Y'know, I'm never sure about drinking California Pinot along with a meal. I have every faith that the dishes you've listed here (and your luscious vegetarian chili) would be very tasty with just about any mild red, but there's something about our local Pinot producers that make them veritable meals in themselves.
Kieran, I'd have the Londer as an aperitif, perhaps with a modest hunk of cheese and some peppered crackers to whet your appetites. It's so rich and layered, with nutmeg, chocolate, and cinnamon...I fear it would get lost in any meal you serve. But that's just me, and I'm no pairing expert. I just like to keep my foods separate, and also my tastes for wine.
As for recommended 'Merican foods, I have to agree that a nice salad with sweet tastes inside (bleu cheese, beets, figs, orange) would be amazing, and maybe some spicy Thai-style asparagus on the side. Any main above will certainly do. We're weird here in California - American cuisine to us usually means Asian-fusion of some kind. :)
Thank you for all you suggestions dear friends. I surveyed my work colleagues who struggled to think of anything that was traditionally American, vegetarian and suitable as a main course. Echoing funkyp's suggestion many said a salad with an american style dressing (ranch dressing, caesar etc) also (vegetarian) jambalaya and burritos were suggestions offered. I saw a San Fran Veggie Burger on a restaurant menu but Kieran wants something "high brow" to match the wine. Not sure if that's possible!
I reckon we give the wine a separate stage, after the food.
Dessert is my responsibility and of course there are many options. Anyone got a good recipe for new york cheese cake?
Pinot is the one wine where we really outclass the French, and even S. America. I'm really at a loss for something native as well as vegetarian that you could serve, as getting cornbread in the 'Deen was a chore in itself
( ... )
Phew, thanks! The soup sounds amazing, if a bit complicated. I might save this recipe for another time. Az for the cornbread, I'll get Mo started on in anon(!)
Comments 13
Reply
Kieran, I'd have the Londer as an aperitif, perhaps with a modest hunk of cheese and some peppered crackers to whet your appetites. It's so rich and layered, with nutmeg, chocolate, and cinnamon...I fear it would get lost in any meal you serve. But that's just me, and I'm no pairing expert. I just like to keep my foods separate, and also my tastes for wine.
As for recommended 'Merican foods, I have to agree that a nice salad with sweet tastes inside (bleu cheese, beets, figs, orange) would be amazing, and maybe some spicy Thai-style asparagus on the side. Any main above will certainly do. We're weird here in California - American cuisine to us usually means Asian-fusion of some kind. :)
Reply
Yes, American Cuisine is rather difficult to define, but some of the experiences we had were special; Bocce; s'more pie. mmmmm.
So we let the wine speak for itself, we'll let you know how it goes. Thank you, again.
*Mo? You have anything to add here?*
Reply
Thank you for all you suggestions dear friends. I surveyed my work colleagues who struggled to think of anything that was traditionally American, vegetarian and suitable as a main course. Echoing funkyp's suggestion many said a salad with an american style dressing (ranch dressing, caesar etc) also (vegetarian) jambalaya and burritos were suggestions offered. I saw a San Fran Veggie Burger on a restaurant menu but Kieran wants something "high brow" to match the wine. Not sure if that's possible!
I reckon we give the wine a separate stage, after the food.
Dessert is my responsibility and of course there are many options. Anyone got a good recipe for new york cheese cake?
Reply
Reply
Reply
And the Tandem Silver Pines, baby.
Reply
Reply
Reply
Az for the cornbread, I'll get Mo started on in anon(!)
Reply
Leave a comment