The blurb says tarte tatin (for which I don’t think I have the right dish). TWS food matching ideas intriguingly include haggis (which I love, but do not have at home). I thought I would roast some Hungarian black pudding and liver pudding that I have in the freezer and make a rectangular (I know) tarte tatin for dessert…
sounds fab and am salivating - had one of these at a tasting a few years ago
I would go with the tarte tatin - I do mine in a frying pan (choice of 3 sizes to adapt to number of guests) as you only heat to 180 deg C most treated pans will be ok in the oven
What a treat! We tried the 2009 vintage at the Hugel winery in April, and were speechless.
A bit ‘traditional’, I guess, but we had it with Foie Gras in Alsace - though I suspect it would work well with most Pâtés. I also reckon it would complement most fruit-based desserts - soft fruit clafoutis, or poached pear (in Marsala, for example) - not just tart tatin.
Personally, I wouldn’t drink it with a main - it’s quite a mouthful and almost a ‘meal’ in its own right!
Well, difficult to say. Most often it is made with rice (not barley or rusk) and the main spice is marjoram. However there are lots of variations. The main thing is the blood…
Perhaps slightly off piste but I had a sweet Torrontes with fried mollejas (Sweetbreads). Match was surprisingly good. Might be interesting with the Pinot Gris.
I guess most will know this, but not all VT (late harvest) wines from Alsace are sweet, though by the description this one is, and they usually are.
I’m not sure I have anything to add about food matching though. Foie gras sounds like a counsel of perfection. Sometimes I just prefer to have a glass of them after dessert rather than with it, or at least - if the meal is especially convivial - at long intervals between mouthfuls. They can be so intensely flavoured it’s hard to find something that they truly go with.
As eaten by @inbar, foie gras is what everyone in Alsace always recommends with Pinot Gris VT, and it’s very good. I’d agree that it’s pretty hard to match with a main course, but fruit tarts are always a good bet. There should be honey and hazelnut flavours which the caramelised tarte tatin would complement, but equally something like a strawberry tart might be more refreshing, and add a bit of contrast.
If you want to go savoury, we’ve had success with milder blue cheese. Something like roquefort would overwhelm, but stilton could work. Smoked duck breast is another match that has succeeded for us. Basically, something which is both a bit fatty, and also salty, without having flavours which are going to compete. Black pudding probably ticks the first two boxes, but I’m not sure about the last (at least for the English version - haven’t tried Hungarian but it sounds delicious)
2008 should be very balanced and relatively high in acidity. Ultimately, a wine like that can just be enjoyed for itself. And after all, Hugel wrote the rules on VT - they are the masters of the style.
I’d say definitely not tarte tatin as I think you risk the food being sweeter than the wine. If I was going to do dessert wine with that dish, I’d use a cheap one! Not sure the apple will do the wine any favours either.
Foie gras or perhaps duck liver pate, or maybe a cheese might work. Though you could have it en aperitif or after the meal?
Thanks for all the contributions… I coravinned 2 (my wife does drink sweet wine…) small glasses yesterday evening and had it partly with an evening snack of lightly spicy crackers spread with dolcelatte cheese and partly just sipping on it’s own. It was actually great either way. Also time is its friend, cannot really describe the taste explosion from the last few sips. Simply divine. Coravinning will be the way to go, so will select a different bottle for the weekend.
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