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Your most unusual, yet successful, pairing


#1

Many years ago I had an irregular tasting drinking group with colleagues. We’d take it in turns to host and cook, while everyone brought a special bottle or two to try. I had some fabulous wines.

We also has some interesting food matches, the one that always stands out to me being a rosso di montalcino I’d brought along for the starter, that my boss insisted we tried with white peach! It was divine. I guess it’s all in the acidity.

So, what surprisingly satisfying food and wine experiences have you had?


#2

A pairing of Madeira cake , plain chocolate and Fleurie. Result , that was very moorish, may I try some more.

Pascal Goutelle, Kenny Dalglish lookalike. Pascal made Fleurie for a well known Beaujolais brand. Unfortunately he has since packed in …this denying me a wonderful source of Fleurie ‘sans etiquette’


#3

Ooh, Madeira cake and Fleurie! Two of my favourite things…

Cocktail sausages and off-dry rose at a very unsophisticated impromptu picnic was a winner for us!


#4

Chocolate cake - the darker & richer the better - ideally a black forest gateau with cherries and cream. Paired with the remains of the red you drank with the roast beef earlier, an aged St. Emilion from a decent year with plenty of depth, plum fruit & spice.

It’s all about getting the level of richness balanced - some reds are just too thin. That Fleurie just might do the trick… now there’s a thought.

Ideally outdoors on a warm summer evening.


#5

I was sitting at home drinking a glass of red Lirac, domaine Maby when my wife returned with a bag of new season locally grown cherries. The combination was extraordinary, so the following weekend I bought some more cherries but having no Lirac I opened a bottle of a Cotes du Rhone villages Plan de Dieu. It just didn’t work. The wine went better with raspberries from the garden, but nowhere nearly as successful.


#6

I have heard that apparently Sauternes and Sausages work as the higher acidity of the Sauternes cuts through the fat of the Sausages :smiley:


#7

I feel like you need to verify this claim personally :wink:


#8

I also feel like one of us should start a food blog with this title.


#9

Hmm, well I do have some Sichel Sauternes 2010 in the fridge…


#10

@tom I was going to volunteer for the sausage & Sauternes test but as @M1tch already has one chilled…

Wish I would have known that yesterday as I was cooking my bangers!


#11

I’m absolutely going to try this :+1:


#12

Gewurztraminer with beef. Actually it was chunks of beef on a kebab, so essentially just the meat. Not sure it would be so good with a roast dinner with Yorkshire pudding etc.

Tried this in a cheapish restaurant in Alsace when I couldn’t face the red wines they were offering. Did not expect much, but the match worked surprisingly well, with the Gewurz flavours standing up well to the beef.


#13

My wife is still bed-bound trying to shake off a nasty dose of Aussie flu…so I’m finishing of some Bertrand Berge Origenes…this red has a wonderful warming, licorishy finish…well tonight I added to and lengthened this byadding a gingernut biscuit to each sip… Mmmm more warmth and spice…Will try again when we have more ginger its :innocent::rose::wine_glass:


#14

Especially for Easter…


Plus

Makes the wine taste like Hay. Maybe not “successful”, but fun during the annual chocolate festival. :chocolate_bar:


#15

New York Chesecake and Pinot Noir? Holed up in NYC one Winter - it worked beautifully!