Moderators: Jenise, Robin Garr, David M. Bueker
Sam Platt
I am Sam, Sam I am
2330
Sat Mar 25, 2006 12:22 pm
Indiana, USA
Sam Platt wrote: Even though it's not considered a correct pairing I really like Pinot with baked brie.
Enjoy!
BillCallos wrote:Tell Me, what are the best type of meals that go best with Pinot Noir
Bill
James Dietz
Wine guru
1236
Wed Mar 22, 2006 6:45 pm
Orange County, California
Paul Winalski
Wok Wielder
8064
Wed Mar 22, 2006 9:16 pm
Merrimack, New Hampshire
JoePerry wrote:I'll second the Coq au Vin, Squab and Shrooms.
Escargot are a great match as well.
Eggplant too.
Mark Lipton wrote:JoePerry wrote:I'll second the Coq au Vin, Squab and Shrooms.
Escargot are a great match as well.
Eggplant too.
Oh, one other variation on the game bird theme: salmis de canard, a preparation of duck that bears a strong resemblance to coq au vin. Served a selection of '88 Cote de Beaunes with it last year and it was magical.
Mark Lipton
JoePerry wrote:Stop following me.
Jenise
FLDG Dishwasher
42725
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
There are those who favor PN with salmon, but I'm not one of them.
Mark Lipton
Marc D wrote:There are those who favor PN with salmon, but I'm not one of them.
Any reason in particular why you don't like PN with salmon? Do you think it brings out a metallic taste in the Pinot?
I usually like the combo. Young tannic pinots really benefit when combined with the fattiness of the fish, especially with king salmon .
Sam Platt
I am Sam, Sam I am
2330
Sat Mar 25, 2006 12:22 pm
Indiana, USA
Sue Courtney wrote:Well I never thought of wine and cheese as an incorrect pairing! And I mentioned Brie above. Your baked brie sounds delicious. How do you do it?
Paul Winalski
Wok Wielder
8064
Wed Mar 22, 2006 9:16 pm
Merrimack, New Hampshire
D. Updike wrote:I'm become not such a big fan of recommending Pinot Noir with ham. I think for the most part ham is too salty and at times can make Pinot taste a bit austere.
But the best dish with real Pinot (the Noodle only knows what to serve with stuff harvested at 33 Brix in the Santa Lucia Highlands) is the sauteed chicken with mass quantities of beautiful fresh morels (a gift), shallots, carrots, and bacon that I made for dinner tonight. The Pinot was from the Jura, and it was scarcely red.
It occurs to me on rereading your post that the problem may be that I rarely drink young or tannic Pinot Noir, so perhaps that's what I've missed.
BillCallos wrote:Tell Me, what are the best type of meals that go best with Pinot Noir
Bill
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