quote:
Originally posted by TBird:
i never even thought about it before as i rarely have fish and meat at the same time. but what do *you* pair with a classic surf and turf dish?

PH, steve8 and I just did this meal, with the girls, a few weeks ago.

A bit of Champy to start and Shafer HSS ('01 & '02) with the main course.
Paired very well
Merely by coincidence, that's exactly what I'm having tonight. Got some bluefish at the greenmarket and obviously wife isn't eating that so it's some hamburger for her.

So it's going to be a red for the fish and a different red for the burger. Weather's a bit cool so one is going to be a Cab and the other might be something like Syrah or a different Cab. Who knows. Wish you were here.
quote:
Originally posted by gigabit:
quote:
Originally posted by Stefania Wine:
No better excuse to have two glasses on the table. Three if you count the starter martini.

+1...or is it +2? +3?


I'm with you guys. I treat it like two different entrees on the same plate. A bite here, a bite there... a sip here, a sip there. Repeat.

Depends on the fish and meat as far as pairings go.

For me, the original surf and turf....and what I think of immediately when I see the term, is lobster and grilled steak. I like lobster "buttery" so a Chardonnay with some oak and buttery components works wonderfully. One of the few times I'll pull this style of wine. Doesn't much matter what red I pull, as long as it fits the steak and the way it's cooked.

As far as other fish and meat combos, again.....pair your wine with each meat and take time between bites and sips. Good bread helps a lot.

Oh.......and start with Champagne.

PH
quote:
Originally posted by KSC02:
quote:
Originally posted by TBird:
i never even thought about it before as i rarely have fish and meat at the same time. but what do *you* pair with a classic surf and turf dish?

PH, steve8 and I just did this meal, with the girls, a few weeks ago.

A bit of Champy to start and Shafer HSS ('01 & '02) with the main course.
Paired very well


No shite. Cool Just saw this post. Serious kudos to you and steve8 for putting the ingredients for this dinner together. 45 day dry aged bone-in ribeye and super-fresh grilled lobster didn't hurt our chances any. We didn't have a still white (at least I don't remember one) with the meal, but it also didn't hurt having some great 2 hour old Champagne in a Bordeaux stem to sip with the lobster.

And still sad that I missed that cheese plate. Frown

PH
quote:
Originally posted by TBird:
a nameless woody chardonnay and i wasn't happy with the outcome. i easily could/should have done 2 wines, i just don't think there is any other way...other than serving as separate courses! Big Grin

Would someone who has TBird's email address please notify him that an imposter has stolen his login info? Having a single bottle could not possibly be the first option that came into the real TBird's mind! Wink

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