with gingered sweet potatoes and five-spice apples paired with fruity, bright blended red from Coteaux du Languedoc. Asian Lacquered Poussin with Hoisin Lime Sauce paired with velvety smooth, plumy Merlot. Pomegranate-Marinated Squab with Thai Quince Chutney paired with blend of Syrah, Grenache, Clairette, and more (CHateauneuf-du-Pape).

[shroomgirl]

That's what I was going for.....Thank you for posting those combos.
if I'd put some more thought into it, Provance has spicey food so it makes sense that many of their wines would go with some Asian dishes.

[shroomgirl]

ok not Asian....ready? really ready?
"milk poached veal sweetbreads with salsify, fresh perigord truffles, poached snails with a truffle-sherry viniagrette"

perigord truffles go for $50oz wholesale here....3 oz in a 4 portion recipe. I'd need to have 2 batches of the dish for the stage and a display one. okey dokey....

so what wine would you serve with this? I've not seen a suggestion from the winery chef yet....but his recipe has probably 75 ingred.....I'm thinking the midwest housewife will have the majority of the foods in her kitchen.
I love my job, I love my job, I love my job, I......

[Botanique]

Totally ready for the catch -- knees down, got the mit :-) Quite a rich dish.

I need to know the winery -- then I'll know what of their product to pair with it.

[Botanique]

Batting first, I would suggest the 2003 Andrew Rich Willamette Valley Pinot Noir -- it can carry that dish

[Botanique]

Or how about 2002 L'Aventure Paso Robles Optimus

[shroomgirl]

what about the wines would make them work?

[Ma Facon]

Originally Posted by shroomgirl

ok not Asian....ready? really ready?
"milk poached veal sweetbreads with salsify, fresh perigord truffles, poached snails with a truffle-sherry viniagrette"

perigord truffles go for $50oz wholesale here....3 oz in a 4 portion recipe. I'd need to have 2 batches of the dish for the stage and a display one. okey dokey....

so what wine would you serve with this? I've not seen a suggestion from the winery chef yet....but his recipe has probably 75 ingred.....I'm thinking the midwest housewife will have the majority of the foods in her kitchen.
I love my job, I love my job, I love my job, I......

Wow, My kind of food [ real food ] I think it depends on the weather, Just kidding. I would like a clean GAVI any year, I wouldn't want to mask any of the delicate flavors. Maybe the italians have been in bed with the french?????

[shroomgirl]

strange I've never thought of truffles as delicate.....maybe I've just not experience really good ones.

[Ma Facon]

To me all the ingredients need to be sensed [ tasted ] and appreciated. I wouldn't mask any of the flavors with a big wine. Just accent the dish with a wisp of cleanliness. I am currently hunting down a pound of white truffs, When I receive them I would be happy to send you a sample.

[shroomgirl]

Hurray!!! Alba or Oregan?

[Ma Facon]

Being that I will be buying a pound for home use I am going with the Oregon, I have a great source and the season came late this year. I am waiting for the day of harvest for shipping reasons. I had some last year that were fantastic, I ate them with everything.