Wine & Food

Snooth User: rolifingers

A BIT MORBID

Posted by rolifingers, Oct 8, 2010.

You're on death row, you're asked what you wish your last meal to be. What would you want your last meal to be,and which wine would you have with it?

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Replies

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Reply by Gregory Dal Piaz, Oct 8, 2010.

A bit morbid!?!

I think I would want something that takes a looooong time to eat.

As far as wines go, I can have more than one no?

I would want a grand old bottle of Burgundy, followeded by Bordeaux, followed by Barolo, followed by Port, and maybe a little glass of ancient madeira to make my final walk more pleasant.

Ok, so really trying to answer your question. I would want a plate of the finest cheeses and salame with boiled potatoes and great bread. This, incredibly enough, is my favorite meal!

As far as a wine to pair it with, tough to say, but if I had to I would request the 1958 Barolo Monfortino from Giacomo Conterno.

 

 

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Reply by rolifingers, Oct 8, 2010.

 Damn, that sounds awesome to me. Especially since I love Port so much as well as Barolo! Yes, this will make the walk a little less painful, LOL!

 

                                   Man, I'm hungry now!

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Reply by dmcker, Oct 8, 2010.

If you're a dead man walking in the US, thanks to the Puritanical tradition (and concerns about drunken behavior, perhaps), it's highly doubtful you'll be allowed any alcohol.

Good this is only a (morbid) fantasy....

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Reply by amour, Oct 8, 2010.

Foie-gras & d'yquem, of course...in the winter!

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Reply by gregt, Oct 8, 2010.

I would want the 3099 la Tache.  Or whatever local plonk they had from the same vintage.  And if I couldn't have the alcohol, just the must would be OK.

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Reply by dmcker, Oct 8, 2010.

What kind of closure on that bottle, I wonder? We know the closure for the drinker....

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Reply by dynowine, Oct 8, 2010.

The Europeans should bring back the death penalty.  

The wine and fine dining would not only be allowed but encouraged.

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Reply by Stephen Harvey, Oct 10, 2010.

Oysters Natural and 1996 Salon Champagne

Fresh Prawns and Lobster with a 2003 Trimbach Clos St Hune Riesling from Alsace and 2002 Grosset Polish Hill Clare Riesling

King George Whiting poached in a white wine sauce served on a bed of spinach with a Domaine Blain Gagnard 2005 Puligny Montrachet 1er Cru and 2008 Eileen Hardy Chardonnay.

Peking Duck from Dadong in Beijing with 1996,1999 and 2002 Domaine Armand Rousseau Gevrey Chambertin.

T-Bone Steak and large field mushroom filled with stir fried onion, capsicum, and bacon with cheddar cheese melted on top served with a 1998 Guigal La Mouline and 1996 Penfolds Grange

Roast Leg of Lamb with with roast potatoes, pumpkin, carrot and onions with steamed caulifour and green string BEANS with a gravy made from the meat juices served with 2000 Chateau Rayas, Vieux Telegraph Chateau Neuf du Pape and a 1996 Penfolds Bin 389 Cabernet Shiraz blend.

An assortment of Cheeses, English Cloth Cheddar, Camenbert, Manchego and French Triple Cream served with 1986 Chateau Moouton and 1986 Wynns John Riddoch Cabernet

Creme Brulee served with a 1976,86,89,97,01 D'Yquem vertical

Warre Port [can't remember the Vntage] and 1976 Chateau Reynella Vintage Port and a Montecristo No 2 Cigar.

May I be exectued fat and happy!!

PS these are wines I have drank

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Reply by dmcker, Oct 10, 2010.

a) trying to catch up all at once on wines you will have not drunk during however many years of incarceration prior to the execution?

b) trying to cheat the executioner by inducing a heart attack through overeating/drinking?

c) talk about a gourmand's fantasy, especially after a long period of induced celibacy...

d) I'd insist on the creme brulee being my grandmother's, which throw a spanner in the works since she's been dead for 10 years; also not sure about that bacon and cheddar cheese... ;-)

e) the turnkeys/screws/guards would defnitely toast you after you were gone, using the massive remains of your menu and far-from-empty nearly-two-cases of wine. Might as well order a Partagas and Cohiba while you're at it....

f) show off!  ;-)

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Reply by Stephen Harvey, Oct 10, 2010.

g) all of the above

I needed to have a wine fantasy as I have had two weeks in China, great food, great sites, but good wine hard to find and riduclously overpriced, particularly reds.

Anyway, if I am going to go out, I would want it to be with a bang! and full of good food and booze

 

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Reply by dmcker, Oct 10, 2010.

Plus you likely would get a very minor pleasure from revenge as you regurgitated on your captors... ;-)

 

During your travels you should've delved into the intricacies of various versions of Shaosing, varieties of traditional fruit wines, all those great teas, etc. They go better with Chinese than any vitis vinifera concoction will, anyway.

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Reply by Stephen Harvey, Oct 11, 2010.

Agree, found ourselves drinking lots of tea, although some good matches with mid priced white burgundies seemed to go well with chinese

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Reply by rolifingers, Oct 11, 2010.

Stephen Harvey,dmcker, these are very funny replies. Thanks for the laughs

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Reply by rolifingers, Oct 11, 2010.

I think spaghetti carbonara a Barolo from the 1997 vintage, Focaccia, a bottle of Fonseca LBV 2000 Port and a snifter of Brandy would suit me just fine....... Hopefully I'll be able to eat it.

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Reply by ChipDWood, Oct 11, 2010.

Depends, entirely, on who is paying.

If it's the state, then I go with my lady Amour's suggestion of Foie-gras & d'yquem, of course...in the winter!  And let's be more specific: How about an Imperial of the 1967 Yquem.  I'll do an open tasting, guaranteeing the biggest turn-out for my execution in the history of man.

Well almost.  That whole Saddam thing and, who was it, Pinochet?  Hung by their own people?  Those were quite the crowd-bringers.

"Come try the 1967 Chateau d' Yquem- and see a guy get fried!"

I mean, I'd go.  '67 Yquem?  Come on.

Naturally, I am certain that animal rights activists like PETA will protest the savagery of my choice regarding the Foie-gras and the cruelty leveled upon the poor creature who made the sacrifice in order for me to enjoy my last meal in sheer eqpicurial heaven.  Ya know, rather than make any noise about a fellow human who is about to be braised and served to the fishies in the Mediteranean- which is where I want my left-overs tossed.

If I am paying, or the remnants of my estate are to be held responsible, then I would write the whole thing off as a business expense, therebye actually being able to KEEP some of what I have worked for over the time in my life to stay within the wallets of my family, rather than going to pay for Yquem for anyone ELSE's last meal.

They call that "The Estate Tax".  Not only are death and taxes the only two guarantees in life: but they'll tax you beyond the frickin' grave.  Good thing is, of course, with the new voting regulations, thousands are now able to vote beyond the grave, as well.

So I got that goin' for me.

Which is nice.

(Thus concludes the soapbox dance for today.)

So again, if on my dime I would demand the 2010 vintage Shaps Meritage, (affordable yet not yet available, obviously) which will spend the next two years in barrel and (perhaps even more) in bottle to accompany a double bacon cheeseburger from Tally Ho down in Panama City Florida with a side of fries.

...There: diagonally.

(The AWESOME, Tally Ho, Panama City, FL)

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Reply by rolifingers, Oct 12, 2010.

ChipDWood, this is brilliant ! Thank you man, I totally agree, PETA would rather see a dead human then a dead animal.

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Reply by Stephen Harvey, Oct 12, 2010.

And I thought PETA was a group of Rock/Movies Stars whose last venture bombed out and they needed something gain relevance in their miserable lives

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Reply by napagirl68, Oct 12, 2010.

You guys are all too funny!   All I gotta say is, SH, do you wanna do a Bonnie and Clyde so we can go down in history with the same meal????  SOUNDED GREAT!!!  Sans oysters for me cause of allergies.. but maybe an allergic attack would grant me a temporary stay of execution??

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Reply by dirkwdeyoung, Oct 15, 2010.

I agree to Amour, but that is not a meal, it is an appetizer:

So here goes:

Foie Gras/d'Yquem or Champagne Dom Perignon

Plateau Fruits de Mer, Muscadet Sur Lie

Huitres Cancalaise ou Coquilles St. Jacques Gourmande (more Foie Gras!), (depending on the season of my departure), Château Carbonnieux, Sauvignon Blanc

Fillet de Bar en Croute, or Lobster, style from "a la Grande Cascade"/Chassagne Monrachet

Trou Norman

Agneaux  de Pres Sales, Flageolets, Gratin Dauphinois/Beaune

Trou Norman

Pigeon En Croute, Chateau Petrus

Trou Norman

Coq au Vin, Cote Rotie

Ice Cold Vodka with Caviar

Mousse au Chocolat, Hennessy Paradis

Turkish Coffee and Cigarette

Ready, Aim, Fire:)

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Reply by napagirl68, Oct 15, 2010.

Ready, aim, inject is more like it!!!!

Mine would not be as amazing as all of yours!!! For 2 reasons:  firstly, because when I am nervous, I cannot eat.  Soooo... I would drink my last meal entirely (hopefully I would be all but gone before the deed).. secondly, I am a california girl, not super into older french vintages.. so here it goes.. save it for me just in case :-)

(in case I could eat, it would be Osso bucco with the traditional Risotto Milanese and Gremolata)

First starter: Roederer 2002  L'Ermitage Sparkler

next:  2008 Gracianna Pinot Noir, Bacigalupi Vineyards.. give me TWO of these!!!

next:  2001 Estate ZD Cabernet Sauvignon.. smooth and balanced as silk... love this over and over...

Then bring me the Shenandoah Vineyards Black muscat to round out my life (I hoard this dessert wine now).  SWEET, black cherry, but pure violets, AMAZING:

http://www.sobonwine.com/SV-PDFs/2008/08-BM-wn.pdf

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