What would go well with Middle Eastern food? (shish kabob seasoned with saffron and lemon, tabbouleh, hummus, etc.)
I'm thinking Sauvignon Blanc...what else?
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I'd go with a Lebanese Cabernet, or a Morrocan one.
You could do a dry red Italian, like an Aglianico.
You could do a dry red Italian, like an Aglianico.
What meats are you using? Lamb, beef, chicken, shrimp?
knowing bella she'd probably try to use pork. 
quote:knowing bella she'd probably try to use pork
PH
quote:Originally posted by Bella Donna:
What would go well with Middle Eastern food? (shish kabob seasoned with saffron and lemon, tabbouleh, hummus, etc.)
I'm thinking Sauvignon Blanc...what else?
Don't trust my recommendations, huh?
Just make sure it's kosher wine.
Just because you are of Middle Eastern descent does not mean that you are Muslim. There are some Christian Middle Easterners.quote:Originally posted by The Artist Formerly known as DJ Hombre:
knowing bella she'd probably try to use pork.
Put that in your pipe and smoke it!
so you're saying you did use pork?
Regardless of their religious preferences, people in the Middle East are not allowed to eat pork, unless it's been marinated in milk.
i would go with water or/and black tea.
One of my favorite restaurants in the world is Reza's (on Clark St. in Chicago)- a Middle Eastern place- and I can't honestly tell you if I've ever even had wine there. I always seem to drink iced tea, water, and Turkish coffee. I checked their website to see if they had a wine list posted, but they didn't. I can tell you, though, I've never had pork in any M.E. place. Good luck. Man, am I craving that place now!
I tend to prefer central European whites (Alcasians, Germans, Austrians) and Rhone reds with most Middle Eastern foods, although I really enjoy Russian River and Sonoma Coast Pinots with Moroccan food.
If I were creating my ideal pairing for a (traditional, marinated lamb) shish kabob I would probably go with a Cote-Rotie. If I wanted a white as well, I would keep lemon juice to a minimum in the other dishes (hummus, tabbouleh) and would pair a dry Tokay Pinot Gris with them. If it was really warm I might change the TPG to an Austrian Gruner Veltliner. If I wanted a white wine to pair with the red meat, I'd go Alcasian Gewurztraminer.
a
If I were creating my ideal pairing for a (traditional, marinated lamb) shish kabob I would probably go with a Cote-Rotie. If I wanted a white as well, I would keep lemon juice to a minimum in the other dishes (hummus, tabbouleh) and would pair a dry Tokay Pinot Gris with them. If it was really warm I might change the TPG to an Austrian Gruner Veltliner. If I wanted a white wine to pair with the red meat, I'd go Alcasian Gewurztraminer.
a
And so my question remains - what meat(s) are you using?
A SB would be crushed with lamb or beef.
A SB would be crushed with lamb or beef.
quote:Originally posted by Whiner15:
I tend to prefer central European whites (Alcasians, Germans, Austrians) and Rhone reds with most Middle Eastern foods, although I really enjoy Russian River and Sonoma Coast Pinots with Moroccan food.
If I were creating my ideal pairing for a (traditional, marinated lamb) shish kabob I would probably go with a Cote-Rotie. If I wanted a white as well, I would keep lemon juice to a minimum in the other dishes (hummus, tabbouleh) and would pair a dry Tokay Pinot Gris with them. If it was really warm I might change the TPG to an Austrian Gruner Veltliner. If I wanted a white wine to pair with the red meat, I'd go Alcasian Gewurztraminer.
a
Ding Ding Ding! We have a winner! Here's what I told her in an email:
quote:
Depends on what we order, of course. In general:
Dry Italian Whites, Pinot Gris (old or new world), Chenin Blanc, etc… Stay away from oak fermented if at all possible
Roses
Beaujolais
New World Pinot Noir
Big dishes such as Hummus with Garlic, Chicken with strong spices = Big Red like CS, PN, Syrah and Zin
Lighter fig and raisin based dishes or honey based dishes = Viognier & Riesling and sometimes Muscat
Anything with lots of caraway = Gewurtztraminer
Lot’s of lemon = White Burgundy, Sauvignon Blanc and Viognier
I did cook Middle Eastern the other night (lamb chops) but I asked the pairing question because we had thought about going to a BYOB Middle Eastern place. Therefore, I don't know what kind of meats I will order.quote:Originally posted by GreenDrazi:
And so my question remains - what meat(s) are you using?
A SB would be crushed with lamb or beef.
I married a Moroccan woman and travel that way each year and we have always enjoyed wines from portugal and Spain with traditional Middle Eastern cuisine (a direct influence on much of the traditional dishes in Morocco). Try reds from the Duoro Valley of Portugal and as for whites, there are some fantastic pairings that can be made with Albarino/Albarinho, possibly Gewurztraminers or Viognier. All are reasonably priced and can be found at Central Mark-up, I mean market. Look for the Vinhos SoGrape at about $12, a fantastic buy still available at Richardson location(2000 WS 88pts)
What exactly does a Moroccan woman look like?
quote:Originally posted by Bella Donna:
What exactly does a Moroccan woman look like?
Are you serious? Moroccan women tend to be darker skinned (think Turkish/Persian/Spanish). (As well as needing to go to the waxer more often.) Dark brown / black hair is usual, along with brown eyes or brown eyes with just a hint of green. I find many Near Eastern women intoxicatingly beautiful -- and, of course, I am marrying one.
a
in that case you forgot to mention that they're rarely over 5' tall.
quote:Originally posted by escape:
I married a Moroccan woman and travel that way each year
You travel dressed as a Moroccan woman?
quote:Originally posted by The Artist Formerly known as DJ Hombre:
in that case you forgot to mention that they're rarely over 5' tall.
LOL!
a
quote:Originally posted by wineismylife:quote:Originally posted by Whiner15:
I tend to prefer central European whites (Alcasians, Germans, Austrians) and Rhone reds with most Middle Eastern foods, although I really enjoy Russian River and Sonoma Coast Pinots with Moroccan food.
If I were creating my ideal pairing for a (traditional, marinated lamb) shish kabob I would probably go with a Cote-Rotie. If I wanted a white as well, I would keep lemon juice to a minimum in the other dishes (hummus, tabbouleh) and would pair a dry Tokay Pinot Gris with them. If it was really warm I might change the TPG to an Austrian Gruner Veltliner. If I wanted a white wine to pair with the red meat, I'd go Alcasian Gewurztraminer.
a
Ding Ding Ding! We have a winner! Here's what I told her in an email:quote:
Depends on what we order, of course. In general:
Dry Italian Whites, Pinot Gris (old or new world), Chenin Blanc, etc… Stay away from oak fermented if at all possible
Roses
Beaujolais
New World Pinot Noir
Big dishes such as Hummus with Garlic, Chicken with strong spices = Big Red like CS, PN, Syrah and Zin
Lighter fig and raisin based dishes or honey based dishes = Viognier & Riesling and sometimes Muscat
Anything with lots of caraway = Gewurtztraminer
Lot’s of lemon = White Burgundy, Sauvignon Blanc and Viognier
btw, Joe, nice rec's
a
Thanks! We try harder. 
tanglenet (thanks for the pointer...way too funny, so funny i drew far too much attention when blurting out laughter in the office)
shhhh... I'm trying to work...