Champagne and Pinot? Huh, I did not think of it this way, but that's exactly why I asked.
Usually, if I make the prawns for just the two of us, I serve a rich white Burg in the likes of Corton Charlemagne. It is a good match, but a bit too sophisticated for the crowd I'm entertaining tonight. They are typical Cali people seeing everything through fruity malolactic lens.
I like your suggestion of Champagne. What about a cremant d'Alsace? That should be really good too - it's less acidic and rounder, fuller in a way, and would go really well with saffron broth.
The dressing for salad in duck dish will be very light, barely there, so Pinot might work, Oregon perhaps? I guess you see how I am pushing it in savoury direction and away from fruit.
I was going to serve '98 Potensac with it. The dish is very bistro type and what's better than to wash it down with than a great Medoc, I thought. Your Pinot suggestion...I like LOT.
Got some cheeses today and about to go for the tart. Cheeses: Andante Nocturne, Vento d'Estate (Italy, cow milk, white wine and hay rub), La Tur(Italy, goat, sheep, cow milk) and mimolette (for me). I'll serve Marcona almonds and dried cherries with cheeses and was thinking of bringing out a nice Oregon Pinot, but now you have me confused.
Another take. I would go with a white Rhone, or even a white Priorat for the first course. For the duck course, I would go with an aged red Burgundy. Obviously I agree with the Pinot match. You could also try a mature Beaujolais.
Thank you all for suggestions. I served white burg -'04 Chavy Les Femelottes - with prawns and it was excellent. Good mildly complex chard that will please many. And you can find it under $20.
The duck found itself in the company of two wines - '03 Haut Gay B.Superieur and '02 Anne Amie Pinot. As I suspected, it was better with Bordeaux, but everyone loved both wines and that's all that matters to me.
With cheeses I had to serve more Pinot because everyone demanded more Pinot and I had no choice, and opened freshly bought '03 Boucherottes from Jadot. I tasted it from the barrel in '04 and could not resist to see what was going on with it now. It's a definite Buy.
Originally posted by grunhauser: Pauly, I wish we had shrimp as fresh as yours. Instead, we get frozen deadbeats that are ask ing for it.
I understand exactly why you treated the prawns the way you did, and to be fair it looked like a very nice dish. It's just that I live in a part of the world where I can get prawns fresh off the trawler, which leads to a different way of treating them. Like most foods very fresh + simple treatment is a winner.
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