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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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"Geronimo Koufax" > wrote in message m... > Our host is serving mini-lasagnas in a walnut and ricotta cheese > sauce. Any suggestions on what type of wine I should bring to go with > it? Thanks for your help! > This may be odd, but I would drink an Orvietto. To me it is a steely, oily wine (no oak in the ones I drink) that is delicious with walnuts and the cheese. Sherry is a no brainer with the nuts, but Orvietto will rock.. And will also work as an aperitif. Rich R. |
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"Rich R" > wrote in
: > > "Geronimo Koufax" > wrote in message > m... >> Our host is serving mini-lasagnas in a walnut and ricotta cheese >> sauce. Any suggestions on what type of wine I should bring to go with >> it? Thanks for your help! >> > > This may be odd, but I would drink an Orvietto. To me it is a steely, > oily wine (no oak in the ones I drink) that is delicious with walnuts > and the cheese. Sherry is a no brainer with the nuts, but Orvietto will > rock.. And will also work as an aperitif. > > Rich R. > > > Rick, I'm not familiar with Orvietto. Could you explain? John |
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Hi John,
Orvieto is a DOC in Umbria. It is made from trebbiano, verdello and some other grapes which I am at loss for right now. It is a medium bodied white with kind of an apple, pear and ash (yes ash) taste. Get the classico. It's a tasty wine by itself, but has enough backbone to hold up well with cheese and tomatoe sauce. Ian probably has a better a cut at it. At least get a few bottles (ask your merchant) for the dinner. The white wine drinkers will love it, and the red wine drinkers will be pleasantly surpised. Hope this helps. Rich R. "John Gunn" > wrote in message . 159.8... > "Rich R" > wrote in > : > > > > > "Geronimo Koufax" > wrote in message > > m... > >> Our host is serving mini-lasagnas in a walnut and ricotta cheese > >> sauce. Any suggestions on what type of wine I should bring to go with > >> it? Thanks for your help! > >> > > > > This may be odd, but I would drink an Orvietto. To me it is a steely, > > oily wine (no oak in the ones I drink) that is delicious with walnuts > > and the cheese. Sherry is a no brainer with the nuts, but Orvietto will > > rock.. And will also work as an aperitif. > > > > Rich R. > > > > > > > > Rick, > > I'm not familiar with Orvietto. Could you explain? > > John |
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"Rich R" > wrote:
> Orvieto is a DOC in Umbria. It is made from trebbiano, verdello > and some other grapes which I am at loss for right now. My bright little book says: trebbiano toscano (procanico), verdello, grecchetto, canaiolo bianco (locally called drupeggio), malvasia toscana; other local non-aromatic varieties are permitted. M. |
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Salut/Hi Rich R,
le/on Wed, 01 Oct 2003 03:15:16 GMT, tu disais/you said:- >> Our host is serving mini-lasagnas in a walnut and ricotta cheese >> sauce. Any suggestions on what type of wine I should bring to go with >> it? Thanks for your help! >> > >This may be odd, but I would drink an Orvietto. A very good suggestion, I wish I'd thought of it. To me it is a steely, oily > Sherry is a no brainer with the nuts, Try it! It's a classic. The spanish often serve a Fino as a drink with Tapas (right Santiago?) and these often include nuts (mostly salted almonds iirc, but walnuts too). > but Orvietto will rock.. Not sure what that means, I prefer my wines to stay in the glass in a liquid kind of way. >will also work as an aperitif. Right. -- All the Best Ian Hoare Sometimes oi just sits and thinks Sometimes oi just sits. |
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"Michael Pronay" > wrote in message ... > "Rich R" > wrote: > > > Orvieto is a DOC in Umbria. It is made from trebbiano, verdello > > and some other grapes which I am at loss for right now. > > My bright little book says: trebbiano toscano (procanico), > verdello, grecchetto, canaiolo bianco (locally called drupeggio), > malvasia toscana; other local non-aromatic varieties are > permitted. > > M. Hi Michael, I could only think of the first two. Good post.. Rich R. |
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"Ian Hoare" > wrote in message ... > Salut/Hi Rich R, > > le/on Wed, 01 Oct 2003 03:15:16 GMT, tu disais/you said:- > > >> Our host is serving mini-lasagnas in a walnut and ricotta cheese > >> sauce. Any suggestions on what type of wine I should bring to go with > >> it? Thanks for your help! > >> > > > >This may be odd, but I would drink an Orvietto. > > A very good suggestion, I wish I'd thought of it. > > To me it is a steely, oily > > > Sherry is a no brainer with the nuts, > > Try it! It's a classic. The spanish often serve a Fino as a drink with > Tapas (right Santiago?) and these often include nuts (mostly salted almonds > iirc, but walnuts too). > > > but Orvietto will rock.. > > Not sure what that means, I prefer my wines to stay in the glass in a > liquid kind of way. > > >will also work as an aperitif. > Right. > > -- > All the Best > Ian Hoare > > Sometimes oi just sits and thinks > Sometimes oi just sits. Hi Ian, Sorry for my <americanisms>. I forgot that this an internaional group. I do like fino with walnuts. What I meant about <no brainer> is the affintiy is obvious. Rich R. |
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"Rich R" > wrote in
m: > Hi John, > > Orvieto is a DOC in Umbria. It is made from trebbiano, verdello and > some other grapes which I am at loss for right now. It is a medium > bodied white with kind of an apple, pear and ash (yes ash) taste. Get > the classico. It's a tasty wine by itself, but has enough backbone to > hold up well with cheese and tomatoe sauce. Ian probably has a better a > cut at it. At least get a few bottles (ask your merchant) for the > dinner. The white wine drinkers will love it, and the red wine drinkers > will be pleasantly surpised. Hope this helps. > > Rich R. Thanks, Rick. John |
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"Geronimo Koufax" > wrote in message m... > Our host is serving mini-lasagnas in a walnut and ricotta cheese > sauce. Any suggestions on what type of wine I should bring to go with > it? Thanks for your help! Monster Chardonnay goes really well with rich dishes like that. Unfortunately, you have to go back to the early to mid 1970s in California to find that type of wine. There are a few exceptions, however... Tom S |
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