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The Official Wine Thread - Page 1291

post #19351 of 20661
What varietal for paring with Cajun food? (Crawfish/shrimp, etc)
post #19352 of 20661
Quote:
Originally Posted by venividivicibj View Post

What varietal for paring with Cajun food? (Crawfish/shrimp, etc)

Beer. But if you must have wine, off-dry riesling.
post #19353 of 20661
Quote:
Originally Posted by jcusey View Post

Beer. But if you must have wine, off-dry riesling.

I agree with this. I was running a large retail wine shop when the Cajun craze really hit and I had this question several times a week. I would ask them what they were drinking on the TV cooking show that got them interested in cooking Cajun, and they always sheepishly answered "beer."
post #19354 of 20661
I started off as an orin swift fanboy (dave phinney is the winemaker), but D66 I find to be remarkably uneven. Had some great bottles and some very mediocre ones. I've even had a few weak bottles of Prisoner.

I think part of the fruit bomb allure (at least for the better ones) is that they are great drinking wines if you are doing nothing else but kicking back with a friend or two and a bottle, especially if the friends are not wine drinkers.
post #19355 of 20661
Adding a few things to our short "select" list in the cheese shop.

post #19356 of 20661
^ I have an 07 La Crau and am seriously considering opening it next week.

Last night I had a Pinot from Sancerre, a Lynch import. First, never had a Pinot from Sancerre before. Second, it was light and quaffable.
post #19357 of 20661
Quote:
Originally Posted by Piobaire View Post

Last night I had a Pinot from Sancerre, a Lynch import. First, never had a Pinot from Sancerre before. Second, it was light and quaffable.

Which producer?

I have read (but i can't remember where, so take it for what it's worth) that Sancerre Rouge was much more common 50 or 60 years ago and that it was frequently used as the house red at Paris restaurants. Regardless, it's hard enough to find in the US now. I have seen one from Lucien Crochet (imported by Neal Rosenthal, so it's probably pretty good, if not much of a bargain), and that's about it.

I have had a Pinot/Gamay blend from Domaine Salvard in Cheverny (a lower-status appellation in the same general area as Sancerre), also imported by Kermit Lynch; and it was juicy and delicious. The Salvard Cheverny Blanc (mostly Sauvignon Blanc, with a bit of Chardonnay) is also delicious and on my list of excellent QPR Loire whites.
post #19358 of 20661
Domaine Hippolyte Reverdy. Not sure I spelled that correctly.
post #19359 of 20661
I don't know a whole lot about Chianti except that I generally enjoy it. Really liked this one:



Pretty tannic, but fortunately I don't mind that at all. Went well with a roast chicken dinner for Halloween.
post #19360 of 20661
Quote:
Originally Posted by Piobaire View Post

Last night I had a Pinot from Sancerre, a Lynch import. First, never had a Pinot from Sancerre before. Second, it was light and quaffable.

I got into Sancerre pinot noirs after having tried one for the first time at a restaurant in Boston a few years ago. When they're good, they're quite pleasant, but when they're bad they're flavorless to the point of being watery.
post #19361 of 20661
4 kilos of cheese for the fam
post #19362 of 20661
Quote:
Originally Posted by erictheobscure View Post

I got into Sancerre pinot noirs after having tried one for the first time at a restaurant in Boston a few years ago. When they're good, they're quite pleasant, but when they're bad they're flavorless to the point of being watery.

One of the things I truly love about wine is that something totally new to you and unexpected can pop out of nowhere. Checked out Total Wine today and of course no Sancerre rouge to be found...which makes sense given the Total Wine target market.
post #19363 of 20661
Had some time to kill waiting for a friend. Went in a random wine bar in sengawa. Had such a good time. Everything was available by glass. Had a rosso ancestrale from etna which was quite carbonated from the natural fermentation process. Had a really really oaky rkatsiteli from Georgie that reminded a lot of radikon. Bartender also gave some free daiginjo, one customer brought out some dried natto, another had some really oily fish, I had brought some dried persimmons I made. Also ordered some Iberian ribs. Was so fun.
post #19364 of 20661
Quote:
Originally Posted by countdemoney View Post

I started off as an orin swift fanboy (dave phinney is the winemaker), but D66 I find to be remarkably uneven. Had some great bottles and some very mediocre ones. I've even had a few weak bottles of Prisoner.

I think part of the fruit bomb allure (at least for the better ones) is that they are great drinking wines if you are doing nothing else but kicking back with a friend or two and a bottle, especially if the friends are not wine drinkers.

I thought he was still at Orin swift? It was prisoner that he sold (which might account for the variation that you said)
post #19365 of 20661
Just had a bottle of 2012 Terry Hoage "The Skins" Grenache. A nice example of Paso style Grenache but a bit more restrained (if I can use the word in regards to Paso) than some examples. Drank without food in front of the fireplace. Got the munchies and decided to make French toast. So I pulled my last bottle of this out to go with it:




Love this stuff.
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