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Wine (alt.food.wine) Devoted to the discussion of wine and wine-related topics. A place to read and comment about wines, wine and food matching, storage systems, wine paraphernalia, etc. In general, any topic related to wine is valid fodder for the group. |
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Wine pairing...
Hi all,
I'm planning a 2 course lunch with the following: 1st course: baked macaroni with bolognese sauce (baked too) It's not a 1st course actually. Sort of an appetizer and 1st course. portions will be half the usual size. 2nd course: kind of tricky to explain. boiled meat (beef) (instead of cooked directly in the pan its cooked with steam) with garlic and parsley (also boiled in the same process). boiled in a little beef broth which will be used as a sauce. accompanied with the chicorice & endive salad with dried cranberries and blue cheese. cheese plate: standard cheese plate with parmesan, cheddar, old amsterdam and roquefort, served with baguette What wines would you pair with the above (please restrice to german, french or italian!!) Thanks, Max |
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Wine pairing...
One bottle= a cal zin, cotes du rhone, chambourcin, dolcetto, beaujolais
village "MaxMustermann" > wrote in message oups.com... > Hi all, > > I'm planning a 2 course lunch with the following: > > 1st course: > baked macaroni with bolognese sauce (baked too) > It's not a 1st course actually. Sort of an appetizer and 1st course. > portions will be half the usual size. > > 2nd course: > kind of tricky to explain. boiled meat (beef) (instead of cooked > directly in the pan its cooked with steam) with garlic and parsley > (also boiled in the same process). boiled in a little beef broth which > will be used as a sauce. accompanied with the chicorice & endive salad > with dried cranberries and blue cheese. > > cheese plate: > standard cheese plate with parmesan, cheddar, old amsterdam and > roquefort, served with baguette > > What wines would you pair with the above (please restrice to german, > french or italian!!) > > Thanks, > Max > |
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Wine pairing...
First course I'd go with a medium-bodied red with good acidity, perhaps
a Chianti or Cotes du Rhone. Second course sounds a bit like bollito misto (except with only one meat and different sauce, so I guess not). I'd assumed cooked through (boiling/steaming doesn't lend itself to rare) so maybe a more mature red. But the cranberries and blue cheese will make a tough pairing. The reds would continue through the cheeses, except the Roquefort, so maybe add a Sauternes? MaxMustermann wrote: > Hi all, > > I'm planning a 2 course lunch with the following: > > 1st course: > baked macaroni with bolognese sauce (baked too) > It's not a 1st course actually. Sort of an appetizer and 1st course. > portions will be half the usual size. > > 2nd course: > kind of tricky to explain. boiled meat (beef) (instead of cooked > directly in the pan its cooked with steam) with garlic and parsley > (also boiled in the same process). boiled in a little beef broth which > will be used as a sauce. accompanied with the chicorice & endive salad > with dried cranberries and blue cheese. > > cheese plate: > standard cheese plate with parmesan, cheddar, old amsterdam and > roquefort, served with baguette > > What wines would you pair with the above (please restrice to german, > french or italian!!) > > Thanks, > Max |
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Wine pairing...
DaleW wrote:
I'd suggest a Barbera with the first course (or a Tuscan Sangiovese), and a good, full-bodied red wine for the beef. However, the salad seems to me to require an acidic white wine such as an off-dry Riesling or Chenin. That wine could continue through the cheese course. To avoid palate fatigue, perhaps the wine served with the beef could be a fully mature Bordeaux of the less subtle sort. HTH Mark Lipton |
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Wine pairing...
Mark Lipton schrieb: > DaleW wrote: > > I'd suggest a Barbera with the first course (or a Tuscan Sangiovese), > and a good, full-bodied red wine for the beef. However, the salad seems > to me to require an acidic white wine such as an off-dry Riesling or > Chenin. That wine could continue through the cheese course. To avoid > palate fatigue, perhaps the wine served with the beef could be a fully > mature Bordeaux of the less subtle sort. > > HTH > Mark Lipton I was thinking on the same lines (nearly). I was going to start with a chianti/cotes du rhone. I have no experiences with cote du rhone wines so if anyone can suggest any wines, it would help, as I will buy a bottle or before beforehand and enjoy them myself :P I would have moved to a bordeaux on the second plate. Alternatively, I would exchange the blue cheese with grated/hacked parmesan. Another question... I always open with a few appetizers and a bottle of champagne. Does it make sense to open with an Alsation Riesling? Max |
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