cwdjrxyz wrote on Sun, 1 Nov 2009 11:45:56 -0800 (PST):

> On Nov 1, 10:09 am, "James Silverton" >
> wrote:
>> cwdjrxyz wrote on Sun, 1 Nov 2009 08:02:26 -0800 (PST):
>>
> >> On Nov 1, 8:13 am, santiago > wrote:
> >>> Mike Tommasi > wrote
> >>> :
>>
> > >>> I never tried it. However, it seems no worse than the
> > >>> idea of sweet wine with foie gras. I suppose if acidity
> > >>> is high enough, it may pass, but the idea of fat+sugar
> > >>> or seafood+sugar is indeed strange.
>>
> >>> Wasn't it here that I read about d'Yquem and lobster?
> >> quoting<
>>
>> I do remember reading in a book or magazine many years ago
>> that one ofthe old counts Lur Saluces, who owned Yquem, did
>> like it with lobster.In the old days, lobster often was
>> served with a very rich and elaborate sauce as well as rather
>> plain, and I have no idea of whatkind of lobster dish he had
>> in mind.
>>
> >> endquote<
>>
>> Tastes do change but I believe that the Count Lur Saluces as
>> a gourmet was a good winemaker (or rather his vintner was).
>> Just like Francis Coppola as a winemaker, makes successful
>> movies.

>If you go back to the late 1800s, you find sweet wines often were
>served with shellfish at even the most exclusive dinners.

We were talking about Chateau d'Yquem with oysters and I assume they
would be raw. Tho' it's not to my taste, I can see sweet wines with
highly sauced shellfish but it's hard to imagine eating a raw oyster
without something acid like lemon or sauce mignonette.

--

James Silverton
Potomac, Maryland

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