Ian Posted August 20, 2007 Share Posted August 20, 2007 I'm doing a little research into great local wine and food mariages. Do you know of a great combo? I would love to hear from you - and if it is a particularly esoteric dish, could you please include a recipe.While sauternes is always quoted as being perfect with Roquefort - they are hardly a local pairing. I hope you can help,Many thanks,Ian Link to comment Share on other sites More sharing options...
LEO Posted August 20, 2007 Share Posted August 20, 2007 [quote user="Ian"]I'm doing a little research into great local wine and food mariages. Do you know of a great combo? I would love to hear from you - and if it is a particularly esoteric dish, could you please include a recipe.While sauternes is always quoted as being perfect with Roquefort - they are hardly a local pairing. I hope you can help,Many thanks,Ian[/quote]Pie and a pint!........................Sorry Ian I misread your post ,I thought you were asking ;.........Wine and Food combinations from GovanLeo Link to comment Share on other sites More sharing options...
Chauffour Posted August 21, 2007 Share Posted August 21, 2007 Pizza and Barbera !!!! (sorry, Italy again... [:P]) Link to comment Share on other sites More sharing options...
graham34 Posted August 21, 2007 Share Posted August 21, 2007 Personally I don't find Pizza goes particularly well with wine - the acidity of the tomato and cheese may have something to do with it.In the Languedoc the obvious maverick combination is Chocolate with Banyuls or the similar Maury, i.e. tawny port style but a bit denser.For Roquefort then Muscat de Rivesaltes is the local sweet wine choice.Picpoul de Pinet with shellefish from the next door basin de Thau.From further east Clairette de Die (sweet sparkling) is heaven with strawberries.A sweet racy muscat (say St Jean de Minervois) with Charentais melon.More personal choices - grilled meats with garrigue herbs partnered with a hearty version of the classic local blend syrah/grenache/carignan. Brandade de morue (salt cod with olive oil and garlic) and an oily aromatic roussanne. Link to comment Share on other sites More sharing options...
le rouge Posted August 22, 2007 Share Posted August 22, 2007 Charentais Melon halves scouped out and filled with Muscat de Beaumes de Venise Hot Crottin de Chavignol on toast and a crisp white Sancerre or Menetou SalonRule of thumb also - never cook with a wine that you wouldnt drink by the glass so eg bouef bougignon should be made with a decent BurgundyI have found that Sancerre blanc is good with spicy dishes, chinese, curries etcA variation on kir - red sancerre (chilled) and peach juice makes a lovely summer aperitif In case you hadnt guessed I am from the Sancerre region!!! Link to comment Share on other sites More sharing options...
Cat Posted August 22, 2007 Share Posted August 22, 2007 Doh, Graham beat me to it, I was going to say banyuls and chocolate myself. Banyuls is pretty damn good with foie gras as well, and a bit of a change from the sweet white wines that are usually served with it. Link to comment Share on other sites More sharing options...
graham34 Posted August 22, 2007 Share Posted August 22, 2007 [quote user="le rouge"] I have found that Sancerre blanc is good with spicy dishes, chinese, curries etc[/quote]Definitely Alsace Gewurtztraminer with spicy dishes as well. Link to comment Share on other sites More sharing options...
peter@pons Posted September 8, 2007 Share Posted September 8, 2007 Charentaise melon with pineau Peter Link to comment Share on other sites More sharing options...
Ian Posted September 14, 2007 Author Share Posted September 14, 2007 Gewurztraminer with onion tart the other day was sublime Link to comment Share on other sites More sharing options...
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