Wine and Food

Discussion in 'Professional Chefs' started by cape chef, Sep 2, 2000.

  1. cape chef

    cape chef

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    When the topic of wine can up the other day I was really happy to see it. we can have alot of fun with this topic.
    I will list some wines, and why don't you all respond with what you would prepare to go with that givin wine and why
    1) light herbal,lemony sauvingon Blanc
    2) toasty oak,tropical fruit,sweet spice chardonnay
    3) tight,austere,medium body chardonnay
    4) cherry ,brambly fruit pinot noir
    5) warm,soft,black friut merlot medium tanins
    6) full bodied,well oaked,intergrated tannins long finish (young) cabernet
    7)ceder, smoke,burnt sugar,berry,spice hermitage
    8)jammy, black pepper, high heat (hi in alcohol) Zin
    9)plum,chocolate, full bobied,long finish vintage port
    10)honey,peach,melon,orange and sweet oak sautern
    happy wining [​IMG]
     
  2. shroomgirl

    shroomgirl

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    OK I'll take the test.....
    1) Seafood salad, shrimp scallops lobster poached with lemongrass, peppercorn seafood stock chilled with a tarragon,dillweed caper mayo. Slivered buttered toasted crutons
    Because the wine is light I would not do a heavy cream sauce with seafood.

    2) Probably Grilled Fish with a fruit salsa

    3)Creamy veal blanquette or Chicken with a rich garlic sauce...something that will round out the austereness

    4) YUUUUMMMMMY Game birds stuffed with mushrooms and topped with a redux that has pearl onions, dried cherries.....

    5) Cheeses are the first thing that comes to mind...not sure which, need to taste this one.

    6) Beef with porcini risotto with a roasted onion sauce (cabs and beef is this trite or what)

    7) Sturdy fish...no OHHH got me on this one

    8) Spinach and chop(I think veal would be overwhelmed) with a rich sauce .....bernaise nno hmmmm any ideas..

    9) by itself and not for me
    10)Hot Foie Gras with a spicy (peppery) coating and a nice brioche toast.

    I can tell this will take alot of practice...
    can we try a btl of something and then come up with ideas
     
  3. cookm

    cookm

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    Mmmmmm, yummy...can I say "nothing" and have the bottle?


    [This message has been edited by cookM (edited September 02, 2000).]
     
  4. cape chef

    cape chef

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    Great job shroomgirl, here are a couple of ideas.For # 1 You might be a little complex with your ideas altought they sound wonderful Sauvingon blancs beg for simple foods. oysters, briny and sweet, smokes salmon with perserved lemon.shrimp and lobster could overwelm this wine . hi oil content and sweet, but I would be willing to try it#5 semi hard to hard cheeses like morbiar,port salute,monchego. but how about lamb rack or loin rolled in fresh mint-chives and pistachios and a maytag blue cheese souffle.
    7 Hermitage!! game all the way.
    8 zin loves smoke,like ham and even turky with different fruit chutneys and ofcourse beef red meat
    i agree no veal with a heady zin and definatly no egg butter based sauce
     
  5. chefjohnpaul

    chefjohnpaul

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    Here we go, and these are just what popped into my head while reading this:

    1) light herbal,lemony sauvingon Blanc
    (Poached paupittes of sole, moroccan lemon/lemon thyme beurre blanc)

    2) toasty oak,tropical fruit,sweet spice chardonnay
    (Mesquite broiled honey glazed pork chop, with grilled pinapple, and roasted peppers)

    3) tight,austere,medium body chardonnay
    (Pork shoulder roast w/ smoked grapes, spiced walnuts, & gorgonzola. Pan gravy)


    4) cherry ,brambly fruit pinot noir
    (seared breast of duckling with sauce bordelaise and cherry chutney)

    5) warm,soft,black friut merlot medium tanins
    (A nice big beef filet steak with sauce bearnaise and au gratin potatoes)

    6) full bodied,well oaked,intergrated tannins long finish (young) cabernet
    (Braised veal cheeks, dijon crust, Roquefort mashed potatoes, braising jus reduction)

    7)ceder, smoke,burnt sugar,berry,spice hermitage
    (creme brulee with a Valhrona truffle)


    8)jammy, black pepper, high heat (hi in alcohol) Zin
    (Big Fat Cheeseburgers, medium rare ground chuck, garlic aioli on toasted buns)

    9)plum,chocolate, full bobied,long finish vintage port
    (Bring out the cheese cart and poached pears)

    10)honey,peach,melon,orange and sweet oak sautern
    (even though I don't eat it any more because I have a problem with it, Foie Gras of any sort.)

    happy wining [​IMG]

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