A little help please...

Assuming the glaze isn't over the top go with your favorite...Red Burgundy.

CA Pinot Noir

I will not go with the obvious like Chambolle Musigny, Domaine Dujac 2001 for elegance or Hartford for more power. Instead, I like to pair the wine with the guests. When we have wine savy guests, we will serve a pretty big complex wine. Usually we will not do a big fruit wine. With less savy (novice) we will use a more fruit forward wine. Just for something different, I would go with Spanish/Chilean/Argentine wines. Looking at my stash, I would go with a fruit forward Montes Alpha Cab at $14 or a Norton Privada, or for the more savvy guests, I would use one of the Torres Cab circa 1989. The latter is quite devoid of fruit, but has lots of earth, leather and tobacco. I would end with Chateau Rieussec, Sauternes 2002 which are available in half bottles and for the price, are great.

I agree, maybe Saintsbury Caneros Pinot Noir.

quote:

Originally posted by GreenDrazi:
CA Pinot Noir

I'd go with red from Friuli.

quote:

Originally posted by grunhauser:
I'd go with red from Friuli.

Like what? I love Friuian white but I've always found the reds to be a little green. The Bastianich Vespa Rosso is OK, but do you have other suggestions.

quote:

Originally posted by wine+art:
While I know what I'm pouring tonight with our French Cassoulet

So you won't be having the Lithuanian Cassoulet tonight?

quote:

Originally posted by Board-O:

quote:

Originally posted by wine+art:
While I know what I'm pouring tonight with our French Cassoulet

So you won't be having the Lithuanian Cassoulet tonight?

...so was the word "french" unnecessary?

Your choice of wine if you will.

You know Felluga wines, V12? Something along these lines. I am actually considering suggesting a full bodied white wine to lift that pumkin flavor, but definitely an Italian white.

Well, since you know what you're having with the cassoulet, I guess you mean for the maple glazed pork chops. I'm not a fan of maple syrup on meat, but depending on how sweet it is, maybe a sweet Gewurtztraminer if it's got plenty of maple, or maybe a Viognier if it's not too sweet.

If you want to match wine with maple syrup, we need a pro. Are there any breakfast sommelier(e)s/pests around here?

breakfast sommeliers have it easy. They always recommend champagne

I had a Penner Ash Willamette Valley Shea that to me had a lot of coffee going on in it so that might match up to the maple/pork .
I would say that dish sounds new word pinot noir , but the gewurtztraminer would be fun.

Sideline, I tried to make cassoulet Friday, cooked the beans all day, they weren't getting soft, had to go to the vet at 4:45, so I added more liquid and left the pot going,(heck they had cooked all day to no avail).Came home 1 1/2 hours later to burnt cassoulet. Had steak for dinner on Friday. I'm sure there is a moral to the story.

quote:

Originally posted by PURPLE:
I had a Penner Ash Willamette Valley Shea that to me had a lot of coffee going on in it so that might match up to the maple/pork .
I would say that dish sounds new word pinot noir , but the gewurtztraminer would be fun.

Sideline, I tried to make cassoulet Friday, cooked the beans all day, they weren't getting soft, had to go to the vet at 4:45, so I added more liquid and left the pot going,(heck they had cooked all day to no avail).Came home 1 1/2 hours later to burnt cassoulet. Had steak for dinner on Friday. I'm sure there is a moral to the story.

Purple.

Did you soak your beans overnight?

w+a

You are so right. Beans need to be soaked overnight, and that water needs to be drained and fresh water put in. this is to quicken the cooking time and eliminate gas.

quote:

Originally posted by wine+art:

quote:

Originally posted by PURPLE:
I had a Penner Ash Willamette Valley Shea that to me had a lot of coffee going on in it so that might match up to the maple/pork .
I would say that dish sounds new word pinot noir , but the gewurtztraminer would be fun.

Sideline, I tried to make cassoulet Friday, cooked the beans all day, they weren't getting soft, had to go to the vet at 4:45, so I added more liquid and left the pot going,(heck they had cooked all day to no avail).Came home 1 1/2 hours later to burnt cassoulet. Had steak for dinner on Friday. I'm sure there is a moral to the story.

Purple.

Did you soak your beans overnight?

w+a

yes I did
Sometimes in the world of multi tasking, mistakes happen.

You are so right. Stuff just happens.

quote:

Originally posted by PURPLE:
yes I did
Sometimes in the world of multi tasking, mistakes happen.

Okay Wine+Art
Sunday has passed, what was the wine choice or are you too despressed over the Cowboys to comment?

please let us know what you chose and how well you thought the pairing was!

His Cowboy's prospects have improved greatly. Good move switching to a mobile QB.

Cowboys-never dull

i'll bet it was either a red burg or an alsatian riesling

Sorry gang, I forgot about this post.

We ended up having four wines at the table. We munched on a cold seafood platter with 1990 Pol Roger and 2002 N.Joly Clos de la Bergerie. We put these wines on the table with 1996 C. Dugat Gevrey-Chambertin and 2004 Feudi di San Gregorio Campanaro.

The reduced balsamic ended up balancing the maple very well. The pumpkin ended up being the flavor to match to really. That said, the Feudi di San Gregorio worked very well.

All wines worked well including the two we started sipping with our seafood.

w+a