WineSpectator.com    Wine Spectator Forums  Hop To Forum Categories  Dining and Cooking    Feast of Seven (or more) fishes
Go
New
Find
Notify
Tools
Reply
  
Feast of Seven (or more) fishes
 Login/Join 
Member
posted
Alrighty,

got a little over one month to prep,

but I'd love a variety of different wines to serve with and I hate the fact that the piss poor suggestions I get with chinese dishes realy just equate to some crappy sweet reisling or another.

So,

here's the dishes, what would you guys suggest =)

As with price range , go nuts, I'm curious to see suggestions/pairings with every dish.

Apps:
sushi platter
clams casino
fried calamari
grilled octopus

Entrees:

lobster risotto
chinese pan fried flouder
singapore fish <-- I dont' care I'm serving a colheita here
seafood & sausage paella (mussels, squid, shrimp)
linguine & mussels
baked salmon
baccala bouillabaisse

oh and if anyone wants to swing by NY ;-)


This is my sig -> www.brownteacup.com
www.wsqwine.com
(Wine distributor)
 
Posts: 12041 | Location: NYC | Registered: Feb 16, 2007Reply With QuoteReport This Post
Member
posted Hide Post
My favorite accompaniment to Cantonese (one of my favorite cuisines) is Champagne.


Just one more sip.
 
Posts: 36782 | Location: NY | Registered: Oct 18, 2001Reply With QuoteReport This Post
Member
posted Hide Post
quote:
Originally posted by Board-O:
My favorite accompaniment to Cantonese (one of my favorite cuisines) is Champagne.


was thinking a 96 henriot les enchant


This is my sig -> www.brownteacup.com
www.wsqwine.com
(Wine distributor)
 
Posts: 12041 | Location: NYC | Registered: Feb 16, 2007Reply With QuoteReport This Post
Member
posted Hide Post
Pretty impressive and ambitious menu g-man. If my other plans don't work out, I can bring the lobster with the risotto. You may want to rethink some of the dishes since they require to be cooked on the stove. It will be a logistical nightmare unless you plan on having caterers prepare them outside your home.

BTW, I've always wanted to do a salt-baked cod. It seems fairly easy to prepare. You just need a decent fishmonger to source the cod.
 
Posts: 5126 | Location: New Jersey | Registered: Aug 05, 2007Reply With QuoteReport This Post
Member
posted Hide Post
quote:
Originally posted by DoubleD:
Pretty impressive and ambitious menu g-man. If my other plans don't work out, I can bring the lobster with the risotto. You may want to rethink some of the dishes since they require to be cooked on the stove. It will be a logistical nightmare unless you plan on having caterers prepare them outside your home.

BTW, I've always wanted to do a salt-baked cod. It seems fairly easy to prepare. You just need a decent fishmonger to source the cod.


what's teh point of salting and baking my own cod when i can goto one of many portugese shops near my house and just get a properly prepared baccalau?


This is my sig -> www.brownteacup.com
www.wsqwine.com
(Wine distributor)
 
Posts: 12041 | Location: NYC | Registered: Feb 16, 2007Reply With QuoteReport This Post
Member
posted Hide Post
quote:
Originally posted by g-man:
BTW, I've always wanted to do a salt-baked cod. It seems fairly easy to prepare. You just need a decent fishmonger to source the cod.


what's teh point of salting and baking my own cod when i can goto one of many portugese shops near my house and just get a properly prepared baccalau?[/QUOTE]
They are two different preparations. Bacalao is dried salted cod that you rehydrate to create a dish.
 
Posts: 5126 | Location: New Jersey | Registered: Aug 05, 2007Reply With QuoteReport This Post
Member
posted Hide Post
quote:
Originally posted by DoubleD:

They are two different preparations. Bacalao is dried salted cod that you rehydrate to create a dish.


note the last dish on my list.


This is my sig -> www.brownteacup.com
www.wsqwine.com
(Wine distributor)
 
Posts: 12041 | Location: NYC | Registered: Feb 16, 2007Reply With QuoteReport This Post
Member
posted Hide Post
quote:
Originally posted by g-man:
Apps:
sushi platter
clams casino
fried calamari
grilled octopus

Entrees:

lobster risotto
chinese pan fried flouder
singapore fish <-- I dont' care I'm serving a colheita here
seafood & sausage paella (mussels, squid, shrimp)
linguine & mussels
baked salmon
baccala bouillabaisse

oh and if anyone wants to swing by NY ;-)


Not a huge eater of seafood, but I could find plenty to like on this menu! Looks like a no-brainer for a Champagne fest for me.

What's the prep/sauce for the Singapore fish, g-man? Colheita?? Really??? Oh, yeah.... never mind! Wink

PH
 
Posts: 15074 | Location: Maryland, USA (DC suburbs) | Registered: Nov 22, 2003Reply With QuoteReport This Post
Member
posted Hide Post
Champagne until the Singapore fish for sure.

I would put the linguine and salmon together with a Beaucastel VV and the paella and bouillabaisse together at the end and do a Tavel Rose.


Looking forward to those mags of '08 Salon.
 
Posts: 2328 | Location: Toronto, Canada | Registered: Apr 04, 2008Reply With QuoteReport This Post
Member
posted Hide Post
quote:
Originally posted by Rob_Sutherland:
Champagne until the Singapore fish for sure.

I would put the linguine and salmon together with a Beaucastel VV and the paella and bouillabaisse together at the end and do a Tavel Rose.


really?

a rose from rhone with paella and bouillabaisse?


This is my sig -> www.brownteacup.com
www.wsqwine.com
(Wine distributor)
 
Posts: 12041 | Location: NYC | Registered: Feb 16, 2007Reply With QuoteReport This Post
Member
posted Hide Post
quote:
Originally posted by g-man:
quote:
Originally posted by Rob_Sutherland:
Champagne until the Singapore fish for sure.

I would put the linguine and salmon together with a Beaucastel VV and the paella and bouillabaisse together at the end and do a Tavel Rose.


really?

a rose from rhone with paella and bouillabaisse?


Try something different - Spanish, like a champers, and still a rose
Segura Viudas Brut RosÉ
Juve Y Camps Rose Brut Cava Rose WineRaventos I Rose de Nit Cava Penedes


Live simply, Laugh often, Wine a lot!!!
 
Posts: 6325 | Location: Palm Beach Gardens FL | Registered: Nov 05, 2001Reply With QuoteReport This Post
Member
posted Hide Post
quote:
Originally posted by g-man:
quote:
Originally posted by Rob_Sutherland:
Champagne until the Singapore fish for sure.

I would put the linguine and salmon together with a Beaucastel VV and the paella and bouillabaisse together at the end and do a Tavel Rose.


really?

a rose from rhone with paella and bouillabaisse?


A Dry, fully bodied rose goes amazingly well with both of those. I just threw out Tavel... Tavel, Bandol or anything not as fruit forward with less body than most reds and more body than most whites...


Looking forward to those mags of '08 Salon.
 
Posts: 2328 | Location: Toronto, Canada | Registered: Apr 04, 2008Reply With QuoteReport This Post
Member
posted Hide Post
Interesting. I'll definitely give it a shot for one of them then.


This is my sig -> www.brownteacup.com
www.wsqwine.com
(Wine distributor)
 
Posts: 12041 | Location: NYC | Registered: Feb 16, 2007Reply With QuoteReport This Post
Member
posted Hide Post
I second the Bandol or Tavel suggestion.
 
Posts: 1620 | Location: San Francisco | Registered: Jun 18, 2010Reply With QuoteReport This Post
Member
posted Hide Post
Fino Sherry like Tio Pepe, white Port, various California white Rhone style like Marilyn Remark et. al and Aussie chardonnay from Nugan or South African like Meerlust or Hamilton Russel.
 
Posts: 8691 | Location: North CA | Registered: May 28, 2005Reply With QuoteReport This Post
Member
posted Hide Post
Any suggestion for anmes

All I have from bandol is a 2001 Domaine tempier.

I drank all my roses back in the summmer from tavel .


This is my sig -> www.brownteacup.com
www.wsqwine.com
(Wine distributor)
 
Posts: 12041 | Location: NYC | Registered: Feb 16, 2007Reply With QuoteReport This Post
Member
posted Hide Post
love the champagne idea but I would definitely have a dry manzanilla or amontialldo for the calamari & octopus.
 
Posts: 1527 | Location: Toronto | Registered: Aug 08, 2011Reply With QuoteReport This Post
  Powered by Social Strata  
 

WineSpectator.com    Wine Spectator Forums  Hop To Forum Categories  Dining and Cooking    Feast of Seven (or more) fishes

© Wine Spectator 2013