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Micromanage my wine pairings?


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#16 mitchells

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Posted 05 November 2015 - 03:28 PM

I'm sure your apartment is really nice but I'd bet those wines taste even better in Rome. :cool:



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#17 Sneakeater

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Posted 05 November 2015 - 04:12 PM

Fuck yeah!


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#18 Steve R.

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Posted 12 November 2015 - 06:23 PM

With Mexican food, as with Indian, I tend to go big, red and fruity.  I think anything else gets lost.  I know there's a pro-Riesling school of thought with Indian food.

 

I'm part of that pro-Riesling crowd for Indian food, but I admit that I don't generally eat the heavier lamb dishes, especially with dark sauces.  I can see that matching a Riesling with that wouldn't be the best.  But, for the vegetable, chicken & fish/seafood dishes, I think many Rieslings stand up to even the sauciest preparations.

 

Generally, however, I drink beer with all the spicy ethnic foods I go out for: Indian, Szechuan (& other spicy Chinese) & Mexican.

 

As an aside, Lex convinced us to try Prosecco/Cava at a couple of our Indian dinners together & I found I liked that as well.  Ok Mongo… tell me why that was just plain wrong.


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#19 Wilfrid

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Posted 13 November 2015 - 05:10 PM

Champagne goes with everything.



#20 Behemoth

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Posted 13 November 2015 - 08:38 PM

For years now I've sworn by lemberger with indian food. It's tough enough to stand up to the spices but also refreshing. Sneak has also alluded to a pomegranate note, maybe it's that. 


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#21 voyager

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Posted 07 April 2016 - 09:04 PM

Okay.    Dragging out the rolled and tied pork belly again.    Served a California Pinot (guest's contribution) last time and it was a lovely match.   Guests this time much prefer European sensibility wines.   I have decent bottles of St. Joseph that might work.   White Burgs.    What's your rec?


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#22 Sneakeater

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Posted 07 April 2016 - 09:07 PM

I would have suggested something like a St. Joseph even if you didn't mention you had some.


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#23 Peter Creasey

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Posted 07 April 2016 - 09:15 PM

Southern (or Northern) Rhone or Zin.


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#24 voyager

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Posted 09 April 2016 - 05:11 PM

Looks like we'll have some of each.    A guest just dropped by a bottle of 2003 Ridge Jimsomare zin.    This pork belly is getting the Cinderella treatment.   

 

Further angst, I had planned to/am serving asparagus with morels/cream/vin jaune sauce for starter with what I considered a rather decent VJ to drink.    But last night these guys pulled out some stops with two VJs, one several years old and one a Domaine du Clavelin from the early '80s.   I am so out-classed that I should just call in sick.    As they say, if you can't run with the big dogs, stay on the porch.    :(


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#25 Lippy

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Posted 09 April 2016 - 05:49 PM

A dry-ish cider is also good with Indian food.



#26 Peter Creasey

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Posted 09 April 2016 - 05:57 PM

Jimsomare is a great (and even famous) vineyard for Zins.

 

Acronyms, abbreviations...always a problem!  What's a VJ?


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#27 AaronS

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Posted 09 April 2016 - 06:07 PM

what should I get at indian accent? 150 or less.

#28 voyager

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Posted 09 April 2016 - 06:31 PM


Acronyms, abbreviations...always a problem!  What's a VJ?

Sorry.   Vin Jaune, used earlier in the sentence.


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#29 Sneakeater

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Posted 09 April 2016 - 06:32 PM

what should I get at indian accent? 150 or less.


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#30 AaronS

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Posted 16 April 2016 - 05:15 AM

we got the 03 and it was a terrific pairing, especially with the spicier food. thank you.