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Looking to pair the basic Bruschetta (roma tomatoes, fresh buffalo mozz., fresh basil leaf, garlic, olive oil.) I have seen that garlic doesn't do wine any favors so I am wondering what would work best.
Looking for suggestions for both red and white to keep my options open, price up to $50'ish. Currently the only thing I have that I would attempt with it is a '04 Grgich Hills Chard. Also I usually toast my bread under the broiler would it be better to do it on the grill? edited to include cheese, i don't know how I left it out, it's the best part. This message has been edited. Last edited by: Curt, -------------------------------- calix meus inebrians. disce quasi semper victurus vive quasi cras moriturus. |
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I only use lightly roasted garlic to “butter” before toasting the bread and I use a toaster oven. I usually pair it with a Chard, but Pinot Noir does well too. I also like mine with Mozz. and I slice the basil into thin strips. Also use heirloom tomatoes when in season.
___________________________________________________ It's good to try them young too and then let them age - James Suckling Infanticide can be very satisfying - Robert Parker I drink mine young to avoid disappointments - James Laube |
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Ever think of drinking a Rosé with the Bruschetta?
pissing people off since 1971! 'A government big enough to give you everything you want, is big enough to take away everything you have.' -Thomas Jefferson |
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There's no need to spend $50 on a bottle of wine with Bruschetta. A simple Marlborough Sauv. Blanc will do the job. My fave is Babich.
An acidic Pinot Noir or a Sangiovese will work for a red wine. ------------------------------ "All men will hate you because of me, but he who stands firm to the end will be saved." Matthew 10:22 www.winetarget.com |
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If you don't want alot of garlic, roast it then rub it on the bread before you grill or toast it and throw the bulb away.
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That's the problem. I do like the garlic. So I wondered what wine can stand up to it. I don't mean like a clove of garlic but I like to actually taste it.
I usually just rub the toast with half of a piece of garlic after toasting, and that's just about right for me. Although I'm going to try roasting the garlic, that sounds good too. -------------------------------- calix meus inebrians. disce quasi semper victurus vive quasi cras moriturus. |
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I agree with Berno; I think a Sangiovese would work well.
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a 3rd recommendation for a nice Sangiovese if wanting a red, i'd also opt for a crisp Pinot Grigio or Sauv Blanc for whites
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