Everything about food, from matching food and wine to recipes, techniques and trends.

Help with a tasting

Moderators: Jenise, Robin Garr, David M. Bueker

no avatar
User

Gary Bobier

Rank

Ultra geek

Posts

105

Joined

Sat Jun 13, 2009 5:29 am

Help with a tasting

by Gary Bobier » Sat Nov 24, 2012 6:25 pm

Can anyone help me pair these wines with these food and in the proper order:

Food

Parm cheese or swiss and brei

Apple Caulifower puree, prosciuto garni

Cheese ravioli with butter sage

Talipia with lemon bure blanc, sautted spinach or green beans

Short bread or pound cake with macerated fruit

Wine


Dr Heidemanns Riesling Brut Sekt

J Cuvee 20 Brut NV

Roederer Estate Brut Rose

Schramsberg Blanc De Noirs

Veuve Clicquot Demi-Sec
no avatar
User

Jeff Grossman

Rank

That 'pumpkin' guy

Posts

6998

Joined

Sat Mar 25, 2006 7:56 am

Location

NYC

Re: Help with a tasting

by Jeff Grossman » Sun Nov 25, 2012 3:43 am

Gary, no offense intended. This does not seem like a normal kind of problem. This seems very staged and like you're trying to set us a puzzle that isn't really important to you (hence, not important to us).
no avatar
User

Jenise

Rank

FLDG Dishwasher

Posts

42547

Joined

Tue Mar 21, 2006 2:45 pm

Location

The Pacific Northest Westest

Re: Help with a tasting

by Jenise » Sun Nov 25, 2012 11:08 am

Nah, I don't think Gary does that.

So here's my answer:

Food's in good order. The wines are almost right, but I'd move the rose (which will probably have more of a sweet impression, even though it's dry) to the first position with the cheeses, as an 'opener'. Otherwise, looks good.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
no avatar
User

Jeff Grossman

Rank

That 'pumpkin' guy

Posts

6998

Joined

Sat Mar 25, 2006 7:56 am

Location

NYC

Re: Help with a tasting

by Jeff Grossman » Sun Nov 25, 2012 11:47 am

Jenise wrote:Nah, I don't think Gary does that.

Taking Gary at your word... The key thing is to find what goes with the butter sage sauce. Oh, and to replace the Veuve Clicquot, because it's awful.

I would exchange wines 1 and 2, and then exchange wines 3 and 4. Exchange wine 5 for a good coffee.
no avatar
User

Gary Bobier

Rank

Ultra geek

Posts

105

Joined

Sat Jun 13, 2009 5:29 am

Re: Help with a tasting

by Gary Bobier » Sun Nov 25, 2012 1:44 pm

Jenise wrote:Nah, I don't think Gary does that.

So here's my answer:

Food's in good order. The wines are almost right, but I'd move the rose (which will probably have more of a sweet impression, even though it's dry) to the first position with the cheeses, as an 'opener'. Otherwise, looks good.

Thyanks for the input
no avatar
User

Jon Peterson

Rank

The Court Winer

Posts

2981

Joined

Sat Apr 08, 2006 5:53 pm

Location

The Blue Crab State

Re: Help with a tasting

by Jon Peterson » Mon Nov 26, 2012 10:09 am

Jeff Grossman/NYC wrote:Oh, and to replace the Veuve Clicquot, because it's awful.


I agree with Jeff on this - you'd be drinking an advertising campaign. There are plenty of smaller growers making their own champagne that is much better. (Mailly, Robert Moncuit and Montaudon for example.)

Who is online

Users browsing this forum: AhrefsBot, Amazonbot, ClaudeBot and 2 guests

Powered by phpBB ® | phpBB3 Style by KomiDesign