Wine & Food

Snooth User: ScottLauraH

Pairing Suggestions, please.

Posted by ScottLauraH, Aug 16, 2011.

Tonight I will be fixing a frittata with mushrooms, carmelized onion, tomatoes and parmesan cheese.  I'm serving it with homemade bruschetta and a whole grain baguette.  I'm drawing a blank on the pairing.  Any suggestions for me?  Tonight is DEFINITELY a wine night. 

Replies

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Reply by Mark Angelillo, Aug 16, 2011.

Sounds awesome. The tomatoes are tripping me up, but otherwise I might go with a Vouvray or maybe a Sancerre. Let us know what you decide and how it goes!

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Reply by ScottLauraH, Aug 16, 2011.

I think the tomatoes are what is tripping me up too.  I have had thoughts all over the board, from a Pinot Noir to a rose to a dry sparkler. 

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Reply by Mark Angelillo, Aug 16, 2011.

The dry sparkler sounds like it would hit the spot, but that's just what appeals to me. I think any of those could work.

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Reply by Kirsy Muñoz, Aug 16, 2011.

I had this sparkler with Mushroom and Cheese Tapas and it was delish, it really cut through the olive oil coating, maybe something like that works for your dish too.

Sumarroca Brut Nature Gran Reserva 2005 

Read more: http://www.snooth.com/wine/sumarroca-brut-nature-gran-reserva-2005/#ixzz1VEKEJrFY 

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Reply by Lolita Rojo, Aug 16, 2011.
Edited Aug 16, 2011

yummm! Can I join you for dinner? lol  I guess because of the meatyness of the mushrooms and the citrus in the tomatoes a very light red can work as well. How about a bottle of Chianti? What ever you do choose please post, I am curious. 

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Reply by ScottLauraH, Aug 16, 2011.

Come on over Lolita!

A Chianti hadn't even crossed my mind, but that's a great suggestion as well. 

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Reply by Gregory Dal Piaz, Aug 16, 2011.

This screams rose to me, failing that a nice red with enough acid to stand up to the tomatoes and cheese, a lightly Chianti, Rioja, or borttle of Burgundy would do the trick.

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Reply by ScottLauraH, Aug 17, 2011.

After I left work, my husband and I walked to the gourmet market around the corner from our house to pick up our baguette and our wine.  We ended up leaving with three bottles of "value" wine and a loaf of rosemary foccacia instead of whole grain baguette.  (We are AWESOME decision makers.)  While I cooked we drank a couple of glasses of Prosecco which was nice and refreshing after a long day at work and an evening walk.  With our dinner, we had a light Chianti.  I had never heard of the Chianti we had, and the name escapes me at the moment, but I would purchase it again, especially at $10.00 a bottle.  (I wrote down the label info at home, but I don't have it with me.)  The Chianti stood up to the acidity of the tomatoes and complemented the earthiness of the mushrooms and the rosemary well.  It was a good pairing, and a delicious meal!

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Reply by Mark Angelillo, Aug 17, 2011.

Awesome stuff! Three bottles are definitely better than one.

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Reply by Gregory Dal Piaz, Aug 17, 2011.

Nothing better than when a pairing works. Sometimes it's a classic like your yours, other times it's something totally unexpected, but every time it makes that meal so much better! Curious as to which Chinati it was!

 

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Reply by Kirsy Muñoz, Aug 17, 2011.

Ha, now I have ideas for what to cook this wknd.- thanks for sharing the menu :-)

 


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