Tom 
Barrel Sampler
Posts: 2384
 | | 12-24-2003 09:58 PM |
| IMHO, Pinots can go with just about anything.
I'm looking for that "magical" combination, on the order of the Port and Stilton, Champagne & Caviar, combinations.
There may not be one, so in that case, what is your favorite combo, magical, or not. | | |
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Eric White
San Ramon, CA
Advanced Sommelier
Posts: 9625
| | 12-24-2003 10:04 PM |
| Mushrooms | | | 2008: the end of an error | |
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wineismylife
Arlington, TX
Master of Wine
Posts: 12722
| | 12-24-2003 10:05 PM |
| Mushrooms | | | Joe-----Wine is like potato chips around me...if it's open, it's gone. | |
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TBird
Park Slope, Brooklyn
Master of Wine
Posts: 10205
| | 12-24-2003 11:51 PM |
| i'll go out on a limb here. i know most prefer a syrah, but there was this one time i had lambchops and pinot(maybe a '99 argyle nuthouse..??) that was incredible... | | | |
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ChangeMe
Master of Wine
Posts: 11169
| | 12-24-2003 11:53 PM |
| Roast duck | | | |
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David Niederauer
Los Gatos, CA
VinoCellar.com Extraordinaire
Posts: 30967
| | 12-25-2003 12:46 AM |
| As Mr. Loring's trademark says, "Pinot goes better with everything"... Or is it, "Everything goes better with Pinot"?
Mushrooms, mushroom sauced anything like veal marsala, and IMO it goes great with roast chicken. | | | |
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TCK
Barrel Filler
Posts: 1279
| | 12-25-2003 01:47 AM |
| New world pinot and....
Grilled Salmon | | | |
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DukeRiley
McMinnville, OR
Wine Labeler
Posts: 3868
| | 12-25-2003 06:23 AM |
| I'm with you, Board O! | | | Heater Allen Brewing - www.heaterallen.com | |
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Tom
Barrel Sampler
Posts: 2384
| | 12-26-2003 12:11 AM |
| Shrooms. Hmmm. Just shrooms? We do quite a bit of stir fry, but I'm seeing Portabellas. Next question is obvious. Recipes?
We actually ended up with goose. We cooked duck, I just didn't eat any. The wine worked well with the goose. Or, visa versa. | | | |
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Joseph Bembry
Advanced Sommelier
Posts: 9448
| | 12-26-2003 12:29 PM |
| Salmon is the classic pairing.
jb | | | |
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ChangeMe
Grape Truck Driver
Posts: 29
| | 12-27-2003 12:36 AM |
| DavidN,
That would be "Everything's Better with Pinot!" Take a look at the right sleeve on that Loring shirt you have....the words are there!!
Kimberly Loring | | | |
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Tom
Barrel Sampler
Posts: 2384
| | 12-27-2003 01:02 AM |
| DavidN...
You have a shirt? | | | |
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David Niederauer
Los Gatos, CA
VinoCellar.com Extraordinaire
Posts: 30967
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gus fleener
gilroy, ca
Wine Thief
Posts: 2687
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love_cab_chard
Master of Wine
Posts: 12771
| | 12-27-2003 05:02 AM |
| Something Winetex & I talked about on another thread, but as to not hijack that thread... I think that Pinots do not go well with very spicy foods. Pinots do go well with many foods & I think mildly spicy foods. But, very spicy... not for my taste. | | | |
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David Niederauer
Los Gatos, CA
VinoCellar.com Extraordinaire
Posts: 30967
| | 12-27-2003 05:11 AM |
| About the shirt... If I tell you I'd have to hill you  | | | |
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Joseph Bembry
Advanced Sommelier
Posts: 9448
| | 12-27-2003 11:55 AM |
| LCC, I don't think anything goes with REAL spicy foods. Your best bet in that case is a Gruner Veltliner or Riesling. Any wine with tannin will get murdered by really spicy food.
BTW, when I had dinner with Olivier and Anne'Marie Rion of Daniel Rion, we dined at Ixora. The food was excellent, but a bit too much wasabi on 2 of the 7 courses rendered their delicate '01 Burgundies defenseless. A shame as the wines were showing well to that point.
jb | | | |
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Budman
Philly Suburbs
VinoCellar.com Extraordinaire
Posts: 23749
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David Niederauer
Los Gatos, CA
VinoCellar.com Extraordinaire
Posts: 30967
| | 12-27-2003 02:30 PM |
| The hill you say.
One great thing about Pinot is that it goes well with absolutely nothing (that didn't exactly come out the way I wanted).
The silky feminin sexy wine that I love to sit down and wrap my lips around all alone and by myself. | | | |
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gus fleener
gilroy, ca
Wine Thief
Posts: 2687
| | 12-27-2003 06:10 PM |
| the '02 loring brousseau goes very well with katy's cha siu. this is possibly the best wine & food pairing i have stumbled across on my own. i found a recipe online that is remarkably similar to my wife's secret family recipe. one thing we do differently is that we grill it over mesquite coals & katy uses some special curing salt from morton's that is very difficult to find instead of the regular salt in this recipe. it may also replace the sugar. i find it difficult to make blanket statements like, pinot goes with........ whatever, because there are so many styles of pinots . | | | |
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