Food and Wine Pairings

[tammylc]

Okay, I decided I was getting too complicated for myself, so I just started putting ideas together. Here's a start at menu planning. Anyone have an ideas or suggestions?

Hors D'ouevres:

Rosemary Parmesan Coins

Mini tarts with creme fraiche and caramelized onion

Wine: something sparkling

First Course: Beet/Goat Cheese/Walnut salad or tart

Wine: Sauvignon Blanc

Second Course: Farfalle with Smoked Salmon and Creamy Vodka Sauce

Wine: White Burgundy

Third Course: I'm thinking duck, but I haven't decided what to do with it yet - any ideas?

Wine: TBD

Fourth Course: Five Spice Powder Braised Short Ribs, Parsnip Turnip Puree, Snow Peas

Wine: Australian Shiraz

Fifth Course: A tasting of blue cheeses

Wine: Alvear Carlos VII Amontillado? (I had this really interesting sherry back in December at the Zingerman's Roadhouse cheese dinner. It went beautifully with every cheese we tried that night, but none of them were blues. Does anyone have a sense if it would work well with blue, or if we should sticks to something traditional like port?)

Sixth Course: a citrusy dessert

Wine: Iniskillin Ice Wine (whatever I have in my basement - can't remember if it's a Reisling or a Vidal)

Seventh Course: little chocolate something

Wine: Port or Banyuls

[adrian1]

What about Verdelho?

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Verdelho should go quite well, I think, with the dishes with some sweetness in the ingredients. Interesting, that we are all thinking of white wines.

[jrufusj]

1. KOBE BEEF CARPACCIO with sesame pickled ginger and a wasabi dressing

Can you move this course to the end? Could it be done in a substantial enough way to be the finisher?

If so, I would probably go with a Côte-Rôtie on the more elegant side, like Jasmin (my favorite Côte-Rôtie producer). For a new world twist, you could go for one of the Aussie shiraz-viognier wines like Laughing Magpie(?). The Rhone is more to my taste, but they aim at the same thing (and are made from the same grapes), just in different styles. You can also find some syrah-viognier blends more in the value range from southwest France.

If you can't move the course, I might look toward a more pinot noir-driven Champagne. At the higher end, Bolly's Grand Année would do well. For a grower wine (and lower pricing), you might look to one of the Egly-Ouriet cuvées. Finally, if you need to focus more on price, you could look to a Franciacorte (made from pinots bianco, grigio, and niero).

In any case, make sure the client reins in the wasabi or any match will fall flat.

2. SOFT SHELL CRAB with a fennel wakame salad & a blood orange vinaigrette

Hard to know what this dish will be like. Assuming the citrus-vinegar element will not be OTT and that there will be some unctuousness/sweetness from the softshells (however cooked), I'm thinking Loire. Whether I looked to a bone-dry Savennieres or a more demi-sec range Vouvray would depend on the balance of the dish. In any case, a good chenin that balances richness with acid and has some mineral to play off of the salty sea taste of the crabs is sounding good to me. Lots of good value choices here.

If the acid isn't overpowering and the crab richness needs a sharper foil, I could also see a Sancerre or Pouilly Fumé working. If the acid isn't overpowering and the crab prep brings out a nuttiness (could see from sauté in browned butter or from frying), then I could definitely see a Soave here. Very good values available from Soave.

3. BRAISED DAIKON with organic carrots, honeycomb mushrooms & organic miso

For this one, you could go completely opposite directions. There's loads of umami in the mushrooms and miso, plus nice earthiness if the carrots are really good. I could see a red Burg doing very well, particularly something from around Beaune or Savigny or Pernand-Vergellesses. Good values here as well. Given the next dish, though, it would require more menu shuffling to insert a red here.

If you do move it and want a bigger and very distinctive finish, a Bandol would be great. You can probably find '95s or '96s in the market. That's enough age still to be lively but also to have taken on some great secondary character.

If you need to go white, I think I'd enjoy a northern Rhone here. If money is no object, an Hermitage Blanc would be excellent. If you need to step down a notch, there are also good options from Crozes. For a new world slant, there are some good Rhone-ish whites coming out of Cali. There are probably still values, but these have gotten popular.

A risky but fun choice would also be to go with Valentini's Trebbiano d'Abruzzo. Just be aware that this wine is "challenging" to some. It definitely is subject to reduction and needs a ton of air to show well. If this is a professional gig and you don't know the wine, I would definitely take a pass on this one -- or -- buy a bottle now and spend a couple of days with it to see what it can do and how much time it needs.

4. YUZU, LIME BUTTER POACHED LOBSTER with kimchee spaetzle

With the yuzu and lime, I'm definitely thinking I want to find a way to do a riesling. As much as I love them, I'm not seeing Germans on any scale of size or sweetness working with the kimchi späetzle, though a big Rheingau trocken might work.

I'm leaning more toward an Alsatian riesling or maybe an Austrian, probably a Smaragd from Wachau, though a bigger one from Kamptal or Kremstal could work.

The more the kimchi spice is going to intrude, the more I would lean toward Alsace.

A completely different direction to go would be to pair Champagnes all the way through. If you're interested in that and have a specific budget with which to work, let us all know. That would be a fun exercise.

In any case, enjoy.

Jim

[edited for truly awful spelling]

Edited March 16, 2006 by jrufusj (log)

[GordonCooks]

1. KOBE BEEF CARPACCIO with sesame pickled ginger and a wasabi dressing

- Big Cal non-malo chard or Chablis/Meursault

2. SOFT SHELL CRAB with a fennel wakame salad & a blood orange vinaigrette

- The Verdelho if you have it, maybe an Albarino (works well with the seaweed)

3. BRAISED DAIKON with organic carrots, honeycomb mushrooms & organic miso

- A red or rose if you wanted to use one (Cru Beaujolais depending on the stock)

4. YUZU, LIME BUTTER POACHED LOBSTER with kimchee spaetzle

- Gruner Veltliner goes well with Kimchee (I do a lot of Kimchee with soba) maybe a Sancerre or NZ Sauv Blanc (Matua)

Stretches but have worked in the past - Greek Vilanas, White Oporto,

[SBonner]

My suggestions in red are:

This is my first post as an eGullet member. I look forward to more.

I was recently handed the following menu to match wines with. I would appreciate hearing other members' thoughts on appropriate matches.

1. KOBE BEEF CARPACCIO with sesame pickled ginger and a wasabi dressing

Barrel influenced Champagne: Bollinger, Krug, or super rich Cava

2. SOFT SHELL CRAB with a fennel wakame salad & a blood orange vinaigrette

I thinking Chenin Blanc from South Africa: Morganhof comes to mind.

3. BRAISED DAIKON with organic carrots, honeycomb mushrooms & organic miso

Marsanne or Roussane blend or a lighter Pinot Noir from Oregon

4. YUZU, LIME BUTTER POACHED LOBSTER with kimchee spaetzle

Australian Clare Valley Riesling with its rivotting lime cordial notes from start to finish

It's quite the interesting challenge!

Look forward to hearing from you.

←

Sounds like a great meal.

Cheers,

Stephen Bonner

Vancouver

Edited March 16, 2006 by SBonner (log)

[jrufusj]

Stephen --

Great minds think alike!

You and I have basically made the same suggestions, just with mine being very old world and yours very new world. Either could be perfect depending on what wines are available, the stylistic preferences of the diners, and the details of the flavor balance in the food.

In any case, I thought it was uncanny how close we were in theory -- even down to the weight/profile of pinot and the character of Champagne.

Take care,

Jim

[SBonner]

Stephen --

Great minds think alike!

You and I have basically made the same suggestions, just with mine being very old world and yours very new world.  Either could be perfect depending on what wines are available, the stylistic preferences of the diners, and the details of the flavor balance in the food.

In any case, I thought it was uncanny how close we were in theory -- even down to the weight/profile of pinot and the character of Champagne.

Take care,

Jim

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John,

I noticed your suggestions; they sound brillant. I guess I was looking at the new world with the whole Asia Pacific Rim thing in mind. Out of curiousity are wines expensive in Japan? Here in B.C. the government has its fingers in the wine pie so the taxes and end product are relatively expensive.

Cheers,

Stephen

Vancouver

[jrufusj]

John,

I noticed your suggestions; they sound brillant. I guess I was looking at the new world with the whole Asia Pacific Rim thing in mind. Out of curiousity are wines expensive in Japan? Here in B.C. the government has its fingers in the wine pie so the taxes and end product are relatively expensive.

Cheers,

Stephen

Vancouver

←

Wine pricing is spotty in Japan. There are a few simple ways to avoid overpaying:

1. Know what something should cost. The same wine can appear in similar shops at radically different prices. And it's not consistent which shops are high and which are low. The same shop will have items and both ends of the spectrum. Being informed is the best defense.

2. Shop (at least for comparison) online. I've found the general quality of the merchants who are accessible through Rakuten to be very good. Touch wood, but I've not yet had a problem of badly stored or mishandled wines. The comparisons help to minimize the risk of a highly inefficient market.

3. Don't ever be in the position of needing to buy something. If you find yourself in that position, you're likely to get burned.

4. Act quickly when you find something that is well-priced. Things don't last. If it's a good buy and you want it, you'd better act now!

5. Develop a relationship with a few merchants and trust them. They'll do a few things for you. One, they'll tip you off when there are good buys coming/available. Two, they'll steer you away from things that are too good to be true. A few instances of avoiding mistakes that only look like bargains will easily cover whatever premium a good merchant charges.

You know, this is good advice that I would give any wine consumer in the US or elsewhere.

Re: the wine matches for the fusion menu. Agree that the bold flavors of some of the new world areas you point to often go very well with Pacific Rim cuisine, especially the spicier Korean/Thai/Indian-influenced things.

The Asian side of this menu, however, was almost entirely Japanese in both ethos and ingredients. I have not found Japanese food (or food that is heavily Japanese influenced) to do as well with new world wines. Not that they can't match, but I find that they call out for more restrained flavors.

Then again, it all comes down to taste. And everyone's taste is a little different.

Jim

Edited March 21, 2006 by jrufusj (log)

[adrian1]

Thank you All for your input. You've put a great deal of thought in your responses.

WE will make a great food and wine paring!!!

[a10er]

Hi there,

We're doing a event and we've been asked to come up with some general suggestions for wines that match cajun cuisine. I undestand that the menu will be crab cakes, gumbo (veggie and not) and the like.

any suggestions? French wines? Region?

Thanks

[DTBarton]

Cajun food is a tough wine match, especially if the chef uses a really hot hand. Cold beer is the ticket then!

For spicy foods, I like white wines from the Alsace region of France. Nice examples are available for $10 - $15 from producers like Pierre Sparr, Trimbach, and Willm.

There are some nice Rhone reds that have a spicy, peppery taste to them. Ask your local wine merchant to recommend some.

[Amy Eber]

I did a Cajun/Creole event for the Chaine des Rotisseurs a few years back. We began with Ramos Gin Fizzes. Wines included a Riesling and a Chateauneuf-du-Pape as well as Champagne

[SBonner]

I'd recommend some Australian Clare Valley Rieslings "lovely lime flavours", rich Alsatian Gewuztraminer, Spanish Cava, and if your want reds go with those with low tannin levels (Beaujolais, South African Pinotage, Southern Spanish reds) and of course refreshing beer especially India Pale Ale.

Cheers,

Stephen Bonner

Vancouver

Edited April 4, 2006 by SBonner (log)

[KatieLoeb]

and if your want reds go with those with low tannin levels (Beaujolais, South African Pinotage, Southern Spainish reds)

And I would add low alcohol levels in red or white as well. A big fat 15% Zinfandel will set your mouth on fire with any type of spicy seasoning.

[SBonner]

and if your want reds go with those with low tannin levels (Beaujolais, South African Pinotage, Southern Spainish reds)

And I would add low alcohol levels in red or white as well. A big fat 15% Zinfandel will set your mouth on fire with any type of spicy seasoning.

←

Katie,

Good point! spice and higher alcohols = bad match. I guess I should say Spanish reds with low tannins and lower alcohols. Thank you

Cheers,

Stephen

Edited April 4, 2006 by SBonner (log)

[Bill Miller]

Hi there,

We're doing a event and we've been asked to come up with some general suggestions for wines that match cajun cuisine.  I undestand that the menu will be crab cakes, gumbo (veggie and not) and the like. 

any suggestions?  French wines? Region?

Thanks

←

I really like the Gewurtz, light spanish reds, sauvignon blanc, and BEER. You know, sangria might work.

[adrian1]

To repeat what you've seen in the previous replies:

Beer, Champagne, Riesling and a good fruity low tannin red such as Beaujolais.

For beer, if it's available, try Leffe Blond from Belgium. It's ever so slightly off-dry with delicate hints of spice such as cloves. An off dry Champage/sparkling wine would also match well with the Cajun food. Being in Toronto we have access to a wonderful sparkling wine called...are you ready?...Cristalle, from Pellar Estates! Despite the almost blasphemous name it is remarkably good. Instead of the regular dosage at the end stages of production they add ice wine! That gentle touch of sweetness makes for a wine that is an ideal match with spicy foods.

Edited April 5, 2006 by adrian1 (log)

[a10er]

Thanks for all the help. We're definitely looking for reds if you have any other suggestions. I also think that we won’t be aiming for too spicy. It’s DC after all and the only spice people like here is in their politics.

[Brad Ballinger]

A bit late to the thread, but the main things you want are low alcohol (already mentioned), acid, and some sugar. This is why you see recommendations for riesling and Champagne. If it has to be red, try and scare up a Freisa from Piedmont.

Of course, I'd ignore the wine altogether and serve beer.

[sadistick]

Doing an anniversary dinner for the GF - she loves good cheese.

Need some suggestions for cheeses to match a '82 Lynch Bages.

Thank you.

[rich]

Doing an anniversary dinner for the GF - she loves good cheese.

Need some suggestions for cheeses to match a '82 Lynch Bages.

Thank you.

←

You have an excellent estate and an excllent vintage so you want something that enhances the wine but still has a distinct flavor but somewhat mild finish.

Two suggestions: a Tete de Moine or a Le Moulis. Both have the body to stand up to a red, yet will not overwhelm the wine. My suggestion is the serve them with roasted cashews, fresh fig confit and lightly toasted, good quality bread.

Hope this helps - good luck!

[JohnL]

I used to be somewhat of a contrarian on this topic but

recently there has been a lot of support from some folks with impressive credentials!

(certainly far more impressive than mine).

I would not serve cheese with a fine red Bordeaux.

(the Lynch is a really nice wine!).

Why?

The fats in most cheeses can dull the palate (they do mine).

Most red wine and cheese combinations leave the red wine tasting flat.

I realize there are a lot of people who swear by red wine and cheese.

maybe you are fine with red wine and cheese--it is your palate after all.

If I had to--I would opt for a dry hard cheese like parmesan or manchego

or pecorino.

My real recommendation would be to enjoy the wine by itself!

It is certainly that good and worthy of one's undivided attention!!!!

[SBonner]

Doing an anniversary dinner for the GF - she loves good cheese.

Need some suggestions for cheeses to match a '82 Lynch Bages.

Thank you.

←

Go with a very good English Cheddar from Niel's Yard Dairy or an aged Manchego (some great ones in the cheese shops along the Danforth)

Cheers,

Stephen Bonner

Vancouver

Edited July 10, 2006 by SBonner (log)

[sadistick]

Some great suggestions, thanks! Stephen, I was planning on going to Global cheese in Kensington market, they usually have a nice selection of Manchego's - Ill have to write these down.

Thanks.

Also - I posted on the special occaisions forum - But since you folks know a lot more about wine pairings than I, maybe I will inquire here as well.

Doing a tasting menu, so far I am gonna do:

Peaches and cream corn bisque with seranno ham

something with fava beans

insert idea here

Grapefruit ice

seared lamb on roasted root veggies

sliced duck breast on grilled white peaches and balsamic

insert idea here

cheese course

Still looking for a few more pairings which will match well with the wine, any suggestions would be great.

Cheers,

-Justin

[SBonner]

Some great suggestions, thanks!  Stephen, I was planning on going to Global cheese in Kensington market, they usually have a nice selection of Manchego's - Ill have to write these down.

Thanks.

Also - I posted on the special occaisions forum - But since you folks know a lot more about wine pairings than I, maybe I will inquire here as well.

Doing a tasting menu, so far I am gonna do:

Peaches and cream corn bisque with seranno ham

something with fava beans

Rich Californian Chardonnay

Grapefruit ice

seared lamb on roasted root veggies

sliced duck breast on grilled white peaches and balsamic

If it's hot outside look at a sparkling Shiraz from Australia or a nice Ontario Cabernet Franc for the lamb. A duck option could be a new world Pinot Noir (B.C., Oregon, or California)

cheese course

Still looking for a few more pairings which will match well with the wine, any suggestions would be great.

Cheers,

-Justin

←

A couple of suggestions in red for you.

Cheers,

Stephen Bonner

Vancouver

Edited July 10, 2006 by SBonner (log)