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The Official Wine Thread - Page 1009

post #15121 of 18231
Had a great dinner on Friday that started out with a bottle of this:


And then included two bottles of this:


Split between 5 people. It was enjoyable. icon_gu_b_slayer[1].gif
post #15122 of 18231
interesting NYT article on wine pairings, a topic i was busy poo-pooing a few weeks ago in the dinner thread:

http://www.nytimes.com/2013/01/23/dining/wine-pairings-made-simple.html?ref=dining&_r=0
post #15123 of 18231
Quote:
Originally Posted by gomestar View Post

interesting NYT article on wine pairings, a topic i was busy poo-pooing a few weeks ago in the dinner thread:

http://www.nytimes.com/2013/01/23/dining/wine-pairings-made-simple.html?ref=dining&_r=0

A good pairing elevates things to the next level. That's where the real magic happens of dining out in wine country in France and Italy.
post #15124 of 18231
Quote:
Originally Posted by Slewfoot View Post

A good pairing elevates things to the next level. That's where the real magic happens of dining out in wine country in France and Italy.

i poo-pooed on the unnecessary emphasis some people put on a pairing. My view was that a good, well balanced wine should go well with most any good, well balanced food.





white alba truffles with a perfectly aged Barolo or Barbaresco is of course
post #15125 of 18231
Quote:
Originally Posted by gomestar View Post

i poo-pooed on the unnecessary emphasis some people put on a pairing. My view was that a good, well balanced wine should go well with most any good, well balanced food.

You have to be careful of the dishes though. Just because a salmon dish is well balanced and enjoyable doesn't mean it will work well with a well balanced Barolo. As long as your respectful of a wine's origins when serving food things should work out well enough.
post #15126 of 18231
wine%201741.jpg

Pic stolen frominterwebz, but drank this tonight. 2010. So good.
post #15127 of 18231
Kyle. smile.gif

Drank Warwick's Professor Black '10. Solid new world Sauv Blanc.
post #15128 of 18231
Funny, there was a Wachau in the front of the bin I was pulling a wine from last night and I thought to myself, "I have to drink this soon." Must try and accomplish that this weekend. What did you have it with, K?
post #15129 of 18231
Quote:
Originally Posted by gomestar View Post

i poo-pooed on the unnecessary emphasis some people put on a pairing. My view was that a good, well balanced wine should go well with most any good, well balanced food.


I have pretty much ignored wine/food pairing "rules" and I don't feel like I have ever done anything disgusting. Well, I found out pretty quickly that pretty much any red wine with Asian food is horrible.

Growing up I ate a lot of Italian food because my grandparents were from Italy and it is pretty much all they ate. They also pretty much only drank bordeaux and burgundy. They were more strict about putting parmesan cheese on any pasta with a fish sauce.
post #15130 of 18231
Quote:
Originally Posted by gomestar View Post

interesting NYT article on wine pairings, a topic i was busy poo-pooing a few weeks ago in the dinner thread:

http://www.nytimes.com/2013/01/23/dining/wine-pairings-made-simple.html?ref=dining&_r=0

Writer made a big mistake, the type of mistake this article is supposedly about trying to avoid. He speaks about spätlese Rieslings as if they all have significant RS when there are plenty that are trocken.

IMO though I like the article and what it's saying.
post #15131 of 18231
I though his focus was less on the sweet part and more on the lower alcohol part (note: I do not have the article pulled up to verify, I could be wrong)
post #15132 of 18231
I went to Stone Barns Sunday with people who drink. Ususally I go with my wife who does not and I get wines by the glass. Anyway, they have a pairing program but the couple I was with is fanatically anti-pairing so that was out. We had two bottles plus a glass of champs. One Reisling, one Madiran. The Somm was kind of impressed that we avoided all the more known producers and was especially impressed (or so I though) that I chose Madiran even though both bottles were well toward to the low end, price wise, on their list.

Both wines went great with the food, 8 courses plus probably 5-6 amuses.
post #15133 of 18231
Quote:
Originally Posted by gomestar View Post

I though his focus was less on the sweet part and more on the lower alcohol part (note: I do not have the article pulled up to verify, I could be wrong)

He did mention the low alcohol part but I think the RS was more on his mind:
Quote:
With the recipes this week, I recommend a spätlese-style riesling, a wine with a razor-edge balance between refreshing acidity and sweetness. Why? The dishes are spiced with cayenne pepper, a powdered chile with heat that can deaden the flavors of many wines. Sweetness counteracts the burn and complements the flavors. In addition, higher levels of alcohol can amplify heat, which will not be a problem with the low-alcohol riesling.

Edit: please don't think I'm knocking the article as I liked it. I felt it was about not stereotyping wines and wine pairings and this just jumped out at me as he stereotyped the wine in question.
post #15134 of 18231
I really like Madiran. Just had some for the first time this summer and have bought several bottles since.
post #15135 of 18231
I discovered it this summer, too. I wish stores around here had more of it, it's really great and a great value. I will be looking for it on lists.
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