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Thread: Wine pairing stumper...

  1. #1
    Chris Sprague Guest

    Default Wine pairing stumper...

    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

  2. #2
    Michael Pronay Guest

    Default Re: 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.

  3. #3
    DaleW Guest

    Default Re: Wine pairing stumper...

    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!


  4. #4
    Mark Lipton Guest

    Default Re: Wine pairing stumper...

    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

  5. #5
    Nils Gustaf Lindgren Guest

    Default Re: Wine pairing stumper...


    "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


  6. #6
    Mike Tommasi Guest

    Default Re: Wine pairing stumper...

    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

  7. #7
    [email protected] Guest

    Default Re: Wine pairing stumper...

    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


  8. #8
    Mark Lipton Guest

    Default Re: Wine pairing stumper...

    [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

  9. #9
    Emery Davis Guest

    Default Re: Wine pairing stumper...

    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

  10. #10
    Nils Gustaf Lindgren Guest

    Default Re: Wine pairing stumper...


    "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


  11. #11
    Mike Tommasi Guest

    Default Re: Wine pairing stumper...

    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

  12. #12
    Emery Davis Guest

    Default Re: Wine pairing stumper...

    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

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