Howie Hart
The Hart of Buffalo
6389
Thu Mar 23, 2006 4:13 pm
Niagara Falls, NY
Howie Hart wrote:what about Lemberger (Blaufrankisch)? Gewurtztraminer? Pinot Gris? Sauvignon Blanc? Grenache? Zinfandel? to name a few.
Howie Hart
The Hart of Buffalo
6389
Thu Mar 23, 2006 4:13 pm
Niagara Falls, NY
I do too, but I've never seen a chart or collection of suggested reverse pairings. Back labels often have suggestions, but.... Two of my favorite, fun pairings are boiled lobster with Vouvray and recently I discovered Beef Stroganoff with Gewrutztraminer. However, these were not reverse paired - the dish came first and the wine was selected to match. So, for instance, is there a dish that would pair better with Lemberger than it would with, say, Pinot Noir or Cab Franc? I'm thinking veal, perhaps.Tom Troiano wrote:Howie,
I do what you call reverse pairing all the time and I think its very common.
James Roscoe
Chat Prince
11016
Wed Mar 22, 2006 6:43 pm
D.C. Metro Area - Maryland
James Roscoe wrote:Eat local, ie eat what the local eat where the wine is made, at least in Europe.
Peter May
Pinotage Advocate
3816
Mon Mar 20, 2006 11:24 am
Snorbens, England
Steve Slatcher
Wine guru
1047
Sat Aug 19, 2006 11:51 am
Manchester, England
Howie Hart
The Hart of Buffalo
6389
Thu Mar 23, 2006 4:13 pm
Niagara Falls, NY
Jon Peterson
The Court Winer
2981
Sat Apr 08, 2006 5:53 pm
The Blue Crab State
Steve Slatcher
Wine guru
1047
Sat Aug 19, 2006 11:51 am
Manchester, England
Howie Hart wrote:Thanks Steve.
Users browsing this forum: AhrefsBot, Dale Williams, SemrushBot and 0 guests