I have a dinner party for the regional food and wine society friday night and we have had a last minute substition on one of the wines. It is an Australian wine Shaw and Smith Sauvignon Blanc 2000. The wine won't be delivered until fri. so I won't have an opportunity to try it ahead of time. It is to be served during tray passed hor's before the meal starts and I need to know what to pair w/ it. Of course I could do some generic S B stuff but thought maybe someone had tried it and could like me know what to expect. Thanks.
ChefTalk.com › ChefTalk Cooking Forums › Food and Cooking Forums › Pairing Food and Wine › Help on a wine
Join Now
Be a part of the community.
It's free, join today!
Featured Sponsors
Related Forum Threads
- Wine and Dine Wisconsin Last post on 10/19/09 at 10:34am in The Late Night Cafe (non-food/cooking discussion)
- Best hors d'oeuvres for wine tasting? Last post on 8/29/08 at 10:07pm in Food & Cooking Questions and Discussion
- A good Food/Wine Blog Site Last post on 3/14/08 at 10:18am in Pairing Food and Wine
- difficult food and wine pairings Last post on 1/19/07 at 9:28am in Open Forum With Andrew Dornenburg & Karen Page
- Wine...DUH Last post on 12/10/06 at 8:07am in Pairing Food and Wine
Related Articles
-
Bordeaux Wines
Edited on 2/16/10 | Contribute to this Article
-
The Wines Of Spain
Edited on 2/16/10 | Contribute to this Article
-
Sherry Wines
Edited on 2/16/10 | Contribute to this Article
-
Mexican Food Recipes Flour Tortillas
Edited on 3/19/10 | Contribute to this Article
-
Rum The Beverage With A Spirited History
Edited on 2/16/10 | Contribute to this Article
Related Blog Posts
-
Review: RC Ten
Published on Yesterday by BevReview
-
Review: Simply Lemonade
Published on 2/8/12 by BevReview
-
Review: Canada Dry Ten
Published on 2/7/12 by BevReview
-
Super Bowl Commercial: Pepsi Max – "For Life"
Published on 2/5/12 by BevReview
-
Super Bowl Commercial: Coca-Cola – "Superstition"
Published on 2/5/12 by BevReview
Recent Reviews
-
I love this knife and have used it daily since i got it from a friend about 3 years ago. I also have the 20 inch but im much more comfortable with this one. my only gripe is because the blade is...
-
I have learned and made many delicious and delicate recipes. Any recipes here will make your man/men happy
-
It is a very handy pastry book however the recipes measurement uses large quantity. This make it difficult for home cook. Nonetheless I enjoy reading and some of the professional techniques I...
-
We got this as a wedding gift and used it several times of the years. I have recently been using it quite a lot and have debated replacing it with a new bigger compressor model, but may just...
-
I have been waiting for years for a good, reliable and easy to use iperEspresso machine. Now I can have my favorite illy espresso every morning. I highly recommend to get 'capresso froth pro' to...
Help on a wine
post #2 of 5
11/14/01 at 5:56am
- cape chef
- Professional Chef
- offline
- Joined 7/2000
- Location: CT.
- Posts: 5,491
- Select All Posts By This User
Hi fodigger,
I have not had the particular S.Blanc you mentioned but I have had others from that region and new Zealand as well.
I always think of green apple,herbs,lemon,grass even asparagus when I think of S, blancs.
pretty good acidty also.
herbed goat cheese crostinis,green figs filled with lemony marscapone,oysters with tart apple minunette,golden kiwis wrapped with procuitto. try doing a plain yogurt,curry, garam masala chicken breast on toasted pita with a mango chutney.
Fodigger, i would use the flavor profile to help guide you.
Just remember,not to heavy on the flavors...more light,fresh,clean,crisp ETC.
let us know how your event goes
cc
I have not had the particular S.Blanc you mentioned but I have had others from that region and new Zealand as well.
I always think of green apple,herbs,lemon,grass even asparagus when I think of S, blancs.
pretty good acidty also.
herbed goat cheese crostinis,green figs filled with lemony marscapone,oysters with tart apple minunette,golden kiwis wrapped with procuitto. try doing a plain yogurt,curry, garam masala chicken breast on toasted pita with a mango chutney.
Fodigger, i would use the flavor profile to help guide you.
Just remember,not to heavy on the flavors...more light,fresh,clean,crisp ETC.
let us know how your event goes
cc
Thanks CC....sounds like the basic S B there. I has hoping that it might be something special as all of their other wines are great. But as I said this was a last minute fill in. I'll keep you posted on the results and thanks again.
CC , sorry it took me so long to respond it has been a very busy week. The party went great the food and wine paired perfectly. Alot of positive comments and more importantly 2 additional parties booked because of it. Thanks again for your comments and take care.
post #5 of 5
11/23/01 at 6:44pm
- cape chef
- Professional Chef
- offline
- Joined 7/2000
- Location: CT.
- Posts: 5,491
- Select All Posts By This User
Super
Fodigger,Great news!!
I'm so happy all went well,and that you got some jobs out of it.
Thanks for letting me know how things turned out.
Peace and happy sipping
cc
Return Home
Back to Forum: Pairing Food and Wine
ChefTalk.com › ChefTalk Cooking Forums › Food and Cooking Forums › Pairing Food and Wine › Help on a wine
Currently, there are 142 Active Users
(6 Members and 136 Guests)
Recent Discussions
- › Looking for help about building a my pro asian kitchen, thai and... 6 minutes ago
- › Where to in New Orleans 16 minutes ago
- › Appropriate resolution for this situation 20 minutes ago
- › for those in professional kitchens - ticket taking/expediting 1 hour, 28 minutes ago
- › Upset 1 hour, 37 minutes ago
- › How Often Do Chefs Sharpen 1 hour, 47 minutes ago
- › which is better for cooking,steel pans or cast iron pans? 1 hour, 56 minutes ago
- › Special Needs. Not quite a rant. But quite long. 3 hours, 48 minutes ago
- › Shoes/Clogs 3 hours, 58 minutes ago
- › where's the beef? 4 hours, 13 minutes ago
View: New Posts | All Discussions
Recent Reviews
- › Shun Classic 8-Inch Chef's Knife by Pirate-chef
- › Pastry: Savory and Sweet by Shin Louis
- › The Professional Pastry Chef: Fundamentals of Baking and Pastry,... by Shin Louis
- › Donvier 1-Quart Ice Cream Maker by jhop
- › FrancisFrancis Y 1.1 iper Espresso Machine by jkun
- › Victorinox Cutlery 10-Inch Curved Cimeter, Black Fibrox Handle by boar_d_laze
- › Spiced Right: Flavorful cooking with herbs and spices by KYHeirloomer
- › Royal Coffee Maker Modern Copper Vacuum Coffee Brewer by boar_d_laze
- › Bodum Eileen 8 Cup French Press Coffeemaker, 1.0 l, 34-Ounce by boar_d_laze
- › Breville BCG800XL Smart Grinder by boar_d_laze
View: More Reviews
Recent Articles
- › Thin, to by petalsandcoco
- › Cheese: Montrachet by MARGCATA
- › Unmold by petalsandcoco
- › Cheeses With A Washed Rind by MARGCATA
- › Bloomy Rind Cheeses by MARGCATA
- › French & Swiss: Raclette Cheese by MARGCATA
- › Tart: Flammekueche by MARGCATA
- › Italian: Farfalle by MARGCATA
- › Macaroni: Anelli by MARGCATA
- › Digestivi by MARGCATA
View: Recent Articles | All Articles
Home | Reviews | Forums | Articles | Galleries | My Profile
About ChefTalk.com | Join the Community | Advertise
© 2012 ChefTalk.com Inc. is powered by Huddler Fashion & Lifestyle | FAQ | Support | Privacy/TOS | Site Map
About ChefTalk.com | Join the Community | Advertise
© 2012 ChefTalk.com Inc. is powered by Huddler Fashion & Lifestyle | FAQ | Support | Privacy/TOS | Site Map






