We are trying to identify a match for the Maryland Offline #3 (see Offline section) with these two dishes. What goes with this? Grunhauser? Board-O? Emilio?

Warm Smoked Salmon
with Potato Custard and Osetra Caviar

Seared Foie Gras with Oxtail
and Candied Root Vegetables
Original Post
For me, the choices are simple:

Champagne with the smoked salmon course

Sauternes or Tokaji with the foie gras course

By the way, irwin, that first course sounds good. If you've tried it and feel it's a knockout, how about posting the recipe?
quote:
Warm Smoked Salmon
with Potato Custard and Osetra Caviar



Meursault, or if you want to walk the tradidtional route, blanc de blanc.

quote:
Seared Foie Gras with Oxtail
and Candied Root Vegetables



This one is open to debate. Why don't you try several different wines to see what matches best with it?
I'd suggest a Saint Estephe, a Corbiers or a Nuits St George.


Have fun, irwin and the gang. It looks like you guys are really enjoying yourselves. Bravo!!
I think Chablis and smoked Salmon are a bit of a clash, I'd say something fatter, I like Grunhauser's Meursault suggestion or something like a DuMol RRV Chardonnay.

Clos de la Roche or Clos St. Denis for the second course.
I think for the salmon, a Champagne would be good as mentioned. Try a rose sparkler for an interesting twist. Thinking outside the box, I wonder how a Banyuls or sweet Rasteau such as Soumade would match with the fois gras? The combination of oxtails and roasted root vegetables may make this a good match.
I'm thinking along the same lines as Board-O on this one. I would think a rose Champagne would be perfect with the salmon and Sauternes with the foie gras.
For the salmon, I'd go with a Nickle and Nickle Chardonnay or something along that line. The fois gras and sauternes match-up, I would avoid because of the timing in the meal. A Pommard might just do it. Something earlier than '00 so the wine has had time to express the earthy elements that Pommard is so known for. The oxtail, I assume braised, is what makes me move to the Pommard.

Badger
Thanks for the suggestions.
Board-O: I have asked Mark at the Rooster Cafe (where we will be having our offline) if he would provide the recipe. I'll let you know if I get it and, if I do, will forward it to you. Mark trained in NY at the CIA in Hyde Park, and then in Burgundy, with Jacques Lameloise.

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