am invited 'cos i choose the wine ...
so, I think I need some help with this dinner engagement.
I am looking to pair wines with a couple of the dishes:
white asparagus with hot mayonnaise (am assuming the white asparagus is usually milder than the green)
prawn and caramelized prawn head pipette (perhaps I'd focus on the caramelized part)
octopus in hot potato jelly (the hints from the chef are: homely)
breast of duckling with seaweed salt and vegetable scallops (chef says, focus on the duck and not to forget hints of seaweed may come through)
So far, I am considering a white (perhaps an albarino or french lirac for the first two dishes and then a red for the next two (octopus and duck).... would love some help...
Comments
http://wouterkookt.vox.com/library/photo/6a00e398d050a5000500e398d6c63e0004.html
for the red wine i can give you the falasco 2007, or the falasco ripassa 2006.
greets,
liffey
Liffey, many thanks for your ideas. I look forward to your food/wine postings next week.
Regarding the dinner engagement, I’m surprised you think the Albarino would be sweet; I’ve tried the Muidino and Martin Codax Albarinos and found them to be dry, crisp, fragrant and aromatic. Did you have something else in mind?
I like the idea of the Valpolicella and am going to opt for this red.
Just had a thought the menu does have a Spanish influence, I wonder, do you know of any Spanish reds which complement the dishes ….
mr. chef is out to impress a supplier. am along for the fun, food (which is always yummy) and to bring the wine ....
thanks for the recomendations.
we settled on faustino v, reserva rioja for the red (it complemented the duck wonderfully, silky tannins and nice fruity nose).
i chose to stick with the muidino and later opened a different albarino for the deserts.
we finished off with coffee and a talisker (the aromas are quite distinct)
i tried to pick-up a falasco in my local bottle shop, but the shelf was empty ...we had a discussion and the shop assistant recommended the faustino, i did emphasize the Spanish influence in the food
i will try everywines to purchase a couple of bottles of the falasco... meanwhile, my local wine shop will let me know when they are restocking the shelf with valpolicella
was it worth the money?
The valpolicella is only 5 here, lol.
If you want a red wine with more body you have to check the falasco ripasso, the fruit has dried 9 months before they screwed them into wine, this gives it the strong flavours i like.
then about the albarino.
I was talking about this one:
http://www.snooth.com/search/Burgans
that one is a bit sweet for your dish, but a very nice wine as well.
greets!
liffey
well, yes i paid £10 , so that would convert to just under $20 and around EUR13. it was good, but i take your point. i probably paid 20-30% more than I should have, i left it a little late before the dinner engagement, to pick up the wine.
the price label on the shelf for the valpolicella was also £10... wow, and you pay 5 (euros I assume)...
i'll look out for the albarino you mentioned; so does this mean you have joined snooth, great.
finally managed to buy a bottle of the valpolicella falasco ripasso, will open it shortly and report back
enjoy it!
greets! good that you enjoyed the ripasso!