The Rest of Us
Posted 01 August 2009 - 02:42 AM
I can't speak for anybody else on this board, but my (few) meals at home tend not to be like that. (Well, Suzanne's posts in a recent thread suggested she's closer to me than to the fabulists.) (I don't mean that pejoratively, BTW: I'd love to cook like those guys.)
So I thought I'd start a wine-and-food-at-home thread for people more like me.
Last Sunday, after a very late night at the office, I went to Fuleen Seafood Restaurant, an excellent NYC Chinatown place that stays open long into the morning.
Eating alone at a Chinese restaurant is tough. You end up with enough leftovers to feed the Red Army on the Long March.
So Monday night, getting out very late from work but having to appear in court early the next morning, I dumped about half my Fuleen leftovers -- scallops in black pepper sauce, and fried sea bass wrapped in seaweed -- onto a plate. For an accompaniment, I opened a bottle of 2004 or 2005 Puffeney melon-queue-rouge: a weird Jura white grape that tastes something like chardonnay, but a bit oxidized and acidic as hell.
If I say so myself, this was an inspired pairing. The very slight nuttiness in the wine -- which itself played off against the wine's very high acid level, so that it was simultaneously brisk and mellow -- played off perfectly against the peppery solidity of the scallops.
Tonight, my trial over for the nonce, too tired to go out, I finished the Fuleen leftovers at home. This time I reheated them. As a bed for the scallops, I made some Pennsylvania Dutch thin noodles (I used to date a girl from Reading, and every time she'd go home she'd bring me back huge quantities of noodles and relishes, which are long outlasting our relationship) fried in peanut oil, spring garlic, soy sauce, a little sugar, and sesame oil.
Since the Jura wine was such a success, I paired this with a 2008 Berlioz Chignin from Savoie. This wine is made from roussanne, but it doesn't taste like a Rhone. If anything, it smacks more of riesling -- although no one would say it really tastes like one. What I'd say is that it has the grassy citrus bang of a good sauvignon blanc -- but with a meatier, minerally, more chardonnay-like finish.
What it is, is unique. And EXTREMELY delicious.
Probably it wasn't as good a match for the food as the Jura melon, but it was so outstandingly good that it doesn't matter. I'm sorry I only have three (now two) bottles of this, cuz I think it's going to be my wine of the summer.
Posted 01 August 2009 - 02:44 AM
Posted 01 August 2009 - 02:55 AM
In fact, you have to. That's all there is to find there.
Posted 01 August 2009 - 02:57 AM
Posted 01 August 2009 - 02:59 AM
I have so many glasses that my cleaning lady recently reorganized my cupboards to make the glasses easy to sort and readily accessible, and the plates and bowls almost out of reach.
She sees what's going on here now that I'm living alone.
Posted 01 August 2009 - 03:00 AM
Posted 01 August 2009 - 03:02 AM
Lots of glasses in the sink.
Posted 01 August 2009 - 03:04 AM
Now, now, pull yourself together.
Posted 01 August 2009 - 03:06 AM
Lots of glasses in the sink.
More like fanatical maintenance and expansion of the glasses collection, and little visible use of the plates and bowls.
Posted 01 August 2009 - 03:08 AM
Posted 01 August 2009 - 03:36 AM
Say what you will about processing and shit, it certainly doesn't deteriorate much.
ETA -- 2007 Rhone (especially southern Rhone): a miracle.
Posted 01 August 2009 - 06:46 PM
Even when we drank a lot more wine, we drank stuff that is
So our current cellar is: that same Perrin; the Würtz riesling I've mentioned elsewhere, an Argentine malbec in a 1-liter Tetrapak, and a 1-liter gruner veltliner from Eckert. You know what? I'm satisfied.
Something can be unique and still not be great. -- Lex, 13 July 2015 - 3:58 PM
notorious stickler -- NY Times
deeply annoying and nitpicking -- Molly O'Neill, One Big Table
Posted 01 August 2009 - 08:01 PM
I just don't drink that stuff casually.
Probably I should.
ETA -- I know this is the kind of self-pitying whining people hate from me, but when my wife was alive I had no compunction about pulling out a bottle of (ill-stored) old Bordeaux to go with an everyday workweek dinner. But now that I'm alone here, it just seems self-indulgent.
Posted 01 August 2009 - 08:56 PM
I admit, I do plan to prepare appropriate meals to accompany them.
I find a bottle of wine usually does outlast a solo dinner - but not by enough. In other words, there's not nearly enough left to accompany another solo dinner.
***Every Monday***At the Sign of the Pink Pig.
If the author could go around the place hitting random readers with a rubber hammer, the Pink Pig would still be worth a visit.
Posted 01 August 2009 - 09:02 PM
That sounds like fun. Deciding you'd like to drink these bottles in the next three months or three weeks, etc, and planning a meal around the event.
“Jazz musicians just get better and better as the years go by. I think chefs are the same way. You know who you are.”