White wines
Beerenauslese/Trockenbeerenauslese Biscuits, peaches, greengages. Desserts made from
rhubarb,
gooseberries, quinces, apples.
Supreme white burgundy (Montrachet, Corton-Charlemagne)
or equivalent Graves Roast
veal,
farm chicken stuffed with truffles or herbs under the skin, or sweetbreads;
richly sauced
white
fish...
Showing posts with label FOOD & WINE. Show all posts
Showing posts with label FOOD & WINE. Show all posts
Wednesday, September 16, 2015
FOOD & FINEST WINES
Red wines
Red Bordeaux and other Cab Sauv-based wines (v. old, light and delicate wines: eg. pre-1959,
with
exceptions such as 1945). Leg or rack of young lamb, roast with a hint of herbs
(but not
garlic);
entrecôte; simply roasted partridge or grouse or sweetbreads.
Fully mature great vintages (eg. Bordeaux 59 61 82...
WINE & CHEESE
The
notion that wine and cheese were married in heaven is not borne out by
experience. Fine red wines are slaughtered by strong cheeses; only sharp or
sweet white wines survive. Principles to remember (despite exceptions):...
DESSERTS
Apple pie, strudel or tarts Sweet German, Austrian, or Loire white; Tokaji Aszú or
Canadian
Icewine.
Apples, Cox’s orange pippins Vintage Port (and sweetmeal biscuits) is the Saintsbury
[wine]
Club
plan.
Bread-and-butter...
VEGETARIAN DISHES
SEE ALSO FIRST COURSE LIST
Baked pasta dishes Pasticcio,
lasagne and cannelloni with elaborate vegetarian fillings and
sauces:
an occasion to show off a grand wine, esp finest Tuscan red, but also claret
and
burgundy.
Gavi...
MEAT, POULTRY, GAME
Barbecues The
local wine: Australian, South African, Chilean, Argentina are right in spirit.
Reds
need
tannin, but silky tannins are best with sauces.
Asian flavours (lime, coriander, etc.) Rosé, Pinot Gr, Ries.
chilli...
