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7 Cards in this Set
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Risotto With a Heavy Cream Sauce Spaghetti with a Alfredo sauce Scallops and a Cream Sauce Polenta with fish and a creme fraiche |
I would pair a rich Barrel Fermented White Burgundy like a Meursault, we have a great bottle by Domaine Leflaive in Burgundy or I could recommend a new world Chrdonnay with a little more oak like Far Niente or a new world style in Sonoma like Ted Lemon/ Littorai Chardonnay |
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Ham, sweet mustard, hamburger with ketchup Hot Dog with ketchup, Sweet hot sauce SALTY FOODS or VINEGAR foods, sushi |
An off Dry wine or sweet wine would pair well with the saltiness of your dish, may I recommend a Kabinet or even a Spatlese from Germany. We have a Dr Loosen Spatlese from the Mosel Region or if you would prefer a new world style I could suggest a Trefethen in Napa Valley. |
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Deep Fried Calamari Salt Crusted Baked fisn Monk Fish or any Flaky fish |
A High Acid wine would pair nicely with the saltiness in your dish, may I recommend a Pinot Grigio as a refreshing foil to your palate. I have a local winemaker in Boulder Colorado he makes a label called Scarpetta with bright acidity and a tiny bit of residual sugar to pair perfectly with your dish. I could also recommend a new world producer in Oregon like King Estate in the Willamette |
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What would you pair with Pate' |
I like to pair pate with a high acid low tannin wine. One of my favorites would be a Beaujolois from Morgon or we could even do a basic bourgogne from burgundy. Lateral; Ted Lemon Pinot Noir |
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Shell fish with a goat cheese salad |
I like to pair shellfish with a high acid wine like Sauvignon Blanc, One of my favorites is from the Loire Valley -Dageneau young vintage Crisp acidity but with a little heavier texture LATERAL: Cliff Lede Sauv blanc 2013 |
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Salty Sardines |
I like to pair foods with a high salt content with a high acid wine. A favorite choice of mine might be a Lustau Fino Sherry. It will show high acid with a little nutty element on the nose LATERAL; Chateaux St Michelle Sauvignon Blanc from Columbia Valley |
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Fois gras |
I like to pair high fat Rich foods with an equal textured wine. A favorite pairing of mine would be Chateau ye chem 2009 from Saturness. The balance of sweetness and acid would pair beutiffuly with fois gras LATERAL NEW WORLD; Far Niente 2009 |
