Comments on: Wine Pairing Guide http://www.wineinquirer.com/2009/02/285/ Mon, 26 Jul 2010 20:44:48 +0000 hourly 1 http://wordpress.org/?v=3.0 By: Karl Haufler http://www.wineinquirer.com/2009/02/285/comment-page-1/#comment-3732 Karl Haufler Mon, 22 Feb 2010 16:25:29 +0000 http://www.wineinquirer.com/2009/02/285/#comment-3732 A roommate recommended me to look at this post, nice post, fascinating read... keep up the nice work! A roommate recommended me to look at this post, nice post, fascinating read… keep up the nice work!

]]> By: Jim http://www.wineinquirer.com/2009/02/285/comment-page-1/#comment-2322 Jim Thu, 12 Nov 2009 03:12:11 +0000 http://www.wineinquirer.com/2009/02/285/#comment-2322 I take it that the wine is the Beaucastel Coudoulet de Beaucastel Cotes du Rhone Blanc. This wine is a blend of Viognier, Bourboulenc and Marsanne. For assistance in searching for a recipe, think about the characteristics of each grape. The Viognier tends to have an allspice and floral character with fruits of peach and pear. The Bouboulenc is a steely dry and acidic wine with smokey hints while the Marsanne is a full bodied white with honeysuckle and almond notes along with caramel and pineapple. With these in mind, I would think about a pork or chicken dish with cream sauce or roasted pork, seafood such as white fish or a white fish stew or lobster. Slightly spiced dishes with an allspice seasoning (ie cinnamon, cumin, curry or nutmeg)or even Asian dish would work as well. Hope this helps...........Cheers I take it that the wine is the Beaucastel Coudoulet de Beaucastel Cotes du Rhone Blanc. This wine is a blend of Viognier, Bourboulenc and Marsanne. For assistance in searching for a recipe, think about the characteristics of each grape. The Viognier tends to have an allspice and floral character with fruits of peach and pear. The Bouboulenc is a steely dry and acidic wine with smokey hints while the Marsanne is a full bodied white with honeysuckle and almond notes along with caramel and pineapple. With these in mind, I would think about a pork or chicken dish with cream sauce or roasted pork, seafood such as white fish or a white fish stew or lobster. Slightly spiced dishes with an allspice seasoning (ie cinnamon, cumin, curry or nutmeg)or even Asian dish would work as well. Hope this helps………..Cheers

]]> By: JP http://www.wineinquirer.com/2009/02/285/comment-page-1/#comment-2319 JP Wed, 11 Nov 2009 17:13:18 +0000 http://www.wineinquirer.com/2009/02/285/#comment-2319 What would be the perfect match for a bottle of Cotes du Rhone Blanc, Chateau de Beaucastel 2005? What would be the perfect match for a bottle of Cotes du Rhone Blanc, Chateau de Beaucastel 2005?

]]> By: Jim http://www.wineinquirer.com/2009/02/285/comment-page-1/#comment-2297 Jim Thu, 05 Nov 2009 18:20:46 +0000 http://www.wineinquirer.com/2009/02/285/#comment-2297 While beer such as lager, pale ale, India pale ale and pilsner would be a good choice, there are several wine varietals that work very well. In the white category, especially with a shellfish and curry, I would think about Gewurztraminer (Alsatian or German. The spiciness (an allspice character and hints of white pepper) and fruits (honey, apricot, lichee, lemon, lime, grapefruit) of the wine pair beautifully with the spices of Indian cuisine. You may also pick out some smoke and rose petal. Riesling (Spatlese) is a great match as well. While New Zealand Sauvignon Blanc may not come to mind at first, it brings together the seafood and curry spice. For something a little off the beaten path, think about a Viognier. The wine carries a nice spiciness (again allspice), florality and fruits of pear and peach along with nice acidity. Finally, if some of your guests prefer a more traditional white with additional richess, think about a domestic Chardonnay. The best sources, locally, for Gewurztraminer and Rieslings seem to be Total Wines (ask for Jess), AJ's (ask for Kevin or Laurie) and Wine Depot (Frank is the owner). Tell any of them that I referred you. Thanks for your inquiry and don't forget to sign up for our Email Alert wine raffle as well the Community Forum. Jim While beer such as lager, pale ale, India pale ale and pilsner would be a good choice, there are several wine varietals that work very well.

In the white category, especially with a shellfish and curry, I would think about Gewurztraminer (Alsatian or German. The spiciness (an allspice character and hints of white pepper) and fruits (honey, apricot, lichee, lemon, lime, grapefruit) of the wine pair beautifully with the spices of Indian cuisine. You may also pick out some smoke and rose petal. Riesling (Spatlese) is a great match as well. While New Zealand Sauvignon Blanc may not come to mind at first, it brings together the seafood and curry spice. For something a little off the beaten path, think about a Viognier. The wine carries a nice spiciness (again allspice), florality and fruits of pear and peach along with nice acidity. Finally, if some of your guests prefer a more traditional white with additional richess, think about a domestic Chardonnay.

The best sources, locally, for Gewurztraminer and Rieslings seem to be Total Wines (ask for Jess), AJ’s (ask for Kevin or Laurie) and Wine Depot (Frank is the owner). Tell any of them that I referred you.

Thanks for your inquiry and don’t forget to sign up for our Email Alert wine raffle as well the Community Forum.

Jim

]]> By: Rebecca Holmes http://www.wineinquirer.com/2009/02/285/comment-page-1/#comment-2296 Rebecca Holmes Thu, 05 Nov 2009 16:02:36 +0000 http://www.wineinquirer.com/2009/02/285/#comment-2296 I'm making a shrimp curry for my dining group. Normally we would have beer with it. But my group is a wine group. What wine would be appropriate with this kind of food, basically Indian curry? Thanks. I’m making a shrimp curry for my dining group. Normally we would have beer with it. But my group is a wine group. What wine would be appropriate with this kind of food, basically Indian curry? Thanks.

]]> By: Wine and Steak: An Interview With Tucson’s Fleming’s Prime Steakhouse | Wine Inquirer http://www.wineinquirer.com/2009/02/285/comment-page-1/#comment-2072 Wine and Steak: An Interview With Tucson’s Fleming’s Prime Steakhouse | Wine Inquirer Thu, 22 Oct 2009 23:19:56 +0000 http://www.wineinquirer.com/2009/02/285/#comment-2072 [...] visit our Wine Pairing Guide for more information on pairing wines with [...] [...] visit our Wine Pairing Guide for more information on pairing wines with [...]

]]> By: Alternative Italian Reds | Wine Inquirer http://www.wineinquirer.com/2009/02/285/comment-page-1/#comment-2061 Alternative Italian Reds | Wine Inquirer Thu, 22 Oct 2009 20:44:32 +0000 http://www.wineinquirer.com/2009/02/285/#comment-2061 [...] you would also enjoy Alternative French Whites and Alternative French Reds.  Also, check out our Wine Pairing Guide for pairings with Italian reds and [...] [...] you would also enjoy Alternative French Whites and Alternative French Reds.  Also, check out our Wine Pairing Guide for pairings with Italian reds and [...]

]]> By: Rosalee http://www.wineinquirer.com/2009/02/285/comment-page-1/#comment-478 Rosalee Sat, 18 Apr 2009 20:53:42 +0000 http://www.wineinquirer.com/2009/02/285/#comment-478 Chicken breast in a lemon pepper marinade, a little fresh dill and pair with........nope......not a Chardonnay....... but Chateau Haut-Smith Lafitte, a classy white Bordeaux with aromas and flavors of honey, apple and lemon. A seamless match! Chicken breast in a lemon pepper marinade, a little fresh dill and pair with……..nope……not a Chardonnay……. but Chateau Haut-Smith Lafitte, a classy white Bordeaux with aromas and flavors of honey, apple and lemon. A seamless match!

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