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What did you eat last night for dinner? - Page 1439

post #21571 of 25376
Quote:
Originally Posted by Cary Grant View Post

As he lies in a puddle of his own melt... after losing the hat once and for all.

Piobs family was soooo poor growing up...

How poor were they?

They were so poor that they had to see Frosty in July, and somebody who got to see him in June stole his hat.

rimshot.gif
post #21572 of 25376
Quote:
Originally Posted by Cary Grant View Post

As he lies in a puddle of his own milt... after losing the hat once and for all.

ftfy
post #21573 of 25376
Quote:
Originally Posted by gomestar View Post

because good wine is exceedingly versatile. And I mean good wine as a wine that isn't out of balance in one particular way - not too fruity, nor too extracted, nor too oaky, etc. The same applies with food.
IMO we see limits, or "ideal wine and food pairings" when one item is way to one side of the taste spectrum. Even so, think of a light yet slightly acidic tuna tartare. I'd be equally happy with a bright and fragrant Roederer Cristal Champs as I would with dark and rich Leflaive Montrachet (both white wines, which might be my preferred limiting factor). Same goes with a rich beef stew: a great and well balanced Gevrey-Chambertin vs. a great Brunello? I'm happy either way. The point is all 4 wines I've mentioned are very different from each other, yet I'd argue would be equally suitable for the food situations presented, and hence I think that the big emphasis on "ideal pairings" is far overblown. The focus should be on avoiding overtly bad pairings.

Interesting. I'm not very versed in wines (if at all) but this makes sense.

What would be some overtly bad pairings?
post #21574 of 25376
overtly bad pairings would likely be things that are way opposite of each other - that tuna tartare with a big, dense, and inky Napa Cab or Aussie Shiraz would strike me as a little odd. Those wines would just drown the flavor of the fish (and it can be assumed that this "bad pairing" also applies to other light fish items like crudos or even some sushi). I also don't like wine with most anything that has a lot of spicy heat - that alcoholic Cali Zin is going to elevate the heat, while a light and fruity Vinho Verde would just get completely lost in the same way that a similar wine is going to get lost next to that fat ribeye steak.

Even so, I've probably had similar combinations at home, and the most important thing is the enjoyment.

Every once in a while, there'll be a wine that just really sings with a particular food item (Piob's beef stew and a rustic Chianti seem really ideal. Edit: and looking back, the Brunello I mentioned in my earlier post about beef stew is made with predominantly the same grape and is from the same region as Chianti), but so much is in the eye of the beholder. Except for Bachelet Burgundy - everybody is required to love his stuff, and if they don't, then they're heathens.
post #21575 of 25376
Quote:
Originally Posted by edmorel View Post

ftfy
happy.gif
post #21576 of 25376
Quote:
Originally Posted by gomestar View Post

Except for Bachelet Burgundy - everybody is required to love his stuff, and if they don't, then they're heathens.

Send me a bottle. I am the great unwash-ed. wink.gif
post #21577 of 25376
i do not part with my Bachelet
post #21578 of 25376
Quote:
Originally Posted by gomestar View Post

i do not part with my Bachelet


[CG] ponders what cheese and what amount for bribe[/CG]
post #21579 of 25376
Quote:
Originally Posted by gomestar View Post

overtly bad pairings would likely be things that are way opposite of each other - that tuna tartare with a big, dense, and inky Napa Cab or Aussie Shiraz would strike me as a little odd. Those wines would just drown the flavor of the fish (and it can be assumed that this "bad pairing" also applies to other light fish items like crudos or even some sushi). I also don't like wine with most anything that has a lot of spicy heat - that alcoholic Cali Zin is going to elevate the heat, while a light and fruity Vinho Verde would just get completely lost in the same way that a similar wine is going to get lost next to that fat ribeye steak.
Even so, I've probably had similar combinations at home, and the most important thing is the enjoyment.
Every once in a while, there'll be a wine that just really sings with a particular food item (Piob's beef stew and a rustic Chianti seem really ideal. Edit: and looking back, the Brunello I mentioned in my earlier post about beef stew is made with predominantly the same grape and is from the same region as Chianti), but so much is in the eye of the beholder. Except for Bachelet Burgundy - everybody is required to love his stuff, and if they don't, then they're heathens.
i'll go along to a certain extent. but a really good somm can put together pairings that really sing pretty regularly. i'm thinking of guys like bobby stuckey or evan goldstein. for most home cooks (and probably restaurant chefs), you're better settling for getting off in the neighborhood and not worrying so much about precision.
post #21580 of 25376
^^

yeah, and what about Larry O'Brien huh? Man, can that guy pair them!
post #21581 of 25376
I'm with gomestar. Even when pairings are great I find they make for a worse overall experience. It is another unnecessary focus shift.
post #21582 of 25376
Quote:
Originally Posted by itsstillmatt View Post

I'm with gomestar. Even when pairings are great I find they make for a worse overall experience. It is another unnecessary focus shift.
wow. don't get that at all. one of the things a great restaurant can do is show you another way to look at food -- an ingredient, technique or dish. wine service is just a part of that. i agree that direct hits are relatively rare, but when they happen, the experience is really sublime -- the food and the wine reinforce each other rather than existing separately.
post #21583 of 25376
Well I'm weird and I really dislike pairings both in theory and in practice. I think they are another way to move dining from the convivial to the theatrical. If it makes it any better, I hate beer pairings more.
post #21584 of 25376
Quote:
Originally Posted by itsstillmatt View Post

Well I'm weird and I really dislike pairings both in theory and in practice. I think they are another way to move dining from the convivial to the theatrical. If it makes it any better, I hate beer pairings more.
not arguing, but i just find that a really interesting perspective, particularly coming from a great cook who has some of the most theatrical platings i've ever seen. i love the theatrical aspect of a great meal (as long as it's good theater and not sitcom).
post #21585 of 25376
Mashed potatoes, egg and truffle.

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