hello all- thought someone might enjoy chiming in on this one- having dinner
tonight, and thought I could get some help on this!

trying to budget these wines at $20 or under

course 1- salad of mixed greens, candied walnuts, dried cherries w/ a maple
syrup flavored dressing

2- braised rabbit with a red-wine sauce, over sage polenta, with cornbread

3. warm bread pudding with a caramel drizzle

---------------------
was thinkin a nice crisp SB or un-oaked chard for the first course, maybe a
medium-bodied syrah for the rabbit, and a dry brut bottle of buubly ( or even a
liqueur) for the dessert. any opinions? looking to something a bit out of the
ordinary if possible. Thanks so much!!

t

Timote wrote:

> hello all- thought someone might enjoy chiming in on this one- having dinner
> tonight, and thought I could get some help on this!
>
> trying to budget these wines at $20 or under
>
> course 1- salad of mixed greens, candied walnuts, dried cherries w/ a maple
> syrup flavored dressing
>
> 2- braised rabbit with a red-wine sauce, over sage polenta, with cornbread
>
> 3. warm bread pudding with a caramel drizzle
>
> ---------------------
> was thinkin a nice crisp SB or un-oaked chard for the first course, maybe a
> medium-bodied syrah for the rabbit, and a dry brut bottle of buubly ( or even a
> liqueur) for the dessert. any opinions? looking to something a bit out of the
> ordinary if possible. Thanks so much!!
>

I don't know about pairing with that salad (how much maple syrup in that
dressing?), but with the rabbit, I'd suggest a good Cru beaujolais if you have one
-- very underrated food wines, perfect with rabbit and highly affordable. With
the bread pudding, I'd prefer coffee myself, but de gustibus and all that...

Mark Lipton

>I don't know about pairing with that salad (how much maple syrup in that
>dressing?), but with the rabbit, I'd suggest a good Cru beaujolais if you
>have one
>-- very underrated food wines, perfect with rabbit and highly affordable.

The salad is problematic with the candied walnuts, cherries and maple syrup.
You might consider a sparkling Chenin Blanc from the Loire. They have just a
hint of sweetness and can be found for under $20.00. I would agree with the
Cru Beaujolais that Mark has recommended.
Bi!!

ok, thanks to you both- that gives me some good direction..

cheers,

tim

In article >,
(Timote) writes:

>
>trying to budget these wines at $20 or under
>
>course 1- salad of mixed greens, candied walnuts, dried cherries w/ a maple
>syrup flavored dressing

Personally, I'd choose Badoit, Gerolsteiner, or some other mineral water! If I
had to choose a wine, I'd probably go for a very inexpensive white or bubbly,
going away from intensely flavored - maybe a Touranie sauvignon or cava.

>
>2- braised rabbit with a red-wine sauce, over sage polenta, with cornbread
>
I think Mark's on the right track- cru Beaujolais from a good artisanal
producer (Coudert, Brun, Michaud, Breton, Lapierre), or a Bourgogne from a
very good maker (Lafarge, Chevillon, Denis Clair,etc.). With the sage in the
polenta you could also explore a good Chianti.
As an aside, you're having polenta AND cornbread? they'll put up statues of you
in Iowa

Dale

Dale Williams
Drop "damnspam" to reply

ok, thanks-
that helps!
well, the cornbread will go on the table with the salad I suppose. I guess that
is a lot of corn- ha. maybe I have some corn vitamin deficiency I didn't know
about.

thanks,

tim

"Timote" > skrev i en meddelelse
...
> hello all- thought someone might enjoy chiming in on this one- having
dinner
> tonight, and thought I could get some help on this!
>
> trying to budget these wines at $20 or under
>
> course 1- salad of mixed greens, candied walnuts, dried cherries w/ a
maple
> syrup flavored dressing

If the dressing has vinegar in it, try a Fino Sherry, i.e Lustau, straigt
from the fridge.
I has a nice mineral bite to it, and can cope with many kinds of food.

>
> 2- braised rabbit with a red-wine sauce, over sage polenta, with cornbread

I's try a Pommard, or maybe a Southern Rhone. Gigondas?


>
> 3. warm bread pudding with a caramel drizzle
>

Dry bubbly wont go, I think. It will turn sour in the mouth.

A PX sherry from Sanchos Romate or any botrytis wine should do the trick.

Anders

"Timote" > wrote in message
...
> hello all- thought someone might enjoy chiming in on this one- having
dinner
> tonight, and thought I could get some help on this!
>
> trying to budget these wines at $20 or under
>
> course 1- salad of mixed greens, candied walnuts, dried cherries w/ a
maple
> syrup flavored dressing
>
> 2- braised rabbit with a red-wine sauce, over sage polenta, with cornbread
>
> 3. warm bread pudding with a caramel drizzle
>
> ---------------------
> was thinkin a nice crisp SB or un-oaked chard for the first course, maybe
a
> medium-bodied syrah for the rabbit, and a dry brut bottle of buubly ( or
even a
> liqueur) for the dessert. any opinions? looking to something a bit out of
the
> ordinary if possible. Thanks so much!!
>
Well you have all the spaces on your tongue tastings things. But you threw
in the rabbit with the red wine sauce. Well, here is what you do:

- use an un-oaked white but not SB. Way to grape-fruitty. Try some fuller
Verdiccio. No oak with the good ones. Will go well with everything you
mentioned, ever rare-butt!!

Rich

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ZINFANDEL RESERVE

THE ONLY ONE I CAN THINK OF

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strong enough to cover the possible gaminees of the rabbit and macho
enough to match up with the bread pudding yet still leave you able to
stand straight out the door.

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