Yquem for the non Foie gras eaters.. > Wine Forums - THE Wine Forum

Home

Help

Sunday, September 07, 2008

You are here : Wine Forums

VinoCellar.com Wine Forums

Subject: Yquem for the non Foie gras eaters..

You are not authorized to post a reply.

Author

Messages

Ferrari

Grape Picker
Posts:8

10/18/2007 5:24 PM
My partner and I have been mulling over a bottle of 67 Yquem that we have had for a few years, she celebrate a landmark birthday this year and the 67 has got to go.... Now, she does not eat Foie gras, typically a must with Yquem.. We are thinking of coming up with a great egg and truffle dish to start of with, I think the truffle might over power the wine though... We can then save the other half of the wine for the end.... Anyone have any other ideas?.

kpak

Alaska

Wine Thief
Posts:2968

10/18/2007 9:56 PM
bleu cheese

The difference between genius and stupidity is that genius has it's limits... ps - friends don't let friends eat farmed salmon.

jason

Napa Valley

Wine Addict
Posts:6888

10/18/2007 10:05 PM
If its a full bottle, and only two of you; why limit it to dessert, cheese or foie? Why not pln a whole menu around the bottle. The acidity and sugar allows many, many options for pairing, don't pigeon hole the wine.

Vine

Milwaukee, WI

Grape Fermenter
Posts:693

10/19/2007 10:35 AM
Posted By alohaj on 10/18/2007 10:05 PM If its a full bottle, and only two of you; why limit it to dessert, cheese or foie? Why not pln a whole menu around the bottle. The acidity and sugar allows many, many options for pairing, don't pigeon hole the wine. Agreed, a great sweet wine like this can really let you get creative with foods that do not normally pair well with wine (salty dishes, heavily flavored ethnic cuisine, etc). But no matter what you decide, please let us know how it turns out. Sounds like it will be special no matter what you decide to pair the Yquem with!

Ferrari

Grape Picker
Posts:8

10/19/2007 10:53 PM
Actually, we found a chap that infuses eggs with truffles, he places the egss in with truffles for a period of time, then magically the egss are infused with the truffles before cooking. He recommends that we toss them through a pasta and nothing else, we are going to give it a test run and see.... We are also leaning towards an abalone dish, it gives that subtle taste we are after, I don't want to over power the wine, and the flavours need to fit together. Desert is locked away, Tart Tatin....

wineismylife User is Offline

Arlington, TX

Master of Wine
Posts:12265

10/19/2007 11:27 PM
Good lord.�

Joe ----- Wine is like potato chips around me...if it's open, it's gone.

saut

Grape Fermenter
Posts:523

11/03/2007 12:55 AM
Jeremiah Tower did an "all Sauternes" meal at Chez Panisse when he was there, sometime in the 70s, and it is in the Chez Panisse Menu Cookbook...don't know if it is on line or not. He had all sorts of things to pair with sweet wines. Cream sauces or the like also might work well. Since you've avoided the usual creme caramel or custard for dessert, I would consider a light fish in a cream sauce. Victorian menus often paired Sauternes with the fish, but it was usually the current vintage. Do post a tasting note!

You are not authorized to post a reply.