Moderators: Jenise, Robin Garr, David M. Bueker
Paul B. wrote:The absolute worst mismatch I ever experienced was having a glass of cheap Portuguese Baga with canned smoked herring. The double-metallic blast was revolting to the 'n'th exponent.
Bob Ross wrote:I must have a perverted sense of taste, Robin -- I thought every one of those combinations had merit or at least might be interesting to try.
About the only wine/food combination I've found doesn't work is wine with peanuts -- there seems to be a compound in peanuts that destroys the taste of wine.
Thanks for posting this poll. Bob
Robin Garr wrote:Worst wine-food matches
<B>Mackerel and Merlot</B> - In constrast with the Shiraz that smashed the sole, this knockout battle pits strong, oily fish against a fruit-forward red, a joust of fighting flavors that most people would find unappealing; if the Merlot boasts an astringently tannic backbone, the battle could be as disgusting as tag-team mud-wrestling.
OW Holmes wrote:We fix our spanish mackerel by lightly blackening it and pan searing it in olive oil. Leaving aside the astringent tannic merlots, I doubt I would be offended by the match of a fruity Merlot to Spanish Macs prepared that way. (But, on the other hand, why? I don't own any merlot except for a few right bankers.)
Robin Garr wrote:The column was a bit tongue-in-cheek...
Pappone di Vino
1920
Wed Mar 29, 2006 6:50 pm
In a gallon jug far, far away ...
Compassionate Connoisseur
9252
Tue Mar 21, 2006 5:32 pm
Dobbs Ferry, NY (NYC metro)
Gary Barlettano wrote:Retsina and a Fluffernutter Sandwich?
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