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TN: (cheap) wines with curry, (cheap) '98 Burg
Monday we had dinner at some friends. He was cooking some Indian recipes, we
were asked to bring wine. I tend to opt more for beer, but I'll make do. Seemed to me the best options were bubbly or offdry (and not an expensive bottle of either); I decided to opt for bubbly. When we arrived, however, I started by pulling out a 2002 Cline Red Truck. Jim is a mostly red guy, so I reversed usual order. Lighter-weight, soft, easy. A wine that could pass for a simple decent Côtes du Rhône. Red fruit with a bit of grapiness, a little smoky note to make a little more interesting. I wouldn't go searching, but ok for a party. B/B- With a couple of curries, the NV Zardetto Prosecco Brut. Light and easy bubbly, just a tad off-dry with white fruit and a touch of yeast. Not exciting bubbly, but decent at standing up to the spice of the curries, and a bargain at $9. B Tuesday Betsy was working, David and I had some turkey meatballs in gravy his grandmother had made. The wine was the 1998 Marc Colin Chassagne-Montrachet rouge. Fruit seemed light and reticent at first, and there were still some noticable tannins.Some air put some weight on the black cherry fruit, and developed a light hint of earth and mushrooms. Pretty decent. The next night I ate at office before a meeting. When I got home that night Betsy and I shared a glass of the red Chassagne. Tannins faded, still some freshness to the fruit. A bit more of the mushroom/forest floor aromas. Not a great Burg, probably a B on my easy scale, but a great deal at $10 from a closeout bin. Grade disclaimer: I'm a very easy grader, basically A is an excellent wine, B a good wine, C mediocre. Anything below C means I wouldn't drink at a party where it was only choice. Furthermore, I offer no promises of objectivity, accuracy, and certainly not of consistency Dale Dale Williams Drop "damnspam" to reply |
"Dale Williams" > wrote in message ... > Monday we had dinner at some friends. He was cooking some Indian recipes, we > were asked to bring wine. I tend to opt more for beer, but I'll make do. Seemed > to me the best options were bubbly It's really not worth it to drink wine with strongly spiced Indian food, IMHO and experience, although mild things like birianis might work. Most wines that I can taste while eating a curry would ordinarily be dreimannerweine :-) I'd stick to beer, lassi or even ice-water. I have to admit that I recently had an enjoyable Thai meal where we had two bottles of Sancerre but I am not converted! -- James V. Silverton Potomac, Maryland, USA |
"Dale Williams" > wrote in message ... > Monday we had dinner at some friends. He was cooking some Indian recipes, we > were asked to bring wine. I tend to opt more for beer, but I'll make do. Seemed > to me the best options were bubbly It's really not worth it to drink wine with strongly spiced Indian food, IMHO and experience, although mild things like birianis might work. Most wines that I can taste while eating a curry would ordinarily be dreimannerweine :-) I'd stick to beer, lassi or even ice-water. I have to admit that I recently had an enjoyable Thai meal where we had two bottles of Sancerre but I am not converted! -- James V. Silverton Potomac, Maryland, USA |
"Dale Williams" > wrote in message ... > Monday we had dinner at some friends. He was cooking some Indian recipes, we > were asked to bring wine. I tend to opt more for beer, but I'll make do. Seemed > to me the best options were bubbly or offdry (and not an expensive bottle of > either); I decided to opt for bubbly. When we arrived, however, I started by > pulling out a 2002 Cline Red Truck. Jim is a mostly red guy, so I reversed > usual order. Lighter-weight, soft, easy. A wine that could pass for a simple > decent Côtes du Rhône. Red fruit with a bit of grapiness, a little smoky note > to make a little more interesting. I wouldn't go searching, but ok for a party. > B/B- > With a couple of curries, the NV Zardetto Prosecco Brut. Light and easy bubbly, > just a tad off-dry with white fruit and a touch of yeast. Not exciting bubbly, > but decent at standing up to the spice of the curries, and a bargain at $9. B > > Tuesday Betsy was working, David and I had some turkey meatballs in gravy his > grandmother had made. The wine was the 1998 Marc Colin Chassagne-Montrachet > rouge. Fruit seemed light and reticent at first, and there were still some > noticable tannins.Some air put some weight on the black cherry fruit, and > developed a light hint of earth and mushrooms. Pretty decent. The next night I > ate at office before a meeting. When I got home that night Betsy and I shared a > glass of the red Chassagne. Tannins faded, still some freshness to the fruit. A > bit more of the mushroom/forest floor aromas. Not a great Burg, probably a B on > my easy scale, but a great deal at $10 from a closeout bin. > > Grade disclaimer: I'm a very easy grader, basically A is an excellent wine, B a > good wine, C mediocre. Anything below C means I wouldn't drink at a party where > it was only choice. Furthermore, I offer no promises of objectivity, accuracy, > and certainly not of consistency > Dale > > Dale Williams > Drop "damnspam" to reply I've done well with Chain of Ponds Novello Nero (Grenache Sangiovese Barbera) with Tandoori. But the really legendary Australian wine with curries is Brown Brothers Dolcetto and Syrah, served lightly chilled. Kieran |
"Dale Williams" > wrote in message ... > Monday we had dinner at some friends. He was cooking some Indian recipes, we > were asked to bring wine. I tend to opt more for beer, but I'll make do. Seemed > to me the best options were bubbly or offdry (and not an expensive bottle of > either); I decided to opt for bubbly. When we arrived, however, I started by > pulling out a 2002 Cline Red Truck. Jim is a mostly red guy, so I reversed > usual order. Lighter-weight, soft, easy. A wine that could pass for a simple > decent Côtes du Rhône. Red fruit with a bit of grapiness, a little smoky note > to make a little more interesting. I wouldn't go searching, but ok for a party. > B/B- > With a couple of curries, the NV Zardetto Prosecco Brut. Light and easy bubbly, > just a tad off-dry with white fruit and a touch of yeast. Not exciting bubbly, > but decent at standing up to the spice of the curries, and a bargain at $9. B > > Tuesday Betsy was working, David and I had some turkey meatballs in gravy his > grandmother had made. The wine was the 1998 Marc Colin Chassagne-Montrachet > rouge. Fruit seemed light and reticent at first, and there were still some > noticable tannins.Some air put some weight on the black cherry fruit, and > developed a light hint of earth and mushrooms. Pretty decent. The next night I > ate at office before a meeting. When I got home that night Betsy and I shared a > glass of the red Chassagne. Tannins faded, still some freshness to the fruit. A > bit more of the mushroom/forest floor aromas. Not a great Burg, probably a B on > my easy scale, but a great deal at $10 from a closeout bin. > > Grade disclaimer: I'm a very easy grader, basically A is an excellent wine, B a > good wine, C mediocre. Anything below C means I wouldn't drink at a party where > it was only choice. Furthermore, I offer no promises of objectivity, accuracy, > and certainly not of consistency > Dale > > Dale Williams > Drop "damnspam" to reply I've done well with Chain of Ponds Novello Nero (Grenache Sangiovese Barbera) with Tandoori. But the really legendary Australian wine with curries is Brown Brothers Dolcetto and Syrah, served lightly chilled. Kieran |
In article >, "James Silverton"
> writes: >"Dale Williams" > wrote in message ... >> Monday we had dinner at some friends. He was cooking some Indian >recipes, we >> were asked to bring wine. I tend to opt more for beer, but I'll make >do. Seemed >> to me the best options were bubbly > >It's really not worth it to drink wine with strongly spiced Indian >food, IMHO and experience, although mild things like birianis might >work. Most wines that I can taste while eating a curry would >ordinarily be dreimannerweine :-) I'd stick to beer, lassi or even >ice-water. I have to admit that I recently had an enjoyable Thai meal >where we had two bottles of Sancerre but I am not converted! > > I actually had Indian food 2 nights in a row- Sunday we went to a restaurant with friends, a place where owners are from Malabar coast. We had some Chera Rajya courses, as well as some "standard Indian" dishes. I went with water, as I didn't feel like beer. I hate lassi. I expected the dishes on Monday to be a little milder, so beer would have been a better choice. But the great thing about about a decent $8 bubbly is it won't clash horribly with spice, and it's cold. :) Dale Dale Williams Drop "damnspam" to reply |
In article >, "James Silverton"
> writes: >"Dale Williams" > wrote in message ... >> Monday we had dinner at some friends. He was cooking some Indian >recipes, we >> were asked to bring wine. I tend to opt more for beer, but I'll make >do. Seemed >> to me the best options were bubbly > >It's really not worth it to drink wine with strongly spiced Indian >food, IMHO and experience, although mild things like birianis might >work. Most wines that I can taste while eating a curry would >ordinarily be dreimannerweine :-) I'd stick to beer, lassi or even >ice-water. I have to admit that I recently had an enjoyable Thai meal >where we had two bottles of Sancerre but I am not converted! > > I actually had Indian food 2 nights in a row- Sunday we went to a restaurant with friends, a place where owners are from Malabar coast. We had some Chera Rajya courses, as well as some "standard Indian" dishes. I went with water, as I didn't feel like beer. I hate lassi. I expected the dishes on Monday to be a little milder, so beer would have been a better choice. But the great thing about about a decent $8 bubbly is it won't clash horribly with spice, and it's cold. :) Dale Dale Williams Drop "damnspam" to reply |
Dale, I am not in love with Indian food but when having Curry if I don't
have beer a sparkling always worksa and I found some of the Gvertz's dry or not so dry work as well. But being my mouth is usually on fire...I prefer tons of water. "Dale Williams" > wrote in message ... > In article >, "James Silverton" > > writes: > >>"Dale Williams" > wrote in message ... >>> Monday we had dinner at some friends. He was cooking some Indian >>recipes, we >>> were asked to bring wine. I tend to opt more for beer, but I'll make >>do. Seemed >>> to me the best options were bubbly >> >>It's really not worth it to drink wine with strongly spiced Indian >>food, IMHO and experience, although mild things like birianis might >>work. Most wines that I can taste while eating a curry would >>ordinarily be dreimannerweine :-) I'd stick to beer, lassi or even >>ice-water. I have to admit that I recently had an enjoyable Thai meal >>where we had two bottles of Sancerre but I am not converted! >> >> > > I actually had Indian food 2 nights in a row- Sunday we went to a > restaurant > with friends, a place where owners are from Malabar coast. We had some > Chera > Rajya courses, as well as some "standard Indian" dishes. I went with > water, as > I didn't feel like beer. I hate lassi. I expected the dishes on Monday to > be a > little milder, so beer would have been a better choice. But the great > thing > about about a decent $8 bubbly is it won't clash horribly with spice, and > it's > cold. :) > Dale > > Dale Williams > Drop "damnspam" to reply |
Dale, I am not in love with Indian food but when having Curry if I don't
have beer a sparkling always worksa and I found some of the Gvertz's dry or not so dry work as well. But being my mouth is usually on fire...I prefer tons of water. "Dale Williams" > wrote in message ... > In article >, "James Silverton" > > writes: > >>"Dale Williams" > wrote in message ... >>> Monday we had dinner at some friends. He was cooking some Indian >>recipes, we >>> were asked to bring wine. I tend to opt more for beer, but I'll make >>do. Seemed >>> to me the best options were bubbly >> >>It's really not worth it to drink wine with strongly spiced Indian >>food, IMHO and experience, although mild things like birianis might >>work. Most wines that I can taste while eating a curry would >>ordinarily be dreimannerweine :-) I'd stick to beer, lassi or even >>ice-water. I have to admit that I recently had an enjoyable Thai meal >>where we had two bottles of Sancerre but I am not converted! >> >> > > I actually had Indian food 2 nights in a row- Sunday we went to a > restaurant > with friends, a place where owners are from Malabar coast. We had some > Chera > Rajya courses, as well as some "standard Indian" dishes. I went with > water, as > I didn't feel like beer. I hate lassi. I expected the dishes on Monday to > be a > little milder, so beer would have been a better choice. But the great > thing > about about a decent $8 bubbly is it won't clash horribly with spice, and > it's > cold. :) > Dale > > Dale Williams > Drop "damnspam" to reply |
Note--- Thai Curry Red Yellow or green are my favortite foods of late.
"Richard Neidich" > wrote in message k.net... > Dale, I am not in love with Indian food but when having Curry if I don't > have beer a sparkling always worksa and I found some of the Gvertz's dry > or not so dry work as well. > > But being my mouth is usually on fire...I prefer tons of water. > > > "Dale Williams" > wrote in message > ... >> In article >, "James Silverton" >> > writes: >> >>>"Dale Williams" > wrote in message ... >>>> Monday we had dinner at some friends. He was cooking some Indian >>>recipes, we >>>> were asked to bring wine. I tend to opt more for beer, but I'll make >>>do. Seemed >>>> to me the best options were bubbly >>> >>>It's really not worth it to drink wine with strongly spiced Indian >>>food, IMHO and experience, although mild things like birianis might >>>work. Most wines that I can taste while eating a curry would >>>ordinarily be dreimannerweine :-) I'd stick to beer, lassi or even >>>ice-water. I have to admit that I recently had an enjoyable Thai meal >>>where we had two bottles of Sancerre but I am not converted! >>> >>> >> >> I actually had Indian food 2 nights in a row- Sunday we went to a >> restaurant >> with friends, a place where owners are from Malabar coast. We had some >> Chera >> Rajya courses, as well as some "standard Indian" dishes. I went with >> water, as >> I didn't feel like beer. I hate lassi. I expected the dishes on Monday to >> be a >> little milder, so beer would have been a better choice. But the great >> thing >> about about a decent $8 bubbly is it won't clash horribly with spice, and >> it's >> cold. :) >> Dale >> >> Dale Williams >> Drop "damnspam" to reply > > |
Note--- Thai Curry Red Yellow or green are my favortite foods of late.
"Richard Neidich" > wrote in message k.net... > Dale, I am not in love with Indian food but when having Curry if I don't > have beer a sparkling always worksa and I found some of the Gvertz's dry > or not so dry work as well. > > But being my mouth is usually on fire...I prefer tons of water. > > > "Dale Williams" > wrote in message > ... >> In article >, "James Silverton" >> > writes: >> >>>"Dale Williams" > wrote in message ... >>>> Monday we had dinner at some friends. He was cooking some Indian >>>recipes, we >>>> were asked to bring wine. I tend to opt more for beer, but I'll make >>>do. Seemed >>>> to me the best options were bubbly >>> >>>It's really not worth it to drink wine with strongly spiced Indian >>>food, IMHO and experience, although mild things like birianis might >>>work. Most wines that I can taste while eating a curry would >>>ordinarily be dreimannerweine :-) I'd stick to beer, lassi or even >>>ice-water. I have to admit that I recently had an enjoyable Thai meal >>>where we had two bottles of Sancerre but I am not converted! >>> >>> >> >> I actually had Indian food 2 nights in a row- Sunday we went to a >> restaurant >> with friends, a place where owners are from Malabar coast. We had some >> Chera >> Rajya courses, as well as some "standard Indian" dishes. I went with >> water, as >> I didn't feel like beer. I hate lassi. I expected the dishes on Monday to >> be a >> little milder, so beer would have been a better choice. But the great >> thing >> about about a decent $8 bubbly is it won't clash horribly with spice, and >> it's >> cold. :) >> Dale >> >> Dale Williams >> Drop "damnspam" to reply > > |
Salut/Hi Dale Williams,
le/on 24 Sep 2004 01:09:14 GMT, tu disais/you said:- >I actually had Indian food 2 nights in a row- Lucky devil! The only way I ever get to eat indian food two days in a row is when I make a batch of four or five dishes up, and we eat them until they're finished. We're suffering from a certain amount of withdrawal at the moment, as we can't serve Indian food to punters - err clients, and we've hardly had time or energy to do any proper cooking for ourselves since May. >with friends, a place where owners are from Malabar coast. We had some Chera >Rajya courses, as well as some "standard Indian" dishes. I went with water, as >I didn't feel like beer. I hate lassi. Yet another thing we have in common. > But the great thing about about a decent $8 bubbly is it won't clash horribly with spice, and it's >cold. :) Perfectly true, and $8 is not a lot to blow anyway. I would be with you and drink beer or water - even if I bought the table some fizz. -- All the Best Ian Hoare http://www.souvigne.com mailbox full to avoid spam. try me at website |
Salut/Hi Dale Williams,
le/on 24 Sep 2004 01:09:14 GMT, tu disais/you said:- >I actually had Indian food 2 nights in a row- Lucky devil! The only way I ever get to eat indian food two days in a row is when I make a batch of four or five dishes up, and we eat them until they're finished. We're suffering from a certain amount of withdrawal at the moment, as we can't serve Indian food to punters - err clients, and we've hardly had time or energy to do any proper cooking for ourselves since May. >with friends, a place where owners are from Malabar coast. We had some Chera >Rajya courses, as well as some "standard Indian" dishes. I went with water, as >I didn't feel like beer. I hate lassi. Yet another thing we have in common. > But the great thing about about a decent $8 bubbly is it won't clash horribly with spice, and it's >cold. :) Perfectly true, and $8 is not a lot to blow anyway. I would be with you and drink beer or water - even if I bought the table some fizz. -- All the Best Ian Hoare http://www.souvigne.com mailbox full to avoid spam. try me at website |
"James Silverton" > wrote in message >...
> "Dale Williams" > wrote in message > ... Wines made from European grapes go best with European dishes. The dishes of other cultures in which wine-drinking was not traditional, are generally, though not always, unsuited for accompaniment with wines made from European grapes. Alcoholic beverages of other sorts are made to accompany them (beer, saki, or whatever). > > Monday we had dinner at some friends. He was cooking some Indian > recipes, we > > were asked to bring wine. I tend to opt more for beer, but I'll make > do. Seemed > > to me the best options were bubbly > > It's really not worth it to drink wine with strongly spiced Indian > food, IMHO and experience, although mild things like birianis might > work. Most wines that I can taste while eating a curry would > ordinarily be dreimannerweine :-) I'd stick to beer, lassi or even > ice-water. I have to admit that I recently had an enjoyable Thai meal > where we had two bottles of Sancerre but I am not converted! |
"James Silverton" > wrote in message >...
> "Dale Williams" > wrote in message > ... Wines made from European grapes go best with European dishes. The dishes of other cultures in which wine-drinking was not traditional, are generally, though not always, unsuited for accompaniment with wines made from European grapes. Alcoholic beverages of other sorts are made to accompany them (beer, saki, or whatever). > > Monday we had dinner at some friends. He was cooking some Indian > recipes, we > > were asked to bring wine. I tend to opt more for beer, but I'll make > do. Seemed > > to me the best options were bubbly > > It's really not worth it to drink wine with strongly spiced Indian > food, IMHO and experience, although mild things like birianis might > work. Most wines that I can taste while eating a curry would > ordinarily be dreimannerweine :-) I'd stick to beer, lassi or even > ice-water. I have to admit that I recently had an enjoyable Thai meal > where we had two bottles of Sancerre but I am not converted! |
In ,
Ian Hoare > typed: > Salut/Hi Dale Williams, > > le/on 24 Sep 2004 01:09:14 GMT, tu disais/you said:- > >>I actually had Indian food 2 nights in a row- > > Lucky devil! The only way I ever get to eat indian food two > days in a > row is when I make a batch of four or five dishes up, and we > eat them > until they're finished. We're suffering from a certain amount > of > withdrawal at the moment, as we can't serve Indian food to > punters - > err clients, Why not? You could have served it to us. -- Ken Blake Please reply to the newsgroup |
In ,
Ian Hoare > typed: > Salut/Hi Dale Williams, > > le/on 24 Sep 2004 01:09:14 GMT, tu disais/you said:- > >>I actually had Indian food 2 nights in a row- > > Lucky devil! The only way I ever get to eat indian food two > days in a > row is when I make a batch of four or five dishes up, and we > eat them > until they're finished. We're suffering from a certain amount > of > withdrawal at the moment, as we can't serve Indian food to > punters - > err clients, Why not? You could have served it to us. -- Ken Blake Please reply to the newsgroup |
> > It's really not worth it to drink wine with strongly spiced Indian > food, IMHO and experience, although mild things like birianis might > work. Most wines that I can taste while eating a curry would > ordinarily be dreimannerweine :-) I'd stick to beer, lassi or even > ice-water. I have to admit that I recently had an enjoyable Thai meal > where we had two bottles of Sancerre but I am not converted! huh? Indian food is like "made" for a nice Mosel riesling Qba, Kabinett or Spatlese... We had a Dr Wagner 2003 riesling Qba with a Tandoori mixed grill tonight, and it was wonderful... JMHO Snoop |
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