Never to be drunk w/food

In article
<[Only registered users can see links. ]>,
cwdjrxyz <[Only registered users can see links. ]> wrote:


It could not have been the simple boiled lobster with drawn butter we
eat here as I don't find that any sweet wines go well with that and my
palate.

"Steve Slatcher" <[Only registered users can see links. ]> wrote in message
news:[Only registered users can see links. ]...

Years ago we used to, in a sense, have our cake and eat it. About every
eighteen months four families would get together for a Grange Sunday lunch.
Each family would bring an older bottle of Grange - no duplicates allowed.
The host woul decant them while we sipped champagne. Those who were into it
would spend about an hour savouring, tasting and talking about the four
wines. Then we'd all sit down and drink them with lunch as we would any
everyday red.

Workd for us.

Cheers!
Martin

PS One year one piker brought an non-Grange "This (australian red) is every
bit as good as Grange - you'll love it!" It wasn't, we didn't. That was the
last lunch...

Lawrence Leichtman <[Only registered users can see links. ]> wrote in
news:[Only registered users can see links. ].highwinds-media.com:

I would not mind drinking d'Yquem, or a good Sauternes (more on botrytis
than in passerillage style) with grilled wild lobster. Specially if the
wine has some age on it.

In fact, I do not think a Kabinett or even Spatlese with a few years would
be a bad match for many grilled shelfish.

s.

Steve wrote on Sun, 01 Nov 2009 00:41:02 +0000:





I know a number of people who say they don't like white wine but who
will drink a good bottle of red wine *before* a dinner where red is
inappropriate.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Sat, 31 Oct 2009 14:24:06 -0700 (PDT), aesthete8 <[Only registered users can see links. ]>
wrote:


While the discussion of oysters and lobsters with wines of varying
sweetness is enlightening, the basic question goes unanswered so far.

The problem, I guess is the adjective "great" wine in the query.

Some wines that I don't see with food under any circumstances but
which may or may not be enjoyable are Vin Santo (except for maybe a
tiny wafer of bread...) and there was a wonderful family made rose
retsina that I had at the home of a Greek Air Force general in Athens.
Brought out after a long and delicious lamb dinner, the pink retsina
was a delightful digestif and fueled interesting conversation into the
early morning hours.

His father made it each year and presented a barrel to each of his
five sons!

Ed Rasimus
Fighter Pilot (USAF-Ret)
[Only registered users can see links. ]
[Only registered users can see links. ]

In article <hckvkl$k87$[Only registered users can see links. ]>,
"James Silverton" <[Only registered users can see links. ]> wrote:


I drink almost all wines (even Retsina but not often). I just have never
been a fan of sweet wines with shellfish. A small amount of residual
sugar is one thing but not very sweet such as a sauterne.

On Nov 1, 1:45*pm, cwdjrxyz <[Only registered users can see links. ]> wrote:

Sheepshead is a fish [Only registered users can see links. ]) .
I could not find the dish made from this fish, but I did find a dish
called Timbale of Fillets of Sole from the late 1800s that may
indicate how such dishes are made. A timbale paste is made from 1
pound of flour, 3/4 pound butter, 5 egg yolks and some salt and water.
This is used to bake a large timbale shell using a special timbale
pan. The inside of the baked timbale is glazed( I would guess that a
fish or chicken glaze would be used). The sole fillets are poached in
butter with salt and lemon juice. Then allemande sauce with minced
truffles and mushrooms is added to the sole and this mixture is used
to fill the timbale shell. Crayfish are used to garnish the top. There
also is another garnish in the form of little pasta cakes with yet
more truffles. Such a dish would be extremely rich and would require a
wine of great intensity not to be over powered by it. Yquem perhaps
has the needed intensity, but I am not sure the match would please
some modern tastes.

On Nov 2, 11:04*am, cwdjrxyz <[Only registered users can see links. ]> wrote:
what goes in this dish?).


Use this url instead of the above: [Only registered users can see links. ])
..

cwdjrxyz <[Only registered users can see links. ]> wrote in news:834baadc-63d1-4c25-bc1d-
[Only registered users can see links. ]:


Google Books shows page 190 of Matt Kramer's Making Sense of Wine:
"Grilled lobster; Timbales of Sheepshead with Sauce Ambassadrice {a type of
porgy or drum fish molded and sauced with a chicken stock and cream sauce
into which a chicken puree and whipped cream are blended}; and a Tomato
Salad; with Chateau d'Yquem"
Which looks like it might be the same Delmonico's menu? (page 189 isn't
shown).
[Only registered users can see links. ]

Hi Mike,
coming in a bit late (some might say better never than late)

On Sun, 01 Nov 2009 15:05:09 +0100, Mike Tommasi <[Only registered users can see links. ]>
wrote:


Do you remember a meal you otganised in Turin on the occasion of the
Slow Food jamboree to showcase sweet wines? The one with the
pre-eminent local chef who was so far up himself that his idea of a
food/wine match was to use some utterly unsuitable sweet wine in the
sauce and then claim it made a match?

Well... unless I'm greatly mistaken he served a sweet wine with
oysters as nibbles before the meal. Maybe you refused to have anything
to do with it, but I did try a couple. I think I'll stick to
Amphibolite from Jo Landron.

Coming to the original question. I have to admit that while in general
I adore drinking sweet wines with desserts (on Thursday it will be
Jacquie's Tarte Tatin, probably with the Cuvée de l'Abbeye Monbazillac
'95) I don't feel that top German sweet wines are at their best when
served with food. Actually, it's hard for me to think of any food that
would taste better when accompanied by a Beerenauslese of great power
and complecity either.

Finally, to come to your comment about sweet wine and foie gras. It
can work, I feel - think of that Sapros meal with Vinexpo where Henri
Gagneux did so well. But where I have my reservations is over serving
this combination as an entree (to USAians, I use this word correctly -
as an entry into the meal - starter) . There's no way the meal can
unfold with harmony after that. However I have, and do serve foie gras
wih a sweet wine VERY successfully before the cheese and dessert.


--
All the best
Fatty from Forges