Introduce Yourself

Snooth User: roberto17

Greetings

Posted by roberto17, Jan 18, 2010.

well i thought it was time to introduce my self. I Have always been interested in Fine cuisine , but never gave much tough to its ever present best friend "the wine". It was not recently that i was introduced to its wonderfully world. and well the rest is history (in the making anyway). So a friend introduced me to a place where he said was the best place to learn.So i have to talk to you all soon and explore the world of wine

Replies

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Reply by dmcker, Jan 18, 2010.

Welcome, Roberto. This is a good place to learn, and to find all sorts of tasty enjoyment in wine. Ask anything you want to know about, and you'll get all sorts of useful answers and recommendations.

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Reply by Lindy Hemsley, Jan 18, 2010.

Hi Roberto, good to have you along. Snooth is a wonderful resource, but be warned, it is as highly addictive as some of the wines we love :) Hope you find it fun.

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Reply by amour, Jan 18, 2010.

amour here !
WELCOME!
Would love to assist!
Tell me what your taste
is generally.
Also, your permanent
location would be useful
to us in suggesting to you
various foods that pair well
with specific wines and so on.
(We are not really being merely inquisitive !!!)

While I am mainly FRENCH GASTRONOMY,
I can move out of that orbit with ease !!

I love pairing FRENCH FARMHOUSE CHEESES
with appropriate wines...not necessarily FRENCH WINES...

I do find this exercise challenging if only because I know
no better cheeses than FRENCH ones !!!
I did enjoy MANCHEGO (SPAIN) with GUAVA CHEESE
on CARR'S WATER BISCUITS ....BISCUITS which I grew up with!

I eat seasonally.
At the moment, I am in MIAMI and it is the coldest winter
in ages.
So, I am eating EUROPEAN WINTER MENUS !

I had a COQ AU VIN (CHICKEN SIMMERED SLOWLY
FOR HOURS IN RED WINE WITH MUSHROOMS
AND SWEET ONIONS AND BACON.
This was paired with an elegant VOLNAY 2004 from
JOSEPH DROUHIN (BURGUNDY, FRANCE).

I have also paired it with GOLDEN KAAN MERLOT (SOUTH AFRICA).
ANY VINTAGE IS FINE.

I chose a VOLNAY this time because I prepared
a lighter style COQ AU VIN....my mushrooms were not strong
and I used an unsmoked bacon, also I did not brown my chicken very
much, not did I season it strongly.

When I use FIELD MUSHROOMS AND CEPS
and smoked BACON and not subtle seasoning, I use a
slightly rustic wine like a stronger COTES du RHONE.

Some pair this dish with a CALIFORNIA ZINFANDEL
or even a good OREGON PINOT.

In FRANCE, the wine used for this dish varies...
ALSACE....RIESLING
JURA.....VIN JAUNE.

CHEERS!

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Reply by roberto17, Jan 18, 2010.

Well i kind of spend my time between Puerto Rico and Spain mostly the first one due to school and work.For my taste, well no particular one, like they say nothing venture nothing gained (although i am very fond of pastas thanks to a particular incident). Ive also been formed by my family's motto concerning food "nothing gets wasted."

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Reply by amour, Jan 18, 2010.

"NOTHING VENTURED NOTHING GAINED"....
reminds of my amusing light operrata days with
the ENGLISH...GILBERT & SULLIVAN comic opera shows!

Thanks for the info...I will prepare a useful note for you!
CHEERS!

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Reply by amour, Jan 18, 2010.

By the way, please note that some of the wines that

many suggest as NOT PAIRING with coq au vin, are:

RIOJA.....especially a big oaky one...does not pair with coq au vin

SYRAH.....especially a power - house one from SICILY...does not pair with coq au vin.

I am sure that you would arrive at your own conclusions.
I do agree with the above !

CHEERS!

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Reply by roberto17, Jan 18, 2010.

mmm coq au vin, that reminds me of a good weekend in Alsace eating coq au vin Riesling. The difference made with a change of wine can be incredible. that and a little bit of bourbon that spills over every now and then.

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Reply by amour, Jan 19, 2010.

You do know your onions roberto! (An old expression of my grandfather!) LOL

Yes, we will exchange ideas from time to time
on the fantastic...SNOOTH !!

Talking ALSACE (WHITE WINE, of course) we have the following grapes starring:
RIESLING
GEWURZTRAMINER
MUSCAT
PINOT GRIS/TOKAY d'ALSACE
SYLVANER
PINOT BLANC
BLANC a PETITS GRAINS

Here, the wines must list the grapes used.
So, you actually know!
I have found that these RIESLINGS pair well
with CHINESE and THAI......both cuisines I love after FRENCH.
I actually love them over ITALIAN, although there are
specific ITALIAN specialties which I love to savour
now and then.
Also some NORTHERN ITALIAN dishes.
CHEERS......!

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Reply by roberto17, Jan 19, 2010.

don't forget to add Auxerrois to that grape list , it does wonders blended with pinot blanc.

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Reply by amour, Jan 19, 2010.

Also called AUXERROIS BLANC de LAQUENEXY and
several other names !!

It is a very important part
of CREMANT d'ALSACE
and is a sibling of CHARDONNAY.

Some grown in LORRAINE AS WELL.

It is a cross between GOUAIS BLANC and PINOT NOIR.

Thanks again!

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Reply by dirkwdeyoung, Jan 19, 2010.

roberto17, welcome.

and Amour, you are making me very hungry, stop it!

On the Coq au Vin theme, I would like to add an interesting note, Denise Dupree, Nerac, France, near Condom with whom we had the pleasure of sharing a Table d'Hotes claimed that nobody is making the Coq au Vin correctly, because they are not using the blood from the freshly taken chicken. Of course she had a ready supply of live chickens, which most of us don't. Denise was a farmer raising foie gras, which she added generously to just about everything, esp. coquille st. jaques gourmande(the leftover portions went straight to the dog), oh, to be a dog in Gascogne. She only served everything with local wines, never finding it necessary to purchase out of area wines.

Roberto17, I must warn you, I am drinking a lot more wine, since I joined snooth, it must be part of a vast right wing conspiracy

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Reply by amour, Jan 21, 2010.

REMINDS ME OF THE FRENCH BOUDIN....avec BLOXX !
I love it very much !

Do you??

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Reply by Gregory Dal Piaz, Jan 21, 2010.

Welcome to Snooth Roberto.

We tend to get a little hungry, and thirsty! around here.


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