White Meat
Wines Tagged With "White Meat" View More
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"White Meat" on Snooth
dmcker
Am in Tokyo for several years now, so tend to view this holiday with particular sentimentality. 10 people for dinner, with staggered arrivals. Tuna and avocado tartare, raw ama-ebi sashimi and a couple of other snacky bits...
OK, maybe I'm getting a little carried away with my experimentation. This past Sunday I made a traditional French wine-and-fish stew called a matelote. I've had them in several parts of France, including Alsace where the...
Just buy a regular Marsala, and cook with what you don't drink! Nice, often interesting, sweeter wines for dessert or on their own, and also in sauces for chicken, veal, desserts, etc. The fortified version is what we...
Foxall
I brought J. Lohr California "Gamay" a few years back and it was great with the bird. I suspect the real grape is Valdiguie, which, if you could find it, would go great. Pinot, lighter Syrahs, a nice Ribeira del Douro, a...
oxjinixo
Had it with pineapple fried rice made Thai style (little curry, little sweet, little fish sauceyness going). Great table pairing. First impression: not dry. Wish it weren't as flat in structure though. Light bodied.
treemoss
This wine is straight-up delicious. Medium bodied and doesn't have the complexity of James Joyce but it delivers with flavors of smoked fish, leather, blueberries, red fruit and chocolate. Not to mention that the...
Eric Guido
Goulash: The ultimate comfort food Zinfandel: The ultimate comfort wine Nostalgia is a powerful thing, especially when it comes to food. Having grown up only blocks away from some of the best...
Gregory Dal Piaz
Hay, birds nest, so soft and subtle it’s seductive with a core of warm raspberry coulis framed by gentle suggestions of baking spice and lovely notes of quinine, porcini, drying flowers an old library, and history, This...
I don't know if this is too late or not - but when I looked at your menu, and considering the budget - I can think of two options that would really go well with the whole menu. I make that Brussel Sprout / Bacon dish at...
eAs suggested by many following this thread, light, slightly acidic Pinot Noir will work. A fatty fish such as Salmonid always pairs well with a good, stout Burgundian Pinot (or new world equivalent - if you are so...
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