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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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Pairing Question
I've been out of pocket for the last week with rotator cuff surgery
done last Friday so we're doing a belated end of summer get together this weekend. One of the early courses is a tomato and watermelon salad-heirloom tomato, watermelon, red onion, english cucumber, a bit of fresh herbs and a pinch of cayenne all in a light red wine vinegar and olive oil dressing...just a touch of sugar. I've tried this salad with a number of wines and haven't found a good match yet. I'm considering a domestic Rose, perhaps a grenache based wine or a rose sparkler. Any thoughts? |
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Pairing Question
Bi!! wrote:
> I've been out of pocket for the last week with rotator cuff surgery > done last Friday so we're doing a belated end of summer get together > this weekend. One of the early courses is a tomato and watermelon > salad-heirloom tomato, watermelon, red onion, english cucumber, a bit > of fresh herbs and a pinch of cayenne all in a light red wine vinegar > and olive oil dressing...just a touch of sugar. I've tried this salad > with a number of wines and haven't found a good match yet. I'm > considering a domestic Rose, perhaps a grenache based wine or a rose > sparkler. Any thoughts? I'd go with the rosé sparkler, Bill, preferably a French one. IMO, you'll need high acidity to go with the tomatoes and vinegar. I wouldn't use e.g. Billecart-Salmon as I doubt that the match would be better than mutual survival. Mark Lipton -- alt.food.wine FAQ: http://winefaq.cwdjr.net |
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Pairing Question
On Sep 3, 1:52�pm, Mark Lipton > wrote:
> Bi!! wrote: > > I've been out of pocket for the last week with rotator cuff surgery > > done last Friday so we're doing a belated end of summer get together > > this weekend. �One of the early courses is a tomato and watermelon > > salad-heirloom tomato, watermelon, red onion, english cucumber, a bit > > of fresh herbs and a pinch of cayenne all in a light red wine vinegar > > and olive oil dressing...just a touch of sugar. �I've tried this salad > > with a number of wines and haven't found a good match yet. �I'm > > considering a domestic Rose, perhaps a grenache based wine or a rose > > sparkler. �Any thoughts? > > I'd go with the ros� sparkler, Bill, preferably a French one. �IMO, > you'll need high acidity to go with the tomatoes and vinegar. �I > wouldn't use e.g. Billecart-Salmon as I doubt that the match would be > better than mutual survival. > > Mark Lipton > > -- > alt.food.wine FAQ: �http://winefaq.cwdjr.net Thanks Mark....Rose sparkler was my first inclination. This time of year I'm swimming in fresh tomato of many varieties. |
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Pairing Question
On Sep 3, 12:39 pm, "Bi!!" > wrote:
> I've been out of pocket for the last week with rotator cuff surgery > done last Friday so we're doing a belated end of summer get together > this weekend. One of the early courses is a tomato and watermelon > salad-heirloom tomato, watermelon, red onion, english cucumber, a bit > of fresh herbs and a pinch of cayenne all in a light red wine vinegar > and olive oil dressing...just a touch of sugar. I've tried this salad > with a number of wines and haven't found a good match yet. I'm > considering a domestic Rose, perhaps a grenache based wine or a rose > sparkler. Any thoughts? Grand Cru Gewurztraminer to counter the sugar, a richer style of Gruner Veltliner like Ott, or Alsace Grand Cru Riesling best from the '03 or '04 vintage. |
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Pairing Question
On Sep 3, 11:39*am, "Bi!!" > wrote:
> I've been out of pocket for the last week with rotator cuff surgery > done last Friday so we're doing a belated end of summer get together > this weekend. *One of the early courses is a tomato and watermelon > salad-heirloom tomato, watermelon, red onion, english cucumber, a bit > of fresh herbs and a pinch of cayenne all in a light red wine vinegar > and olive oil dressing...just a touch of sugar. *I've tried this salad > with a number of wines and haven't found a good match yet. *I'm > considering a domestic Rose, perhaps a grenache based wine or a rose > sparkler. *Any thoughts? I can not resist :-). A Greek Retsina should hold up to tomatos, onions, vinegar, etc, but it might even overpower these strong tastes. It is important to get a decent fresh Retsina, as cheap and old ones tend to smell more like something needed to clean the toilet rather than for drinking. Some would say that about any Retsina, even if fresh and decent. I might select a not-too-expensive rose sparkling wine. But I likely would drink most of it before or after eating the salad if the match did not turn out to my taste. I hope you are feeling better after your recent surgery. |
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Pairing Question
On Sep 4, 3:27�am, cwdjrxyz > wrote:
> On Sep 3, 11:39�am, "Bi!!" > wrote: > > > I've been out of pocket for the last week with rotator cuff surgery > > done last Friday so we're doing a belated end of summer get together > > this weekend. �One of the early courses is a tomato and watermelon > > salad-heirloom tomato, watermelon, red onion, english cucumber, a bit > > of fresh herbs and a pinch of cayenne all in a light red wine vinegar > > and olive oil dressing...just a touch of sugar. �I've tried this salad > > with a number of wines and haven't found a good match yet. �I'm > > considering a domestic Rose, perhaps a grenache based wine or a rose > > sparkler. �Any thoughts? > > I can not resist :-). A Greek Retsina should hold up to tomatos, > onions, vinegar, etc, but it might even overpower these strong tastes. > It is important to get a decent fresh Retsina, as cheap and old ones > tend to smell more like something needed to clean the toilet rather > than for drinking. Some would say that about any Retsina, even if > fresh and decent. I might select a not-too-expensive rose sparkling > wine. But I likely would drink most of it before or after eating the > salad if the match did not turn out to my taste. I hope you are > feeling better after your recent surgery. I'm doing great but still typing one handed....I haven't drank Retsina in years...I didn't know there was "decent fresh Retsina"! :-) |
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Pairing Question
On Sep 3, 12:39�pm, "Bi!!" > wrote:
> I've been out of pocket for the last week with rotator cuff surgery > done last Friday so we're doing a belated end of summer get together > this weekend. �One of the early courses is a tomato and watermelon > salad-heirloom tomato, watermelon, red onion, english cucumber, a bit > of fresh herbs and a pinch of cayenne all in a light red wine vinegar > and olive oil dressing...just a touch of sugar. �I've tried this salad > with a number of wines and haven't found a good match yet. �I'm > considering a domestic Rose, perhaps a grenache based wine or a rose > sparkler. �Any thoughts? Glad the recovery is going well. I had RC surgery a few years ago, I remember my PT with ...um....well...I remember it. I'd agree rose sparkler is a good choice, though crisp white or still rose might do well too. I'd also keep to the less treasured bottles. Will be interested in what you choose and how it works as I saw Betsy had recently printed a similar recipe. |
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Pairing Question
On Sep 4, 9:57�am, DaleW > wrote:
> On Sep 3, 12:39 pm, "Bi!!" > wrote: > > > I've been out of pocket for the last week with rotator cuff surgery > > done last Friday so we're doing a belated end of summer get together > > this weekend. One of the early courses is a tomato and watermelon > > salad-heirloom tomato, watermelon, red onion, english cucumber, a bit > > of fresh herbs and a pinch of cayenne all in a light red wine vinegar > > and olive oil dressing...just a touch of sugar. I've tried this salad > > with a number of wines and haven't found a good match yet. I'm > > considering a domestic Rose, perhaps a grenache based wine or a rose > > sparkler. Any thoughts? > > Glad the recovery is going well. I had RC surgery a few years ago, I > remember my PT with ...um....well...I remember it. > > I'd agree rose sparkler is a good choice, though crisp white or still > rose might do well too. I'd also keep to the less treasured bottles. > Will be interested in what you choose and how it works as I saw Betsy > had recently printed a similar recipe. I have a couple of domestic roses that I'm considering like the "A to Z" Oregon Rose. It's made for Sangiovese and is fruity yet crisp with a nice juiciness and just the faintest hint of sweetness. At about $13 a bottle it's a good buy and I have a couple of bottles of the latest release in my fridge. The amoount of sugar in the receipe is really quitte small an is more of a flavor enhancer than an actual component of the dish. |
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