Moderators: Jenise, Robin Garr, David M. Bueker
Peter May
Pinotage Advocate
3811
Mon Mar 20, 2006 11:24 am
Snorbens, England
Bob Henrick
Kamado Kommander
3919
Thu Mar 23, 2006 7:35 pm
Lexington, Ky.
Brian Gilp wrote:This was a real issue for many of my Vegan friends and since few wineries make that information available they essentially did not drink wine at all.
David M. Bueker
Riesling Guru
34358
Thu Mar 23, 2006 11:52 am
Connecticut
AlexR wrote:Please don't take this as a troll.
I think your vegan friends must not be trying very hard. I suspect a simple phone call to many wineries, particularly smaller ones, would yield the information they seek.
Brian Gilp wrote:Just noticed that Charlie Trotter has a vegetable tasting menu http://www.charlietrotters.com/restaurant/cuisine/ and that their are wine pairings selected to go with either the vegetable menu or the grand menu. That seems to be an endorsement from at least one well known chef that you can pair wine with vegatarian food.
AlexR wrote:Robin,
People ask questions *because* they are uninformed...
So is it really that surprising, especially seeing what a small percentage of the population is vegetarian?
David M. Bueker
Riesling Guru
34358
Thu Mar 23, 2006 11:52 am
Connecticut
Robin Garr wrote:AlexR wrote:Robin,
People ask questions *because* they are uninformed...
So is it really that surprising, especially seeing what a small percentage of the population is vegetarian?
Alex, I don't mean to sound argumentative, but it almost seems as if you haven't read the responses to your question.
David M. Bueker wrote:I think you are reading too much into his reply Robin. You questioned how informed his question was. How could he be "informed" prior to asking the question is all he was saying in his reply. The responses follow the question.
David M. Bueker
Riesling Guru
34358
Thu Mar 23, 2006 11:52 am
Connecticut
Robin Garr wrote:I'm just trying to make the point that one need not be a vegetarian to have a serious interest in vegetarian cuisine, or vegetarian food matching, as one option among many on the table.
Richard Fadeley wrote:One of my favorite ways to enjoy a really nice Bordeaux is with a Caesar's salad. When you want "the wine to be the picture and the food to be the frame" a nice salad gives just the right balance to showcase a really nice (91-95pts) wine, particularly Bourdeaux. I will agree that meat can help and we often have shaved NY strip on top of the salad, and like others have said the Pinot Noirs do just fine with portobellos, etc.
Give it a try with the '85 Margaux, and if you don't like it, I'll come over and help you finish the bottle.
Users browsing this forum: AhrefsBot and 4 guests