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juggernt
Tampa, FL, USA
Wine Bottler
Posts:3420
 | | 04/27/2007 7:46 PM |
| | What are your favorite pairings with the more red of the bubbly? | |
Visit The Butcher Block at http://www.butcherblocktampa.com/ | |
| whiner
Second star to the right, and straight on till morning
Wine Thief
Posts:2875
| | 04/28/2007 3:10 AM |
| Everything...
Sushi
Satay (not too spicy)
Whitemeat fish and seafood in French-Thai-Vientnamese preperations. Tamarind be good here
Many cured meats
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I can't listen to that much Wagner. I start getting the urge to conquer Poland.
-- Woody Allen | |
| Appreciative
Beaverton, OR
Grape Fermenter
Posts:418
| | 04/30/2007 12:17 PM |
| | Salmon. | | | |
| David Niederauer
Los Gatos, CA
Master Sommelier
Posts:15756
| | 05/02/2007 1:22 PM |
| Anything.
I goes very well with a Blanc de Blanc. | | | |
| Nicholas
Grape Truck Driver
Posts:38
| | 05/02/2007 2:01 PM |
| | caviar | | | |
| Rob Kim
Las Vegas, Nevada
Grape Sorter
Posts:235
| | 05/02/2007 4:36 PM |
| I second both 'everything' and 'anything'
Have found that it is surprisingly great with ribs, however, I would probably not waste a Grande Dame for that - I had it with a Nicholas Feutillante (I butchered that one). | | | |
| jason
Napa Valley
Wine Addict
Posts:6886
| | 05/03/2007 11:17 PM |
| | Cone de Port Aubry cheese or certain raw goats milk cheeses. Exceedingly well with salty or rich foods such as Lamb, Duck Confit and even Foie Gras. I think people need to think out of the box with something like rose and not ask what does it go with. But ask what doesn't it go with since they (and their white counter parts) are extremely versatile. | | | |
| juggernt
Tampa, FL, USA
Wine Bottler
Posts:3420
| | 05/04/2007 9:41 AM |
| | I agree with aloha j that champagne is an underused pairing--people think it's just for celebrations. It's a celebration in and of itself, and will go with many, many foods. | |
Visit The Butcher Block at http://www.butcherblocktampa.com/ | |
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