I have a project to do for my wine appreciation class and I have to pair wines with 10 different dishes

anybody any good at this?

11/30/2007 7:45:33 AM

this is like asking your dad to build your car for the matchwood derby

11/30/2007 7:46:05 AM

try to make me go to rehab i say no, no, no

11/30/2007 7:48:03 AM

use the wine bible, it has an entire pairing section with each chapter

11/30/2007 7:50:07 AM

available at any book store?

11/30/2007 7:55:08 AM

you can go to any nicer Italian restaurant and they can tell you, and many even have it on the menu

11/30/2007 7:57:02 AM

did you try google?

http://en.wikipedia.org/wiki/Wine_and_food_matching

http://www.wineloverspage.com/foodwine/

http://www.foodandwinematching.co.uk/

im not even gonna list the rest. i mean seriously

11/30/2007 8:03:10 AM

^^ be your best bet.

11/30/2007 8:21:29 AM

lots of wines say on the back what foods they are paired with

11/30/2007 9:05:39 AM

It sounds like you have a set list of dishes, right? What are they? Or do you pick?

11/30/2007 9:13:03 AM

ya, give us the food - we'll give you the alcohol needed.

11/30/2007 10:05:46 AM

what wine goes best with vag?

11/30/2007 10:07:10 AM

11/30/2007 10:09:31 AM

My pallet must be shit.

I still prefer Boone's Farm to any 50 dollar wine.

11/30/2007 10:10:50 AM

ill shit on your pallet

11/30/2007 10:11:34 AM

HAHA, DO IT!

11/30/2007 10:12:29 AM

Judging by the spelling "pallet," I'd say you're right.

11/30/2007 10:12:53 AM

How do you spell the pallet I'm talking about?

Probably some queer french way

11/30/2007 10:14:02 AM

palate

11/30/2007 10:14:40 AM

Yo Jeff, i aced that test...come up with 10 dishes, and ill help you out

11/30/2007 10:15:22 AM

Well regardless, mine is shitty

But on my own accord, not pilgrimshoes

11/30/2007 10:15:46 AM

palate

11/30/2007 10:18:26 AM

general guidelines:

red meat, italian, chocolate/dessert, heavy meals - strong, dry reds like cabernet sauvignon, merlot, chianti, bordeaux, maybe zinfandel, etc.

pork, turkey, medium meals - light red such as syrah, pinot noir, beaujolais, sangiovese or, or a full bodied white such as sauvignon blanc, gewurztraminer

chicken, seafood, salads, fruit, light meals - really any white depending on the food, ranges from light (chardonnay, pinot grigio, riesling) to full (see above)

(this is my personal categorization for wines and how i pair them, but wine is definitely something that falls under "different strokes for different folks")

[Edited on November 30, 2007 at 10:28 AM. Reason : sp]

11/30/2007 10:22:19 AM

Except that Syrahs and sangioveses can easily be as earthy and tannic as a Cab Sav, merlots pair better with lighter meals (pork, turkey, lean red meats) do to their lack of tannins. Gewurstraminer tends to go well with spicy dishes because of its relative low acidity and high sweetness. Sauvignon Blanc can stand up against red meats, and most chardonnays are so oaky that no matter what you eat with them, its going to taste like wood.

11/30/2007 10:28:57 AM

yo ian what is decembers wine theme at the wine merchant?

11/30/2007 10:32:11 AM

i hate a wine snob.

11/30/2007 10:33:30 AM

where can i get some pescevino blu- been lookin' for that stuff for ages...

Does the TraderJoe they're building stock this stuff?

11/30/2007 10:35:30 AM

well here goes:


1. puff pastry shell with lobster

2. warm goat cheese salad

3. beef kabobs

4. roasted leg of lamb with rosemary jus lie

5. herb roasted chicken breast with natural juices

6. pork roast stuffed with apricots and prunes

7. cornmeal crusted scallops

8. eggplant parmigian

9. creme brulee

10. chocolate mousse



try to list why you think each wine goes with each dish

i think im going to use a candoni chianti with the beef kabobs and an eiswein for at least one of the desserts

11/30/2007 11:29:27 PM

sneak a barleywine in there

12/1/2007 1:24:54 AM

1. puff pastry shell with lobster
- Alborino

2. warm goat cheese salad
- Chablis

3. beef kabobs
- Sangiovese or Primitivo

4. roasted leg of lamb with rosemary jus lie
- Dry Rosé perhaps, Bordeaux is classic, Rioja would be interesting.

5. herb roasted chicken breast with natural juices
- California Chardonnay

6. pork roast stuffed with apricots and prunes
- Gruner Veltliner

7. cornmeal crusted scallops
- Northwest US (fruit forward) Sauvignon Blanc - not the minerally New Zealand type

8. eggplant parmigian
- I think they're going for a Pinot Grigio here.

9. creme brulee
- dry sparkling wine - either champagne or california

10. chocolate mousse
- late harvest muscat or late harvest riesling

[Edited on December 1, 2007 at 2:37 AM. Reason : asdf]

12/1/2007 2:25:46 AM

i think i just drooled myself.

12/1/2007 2:53:37 AM

OH YOU BITCHES LIKE WINE ALL OF A SUDDEN? WHEN I WAS THE ONLY ONE REPRESENTIN BACK IN THE DAY? FAGGOTS!

12/1/2007 3:05:12 AM

1. puff pastry shell with lobster
Pick a good white bugrandy (chardonnay). You want some oak and vanilla tones, but not tons, which is why you should steer clear of most california or australian chards, or pick an unoaked chard.

2. warm goat cheese salad
I might go with a gewerztraminer, or an german resiling (kabinett or spatlese) here. Some sweetness is desired but not too much. You want the tanginess of the goat cheese to ring through.

3. beef kabobs
Pick a red....really. Traditionalists will tell you to go with a cab sav or syrah/shiraz but damn near any red short of a pinot noir/Beaujolais/dolcetto.

4. roasted leg of lamb with rosemary jus lie
Pick a red but with not too much tannins/earthiness. Merlot, Zinfandel, Barbera, any pinot noir, Argentine Malbecs, and Riojas would all do great. Also, Chateauneuf de papes and gigondas.) any Southern Rhone, really)

5. herb roasted chicken breast with natural juices
Think about the food...chicken..mild flavor, lean, try a light pinot grigio, pinot blanc, or albarinio.

6. pork roast stuffed with apricots and prunes
You could do eithether an oaky chardonnay, a sauvignon blanc, or even a light red. Like a beaujolais or dolcetto

7. cornmeal crusted scallops
Think more on the mineraly/earthy side. White bordeaux, or chabils.

8. eggplant parmigian
Pinot grigio, or even a sancerre might work here.

9. creme brulee
Semillion, auslese riesling, or a beerenauslese.

10. chocolate mousse
With chocolate? Definitely a fruity argentine malbec, or fruit forward tempranillio. White dessert wines (imo) are completely lost on chocolate. You need something with some dark fruit, earthiness, and mild tannins. Merlots and some soft Zinfandels also work well.

[Edited on December 1, 2007 at 3:24 AM. Reason : formatting]

12/1/2007 3:24:15 AM

good show sir

you are right on all counts

12/2/2007 8:33:55 PM

How'd it go?

12/2/2007 10:17:38 PM

Quote :

"1. puff pastry shell with lobster Pick a good white bugrandy (chardonnay). You want some oak and vanilla tones, but not tons, which is why you should steer clear of most california or australian chards, or pick an unoaked chard."

etc.

etc.

etc.

wow ian, you know your shit.
gg

12/2/2007 10:22:30 PM

great with arena food!

actually, i don't know, it probably tastes like shit, but i love the bottle.

12/2/2007 10:27:31 PM

I'm with Slave, the only wine I drink is boone's farm!

12/2/2007 10:45:22 PM

i went to 3 wineries yesterday, then a brewery, then a bar

12/2/2007 10:46:07 PM

I love wine.


I keep trying tawny port but cant find anything I like, so fucking sweet

12/2/2007 10:46:34 PM

I'm abstaining from drinking until the new year.


I'm getting too old for this shit, my body ain't as spry as it used to be.

12/2/2007 10:47:10 PM

BUT U WONT ABSTAIN FROM MY DONG BITCH

12/2/2007 10:48:40 PM

shit, i can abstain from that for the rest of the century.

12/2/2007 10:50:33 PM

shit i thought this thread was about Wine http://www.winehq.org

12/2/2007 10:51:11 PM

12/2/2007 10:51:15 PM

Quote :

"I keep trying tawny port but cant find anything I like, so fucking sweet"

Why do you keep trying it if you dont like sweet wines? Any fortified wine is going to be really sweet.

12/2/2007 10:52:33 PM

because the first one i ever had years ago wasnt as sweet, much much more subtle, but I have no idea what brand it was

12/2/2007 10:54:51 PM

If port is too sweet, try a good amontillado Sherry

12/2/2007 10:58:28 PM

yeah, its ok, not my favorite, but a good change of pace, bought two bottles friday actually

12/2/2007 11:00:14 PM

amontillado eh?

don't get walled up in a catacomb.

12/2/2007 11:05:17 PM