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I read all these threads about these fabulous dinners people have at home, with photogenic, obviously labor-intensive food, and legendary bottles.   I can't speak for anybody else on this board, bu

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

Whaddya mean? That's more than half the meals I serve. Tossed with great care, I might add.

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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?

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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!

 

 

 

 

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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.

 

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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.

 

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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.

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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.

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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.

 

 

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