wine pairing
what are the top twenty food and wine pairing?
Piper Sonoma brut with “Lemon pastry cream” Girl Scout cookies.
Toasted hazlenuts with Sandeman’s “Rainwater” Maderia.
Salmon BBQ’d with oak scraps and Chateau St. Jean (California) Chardonnay.
Ridge Dry Creek Zinfandel with rack of lamb, the rack first rubbed exceedingly well with garlic and fresh rosemary, then BBQ’d over mesquite chips, plus I threw the stripped rosemary twigs into the coals.
Some Santa Ynez Valley equivalent of Sauternes and a “Danish” blue cheese from the same area, one afternoon in the early summer.
Real Sauternes and real Roquerfort.
Joseph Phelps Guwertzraminer, a block of Sonoma Jack cheese and a loaf of french bread that was warm when we bought it, spread on an old army blanket just above the good Mr. Phelp’s winery one afternoon in the fall, when the grape leaves had turned colors.
Herb-roasted chicken and a premier cru Bordeaux.
Macon Village and our friend the salmon from above.
Frescatti and fettucini Alfredo.
Muscadet de Sevre et Maine (I’m probably butchering the spelling; it comes in a Rhine-shaped bottle and is remarkably crisp) and mussels cooked quickly. (Brown some garlic in olive oil in a heavy skillet. When it is brown, toss in a pound of mussels, add half a cup of white wine, steam for 3 minutes, serve. Sop up the juice with crusty bread.)
Any of those wonderful sauvignon blancs from New Zealand and grilled swordfish.
Cabernet sauvignon with hamburgers grilled over mequite chips.
Roast loin of pork BBQ’d with plum wood chips and gamay beaujolais.
An Introduction to Wine : Food & Wine Pairing with White Wine
