What’s a good food pairing for a dinner if I’m gonna serve my Dumol Chardonnay and Pinot Noir?
April 25th, 2010
I’m quite familiar with wine, but still bad with pairing, but love hearing suggestions. Obviously a burgundy tasting here, but I’m quite unfamiliar with french (Burgundy) food.
Doesn’t have to be that complicated.
As a rule, salad with a vinegarette dressing with the Chardonnay (strawberry vinegarette – sweet and sour to highlight the Chardonnay) and baked fish or roasted pork/lamb, even roasted herb chicken with the Pinot Noir.
or
Save the Chardonnay for after the meal and serve it with fruit (sliced apples/pears) and mild cheeses.
Pinot Noir is very flexible as it is a mild light red, especially if it’s a French one. As pointed out, it’s great with salmon as long as it isn’t just steamed or lightly flavoured with herbs like dill, needs a little more than that.
April 25th, 2010 at 8:11 am
I hear a lot of people pairing wine with anything seafood. I used to work at Carino’s Italian and people usually paired it with Pasta or some sort of seafood
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April 25th, 2010 at 8:45 am
I suggest grilled salmon. (Pinot & salmon is my favorite combo.)
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April 25th, 2010 at 9:06 am
braised ducking with baby carrots,young beets and fresh rosemary in a redux of the pinot with shallot,leek and a sprig of fresh thyme, salt and fresh cracked black pepper to taste on a bed of shredded yam steamed til soft and tender seasoned with brown sugar
( very small mount1/2 tsp)and fresh lime juice garlc and fresh ginger,gated
start it all off with an "a muse’ " of a poached scallop topping a sauteed portabella mushroom lapped with a suce made from 1/4 c chardonay reduced with chicken stock to 1/4 orig volume ,add s&p to taste and a sliver of fresh fennel ,and mount with 2 tbs heavy cream and 3 tbs cold butter cut into 1/2 inch cubewhisk in well after each addition strain and lap over sallop and mushroom top with a large thin slice of granny smith apple and a teaspoon of red lumpfish roe (faux caviar from the canned fish section of your grocery
bon apetit
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I a a master chef
April 25th, 2010 at 9:54 am
Doesn’t have to be that complicated.
As a rule, salad with a vinegarette dressing with the Chardonnay (strawberry vinegarette – sweet and sour to highlight the Chardonnay) and baked fish or roasted pork/lamb, even roasted herb chicken with the Pinot Noir.
or
Save the Chardonnay for after the meal and serve it with fruit (sliced apples/pears) and mild cheeses.
Pinot Noir is very flexible as it is a mild light red, especially if it’s a French one. As pointed out, it’s great with salmon as long as it isn’t just steamed or lightly flavoured with herbs like dill, needs a little more than that.
References :