I'm sorry if this sounds condescending, but that is not my intent. I've noticed some pairing questions lately that have sparked this post. I can understand trying to decide on a pairing for a dish with spice or sweetness or some unusual combination of flavors.

But meatloaf? Pan fried fish? At least three quarters of the world's dry red wines will be fine with meatloaf. At least three quarters of the world's dry white wines will be fine with pan fried fish, whether it be from fresh or salt water.
Original Post
if they are sincere in their request for information, i hardly see the harm in asking and actually encourage it... it doesnt harm you, me or anyone else by simply asking a question... if for whatever reason you have a problem with it, ignore the post, seems easy enough to me
quote:
Originally posted by kumazam:
if they are sincere in their request for information, i hardly see the harm in asking and actually encourage it... it doesnt harm you, me or anyone else by simply asking a question... if for whatever reason you have a problem with it, ignore the post, seems easy enough to me

Ignore the post?! Wait, are you suggesting that...(nevermind).
quote:
Originally posted by mpls wine guy:
I was at a restaurant for lunch with a couple who are friends of mine and the lady ordered the lobster Mac and cheese for lunch. She asked what wine to order and I told her whatever white wine you like. I'd have gone with a chardonnay off the by the glass list.

What did she end up selecting, MWG?
quote:
Originally posted by mpls wine guy:
I was at a restaurant for lunch with a couple who are friends of mine and the lady ordered the lobster Mac and cheese for lunch. She asked what wine to order and I told her whatever white wine you like. I'd have gone with a chardonnay off the by the glass list.


quote:
Whatever white? Confused

So, you think/advised a Chenin Blanc, Riesling, Sauvignon Blanc, Pinot Gris or Semillon work have worked well, just to name a few? Roll Eyes

Good lord...


I think this establishes it perfectly. Some people (and MWG, I'm not trying to give you a hard time on this one, but like W+A I just stronly dissagree with you here) don't know how to pair dishes well.

And I'll dissagree with W+A and say that under the right conditions, a Sauvignon Blanc/Semillon would have worked well... for example if it was a well made CA wine that saw a bit of oak; specifically, I think a Peter Michael L'Apres Midi would actually be a good pairing with this dish. But a NZ grassy tropical fuit pink grapefruit SB would not work at all. Nor would the austerity of an Austrian SB.

Generally, to me, lobster mac and cheese screams Chardonnay almost as loud as any dish can.

Yes, meatloaf, depending upon preperation can pair with most reds. To me, I would generally prefer a Grenache based one with a bit of eath funk, thus the Southern Rhone rec I gave. Though, Grenache from other regions (particularly Toro) would work well, too. As would most other reds. But OP did not know that. I will admit, I chuckled to myself when I read that someone was looking for a rec for pan fried "fresh water" fish. But then, given OPs preperations, it was advisable to get him to use a high acid white (or bubbly). And even if someone posts: "I need a rec for a rosted rack or lamb" (which, to me, in traditional prepration, is the single most versitle dish for a red wine pairing) I'll respond with: "Cote Rotie. But almost any red could work." And if the thread turns into, well, why?, then people might actually learn something.

So, in short, yes, some people are a little eager and some people do need help. But that is why they post.
I, apparently, am part of the reason that this thread started.

I wanted to have a glass of wine with my wife's delicious Wink meatloaf. I had never had wine with meatloaf so I thought I would ask what others have tried. I already had a couple of ideas, but I value the opinions of many Forum members.

I will continue to ask for pairing advice in the future - even with obvious dishes.

I appreciate everyone's input.

P.S. Isn't wine wonderful? Cool
I totally agree. Many are very hungry for this forums experience.
quote:
Originally posted by kumazam:
if they are sincere in their request for information, i hardly see the harm in asking and actually encourage it... it doesnt harm you, me or anyone else by simply asking a question... if for whatever reason you have a problem with it, ignore the post, seems easy enough to me
quote:
Originally posted by steve8:
quote:
Originally posted by Board-O:
I'm sorry if this sounds condescending, but that is not my intent.


That's one of the funniest things I've ever read on these boards.
What's the matter Steve? Can't you believe that one in 20,000+ posts was not intended to be condescending? Give the guy a break, he's always so very helpful. Roll Eyes
quote:
Originally posted by wine+art:
Winetarelli, true Sauvignon Blanc comes from Loire. One from California would never cross my mind. Wink

As for Chardonnay with this dish, I would not pick a Burgundy.

So, pick any white you like was a very poor recommendation. Razz Smile


Hey, my first thought when reading that was, "unless 100% of the whites on the list were made by Kistler, Aubert, Peter Michael or Marcassin..." so I agree with you on rec quality. As a completely tangential note, however, I've had some more modern styled 1er Cru Meursault, particularly from Charmes, as well as some more modern styled Corton Charlemagne, that might pair well; but in general, I'd agree to stay away from white Burgundy, too.

AND, I know you at least drink white Graves (which I tend to much prefer to dry Loire) Big Grin


Razz
Initially I thought I would not respond to this post, but now I think maybe I should.

I am relatively new to wine. Many of the people on these boards are as well. I lurked for almost a year before I even registered - let alone decided to post. I think my first post or at least one of my first post was to ask if anyone knew of a wine that went with spicy chili(and the answer was beer). Smile

Board-O - I appreciate what you are saying, but MANY newbies only guideline on pairing is white for fish red for meat. I know that while I can easily pick a wine I like, I do not have the experience or the knowledge to automatically know what wines go best with which dishes.

Normally when we cook in my house - I have to spend a half hour on the internet looking for pairing options - because I have no clue what will work best. Sure I can pick something that will work or won't ruin a dish but I want something that because of the pairing elevates the food and the wine.

My guess is its a mixed bag with the posters, sometimes they are too lazy to look around and sometimes there are so many recommendations that they cannot narrow it down to a varietal or two (let alone a bottle or two) and are looking for some sort of consensus or someone elses favorite pick.

I know that there are a couple of people on these boards who opinion I would value on pairing issues. Board-O you are one of those people as well as Winetarelli or Wine + Art and others. So if in the future I (or someone else) posts a request for a pairing that is incredibly obvious - take it as a complement to your superior experience and share your favorite choice with the newbie.

Perhaps in the future the better question is not what to pair with meatloaf - but what would YOU pair with meatloaf.

G

Add Reply

Likes (0)
×
×
×
×