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wine suggestions for shad roe
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looking for wine suggestions to accompany
sauteed shad roe with bacon,
garlic mashed potatoes with skins & chives
northern white boy greens.
 
Posts: 4 | Location: nj | Registered: Mar 01, 2004Reply With QuoteReport This Post
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OK, I'll give it a shot. Not something I have eaten but it sounds like it would be salty. If so, I think you need a rose to cut through that.
 
Posts: 10286 | Location: Montreal, Quebec, Canada | Registered: Dec 25, 2003Reply With QuoteReport This Post
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Simple. Skip the shad roe, and serve your favorite wine.

Actually, the only time I've paired wine to sauteed shad roe, a Soave Classico Superiore Doc (crisp, clean white from the Veneto in Italy) was a nice complement.
 
Posts: 220 | Location: SF Bay Area | Registered: Oct 19, 2001Reply With QuoteReport This Post
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quote:
Originally posted by WineMaz:
Simple. Skip the shad roe, and serve your favorite wine.

Actually, the only time I've paired wine to sauteed shad roe, a Soave Classico Superiore Doc (crisp, clean white from the Veneto in Italy) was a nice complement.


for this old man who grew up near the chesapeake bay just below the sesquahanna flats, to skip shad roe this time of year would be akin to heresy. but thank you for the wine suggestion. i'm leaning more toward something a bit more assertive however ... either a spicey Rose nebiollo or a fruity Zin.
 
Posts: 4 | Location: nj | Registered: Mar 01, 2004Reply With QuoteReport This Post
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quote:
Originally posted by steve8:
OK, I'll give it a shot. Not something I have eaten but it sounds like it would be salty. If so, I think you need a rose to cut through that.


the roe, especially with bacon, is a bit salty, and it has been pointed out, has tastes not unlike good calves liver in some respects. Thanks for your suggestion. I'll consider a good spicey rose, but am leaning towards something red.
 
Posts: 4 | Location: nj | Registered: Mar 01, 2004Reply With QuoteReport This Post
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Hello:
No doubt the answer to your question: BUBBLES !! Whenever you have a meal with extreme fat content(roe,bacon etc..) A sparkling wine is always a great choice. Bubbles cut through the fat and deepen those rich "fat" flavors.
A rose champagne or sparkling from Cal.(rose was mentioned in an earlier post) would be a fantastic choice.
If you really want to "do it right" at a relatively modest price(20-40$) I would HIGHLY recommend Schramsburgs rose sparkling from Cal.( Blanc de Noir I believe) It will really compliment your meal!!

Cheers, Adam
 
Posts: 11 | Registered: Nov 04, 2001Reply With QuoteReport This Post
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well here is my two cents, a nice delicate pinot noir!! that should take care of the red thing! Smile Smile Smile Smile Smile Smile
 
Posts: 3031 | Registered: Mar 12, 2003Reply With QuoteReport This Post
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