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Random Food Questions Thread - Page 10

post #136 of 7385
Quote:
Originally Posted by gomestar View Post
Here is a question. I'm going out for some sushi tonight (Chef's tasting menu) ... but what should I get to drink?

Lets figure $60 for two people, any guidance would be superb.

This is the place.

I'd have the Chef or Somm. suggest some sakes to go with the various courses. I'm not a fan of sushi and wine pairings generally.
post #137 of 7385
Quote:
Originally Posted by ChicagoRon View Post
Or Sake?!?!?!?!

I'm don't have a good knowledge base on sake, so I'd take a safe path and not pick it. Ama's idea about Somm suggestions is a good one though.
post #138 of 7385
Quote:
Originally Posted by Piobaire View Post
Just me, but I'd probably go for that 05 Sancerre or one of those Montrachets. Or get a taste of the Spatburgunder. If it's like the Tesch I've gotten, it will go smashingly with sushi.

Montrachet sounds nice. But $410 > $60

Quote:
Originally Posted by iammatt View Post
I suggest a 2010 Sapporo.

If I'm in a beer mood, this is high on my list

Quote:
Originally Posted by ama View Post
I'd have the Chef or Somm. suggest some sakes to go with the various courses. I'm not a fan of sushi and wine pairings generally.

This is a good idea too. I'm pretty clueless about sushi pairings. And as much as I love wine, I'd be interested in trying out some Sake, the carafe pricing is right within range.
post #139 of 7385
Thread Starter 
Quote:
Originally Posted by iammatt View Post
I suggest a case of 2010 Sapporo.
+lotz
post #140 of 7385
Quote:
Originally Posted by gomestar View Post
Montrachet sounds nice. But $410 > $60


Whoops, sorry. Didn't look at the pricing. With that in mind, ask about the Spatburgunder.
post #141 of 7385
Quote:
Originally Posted by gomestar View Post
Here is a question. I'm going out for some sushi tonight (Chef's tasting menu) ... but what should I get to drink?

Lets figure $60 for two people, any guidance would be superb.

This is the place.

Cold sake and beer, I also like to finish off with some Shochu.
post #142 of 7385
Thread Starter 
Quote:
Originally Posted by Piobaire View Post
Whoops, sorry. Didn't look at the pricing. With that in mind, ask about the Spatburgunder.
Pinot w/ sushi?
post #143 of 7385
Quote:
Originally Posted by kwilkinson View Post
Pinot w/ sushi?

+1, wouldn't dream of it, well nightmares possibly.
post #144 of 7385
Quote:
Originally Posted by kwilkinson View Post
Pinot w/ sushi?
Quote:
Originally Posted by nioh View Post
+1, wouldn't dream of it, well nightmares possibly.
If that Spatburgunder is like the one I've discovered, think very light drinking rose, not Pinot Noir. You have to figure, someone with some background designed that wine list. Don't you think they'd tend to stock wines to go with the chef's tasting menu?
post #145 of 7385
Thread Starter 
Quote:
Originally Posted by Piobaire View Post
If that Spatburgunder is like the one I've discovered, think very light drinking rose, not Pinot Noir. You have to figure, someone with some background designed that wine list. Don't you think they'd tend to stock wines to go with the chef's tasting menu?

Gotcha on the light wine.
But not really on the wine list. Wine lists are pretty set, and menus are changing constantly. At most restaurants, there are all kinds of wine that won't necessarily go with the food, but will sell and make the restaurant money. In an ideal world where the point is to only pair with food and not to make money, then I think you'd be safe to order anything off of any wine list with the assumption that it will go well with food, but at least in my experience, that isn't the case.
post #146 of 7385
Quote:
Originally Posted by kwilkinson View Post
Gotcha on the light wine.
But not really on the wine list. Wine lists are pretty set, and menus are changing constantly. At most restaurants, there are all kinds of wine that won't necessarily go with the food, but will sell and make the restaurant money. In an ideal world where the point is to only pair with food and not to make money, then I think you'd be safe to order anything off of any wine list with the assumption that it will go well with food, but at least in my experience, that isn't the case.

I've always liked chefs and soms who are brave enough to make wine pairings.
post #147 of 7385
Quote:
Originally Posted by Piobaire View Post
If that Spatburgunder is like the one I've discovered, think very light drinking rose, not Pinot Noir. You have to figure, someone with some background designed that wine list. Don't you think they'd tend to stock wines to go with the chef's tasting menu?

I appreciate wine lists, but sushi is fast food to me. Ordering "ordinary" wine, not sake with sushi is as incongruous to me as red wine with pizza; I just wouldn't do it. Some pairings are just meant to be, and benefit little from experimentation.
post #148 of 7385
Quote:
Originally Posted by SField View Post
I've always liked chefs and soms who are brave enough to make wine pairings.

yup. i love being surprised by someone who really knows their list AND their food and has thought about the two together. unfortunately, at sushi restaurants, this has happened exactly zero times. best you can hope for, in my experience, is someone who knows sakes and has a decent list ... they're also the best match flavor-wise. otherwise, +1,000 on the sapporo. every meal is not a wine event.
post #149 of 7385
Quote:
Originally Posted by iammatt View Post
I suggest a 2010 Sapporo.

Definitely one of the better Japanese beers, but like most of them it's just too light and soft.

Edit: oh, for sushi I guess it's okay. It's nice with eel.
post #150 of 7385
I actually like the red ale with the owl on it, I can't remember the name
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