Jump to content

kalenden

new member
  • Content Count

    3
  • Joined

  • Last visited

Recent Profile Visitors

The recent visitors block is disabled and is not being shown to other users.

  1. I followed your suggestion, thanks.
  2. Hi, I asked for recommendations for pairing food/wine for a New Years menu and got many excellent suggestions in. I listed the suggestions with the courses and am now looking to pair things from my cellar. I was wondering if you guys could be so kind as to have a look at my cellar and help pair things from there. The available cellar is this one: https://drive.google.com/file/d/1zw...OPF-Pf4fCk/view Since it is New Year: no price range. The best match and oldest wines prefered! The Menu and my thoughts: /////////////////////////////// *Lobster salad * *Grapefruit - fregula - apple - candied tomato - cocktail sauce * Suggestions from you guys: Champagne: type Blanc de Blancs Taittinger Comtes Pierre Peters Grand Cru BdB Cuvée de Reserve Pol Roger Blanc de Blancs Pierre Peters Chetillons Ruinart Blanc de Blanc From my Cellar: Unsure. Many available options. The Ruinart Blanc de Blancs might work? /////////////////////////////// *‘Cappuccino’ of ground chicory - scallops - chive cream * *Toast of chicory, bacon and Reypenaer [type of cheese] * Suggestions from you guys(also with next course): White Burgundy Girardin 1er Vineyard designate Meursaults , richer Corton Charlemagne is awesome. (C-C Quintessence . Pierre-Yves Colin-Morey 1er Cru single vineyard St Aubins are excellent Comtes Lafon Meursault les Charmes. Kumeu River Chardonnay Hunting Hill. (Mate’s and even the basic Estate “Chardonnay Kumeu” are also good.) Puligny-Montrachet Chablis Sancerre South African SB Sauvignon Blanc with a bit of Semillon Sec or Demi-Sec Vouvray From my Cellar: Unsure. Many available options. Is there a good solid older white that would work in your opinion? /////////////////////////////// *Brill [Fish, similar to Turbot] 'à la nage' with Zeeland mussels, gray shrimps and chestnut mushrooms * *Foamy crustacean sauce * Suggestions (see previous course) *Crispy fried veal cheek and thymus [ also known as neck sweetbread ; veal sweetbread] * *Mousselines of celeriac and parsnip - croquettes of polenta - spring rolls of forest mushrooms - sauce of Porto * Suggestions from you guys: red Burgundy Burgundy from Beaune Chambolle-Musigny *morey or Gevrey Bourdeaux Cru Beaujolais rustic Rhone (north or south), St Joseph (Strong) rustic Barolo. Rioja Roda I would be great, though Spanish wines didn’t really come to mind. Burlotto Monvigliero Jamet Cote-Rotie Nebbiolo Chateau-neuf-du-pape Pegau, Donjon, etc. I love Pegau. Pintia Domaine des Lambrays CdL with a little age or Bachelet Corbeaux with a little age or de Montille 1er Cru Volnays or Foillard Morgon Cote du Py From my Cellar: Again Unsure. Many available options. I'd prefer something on the stronger side, I guess. /////////////////////////////// *Apple pie from the oven with figs, raisins and pistachios * *'Globe' of bitter chocolate with speculaas ice cream * Here I know: D'Oliveira Verdelho Madeira 1966 /////////////////////////////// Any help is much appreciated! Looking forward to suggestions. Wine Cellar (2).xlsx
  3. Hi, For New Year, we are doing a take-away easy to prepare gastronomic menu and now I’m looking to combine some beverages with it, for two persons. What would you recommend? We have a fairly varied cellar (though some notable wines are lacking) and willing to be adventurous. I’ll propose my own idea but I’d definitely like to hear specific recommendations! Pictures are here: https://www.facebook.com/pg/restaurantarenberg/photos/?ref=page_internal The courses are as follows (with each course divided by a line and posted as the menu is online with my additions in brackets since it is translated from Dutch)): /////////////////////////////////////////////////////////////////////////////////////////////////////////// Lobster salad grapefruit - fregula - apple - candied tomato - cocktail sauce //////////////////////////////// ‘Cappuccino’ of ground chicory - scallops - chive cream Toast of chicory, bacon and Reypenaer [type of cheese] //////////////////////////////// Brill [Fish, similar to Turbot] 'à la nage' with Zeeland mussels, gray shrimps and chestnut mushrooms Foamy crustacean sauce //////////////////////////////// Crispy fried veal cheek and thymus [ also known as neck sweetbread ; veal sweetbread] Mousselines of celeriac and parsnip - croquettes of polenta - spring rolls of forest mushrooms - sauce of Porto //////////////////////////////// Apple pie from the oven with figs, raisins and pistachios 'Globe' of bitter chocolate with speculaas ice cream /////////////////////////////////////////////////////////////////////////////////////////////////////////// I was thinking of starting of with a Champagne, taking that with the lobster as well. Could you suggest multiple good options in this area? After, for the scallops and Brill I am guessing a good dry mineraly white, type Bourgogne, type Meursault, Puligny Montrachet. What do you think? Could you give other and/or more specific suggestions? For the veal cheek, I was thinking a more powerful wine, type St Joseph, Chateauneuf du Pape or even Spanish Roda I, Pintia… For the dessert, we are open to anything. Would Madeira be a good fit? Again, I am open for all suggestions from your side, since I'm not 100% sure what my cellar still has and hasn't. Also, any advice on what to do with the open bottles? We are unlikely to finish all of them! Addendum: To clarify, I would like a single white wine to go with both the scallops and the brill. In that sense - what would be the best match? Since it is just us two it will be a huge excess of wine already, opening a champagne, white and red. I'm guessing we'll have (in total with 2) 4 glasses champagne, 4 glasses of white and 2 of red. Any good suggestions on how best to manage what is left over?
×
×
  • Create New...