Howie Hart wrote:what about Lemberger (Blaufrankisch)? Gewurtztraminer? Pinot Gris? Sauvignon Blanc? Grenache? Zinfandel? to name a few.
I do too, but I've never seen a chart or collection of suggested reverse pairings. Back labels often have suggestions, but.... Two of my favorite, fun pairings are boiled lobster with Vouvray and recently I discovered Beef Stroganoff with Gewrutztraminer. However, these were not reverse paired - the dish came first and the wine was selected to match. So, for instance, is there a dish that would pair better with Lemberger than it would with, say, Pinot Noir or Cab Franc? I'm thinking veal, perhaps.Tom Troiano wrote:Howie,
I do what you call reverse pairing all the time and I think its very common.
James Roscoe wrote:Eat local, ie eat what the local eat where the wine is made, at least in Europe.
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