This is kind of a riff on grunhauser’s wine/cheese pairing post.
The combination of food and wine has always been a fascinating one for me, but even when the combination of the two works, often I find that the result is a 1 + 1 = 2 (at best) and sometimes not even that good. It’s gotten to the point sometimes, if I’m drinking a particularly great wine, I’ll forgo the food while drinking so as not to lessen the experience. Every once in a while, I’ll hit a combination that is a 1 + 1 = 4.
Last fall, while nursing a glass of 1995 Calon Segur next to the fireplace with my eldest daughter, I reached over to a bowl of cashews Mrs. PH had out on the table along with some other holiday time snick-snacks. The taste of the cashew exploded in my mouth. Sweeter, nuttier and richer than a cashew had any right to be. After finishing the nut, just around the time I was going to ask Mrs. PH where she got these miracle cashews, I took another sip of the Bordeaux. Even better than before the cashew! (And it was REALLY good already). I had my daughter try a nut and a sip, and she agreed that each made the other remarkably better. I spent the rest of the afternoon with that last glass and a few nuts, and was in heaven.
Any odd, surprising or just downright obvious combinations you’d like to turn us on to?
PH
Posts: 9259 | Location: Maryland, USA (DC suburbs) | Registered: Nov 22, 2003
Well, this is a widely accepted combination, and I agree that it works well, but it sure sounded odd to me before I tried it the first time- foie gras and Sauternes.
Just one more sip.
Posts: 22189 | Location: NY | Registered: Oct 18, 2001
You mean because the '95 Calon Segur may very well need another decade in the bottle?
I don't think I've discovered any unusual pairings, although many years ago, I used to bring Champagne with me to a sushi restaurant before they got their liquor license. I had never read anywhere about the combination, so I guess you could say I discovered it for myself.
I'm not sure this qualifies as unusual either, but I like moderately sweet Alsatian Gewurtztraminer with Thai food.
Just one more sip.
Posts: 22189 | Location: NY | Registered: Oct 18, 2001
I'm sure it will benefit from a decade or more. I must confess, I found it quite enjoyable in it's infancy. I'll hold off for quite a while before the next, and have buried them at the bottom of a 70 bottle pile in my Eurocave to dissuade myself from g(d)rabbing one. STEF1204, plant a cashew tree, and I'll see you in 2014!
PH
Posts: 9259 | Location: Maryland, USA (DC suburbs) | Registered: Nov 22, 2003
Ahhh...one of my favorite subjects is wine/food pairings. I've tried some things that might be considered unusual, sometimes they work and sometimes they don't but I've recently discovered that escargot with garlic is a great match with wine from Spain. Specifically, I had a 2000 Numanthia-Termes Toro matched with escargot and both were much better. The escargot with garlic tasted much more intense and flavorful and the wine tasted much richer and fruitier.
Maybe this wouldn't be considered such an odd match but I've never had anyone ever mention it or recommend it.
These things can be very hit and miss. Heck I'm not sure if I'd have had the same effect with other vintage of the same wine! I'm definitely not surprised that you didn't get the same effect with a Chianti as with a Cab/Merlot/Cab Franc blend. Now Chianti and Parmigiano-Reggiano... Badabing!
PH
Posts: 9259 | Location: Maryland, USA (DC suburbs) | Registered: Nov 22, 2003
I do thank you for posting your food/wine combination though. It gave me something to try out. The remaining cashews that I didn't devour with the chianti, I used in an Indian basmati dish.
The only real flavor explosion I have ever gotten is from dark chocolate and Merlots...other than that, it's either been a total miss or just a smooth combination.
We had a 2000 Albert Mann Gewurtztraminer Grand Cru Furstentum Vieilles Vignes last night with our appetizers. The wine is moderately sweet and went well with the escargot I oredered. My wife had a cold cucumber soup and enjoyed both the wine and the soup, but didn't feel they paired well.
Just one more sip.
Posts: 22189 | Location: NY | Registered: Oct 18, 2001
I think I've mentioned this one here before, and keeping with the nut theme, I love roasted peanuts in the shell with a very cold and sharp NZ sauvignon blanc. In fact, the first time I ever really enjoyed a sb (now one of our favourite varietals) was when I inadvertantly had some (Nobilo) with peanuts.
quote:Originally posted by PurpleHaze: ... I reached over to a bowl of cashews Mrs. PH had out on the table along with some other holiday time snick-snacks. The taste of the cashew exploded in my mouth. Sweeter, nuttier and richer than a cashew had any right to be.
Wine Bar Snack - 2 cups each: pecans, cashews, walnuts (* or whatever)(almonds and pistaschios are good too) - 1/4 cup maple syrup (gotta be real) - 2 tblspns peanut oil (some prefer olive) - 2 tblspns mixed, minced herbs (rosemary, sage, savory, thyme)(* or whatever) - 1/4 teaspn cayenne pepper
Mix the bageebies outta everything. Spread out on a baking sheet. Toast for +/- 20 minutes, 300 deg F., or until browned (I know, nuts are already brown)(just go w/ it). Shake up the pan every 5 minutes. Season immediately when they come out w/ salt and pepper. Eat when cool enough.
## - no politics
Posts: 500 | Location: Downers Grove, Illinois, USA | Registered: Jul 27, 2004
