Jump to content
Sneakeater

The Rest of Us

Recommended Posts

If I'm not enjoying wine when I'm seventy, then my nieces and nephews are going to be stuck with a shitload of wine they won't know what to do with.

 

Or my next wife, who by then should be almost forty.

  • Like 20

Share this post


Link to post
Share on other sites

Further research discloses that Chignin is made from the jaquerre grape, Savoie's standard white grape. This is a much friendlier version than other Savoyard jaquerres I've had (although I enjoy those beasts, too).

 

The wine made from roussanne is Chignin Bergeron.

 

Who wouldn't know THAT?

Share this post


Link to post
Share on other sites

This thread makes me sad.

Shit.

Share this post


Link to post
Share on other sites
I thought I'd start a wine-and-food-at-home thread for people more like me.

 

This is a good thread!

 

Talk about fusion...I did it in spades this evening. It is called using up the leftovers.

 

Fresh green salad (heirloom tomatoes, celery, green onions, cucumber, radishes, red pepper), KFC cole slaw, kung pao fried tofu, peanuts, La Martinique dressing -- all tossed together.

 

Foregoing topped with chopped KFC fried chicken.

 

Then homemade oatmeal cookies and chocolate/chocolate chip cookies.

 

Everything served with Chateau de Valcombe Tradition Costieres de Nimes Syrah Grenache '06.

 

It doesn't get much better than this on a near 100 degree evening!

 

 

 

 

Share this post


Link to post
Share on other sites

See, with that cole slaw in there, I think I'd have gone with a white.

 

^^Only half serious, if that isn't obvious.

Share this post


Link to post
Share on other sites
I thought I'd start a wine-and-food-at-home thread for people more like me.

 

This is a good thread!

 

Talk about fusion...I did it in spades this evening. It is called using up the leftovers.

 

Fresh green salad (heirloom tomatoes, celery, green onions, cucumber, radishes, red pepper), KFC cole slaw, kung pao fried tofu, peanuts, La Martinique dressing -- all tossed together.

 

Foregoing topped with chopped KFC fried chicken.

 

Then homemade oatmeal cookies and chocolate/chocolate chip cookies.

 

Everything served with Chateau de Valcombe Tradition Costieres de Nimes Syrah Grenache '06.

 

It doesn't get much better than this on a near 100 degree evening!

 

 

See, with that cole slaw in there, I think I'd have gone with a white.

 

^^Only half serious, if that isn't obvious.

]

:lol:

Now one must ask, what is the proper wine to enjoy with KFC?

 

I love this thread so far.

 

Share this post


Link to post
Share on other sites
what is the proper wine to enjoy with KFC?

 

Jan, If you're just talking about the chicken, various red wines! Pinot Noir would work. So would numerous Southern France wines like the one I mentioned above.

 

As for white wine (less desirable), perhaps a Viognier or Sauvignon Blanc.

 

Share this post


Link to post
Share on other sites

I was also thinking viognier. Except that I don't much like it; usually too soft for me. So I'd go with sauvignon blanc.

 

Or Côtes du Rhône or dry riesling. ;) :lol:

Share this post


Link to post
Share on other sites

I just think the cole slaw needs something acidic to cut the fat in the creamy mayonnaisey dressing.

 

Also, in terms of chicken, this wasn't just chicken, this was FRIED chicken. While I'd usually have pinot noir or some such with chicken, to me that crust fried in fat again suggests something light and acidic. I realize I may be in the minority on this latter point.

Share this post


Link to post
Share on other sites
I just think the cole slaw needs something acidic to cut the fat in the creamy maionaissey dressing.

 

Also, in terms of chicken, this isn't just chicken, this is FRIED chicken. While I'd usually have pinot noir or some such with chicken, to me that crust fried in fat again suggests something light and acidic. I realize I may be in the minority on this latter point.

 

No, I completely agree.

Share this post


Link to post
Share on other sites
I just think the cole slaw needs something acidic to cut the fat in the creamy mayonnaisey dressing.

 

S, There was very little cole slaw in the fusion mixture. It was more of a tossed salad with small quantities of the ingredients otherwise mentioned.

 

Cole slaw, as you suggest, is a special problem for wines.

 

 

Share this post


Link to post
Share on other sites

I can't tell you how entertaining I find critiquing all our wine pairings for tossed-together plates of leftovers.

Share this post


Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...

×
×
  • Create New...