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long island duckling, slow roasted with a maranges 1er cru (that would be pinot from burgundy) 2003.

why did it work so well?

the wine had the fruit required to stand up to the fat in the duck. and it had the alcohol that helped to cut through the fat.

plus the silky texture of the wine echoed the silky texture of the duck. (especially the leg and thigh. the breast was a little overdone. just don't tell my husband, who is the chef in this family.)

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go Green.

skosh, if there's any sweet taste or ripe fruit flavor in food, the wine should have some sweetness or ripe fruit too.

otherwise, the sweetness of the food can overpower the fruit in the wine, making the wine seem lacking in fruit, and overly acidic or tannic.

why am i saying sweet taste and ripe fruit flavor? your brain interprets ripe fruit scents (aromas and flavors) as being sweet, even when there isn't actually a sweet taste component.

Originally posted by Lorrie:
I am always pairing wine and food. Check out my website,

It is worth the look, I am from New Orleans and an excellent cook.

I checked out your website. It was a mistake to do so.

I didn't see a single recipe that sounds like it would provide a "9-10+ " tasting experience. I guess that 's because I'd have to buy a copy of your newsletter for $3/each. The only thing free is your philosophy and self-promotion. Which brings me to my point:

You're not here to share dining and cooking experiences. You're here to promote your commercial interest. That's spam. It's contrary to the Wine Spectator Terms of Service: Promotion of commercial outside interests in the form of spam is forbidden, i.e. spam posts that promote specific wineries, retailers or private-interest groups.

People here share recipes and experiences. It actually does bother me when someone such as yourself comes here to sell the same thing.

And finally, I wonder what chefs like Alain Ducasse or Daniel Bouloud or Jaques Pepin or Feran Adria might think when you claim your recipes are "10+ ". You might want to put that number into perspective.
On a more relevant note, we went to a [Canadian] Thanksgiving dinner with Stuart Blackwell of St. Hallett last night that had some nice matches (all wines are St. Hallett):

- canapés, mostly smoked salmon toasts, steak tartare, shrimp on egg slices, etc.; with 2005 Poacher's Blend (Sauvignon Blanc, Semillon), a refreshing, light white with little nose, and 200r Gameskeeper's Reserve (Shiraz, Grenache) which was a light and fruity starter

- Pan-seared Alaskan scallops and New Zealand mussels with arugula, oyster mushrooms, and saffron vanilla bean butter sauce (beautiful presentation, and much less fussy than the name implies), with 2005 Eden Valley Riesling

- barbecued duck breast salad with green beans, Asian lettuce, crispy lotus root chips in red plum and pickled ginger vinaigrette; with 2004 Faith Shiraz (wine has lots of berry flavours that went nicely with the duck meat)

- baked foie gras macadamia nut puff, with roasted pears and red wine pear reduction (2005 GST, a nice match with a Grenache, Shiraz, and Touriga (!) blend that had a bit of funk to it, I'm guessing from the final varietal)

- wonton-crusted lamb loin with ****ake mushrooms and green onions in Sherry soy lamb jus, with sweet yam tempura, and spinach timbale under a tomato etuve; with 2004 Blackwell Shiraz (WOTN for me, loaded with plum and chocolate flavours, and I'll buy half a case this week; I still have some '98/99/02 of this wine)

- 'Roaring Fourties' blue cheese from Australia (very rich) with fig and orange jam, fresh fig, walnut bread; 2003 Old Block Shiraz (bit of a disappointment from previous vintages, but still pretty good though outshone by the Blackwell at almost half the price).

Going out for a run now, hoping to lose a few of the calories from last night. Smile
Originally posted by Lorrie:
Sorry if my comments bother you, but it is my opinion. I am not a snob, just a wine and food lover. My food is "real peop;e food. and furthermore my recipes are on Also, rudness is worst than me having a small home business. Americans who are real people eat real food and drink wines that don't break the bank! Some people who are wine snobs, give wine a bad name. They run people away from trying new experiences! I really did not appreciate the comment! I have lost everything that I own in Hurricane Katrina, and my love of wine and food is all I have left. And yes many people buy and prepare my recipes and many are given newsletters for free. Money is not my motivating factor, sharing id.

Your comments don't bother me; your link does. And that's MY opinion. I'm not a snob either. There was no "rudness" in my post, just some directness and honesty.

I come here to share my love of food and wine. I do it for interest's sake.

I read both your posts again just now. What did you "share" other than a link to your commercial site and a bit of self-promotion?

Why don't you just tell us about some of your favorite food and wine matches instead of trying to sell them to us at $3 each?
We brought the wines to dinner at the inn. My wife had pumpkin ravioli in a cream sauce and I had cornbread calamari with two sauces- a remoulade and a marinara. I thought the buttery richness of ther Martineloli Chardonnay paired very well with the ravioli, not well with the maribara sauce, and the concentration in the wine stood up to the spice in the remoulade.

Pinot Noir is my wine of choice for duck, though I usually prefer it with a sauce with no sweetness to it. My wife ordered the duck and I thought the pairing was good, but I'd have preferred a CdP with it. I thought the fruit in the Pinot Noir paired well with the seafood pasta.

Dieting resumes tonight.
Originally posted by Board-O:
I thought the fruit in the Pinot Noir paired well with the seafood pasta.

A litle more info on seafood pasta, please.

I am not a fan of pairing seafood with New World wines, but have done so on occassions due to popular demand. I usually bridge the differences with paprika ahumado, coating the seafood with fake meaty sweetness.
Originally posted by wineismylife:
Originally posted by spo:
I just cannot get into pairing. I think my problem is that there are so many different thinks to consider when pairing food with wine. I hope this is a long running thread so I can constantly check it out.

What do you want to know? I'm sure we can help get you started.

Thanks Joe. I will be checking this thread and asking questions. When I have a little more free time on my hands I intend to take up cooking Eek . I will be asking for pairing suggestions with my existing cellar or an ideal match.
Tonight I paired a few wines with what I prepared. Usually, we are a red household, but decided to go with whites due to the menu:

Fresh rosemary & Italian parsley seasoned pork loin roast with "Rob's Wine Country Applesauce" (okay, so it's just an apple puree with butter, cinnamon and white wine reduction...the wine was Ch. Bianca Pinot Gris 2005) along with steamed organic asparagus.

The wines:

2005 La Monacesca Verdicchio di Matelica - an excellent wine, but a little too crisp and acidic for the dish. This wine would go better with seafood done in a citrus-y style.

2005 Torti Pinot Nero Bianca - the white Pinot Noir that has been discussed on other threads. This paired pretty well--Pinot noir flavors in a white wine frame.

2005 Chateau Bianca Pinot Gris Willamette Valley. My favorite match (perhaps because the applesauce used the wine as an ingredient?). A nice fat, oily textured Oregon PG. Great with the pork finished with a light fruit based sauce.

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