travelrep 
Northern Virginia
Barrel Sampler
Posts: 2144
 | | 11-20-2005 04:51 AM |
| Mrs. T and I I will be spending the weekend with her family at the Delaware beach after Thanksgiving and we've offered to make dinner on Saturday evening for 15 people. I'm making crab cakes with a remoulade sauce and and Caesar salad and Mrs. T is making a big ass filet. I assume a white such as a sauvignon blanc would work but if any of you out there in VCland have any suggestions, they'd be greatly appreciated...
TIA,
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BellaDonna
Barrel Racker
Posts: 1890
| | 11-20-2005 04:53 AM |
| Oh my goodness...champers!!! | | | |
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ChangeMe
Master of Wine
Posts: 11169
| | 11-20-2005 04:56 AM |
| If you must pair a Caesar salad, go with an acidic SB. Is the filet a fish or beef? | | | |
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TBird
Park Slope, Brooklyn
Master of Wine
Posts: 10199
| | 11-20-2005 04:59 AM |
| let me be the first to loudly state....VIOGNIER!!!!!!!!!!!!!  | | | |
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TBird
Park Slope, Brooklyn
Master of Wine
Posts: 10199
| | 11-20-2005 05:00 AM |
| opppps, i missed the "bigass filet" part. | | | |
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ChangeMe
Master of Wine
Posts: 11169
| | 11-20-2005 05:01 AM |
| That ain't you missed! | | | |
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travelrep
Northern Virginia
Barrel Sampler
Posts: 2144
| | 11-20-2005 05:16 AM |
| The filet is the beef kind, not a filet of fish....since I don't eat meat, that's why the crab cakes will be part of the meal. We can easily do a nice red to go with the filet. Unfortunately, of the 15 people that will be at the dinner, only about 5 of us appreciate good wine, so I don't want to bring too much of the good stuff...you never know who from this bunch will want to put ice cubes in a nice glass of cabernet....
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ChangeMe
Master of Wine
Posts: 11169
| | 11-20-2005 05:19 AM |
| tr, I took my office staff years ago to a French restaurant in NYC and one of the women actually put ice cubes from her water glass in a Chateau Gruaud-Larose. I s**t you not! | | | |
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travelrep
Northern Virginia
Barrel Sampler
Posts: 2144
| | 11-20-2005 05:25 AM |
| Board-O...
Does she still work for you? Isn't that a "fireable"offense? I've yet to be successful in getting my folks to stop putting ice cubes in any glass of red wine, be it a $15 bottle or a $100 bottle....but how can I fire my parents??
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ChangeMe
Master of Wine
Posts: 11169
| | 11-20-2005 05:29 AM |
| No. I fired her that week. Lest you think I'm a monster, I've only fired three people in 30 years, one for missing work at the last minute too often, and this twit and one other after less than a month when I realized they were too stupid to handle the work. I look for people who take pride in their work, but I have a picked a few lemons. | | | |
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ChangeMe
Barrel Filler
Posts: 1475
| | 11-20-2005 05:47 AM |
| I think SB is sometimes a bit angular and doesn't quite pick up on the sweetness of the crab. I think Reisling is very good. Voignier and champagne (of course) are also good choices. | | | |
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TBird
Park Slope, Brooklyn
Master of Wine
Posts: 10199
| | 11-20-2005 05:51 AM |
| Quote:
I think SB is sometimes a bit angular and doesn't quite pick up on the sweetness of the crab. I think Reisling is very good. Voignier and champagne (of course) are also good choices.
i agree = re: SB.....viognier and champagne would be my course of action, except i'd have a "bigass filet" too!!! | | | |
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ChangeMe
Master of Wine
Posts: 11169
| | 11-20-2005 05:52 AM |
| I had grilled red snapper with root vegetables tonight and it was great with a Martinelli PN. | | | |
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TBird
Park Slope, Brooklyn
Master of Wine
Posts: 10199
| | 11-20-2005 05:56 AM |
| is red snapper that east coast stuff i have to get used to? how often do you get wild salmon? and the tuna???<sorry for thread drift>
scallops?? | | | |
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ChangeMe
Master of Wine
Posts: 11169
| | 11-20-2005 05:57 AM |
| We get fresh tuna all the time. Come fishing with me in Alaska for some great fresh salmon. Red snapper is a great fish. The filets, grilled, sauteed, or broiled, are wonderful. | | | |
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TBird
Park Slope, Brooklyn
Master of Wine
Posts: 10199
| | 11-20-2005 06:03 AM |
| Quote:
We get fresh tuna all the time. Come fishing with me in Alaska for some great fresh salmon. Red snapper is a great fish. The filets, grilled, sauteed, or broiled, are wonderful.
awesome! i am not the best fisherman(can i drop a grenade in the water and collect the dead? "they're headed straight for us"....), but i am sooo there! we do get what is called red snapper here(is it regional?), but it is usually flat and tasteless....btw, my ex gfriend i named her red snapper....never mind.... | | | |
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ChangeMe
Barrel Filler
Posts: 1475
| | 11-20-2005 06:07 AM |
| Modern, efficient, refrigerated transport has completely revolutionized seafood availability. We are lucky. | | | |
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travelrep
Northern Virginia
Barrel Sampler
Posts: 2144
| | 11-20-2005 06:09 AM |
| I love a thread that goes straight into the crapper.....
T-Bird....if I recall correctly, you'll be living in the NY area, correct? You know, the DC Cru is only 250 miles to the south...you'll have to find your way to the capital of the free world for one of our off-lines!
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TBird
Park Slope, Brooklyn
Master of Wine
Posts: 10199
| | 11-20-2005 06:13 AM |
| Quote:
I love a thread that goes straight into the crapper.....
T-Bird....if I recall correctly, you'll be living in the NY area, correct? You know, the DC Cru is only 250 miles to the south...you'll have to find your way to the capital of the free world for one of our off-lines!
T-Rep
oh but i will, my friend! in myyahoo.com, i already have my general "new" area completely mapped out! dc, boston....no escape! i didn't know that i could access the bahamas for the same, if not less, than visiting my family in carolina..?? that's insane. but i am saying goodbye to hawaii and cabo.. pooooooor me.......  | | | |
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Winetex
Austin, Texas
Master of Wine
Posts: 11215
| | 11-21-2005 02:10 AM |
| I like CA chardonnay with crab cakes. Something with lots of structure - I like Koongsgaard or Aubert for this match. | | | |
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