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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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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 wrote: True, having said that, the count of Lur Saluces thought that drinking his Yquem on its own was ok, but drinking it with food was much better. He suggested oysters would be a great match. I can't reach the Count's levels of conspicuous consumption but the idea of *any* sweet wine with oysters is abhorrent to me. You might as well drink coke or lemonade!! 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. 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 |
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