Thread: Wine pairing stumper...

Chris Sprague <[email protected]> wrote:

> However, I haven't discounted the possibility that some whites
> would work here too.
>
> What do you think? I'm looking for ideas!

Grüner Veltliner 2006 or older, of smaragd standing.

M.

On Apr 24, 11:27*am, Chris Sprague <sprag...@roadrunner.com> wrote:
> I'll make this as brief as possible. *For dinner tonight, I'm having 6
> people over for their choice of braised chicken or veal cannelloni.
> The cannelloni will be stuffed with ricotta, spinach, thyme, the
> shredded braised meats, and mushrooms (morels in the case of the veal,
> and porcinis for the chicken).
>
> This will be served with a cream sauce made from the strained braising
> liquids, the mushroom stock (from reconsituting the dried mushrooms),
> roux, and heavy cream.
>
> My initial thoughts were Burgundy, or given all the cream which begs
> for acidity, a red Sancerre or NZ PN.
>
> However, I haven't discounted the possibility that some whites would
> work here too.
>
> What do you think? *I'm looking for ideas!
>
> Chris

If I had to pick one, I'd go with white Burgundy or Michael's
suggestion of serious Gruner Veltliner. Acidity but also some body.
But if it were me I'd serve a big white and a crisper Pinot Noir, and
let people choose which they prefer (anf try both myself). You'll need
more than one bottle anyway!

Chris Sprague wrote:
> I'll make this as brief as possible. For dinner tonight, I'm having 6
> people over for their choice of braised chicken or veal cannelloni.
> The cannelloni will be stuffed with ricotta, spinach, thyme, the
> shredded braised meats, and mushrooms (morels in the case of the veal,
> and porcinis for the chicken).
>
> This will be served with a cream sauce made from the strained braising
> liquids, the mushroom stock (from reconsituting the dried mushrooms),
> roux, and heavy cream.
>
> My initial thoughts were Burgundy, or given all the cream which begs
> for acidity, a red Sancerre or NZ PN.
>
> However, I haven't discounted the possibility that some whites would
> work here too.

I think that, while a white wine might work with these dishes, they do
fairly cry out for a red of the sort you're thinking of. A powerful Cru
Beaujolais might be good, too, especially an '05.

Mark Lipton


--
alt.food.wine FAQ: http://winefaq.cwdjr.net

"Chris Sprague" <[email protected]> skrev i meddelandet
news:[email protected]..
> I'll make this as brief as possible. For dinner tonight, I'm having 6
> people over for their choice of braised chicken or veal cannelloni.
> The cannelloni will be stuffed with ricotta, spinach, thyme, the
> shredded braised meats, and mushrooms (morels in the case of the veal,
> and porcinis for the chicken).
>
> This will be served with a cream sauce made from the strained braising
> liquids, the mushroom stock (from reconsituting the dried mushrooms),
> roux, and heavy cream.
>
> My initial thoughts were Burgundy, or given all the cream which begs
> for acidity, a red Sancerre or NZ PN.
>

While I could very well side both with Mark (Beaujolais was my first
thought) and Dale (I adore white Bourgogne) I would say that this is truly a
win-win situation - the dishes seem extremely wine friendly, nopt a false
note anywhere. However, what with canelloni, ricotta, porcini ... why not a
Barbera d'Asti as one choice?

Cheers

Nils

Chris Prague's wrote:
> I'll make this as brief as possible. For dinner tonight, I'm having 6
> people over for their choice of braised chicken or veal cannelloni.
> The cannelloni will be stuffed with ricotta, spinach, thyme, the
> shredded braised meats, and mushrooms (morels in the case of the veal,
> and porcinis for the chicken).
>
> This will be served with a cream sauce made from the strained braising
> liquids, the mushroom stock (from reconsituting the dried mushrooms),
> roux, and heavy cream.

A top Tavel rosé


--
Mike Tommasi - Six Fours, France
email link http://www.tommasi.org/mymail

On Apr 24, 1:26*pm, "Nils Gustaf Lindgren"
<nils.lindg...@NOTAVALIDADRESS.se> wrote:

> While I could very well side both with Mark (Beaujolais was my first
> thought) and Dale (I adore white Bourgogne) I would say that this is truly a
> win-win situation - the dishes seem extremely wine friendly, nopt a false
> note anywhere. However, what with canelloni, ricotta, porcini ... why nota
> Barbera d'Asti as one choice?
>
> Cheers
>
> Nils

Thanks for the ideas. I have a good Domain Wachau GV that I will
probably open, so thanks for that suggestion. As for the red, I do
have a good Barbera d'Asti on hand, but what does the group think
about a Barbaresco or other Nebbiolo?

Chris

[email protected] wrote:

> Thanks for the ideas. I have a good Domain Wachau GV that I will
> probably open, so thanks for that suggestion. As for the red, I do
> have a good Barbera d'Asti on hand, but what does the group think
> about a Barbaresco or other Nebbiolo?

Nebbiolo'd be a bit too much for chicken and veal IMO, unless you're
talking about a lighter version such Gattinara or Valtellina. Even
then, they might be a bit too much, though.

Mark Lipton

--
alt.food.wine FAQ: http://winefaq.cwdjr.net

Mike Tommasi wrote:
> Chris Prague's wrote:
>> I'll make this as brief as possible. For dinner tonight, I'm having 6
>> people over for their choice of braised chicken or veal cannelloni.
>> The cannelloni will be stuffed with ricotta, spinach, thyme, the
>> shredded braised meats, and mushrooms (morels in the case of the veal,
>> and porcinis for the chicken).
>>
>> This will be served with a cream sauce made from the strained braising
>> liquids, the mushroom stock (from reconsituting the dried mushrooms),
>> roux, and heavy cream.
>
> A top Tavel rosé
>
>

Agree. We forget about rose but it's food friendly. A nice Anjou
would do the trick too, though I can't argue the Tavel is top...

-E

"Emery Davis" <[email protected]> skrev i meddelandet
news:[email protected]..
> Mike Tommasi wrote:
>> Chris Prague's wrote:
>>> I'll make this as brief as possible. For dinner tonight, I'm having 6
>>> people over for their choice of braised chicken or veal cannelloni.
>>> The cannelloni will be stuffed with ricotta, spinach, thyme, the
>>> shredded braised meats, and mushrooms (morels in the case of the veal,
>>> and porcinis for the chicken).
>>>
>>> This will be served with a cream sauce made from the strained braising
>>> liquids, the mushroom stock (from reconsituting the dried mushrooms),
>>> roux, and heavy cream.
>>
>> A top Tavel rosé
>>
>>
>
> Agree. We forget about rose but it's food friendly. A nice Anjou
> would do the trick too, though I can't argue the Tavel is top...

Cross into the neighbour commune and try a Lirac. Better QPR, methinks.
Can you get an Anjou rosé that isn't sweetish? To me, that has been so much
cut into stone that I haven't tried Anjou rosé lo these many moons ...

Cheers

Nils

Nils Gustaf Lindgren wrote:
>
> "Emery Davis" <[email protected]> skrev i meddelandet
> news:[email protected]..
>> Mike Tommasi wrote:
>>> Chris Prague's wrote:
>>>> I'll make this as brief as possible. For dinner tonight, I'm having 6
>>>> people over for their choice of braised chicken or veal cannelloni.
>>>> The cannelloni will be stuffed with ricotta, spinach, thyme, the
>>>> shredded braised meats, and mushrooms (morels in the case of the veal,
>>>> and porcinis for the chicken).
>>>>
>>>> This will be served with a cream sauce made from the strained braising
>>>> liquids, the mushroom stock (from reconsituting the dried mushrooms),
>>>> roux, and heavy cream.
>>>
>>> A top Tavel rosé
>>>
>>>
>>
>> Agree. We forget about rose but it's food friendly. A nice Anjou
>> would do the trick too, though I can't argue the Tavel is top...
>
> Cross into the neighbour commune and try a Lirac. Better QPR, methinks.
> Can you get an Anjou rosé that isn't sweetish? To me, that has been so
> much cut into stone that I haven't tried Anjou rosé lo these many moons ...

Lirac from Domaine de la Mordorée is tops and under 15€.

cheers

Mike

--
Mike Tommasi - Six Fours, France
email link http://www.tommasi.org/mymail

Nils Gustaf Lindgren wrote:
>
> "Emery Davis" <[email protected]> skrev i meddelandet
> news:[email protected]..
>> Mike Tommasi wrote:
>>> Chris Prague's wrote:
>>>> I'll make this as brief as possible. For dinner tonight, I'm having 6
>>>> people over for their choice of braised chicken or veal cannelloni.
>>>> The cannelloni will be stuffed with ricotta, spinach, thyme, the
>>>> shredded braised meats, and mushrooms (morels in the case of the veal,
>>>> and porcinis for the chicken).
>>>>
>>>> This will be served with a cream sauce made from the strained braising
>>>> liquids, the mushroom stock (from reconsituting the dried mushrooms),
>>>> roux, and heavy cream.
>>>
>>> A top Tavel rosé
>>>
>>>
>>
>> Agree. We forget about rose but it's food friendly. A nice Anjou
>> would do the trick too, though I can't argue the Tavel is top...
>
> Cross into the neighbour commune and try a Lirac. Better QPR, methinks.
> Can you get an Anjou rosé that isn't sweetish? To me, that has been so
> much cut into stone that I haven't tried Anjou rosé lo these many moons ...
>

Try under the appellation "Cabernet d'Anjou," they tend to be a little
less sweet. Had a good 2005 from d'Ambinos last night with roast duck
and jamaican and schezuan cracked pepper. (There was a little maple
syrup in the glaze, so we decided on a rose.)

Unfortunately Ambinos is out of business, some of their parcels absorbed
by a next door domaine (can't recall the name nor vouch for the
quality.)

I agree some of the Rose d'Anjou can be very sweet.

-E