The Official Wine Thread - Page 1009

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.

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.

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

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.

Pic stolen frominterwebz, but drank this tonight. 2010. So good.

Kyle.

Drank Warwick's Professor Black '10. Solid new world Sauv Blanc.

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?

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.

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.

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)

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.

He did mention the low alcohol part but I think the RS was more on his mind:

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.

I really like Madiran. Just had some for the first time this summer and have bought several bottles since.

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.