Wine and Food

OK I'll take the test.....
1) Seafood salad, shrimp scallops lobster poached with lemongrass, peppercorn seafood stock chilled with a tarragon,dillweed caper mayo. Slivered buttered toasted crutons
Because the wine is light I would not do a heavy cream sauce with seafood.

2) Probably Grilled Fish with a fruit salsa

3)Creamy veal blanquette or Chicken with a rich garlic sauce...something that will round out the austereness

4) YUUUUMMMMMY Game birds stuffed with mushrooms and topped with a redux that has pearl onions, dried cherries.....

5) Cheeses are the first thing that comes to mind...not sure which, need to taste this one.

6) Beef with porcini risotto with a roasted onion sauce (cabs and beef is this trite or what)

7) Sturdy fish...no OHHH got me on this one

8) Spinach and chop(I think veal would be overwhelmed) with a rich sauce .....bernaise nno hmmmm any ideas..

9) by itself and not for me
10)Hot Foie Gras with a spicy (peppery) coating and a nice brioche toast.

I can tell this will take alot of practice...
can we try a btl of something and then come up with ideas

Mmmmmm, yummy...can I say "nothing" and have the bottle?


[This message has been edited by cookM (edited September 02, 2000).]

Here we go, and these are just what popped into my head while reading this:

1) light herbal,lemony sauvingon Blanc
(Poached paupittes of sole, moroccan lemon/lemon thyme beurre blanc)

2) toasty oak,tropical fruit,sweet spice chardonnay
(Mesquite broiled honey glazed pork chop, with grilled pinapple, and roasted peppers)

3) tight,austere,medium body chardonnay
(Pork shoulder roast w/ smoked grapes, spiced walnuts, & gorgonzola. Pan gravy)


4) cherry ,brambly fruit pinot noir
(seared breast of duckling with sauce bordelaise and cherry chutney)

5) warm,soft,black friut merlot medium tanins
(A nice big beef filet steak with sauce bearnaise and au gratin potatoes)

6) full bodied,well oaked,intergrated tannins long finish (young) cabernet
(Braised veal cheeks, dijon crust, Roquefort mashed potatoes, braising jus reduction)

7)ceder, smoke,burnt sugar,berry,spice hermitage
(creme brulee with a Valhrona truffle)


8)jammy, black pepper, high heat (hi in alcohol) Zin
(Big Fat Cheeseburgers, medium rare ground chuck, garlic aioli on toasted buns)

9)plum,chocolate, full bobied,long finish vintage port
(Bring out the cheese cart and poached pears)

10)honey,peach,melon,orange and sweet oak sautern
(even though I don't eat it any more because I have a problem with it, Foie Gras of any sort.)

happy wining

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