Wine & Food Matching Recommendation Please

Adair · Post by **Adair** » Fri Aug 19, 2005 10:39 am

Hello All,

As I have confessed in the past, despite my constant pursuit of wine knowledge and understanding, I do not have great skills in the matching of wine with food. However, as a wine nut, I get asked a fair bit by friends what wines they should serve with certain meals, and usually can provide some reasonable advice.

Below is the latest request from a friend. Any help would be greatly appreciated, particularly for the 2nd course with which I am having considerable trouble. Please let me know, what would you serve?

1st Course:
Capsicum Soup (No cream but will have a dollop of yoghurt)
Wine recommendation:

2nd Course:
Scallops and Chorizo sausage
Wine recommendation:

3rd Course:
Tiramisu
Wine recommendation (Surely there will be some favourite's here):

Many thanks,
Adair

TORB · Post by **TORB** » Fri Aug 19, 2005 10:57 am

Capsium Zoop sounds to bloody healthy for my liking and a c-throgh may be the go. :oops:

A good Shar-Don-ay perhaps.

The bangers will add a bit of spice to the dish so I would go for a fruit forward, low tannin ample-weight red.

The desert deserves a sticky. I like the Hobbs as its bone dry and the acid will help cut through the cream.

PS what the **** am I doing offering advice on c-through for? :oops:

Red Bigot · Post by **Red Bigot** » Fri Aug 19, 2005 12:42 pm

Pass on the capsicum soup...

Any more details on the scallops and chorizo? If it's anything like this one from www.fooddownunder.com:

Title: Chorizo Crusted Scallops
Keys: Scallops Seafood
Yield: 4

Ingredients:
8 oz Finely-chopped chorizo sausage
1/2 cup Bread crumbs to 1 cup
16 lrg Sea scallops see * Note
1/2 cup Flour
1 x Egg slightly beaten with
some Milk
Olive oil for pan-frying

Method:
In a hot saute pan, render the chorizo for 2 to 3 minutes. Remove from the heat. In a food processor, pulse the chorizo with the bread crumbs until the mixture binds together. Season with Essence.

Season the scallops with Essence. Dredge the scallops in the flour. Dip the scallops in the egg wash, removing any excess. Dredge the scallops in the chorizo crust.

In a saute pan, heat the olive oil. When the oil is hot, pan-fry the scallops for 2 to 3 minutes on each side, or until they are golden. Drain on a paper-lined plate.

then a spicy tempranillo would do the trick, either Oz or a Ribera del Duero.

I've mostly given up on sweet dessets in preference for cheese with more red wine (or nothing in deference to my waistline), but Miranda Golden Botrytis would probably go OK, or Moscato d'Asti as suggested elsewhere.

Red Bigot · Post by **Red Bigot** » Fri Aug 19, 2005 12:44 pm

PS, maybe this should be in the food/wine forum, ma be with a link in the main forum to get those who only seem to be interested in booze without the food to have a look in the other area. ;-)

Davo · Post by **Davo** » Sat Aug 20, 2005 2:16 pm

Jeez TORB, are you ill or summit.

What is wrong with a green veggie cab sauv with plenty of capsicum notes to go with the Zuppa.

TORB · Post by **TORB** » Sat Aug 20, 2005 2:46 pm

Davo,

....but but but but wot if it was made out of red capsicums? :?:

The red ones are sweet and not herbascious like the green ones.

Wizz · Post by **Wizz** » Sat Aug 20, 2005 5:53 pm

I'd go for:

Sherry with the Capsicum soup, how dry depends on the recipe. I'd assumed red capsicums, never occurred to me they could be green!

The main is difficult as you say. What an odd looking dish! A spicy pinot gris could work, or even a spicy savoury sangiovese. I like the tempranillo suggestion a lot.

Dessert - what do you have with Tiramisu? Everyone would have ther favourites. I would go for a tawny port - boring I know, but I think the match would be good.

AB

roughred · Post by **roughred** » Sat Aug 20, 2005 6:44 pm

Capsicum Soup? Amontillado, or perhaps a Blanc de Noir?

Scallops and stinky spanish sausage? Had a sparkling Barbara D'Alba recently that would work well. Tintara Grenache? Or the Chandon sparkling Pinot Shiraz, medium weighted, soft, and just rich enough. Sorry a bit of a sparkling theme here. The Lost Valley Cortese would be a great c through match if thats what youre thinking, well textured, and a little phenolic. Big enough to stand up to the snag. Bit hard to find though.

Tiramisu. Young Muscat. Rutherglen or Classic.

Have fun.

LL

Daryl Douglas · Post by **Daryl Douglas** » Sat Aug 20, 2005 11:01 pm

Shock, horror! I'd be looking at a fruity sauv blanc with the "sweet pepper" soup to balance the dollop of yoghurt.

Chorizo, a bit spicy and porky, scallops sweetish but a little bland. Depends on quantities and whether you add extra spice/flavour. A lighter bodied/alc grenache could work well. Turkey Flat Rose?

Tiramisu depends on how sweet it is! Gramps 02 botritis semillon.

Sorry, no red bigot recommendations for that menu :wink:

Hope you have a great meal/dinner party.

daz

andigold · Post by **andigold** » Mon Aug 22, 2005 8:34 pm

I ate at the botanical in Melbourne recently and one of the trademark dishes is squid & chorizo cooked in the wood fired oven (with some smoked paprika in the sauce as well) We had a bottle of Castagna Genesis and it was very good with the dish. Much better than I expected it to be, so the Shiraz Voigner thing goes quite well.
Cheers Andrew