This weekend my wife and I are going to a friends for rabbit braised with onions ,garlic, tomatoes [whole] and white wine. They asked me to make creme brulee.I am also bringing some chocolates from an artisanal Italian chocolate shop,mostly dark with variousfillings.Woulld like some pairing suggestions.Thanks,Bob
Original Post
Sounds like you're in for a fantastic meal!

To me, this has Syrah written all over it. A nice CdP, or hearty Rhone blend seems like a homerun to me. If you don't have a lot in storage, try to track down a 2005 CdP or a California Rhone Blend.

Enjoy your meal, it sounds great.
You can go to several places for a complementary sweet wine to pair with your creme brulee (and chocolates). A Tokay (i.e. R.L. Buller or Campbells), or even a Hungarian Tokaj should cap off the meal nicely.
quote:
Originally posted by GlennK:
Barolo for the rabbit.


Nice. Cool

But you'd need one with a little age on it. An 05 would be a trainwreck IMO.
Soup, do you really suggest pairing a sweet white wine with dark chocolate?

My recommendation: after the dinner, send me samples of each course by overnight delivery. Then I will tell you what wines you should have had with each course.

Kidding aside, I would suggest virtually any excellent dry red wine with the rabbit. If you know what varietals your host prefers, go with that. The dish sounds Italian, so maybe a nice Italian red?

Then a sweet white dessert wine with the creme brulee.

Followed by assorted liqueurs in small cordial glasses with the chocolates. Kahlua, Amaretto, Grand Marnier, Chambord, Bailey's, you name it.
quote:
Originally posted by jorgerunfast:
quote:
Originally posted by GlennK:
Barolo for the rabbit.


Nice. Cool

But you'd need one with a little age on it. An 05 would be a trainwreck IMO.


Was at a Italian winemaker dinner recently and had braised rabbit with Nebbiolo, '05 (I think) was the oldest. Quite nice.
Thank you everyone for your advice.I have good amount of 1998 Cdp and 1997 Barolos,one of each should take care of that problem. I also have a bottle of 1979 Tokaji 3 Puttonyos.It looks a little dark but I guess it's as good a times as any to give it a try.Will do tasting notes.Oh bye the way the host and his wife are originally from Portugal.
quote:
Originally posted by Javachip:
Soup, do you really suggest pairing a sweet white wine with dark chocolate?


I didn't infer that they were dark chocolates based on them being from an Italian chocolate shop. Regardless, the Tokay's I recommended would be fine with both desserts. The Tokaji will certainly pair well with the creme brulee. If Bob wants to try something to better match the richness of chocolate he could consider a N.V. or tawny port. That would be a safe match.

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