[nick.shu]

hi guys,

after looking at the forum given to leslie mansfield and responses given by here husband richard, might i be so bold to suggest, perhaps we include a forum for vignerons, and perhaps sommeliers, so we may increase our knowledge with regards to pairing wines with food in a open discussion with those with some greater technical knowledge?

just a suggestion, because im open to learning, as may many others here!

Nick

 

[mezzaluna]

Wow, Nick, that's a great idea. Any candidates?

 

[lentil]

I'd love to see more about wine/food pairings! We're hosting a wine tasting this Friday; I'm to match food selections to the salesman's wines. Honestly, the only thing I really know is that Reislings go well with spicy foods. Actually, Reislings go well with talking on Cheftalk, too, but maybe just a little too sweet...

Any suggestions for wines to go with tuna with orange miso sauce, and/or Savory Bleu Cheesecake? Those are 2 of my food selections. I've also decided to serve spanokopita and sundried tomato and artichoke filo. Probably some fruit and cheese platters also.

 

[cape chef]

Lentil,

I would go with Kabinett with both the Tuna and the Cheesecake.

This will give you enough acid to cut the blue and the tuna,it will work well with the orange/miso sauce.

BTW.scroll down the site and you will find a forum called "The last word on food and wine"maybe this forum will help in the future.
cc

 

[lentil]

Thank you, Cape Chef. I'll be talking to my salesperson in the morning, and I'll pass on your recommendation.

Susan/Lentil

 

[mike]

without wishing to blow my own trumpet, I spent 12 years in the London wine trade doing lists for michelin & top restaurants & hotels. Im qualified one notch below master of wine. I chose the wine selections for the British chefs team when competing in Canada a long time ago.

My favourite was pairing an Olorosso sherry with a french onion soup.

I love the concept of a different wine with each course but logistically its very hard to get right during service.

Im happy to make any suggestions although im a great believer in that you like what you like & its just a question of experimentation rather than formal training...

regards

 

[mike]

Any suggestions for wines to go with tuna with orange miso sauce, and/or Savory Bleu Cheesecake? I've also decided to serve spanokopita and sundried tomato and artichoke filo. Probably some fruit and cheese platters also.

Tuna; new zealand sauvignon, Alscace riesling/kabinet , Italian orvietto , white rioja.

Blue cheescake, a young port, or italian salice salentino or verdiccio, barbera even.

Sorry im not familiar with spanokopita

hope helps

 

[lentil]

Mike,

Thanks for your suggestions which I'll pass along to the wine salesperson.

This month's tasting, the first I was completely responsible for, was not without a few hitches. We had a very busy week so I wasn't able to complete some of the prep work on the foods I wanted to serve so the choices were fewer. I was shorthanded on the day of the tasting and found myself running out to buy the flowers (the owner was cleaning the bathrooms, so I can't complain..) The rep from the wine vendor was late AND had to leave early which left me pouring the wine. The guests were all very happy with the food, free wine, and didn't mind my lack of wine knowledge in the least. I believe most will be back next month and I've contacted another wine vendor to serve as "expert". I'm starting the prep work early this time, and if necessary, will drag my children in to work the kitchen...

On a positive note, the tuna with orange miso sauce was a big hit, as well as the bleu cheesecake. A local chef offered to pass along catering jobs, too.

When it was over, I sat down and poured myself a glass or three of whatever was left...

susan

ps spanokipita is a Greek appetizer of spinach and feta cheese wrapped in fillo pastry, brushed with butter and baked. Very yummy and with any luck at all, I'll serve it next time.

 

[mike]

well done lentil it is nice when things work out, im sure a jolly time was had by all. email me your next menu & ill give you my suggestions , ill try to just choose generic wines & countrys as ive no idea how available stuff is in NH.

The greek thing I know as Turkish brik. My mums half Turkish.
They often do a version of it with tuna as well.

A spanish tapas tasting would be fun.

 

[lentil]

Can you give me some ideas for food for a tapas? As the next tasting is just before Thanksgiving, I want to make sure the food I serve is as far from traditional holiday fare as possible. Beyond that, I don't have any ideas yet for the menu.

Thanks in advance!

Susan

 

[mike]

Lentil,

I found 16000 listings for tapas recepies on entering the net, many are sites with vegetarians & even vegan dishes. Have a snoop & I would say pick 6 to 10 well balanced dishaes & start from there.
Mix hot & cold & serve en masse. They look very stylish on long oblong or square plates.
The ones I had recently were

Filo wrapped smoked goats cheese baked.
Sea bass & prawn thai style soup
Crouton with tapenade & seared hot tuna
A local cheese
Crouton with herbpate & chorizo
Crouton with pan fried duck,ginger,hoisin sauce.

These were all no more than two bite portions but together really filled me up.

Traditionally you would drink an Olorosso or Fino sherry,but I like white rioja too, will have to think about a red.

Logistically this might be a nightmare unless as i say all are served together, an idea might be to taste a wine with each individual section of the whole tapas in a specific order which saves running to the kitchen every few minutes, or do cold then hot. or tapas to start & something like a one pot authentic spanish hot main.

Its for you to choose really but it would be different & fun, you could even get a gypsy guitarist for the evening.

 

[mike]

oh I forgot, for pudding you just have to do the spanish version of custard tart its amazing. Puff pastry cases with a vanilla custard filling, easy but delicious particularly with a nice pudding wine which you americans are very good at making.

 

[lentil]

Mike,

Thanks so much for your ideas. I thought immediately after I posted my inquiry to you about tapas recipes that I could have checked Google myself.

I like the idea of a vanilla custard in pastry. I had been leaning toward all savory dishes, but that will be a nice surprise! The wine guy is hoping to showcase his Reisling expertise, but I'll have to get a menu to him alone with your suggestions for wines. Reisling would probably go just fine with some of the spicier offerings.

The liquor laws in New England can be rather odd. It wasn't that long ago that you couldn't even buy liquor on Sundays... I'll find out if I can have live entertainment at a gathering like this. If not, I'll find a music CD of gypsy music for background.

What is it that you do? Are you a chef, and if so, in what sort of establishment?

Thanks so much for taking time from your day to help; it is greatly appreciated. While I'm at work, I scramble to complete the day to day things and don't really have time to do anything creative. It's the off season here on the Maine coast and we're running with a skeleton crew. This message board has been unbelievably helpful for ideas and suggestions to keep me motivated. I would spend most of my time making clam chowder (and hating it) if it weren't for you folks!

Susan

 

[mike]

Bless you & theres nothing nobler than clam chowder.
Im a chef who is lucky enough to only have to work 3.5 days a week. I cook at a private hospital with only 12 patient max. Its an easy gig. However my background is long & I wont bore you with detail.
Nice talking to you