Wine & Food

Snooth User: Faron S

YOUR favorite everyday WINE-FOOD pairing?? Let's hear it :)

Posted by Faron S, Jul 27, 2011.

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Replies

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Reply by outthere, Jul 27, 2011.

By all means, you go first!

 

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Reply by outthere, Jul 27, 2011.

Ok, I'll go first.

Anything and a Syrah or Northern Rhone.

Pulled Pork and Pinot Noir.

Grilled Sweet and Spicy Baby Back Ribs and Turley Zinfandel.

Hog Island Oysters and Unoaked Chardonnay.

Maytag Blue Cheese and Scherrer Old Mature Vines Zinfandel.

Myriad or Buccella Cab and Rare Beef.

Anything and a Syrah (Copain, Carlisle, Bedrock etc...), whoops I said that already.

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Reply by EMark, Jul 28, 2011.

I like all your ideas, outthere.  Here are some of mine:

  • Rack of Lamb with Cabernet Sauvignon
  • Pears and Blue-veined cheese (I have no favorite, yet.) with Sauternes.  (The pears can be poached if you want to add a step.)
  • Raw oysters with Sauvignon Blanc.  Although I will not denigrate anybody else's idea of pairing raw oysters with sparkling wine.  That is pretty darned good, also.
  • Vineyard Chicken with Mosel/Riesling.  Vineyard chicken is a recipe that my wife discovered a few years ago.  Basically, it's sauteed breasts and then a wine reduction sauce is prepared in the pan.  Here is the filip:  add a cup of halved table grapes in the last step of the sauce preparation.  It is sensational with Auslese/Spatlese type wines.
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Reply by Mark Angelillo, Jul 28, 2011.

Had an awesome pairing the other day which surprised me - Gigondas and Brie/Honey Tartines. It may just be because I had walked 12 miles that day so was really ready for a glass of wine and some food, but I thought maybe the wine would overpower the food and it was just perfect.

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Reply by liolik, Jul 30, 2011.
  • Gorgonzola dolce and passito di Pantelleria.
  • Bresaola and Pinot Bianco or Sauvignon Blanc from Northern Italy
  • Lasagna alla Bolognese and traditional Chianti Classico.
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Reply by joe the wine oh, Jul 30, 2011.

melon and grape salad with Brixx's sweet pinot gregieo well chilled

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Reply by dmcker, Jul 31, 2011.

Good ones, liolik. Do you get to Pantelleria often? I like bresaola with chards and reds and sparkling, too. A remarkably versatile dish for beef. No SBs from New Zealand, though, please. ;-)

All this week:

  • Salade nicoise and picpoul de pinet.
  • A provencal daube-like dish with lamb, and chateauneuf de pape (Telegraph).
  • Tenderloin sauteed in a morelle and cream sauce, with a Copain pinot noir.
  • Salad of foie gras and mango, with champagne.
  • Spaghetti puttanesca, and a chianti classico riserva.
  • Hokkaido sashimi (uni, ikura, crab, scallops, and other seafood) domburi (over rice), with a good chablis.
  • Mixed seafood and vegetable tempura, with chilled cedar-barrel-aged Sake.
  • Octopus tempura, bacalao croquettes, Portuguese bean salad with vinho verde.
  • Edamame and chicken carpaccio and karaage (Japanese style fried chicken) and tofu salad, with lots and lots of beer.
  • Chicken, olive, garlic and chilipepper tajine stew over brown rice, with txacoli.
  • Tonight either steamed mussells and another French stew with some southern French white then black Cahors, or cajun with chard and some red, depending on what we order, and which restaurant we go to (this can count as 'everyday' since every candidate is something I also make at home)...

 

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Reply by Stephen Harvey, Jul 31, 2011.

We had a great Sunday Lunch at a little hotel in the Adelaide Hills - the Scenic at Norton Summitt

We started with Mumm NV with Bruchetta and a trio of dips [beetroot, potato and pesto]

02 Petaluma Clare Riesling and a 02 Jacobs Creek Steingarten Eden Valley Reisling with salt and pepper squid and grilled prawns wrapped in pancetta with a light mustard sauce

96 Orlando Lawsons Padthway Shiraz, 98 Penfolds RWT Barossa Valley Shiraz, 99 Penfolds Magill Estate Shiraz with Grilled Rump Steak and seasonal vegetables

96 Wynns John Riddoch Coonawarra Cabernet Sauvignon with a matured cloth cheddar cheese

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Reply by EMark, Aug 1, 2011.

You know, if I ever travel to Australia, I think I might ask Stephen Harvey to plan my dining schedule.  He very clearly understands the program.

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Reply by outthere, Aug 1, 2011.

And if those are his "everyday food pairings" I want to be with him when he really splurges.

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Reply by Stephen Harvey, Aug 1, 2011.

I have to be honest and say Sunday was a bit of a splurge with good friends. [It is our 30th Wedding Anniverary next year in Feb so that might be a bit special!!!]

Whilst I like to be adventuresome with food and wine my everyday favourites are

Fresh Seafood - Riesling and/or Semillon Sauvignon Blanc Blends and/or Champagne

Cooked Seafood - Riesling and/or Rhone Whites and/or Chardonnay [Yes I know a lot is said about chardonnay with food, but I find that the more Chablis style chardonnays go well with cooked seafood]

Duck and other game birds - Pinot Noir

Steak - Shiraz

Savoury and/or mild to medium spicey dishes - Rhone (Grenache based) Reds, Shiraz Viognier

Lamb - Shiraz and/or Cabernet [including each varietal dominant blend]

Hard Cheese - Aged Cabernet

Soft Cheese - Muscat or other fortified reds

Dessert - Sauterne

Pizza/Tomato based pasta - Sangiovese

Burgers - Beer

Meat Pies - Guinness

But I am always open to suggestions

Zinfandel is not made or imported to any degree down here, petit syrah [durif] equally, Italian and Spanish wines are only starting to find their way onto our shelves [strong AUD$ is helping]

It is intriguing that given the very strong Italian migrat population and the very dominant influences of Italian cuisine in Australia that Italian wine has never really had much focus even from the italian community. 

Hopefully we can get some Snoothers downunder and if you need any help let me know

 

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Reply by Faron S, Aug 2, 2011.

All awesome stuff! Stephen, I too like salt and pepper squid or even any other Oriental way of preparing squid with a good Riesling (for me either Willamette Valley Vineyards Riesling or a German one). Given that I'm Chinese, I like that style of food, particularly Cantonese or Hunan style. A lot of their seafood I'd like to pair with Riesling or Rhone White Blends (Rousanne , Marsanne, Viognier)!

Shiraz definetely with steak, but also baby back ribs for me! :)

Liolik, those look like really cool and interesting "perhaps" local pairings? I'd love to try that one day.

dmcker, I think I need to check out that oriental seafood with Sake one day too.

Thanks!

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Reply by dmcker, Aug 2, 2011.

Sake works well with tempura, with sashimi, with all sorts of nabes (stews, better in the winter), with anything simmered in a dashi broth or with soy sauce and wasabi, with vinegaired dishes (almost never work for wine), etc. Also anything you'd have shaosing for you can use sake for, though the flavor of the drink is more subtle.

I was finding the Portuguese and Spanish whites doing well with the octopus tempura and other Portuguese tapas-like dishes, and the chablis with the sashimi domburi (since the rice was plain not vinegaired as in sushi). The Txacoli was acceptable with the spicy tajine but will look for other options in the future. Perhaps even a chilled garnacha....

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Reply by Richard Foxall, Aug 3, 2011.

outthere:  Hog Island Oysters and M. Preston Grape Wine (marsanne/roussane/viognier) from the folks up your way at Preston.  You need to try that--we had exactly that at Hog Island's Ferry Building restaurant. 

No one mentioned just about any seafood and muscadet sur lies.  Shame. Steamed clams, mussels, a piece of fish, scallops. 

Here's one we are making a tradition around here: duck tacos and pinot.  Go to Chinatown, buy a cooked duck, shred it, warm it in the oven for a minute, make some salsas (not too acidic), have a ton of people over and eat off paper plates while drinking from Riedel glasses--I'm convinced that pinot actually benefits from their Burg glasses. Outthere, since you missed out on your Roar allotment this year, you're invited next time I do it.  (I'll send a private message.)

Don't really like cab with my lamb.  Leg of lamb gets N. Rhone style Syrah, or CDP.  Lamb chop gets petite sirah--the crazy tannins of PS cut through the fat like you can't believe.

Brunello and osso bucco.  Not quite everyday, but...

Charcoal grilled burgers and outrageously good cab--opposite ends of the spectrum. Diner food and the king of grapes, at least in California.

New discovery when we got home from vacation the other night:  Simple pasta with vegetables and crumbled goat cheese with fresh basil and Beronia Gran Riserva.

And, my every Friday meal:  Chicken from the Showtime Jr. rotisserie (don't laugh--serve it to someone without telling them and see if they don't say it's the best roast chicken ever) with pinot.

All of these can be done at home, and are pretty typical here--actual everyday pairings.

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Reply by napagirl68, Aug 3, 2011.

I think the general suggestions are good..I mean, you asked about "everyday"....  For me, everyday doesn't apply, since I tend to grab salads or healthy foods during the week, and drink whatever wine I like.

But for pairings... here are some recent highlights I can mention..

1.  Cowgirl creamery red hawk cheese with both sonoma coast (cool weather, lighter style) pinot noir AND a cool climate, lighter style sonoma syrah. Amazing.

2.  I recently made a chicken saltimbocca, but instead of a thin mozz cheese slice, I did a a very thin slice of cowgirl creamery sottocenere ( a truffle cheese wrapped in ashes and herbs) http://www.cowgirlcreamery.com/prodinfo.asp?number=SOTTO.  This rocked.  I served with this:  http://www.chicagofoodies.com/2008/11/2007-marotti-campi-rubico-lacrima-di-morro-dalba.html   because I needed a change from pinot (which I usually tend toward).  It is a bit floral, but still earthy.  I found it did ok... prolly not a match made in heaven, but I like it :-) A lighter style pinot would work here too. Most recommendations call for a pinot grigio or rose.. but I am thinking pinot noir. especially with the proscuitto and truffle cheese... perhaps that is my california side coming out.

3.  I had a wonderful dish recently... a Bucatini pasta with a pork ragout and a farm fresh poached egg atop.. yumm.... pork ragout screamed for pinot, and so do I, on a somewhat regular basis:-)  I paired this with 2009 Thomas Fogarty Santa Cruz Mtns Pinot noir...   This was my fav dish I've had in quite a while, and the wine worked well with the pork ragout.....

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Reply by Richard Foxall, Aug 3, 2011.

NG, I think it's funny that you drank pinot and syrah after complaining that pinots from the Central Coast seemed to be blended with Syrah (could be true, but only in a small proportion). There actually was a wine from Domaine Alfred that admittedly blended the two.  I assume you are drinking pinto first, then the Syrah. Are you drinking ANY Cali cab anymore? 

BTW, just ordered a lacrima from Garagiste.  When it comes in a few years I'll let you know how it was. 

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Reply by dmcker, Aug 3, 2011.

Now, now, Foxall, you know Garagiste has the wine's best condition in mind. Or you could extend your next trip up to Seattle and drive the wine down yourself in the trunk, being sure to leave the car parked in the sun mid-trip. ;-)

And those wines I mentioned for last week were mostly not pricey at all (cf your comment in another thread).

This week so far I've have had

  • creamed tuna over brownbread toast and a cheap Bordeaux sauvignon blanc
  • macdonalds and a screwtop tempranillo from Valencia
  • stirfried udon and pork and veggies in an oyster-chili-garlic sauce with the rest of the tempranillo
  • grilled sardines, softshell crab fritters, beet salad, bacalao croquettes and steamed veggies in lemon oil with a Tapada de Coelheiros branco

Work's been crazy and food (except for the last entry) has mostly been quick and for fuel this week, but nonetheless all those wine combinations worked just fine...

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Reply by Richard Foxall, Aug 3, 2011.

dmcker:  Garagiste and JR do right by me.  I think his idea is right: Ship when there's the least chance of damage.  Frankly, WTSO kind of scares me with the shipping ground whenever policy.  (WineAccess and BP also use a window system, but more flexible than JR's.) So far, all my wine from Garagiste is tasting great and in top notch condition.  But the wait can be tough, esp because they only want to ship full cases.  So you could get a wine a full year after you order it.  Of course, then it needs to sit after shipping shock, which they remind you of but the customers, having waited so long, often can't wait.  I've seen a couple CT reviews that suggest folks opened things too soon and were disappointed and he says he gets emails to that effect all the time.  I've thought about picking up wine there if I visit Seattle, but I think this system actually works better for the reasons you cited, plus the problems of shipping it on a plane instead.

Of course, I am spoiled when it comes to not waiting for my wine, since JJ Buckley will ship same day for just a buck extra, and BPWines (awesome, I am going to start a thread about great online experiences in appreciation) ships to my wife's office first thing in the morning and in a temp controlled truck! You know our Bay Area a.m.'s are never hot, so I have no fear there.  I know NG had a different experience, but being in the immediate Bay Area and right off 80 has its advantages when it comes to dealing with them and the Napa/Sonoma wineries--my stuff is not sitting in a truck for any time at all. 

I was just being a little smart alecky about your daily pairings.  But, as SH would be quick to point out also, screw top no longer means inexpensive, at least in PlumpJack and some high end Aussie offerings.

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Reply by dmcker, Aug 3, 2011.

It does mean cheap in Spain. Thus the Valencian context....

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Reply by napagirl68, Aug 3, 2011.

Foxall... LOL!   yes, SEEMS like irony, but not really.  I am not partial to central coast pinots OR syrahs... blended or not.  I'm sure there are a FEW out there that I may like, but I haven't encountered them yet.  And yes, blending of syrah into pinot does take place.... there are many articles on the subject... one here http://articles.sfgate.com/2005-09-29/wine/17390007_1_syrah-pinot-noirs-aromas

If that is what someone enjoys, I have not ONE problem with it.  I, personally, happen to like very light, red, earthy, barnyard, red cherry, spicy pinot.  LOVE it.. for now.  My husband calls it "radiator water" and drinks big syrahs and zins.  It's just a matter of preference.

NOTE:  I drank my pinot SEPARATELY from my syrah (on two separate evenings) when pairing with my Red Hawk cheese!  LOL! No blending here!!   AND... if you notice, they are all sonoma county syrahs and pinots, not central coast.  I did a separate thread on my re-discovery of syrah from cool weather areas of Sonoma.  And no, not too much Cali cab for me lately... I have a ton of it.. tend to drink it more during the cooler months.  Remember, it's HOT out here where I am... not that nice half day marine layer you get :-)   I am drinking lighter style pinots (mostly oregon and sonoma cty/coast), sauv blancs (almost exclusively sonoma), some rhone whites from the foothills and paso robles, and some lighter italian reds.   I do love my St Emilion, but save for late fall or winter along with my more tannic reds.

BTW- are you doing Jack London Square wine thing this weekend?   Will be my first time...

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