Wine Spectator Online Wine Spectator Forums Dining and Cooking New School Pairing - what are you doing?
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Just looking for some ideas for new school wine and food pairing. Things that are more avant-garde then traditional.
Some crazier things I've heard of. Port infused foie gras. Semillion and fried cat tails. -------- Watch out for drunk typing, what you say may be permanent. |
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We did the Grand Tasting menu at Avenues at the Peninsula Hotel in Chicago last weekend. I'm going to write up the dinner another thread, however, the weird but winning pairing award went to:
Kangaroo Carpaccio cured in Fenugreek and Black Pepper with Melon Noodles, Lime Caramel, and Eucalyptus Cream paired with 2001 Prager Riesling Steinriegl Truly outstanding. Cheers, Otis |
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That sounds mind blowing. Lime caramel? Wow!
-------- Watch out for drunk typing, what you say may be permanent. |
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Fried cat tails? Is that like ox tails? Or is it the fluffy stuff (sort of gets stuck in my throat).
You can keep the roo meat. I've never found it prepared anyway that was the least bit palatable. In some countries they eat these animals. |
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The roots of cat tails are edible, but I don't know how good.
Lifes too short to drink bad wine!! crownliquors.net / msprinkle@crownliquors.net |
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Never tried em! Gotta get some semillon ; )
Come on, I know there's mroe interesting things out there. Anyone else ever had Kangaroo? -------- Watch out for drunk typing, what you say may be permanent. |
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