Go To ChefTalk.com
    Cooking ArticlesCookbook ReviewsCooking ForumsRecipesCooking Glossary  

Welcome to the ChefTalk Cooking Forums forums.

You are currently viewing our boards as a guest which gives you limited access to view most discussions and access our other features. By joining our free community you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content and access many other special features. Registration is fast, simple and absolutely free so please, join our community today!

If you have any problems with the registration process or your account login, please contact contact us.

Go Back   ChefTalk Cooking Forums > Food and Cooking Forums > Pairing Food and Wine
Register Blogs Photo Gallery FAQ Members List Search Today's Posts Mark Forums Read

Pairing Food and Wine Discuss and learn about pairing food and wine.

Reply
 
Thread Tools
  #1  
Old 01-14-2008, 07:52 PM
Registered User
Culinary Experience: Cook At Home
 
Join Date: Jan 2008
Posts: 28
gtull1 is on a distinguished road
Cool What wine works with crawfish etouffee?

Tough question: What wine would you serve with crawfish etouffee? If you are not familiar with the dish, follow my sig links.

Thanks in advance for the help!

Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
Sponsored links
Foodservicesingles.com
  #2  
Old 01-15-2008, 06:08 AM
Registered User
Culinary Experience: Professional Chef
 
Join Date: Aug 2004
Location: Volcano, CA soon to be Caribbean
Posts: 266
cheflayne is on a distinguished road
Default

Possibly a Gewürztraminer, maybe a Viognier.
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #3  
Old 02-29-2008, 02:07 PM
Registered User
Culinary Experience: Line Cook
 
Join Date: Feb 2008
Posts: 6
Boostedrex is on a distinguished road
Default

Quote:
Originally Posted by cheflayne View Post
Possibly a Gewürztraminer, maybe a Viognier.
Both good choices. Also think about an Off-dry Riesling as I think that would work beautifully. If you don't care for the sweeter whites, you could try a Sauvingon Blanc or white blend like Conundrum. That is an actual offering from a winery in Napa, but I have to apologize because the name of the winery is escaping me right now.

Zach
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #4  
Old 02-29-2008, 03:11 PM
oldschool1982's Avatar
Registered User
Culinary Experience: Professional Chef
 
Join Date: Jun 2006
Location: Commonwealth of Virginia
Posts: 789
oldschool1982 is on a distinguished road
Default

Say what you will about my choices but I prefer a good Bordeaux or Cab and maybe even a very good beer. Maybe in the ale or stout realm.
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #5  
Old 03-01-2008, 10:22 AM
Registered User
Culinary Experience: Other
 
Join Date: Feb 2008
Location: Monroiva, CA
Posts: 827
boar_d_laze is on a distinguished road
Default

Nouveau. Mos' def.

BDL
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #6  
Old 03-01-2008, 11:34 AM
-Cp -Cp is offline
Registered User
Culinary Experience: Cook At Home
 
Join Date: Aug 2007
Posts: 62
-Cp is on a distinguished road
Default

Without question, a Viogner...

Something such as the one from Maryhill Winery in WA:

IZO WINE - Maryhill Viognier 2006


http://www.maryhillwinery.com
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #7  
Old 03-03-2008, 11:25 AM
Registered User
Culinary Experience: Culinary Instructor
 
Join Date: May 2001
Location: Metropolitan New York City
Posts: 45
chefjune is on a distinguished road
Default

Quote:
Originally Posted by Boostedrex View Post
Both good choices. Also think about an Off-dry Riesling as I think that would work beautifully. If you don't care for the sweeter whites, you could try a Sauvingon Blanc or white blend like Conundrum. That is an actual offering from a winery in Napa, but I have to apologize because the name of the winery is escaping me right now.

Zach
That would be Caymus Conundrum, and that would definitely be a tasty combination for Crawfish Etouffee. Now you're making me hungry, and I just had lunch!
__________________
ChefJune

www.feastivals.com
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #8  
Old 03-04-2008, 08:41 AM
Registered User
Culinary Experience: Line Cook
 
Join Date: Feb 2008
Posts: 6
Boostedrex is on a distinguished road
Default

Thanks ChefJune. Caymus, that's the one I couldn't remember. If you like Conundrum, you should try Symphony from Michael David winery in Lodi, CA. There's also an offering from Van der Heyden Winery in Napa. It's just a white table wine and is simply incredible! It might be the overall best tasting white blend I've ever had and it would also work beautifully with Etouffee.

Zach
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #9  
Old 03-04-2008, 09:08 AM
Registered User
Culinary Experience: Culinary Instructor
 
Join Date: May 2001
Location: Metropolitan New York City
Posts: 45
chefjune is on a distinguished road
Default

Quote:
Originally Posted by Boostedrex View Post
Thanks ChefJune. Caymus, that's the one I couldn't remember. If you like Conundrum, you should try Symphony from Michael David winery in Lodi, CA. There's also an offering from Van der Heyden Winery in Napa. It's just a white table wine and is simply incredible! It might be the overall best tasting white blend I've ever had and it would also work beautifully with Etouffee.

Zach
well., while we're recommending tasty wines for Etouffee, I'd like to put in a plug for Vision Cellars' White Table Wine. It's a blend of Sauvignon Blanc and Pinot Gris, so there's no official name for it other than WTW... but WOW! is it terrific!
__________________
ChefJune

www.feastivals.com
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
Sponsored links
Foodservicesingles.com
Reply


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

vB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are Off

Similar Threads
Thread Thread Starter Forum Replies Last Post
New Kitchen in the works Headless Chicken Food & Cooking Questions and Discussion 14 01-24-2008 03:24 PM
chocolate works kakibush@chef Pastries and Baking General 1 06-17-2007 03:22 AM
Looking for Crawfish CrepeMaker Food & Cooking Questions and Discussion 6 01-03-2003 03:14 PM
Referrence Works KyleW Cook Book Reviews 16 12-31-2001 07:32 AM
Recipes for demonstrations, what works for you? shroomgirl The Late Night Cafe (non-food/cooking discussion) 3 08-24-2000 02:53 AM


All times are GMT -7. The time now is 02:30 PM.


Powered by vBulletin® Version 3.6.9
Copyright ©2000 - 2008, Jelsoft Enterprises Ltd.
Search Engine Optimization by vBSEO 3.1.0
© 1998 - 2006 ChefTalk.com • All rights reservedAd Management by RedTyger

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28