Food and Wine Pairings

[Andre]

Great suggestions and a great choice of dishes for this time of the year.

Here are some different pairings that might work well:

Est Est Est, Poggio Dei Gelsi by Falesco

with

Asian Style Tuna Tartare

Regaleali Bianco [ Sicily ]

with

Seafood Cocktail Campeche

A good Vinho Verde

with

Composed Summer Vegetable Salad

A Sardignan Cannonau by Argiolas or similar

with

Pork Loin stuffed with Sausage and Apricots

And a Recioto Della Valpolicella Classico by Giovanni Allegrini or similar

with

Berry Gratin

Take a walk on the wild side...tu. tutu..tutu....

[slacker]

Fino Sherry with the tuna? Inocente from Valdespino.

[DaleW]

You've got good ideas (both your own and the ones posted here). A couple thoughts:

The Tavel rosé is a good idea, just make sure it's a fresh one from a good producer. Another great rosé that might work is the Il Mimo, the only Nebbiolo rosé I know.

If you go with red Burgundy for the pork, I'd stick to something that strives more for elegance - maybe a Lafarge or d'Angerville Volnay, or a Chambolle from Roumier or Mugnier (the Lafarge Bourgogne is a good budget choice). I'd stay away from appelations that strive more for power, and from producers like Dominique Laurent.

In addition to the Burg and the other ideas posted here, another thought for the pork might be a Smaragd (or equivalent) level Grüner Veltliner.

Please be sure to post your report!

[Alex]

To start our New Year's Eve dinner I'll be making a recipe from San Francisco's Millenium Restaurant: Chilled Avocado, Tomatillo, and Cucumber Soup with Saffron-Lime Ice. It has a base of miso and lime juice, with puréed avocado, tomatillo, cucumber, onion, garlic, and jalapeño, seasoned with cilantro, oregano, nutmeg, and black pepper. (Full recipe here.)

The citrus elements make me think that a bright and somewhat acidic white would be a good match, but otherwise this is beyond my wine pairing knowledge. Any suggestions up to about $25 retail would be greatly appreciated.

[guajolote]

I'd go with a sparkling wine for texture contrast, maybe a cava?

[estufarian]

A New Zealand Sauvignon Blanc would work well. If you can find it Cloudy Bay - otherwise ask your local retailer.

[docsconz]

I'll throw in my $.02 for either a German or Alsace reisling.

[jackal10]

You need something pretty assertive to stand up to that lot.

Fizz would be good, or a Gewurztraminer, or even Manzanilla sherry?

[tommy]

bubbles and acid to work with the avocado and acid. as suggested, cava, or prosecco. or champagne, which i know little about.

[Marlene]

I'd throw in my vote for a Gewurztraminer as well, or a nice champagne.

[Florida Jim]

Chilled Avocado, Tomatillo, and Cucumber Soup with Saffron-Lime Ice. It has a base of miso and lime juice, with puréed avocado, tomatillo, cucumber, onion, garlic, and jalapeño, seasoned with cilantro, oregano, nutmeg, and black pepper. Any suggestions up to about $25 retail would be greatly appreciated.

Alex,

The elements I would focus on when choosing are:

-the soup will be served chilled

-jalapeño is an ingredient

-cilantro and lime juice are accents

While sauvignon, riesling and other sturdy white might do well, I think bubbly is your best bet unless the jalapeño flavor and spice will be substantial. If that is the case, I would find a wine with some residual sweetness to pair against the heat from the jalapeño - perhaps, a German spatlese or an Austrian riesling or gruner from the house of Hirsch (they often have RS).

Best, Jim

[Mark Sommelier]

Personally, I don't think serving table wine with soup is appropriate. The acidity added is usually overpowering in the form of vinegar or citrus acid. I prefer to serve fortified wines - the sherry recommendation is good, also Fino sherry, dry Madeira, sometimes tawny Port depending on the ingredients. With this particular soup, I'd go with dry sherry or white Vermouth. There is also the possibility to serve nothing.

Edited December 16, 2003 by Mark Sommelier (log)

[Carolyn Tillie]

I've just recently discovered sherry and adore the lighter, apperitif styles which would work well with soup.

If you are married to the wine idea, I think Florida Jim is right on the mark - my initial thought was a California Sparkling (to complement the California-style of the soup) - perhaps a J or a Schramsberg Querencia for a little more fruit.

[docsconz]

There is also the possibility to serve nothing.

That's no fun

[KatieLoeb]

Personally, I don't think serving table wine with soup is appropriate. The acidity added is usually overpowering in the form of vinegar or citrus acid. I prefer to serve fortified wines - the sherry recommendation is good, also Fino sherry, dry Madeira, sometimes tawny Port depending on the ingredients. With this particular soup, I'd go with dry sherry or white Vermouth. There is also the possibility to serve nothing.

What he said. And I'll add that large servings of liquids along side your liquid first course will spoil your guests appetites for the rest of the meal.

An excellent quality white vermouth is King Eider, from Duckhorn Wine Co.HERE. It's a California vermouth that's a bit more aromatic than the standard Noilly Prat or Martini & Rossi behind the bar.

[GordonCooks]

Oporto Blanco

[Cusina]

In a previous soup and wine pairing thread it was suggested that wine and soup are a difficult match. What if the soup is the center of a light meal? I'm planning an "in front of the fireplace" dinner of cream and butter rich clam chowder, sourdough bread and a cheese and fruit board. I envision a smooth white wine with this, but am not sure what would work, if anything. Could you please give me some ideas? Suggestions for good cheeses would be welcome too. Thanks in advance for your input.

[Carema]

Got two words: Chenin Blanc preferably from the Loire Valley. A Demi Sec Vouvray from a good house and vintage would work well with this, get some Valencay (ash covered pyramid of goat) and you are set.

[docsconz]

I'll second the motion!

[Alex]

Thanks, everyone, for your incredibly quick replies. I e-mailed a summary report, so to speak, to my cousins. I think they're leaning toward Champagne (NYE, French wine fans, etc.) but they'll probably wait until we get there to decide. Maybe I'll also ask for a glass of sherry (my preference) so I can compare.

I'll do a post about the meal after the holidays.

[Jeffy Boy]

I'd skip the wine, and pair it with a smooth, Brown Ale. For cheese, something semi-soft and relatively mild - like Gouda, or Tilsit. Something tells me a Pear Cider might be good with this too.

[Cusina]

Thanks very much for the suggestions. I think a little mid-afternoon tasting might be in order to decide for sure. I'll pick up a little of each and see what happens.

[Busboy]

The wise and talented Mark Sommelier recently served my wife and a old tawney port with chowder at Michelle Richard's Citronelle. A fino sherry might work, as well.

[Florida Jim]

I'm planning an "in front of the fireplace" dinner of cream and butter rich clam chowder, sourdough bread and a cheese and fruit board. I envision a smooth white wine with this, but am not sure what would work, if anything. Could you please give me some ideas? Suggestions for good cheeses would be welcome too. Thanks in advance for your input.

Just a personal choice here; when I hear about a soup with cream, butter and clams I instinctively want something with some cut. Chablis springs to mind; even young Chablis - something intense that has never seen wood and has lots of acid - sounds like Louis Michel to me. And his stuff is usually pretty good young.

Best, Jim

[Cusina]

So, progress, I have:

2000 Vouvray - Appellation Vouvray Controlee - M. Robin, Newcastle brown ale and a soon to be purchased bottle of young Chablis.

I haven't yet been able to find a port or sherry worthy of the challenge. Unfortunately, I am a long way from a really good wine shop and I am wary of what they had in stock here. It all seemed too cheap to be worthwhile. Any thoughts on the best of the moderate brands or should I just skip this if I can't find something of good caliber?

I still welcome any other suggestions.

I'll let you know what the verdict is later on in the week. I'm anticipating the fun of the comparison. Thanks again for your help!