tag:blogger.com,1999:blog-6053780638267491912.post1747817876225726454..comments2024-03-28T02:36:57.726-07:00Comments on Good Wine Under $20: A Perfect PairingDr. Debshttp://www.blogger.com/profile/02892131332003571463noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-6053780638267491912.post-58968208573291620422007-08-17T22:54:00.000-07:002007-08-17T22:54:00.000-07:00You make me almost want to try that despite my res...You make me almost want to try that despite my residual issues with ginger. The pairing really does sound like a great match. I think it works best when picking up flavors in a wine to mirror those in the food. One of my best was marinating salmon in lychees and mascarpone cheese (d2, there seems to be a trend) and serving with a Gewurztraminer. Pure magic.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6053780638267491912.post-72365853817409834262007-08-16T10:30:00.000-07:002007-08-16T10:30:00.000-07:00Funny you say that, Orion Slayer. I felt a little ...Funny you say that, Orion Slayer. I felt a little like an artist painting with ginger, mango, and lime. Maybe it was my recent viewing of Ratatouille that did it?<BR/><BR/>And d2, I've been experimenting with fresh tomatoes and white wine this summer and I'm excited by the results, too. Haven't had a pinot gris with tomatoes yet, though. What a great idea! I'm stealing that menu, by the way.Dr. Debshttps://www.blogger.com/profile/02892131332003571463noreply@blogger.comtag:blogger.com,1999:blog-6053780638267491912.post-34951307681958908502007-08-15T15:44:00.000-07:002007-08-15T15:44:00.000-07:00One of my best pairings this year was a Lucien Alb...One of my best pairings this year was a Lucien Albrecht Pinot Gris 2006 with a chilled tomato soup and tomato/basil risotto made with marscapone cheese. In a word, YUM!Anonymoushttps://www.blogger.com/profile/06416721778646395038noreply@blogger.comtag:blogger.com,1999:blog-6053780638267491912.post-81845123294945770602007-08-15T09:10:00.000-07:002007-08-15T09:10:00.000-07:00You sound like an artist, both in your description...You sound like an artist, both in your description of the pairing of the wine with the food and your ability to pair the two! It reminds me of the scene in the Ratatouille movie where Remy is describing the scenergy between two flavors and they illustrate it with swirling colors and music. I wish my palate was like that!<BR/><BR/>My local BevMo used to carry that wine. I didn't go for it when it went on the clearance shelf and now I'm sad I didn't. Lesson learned!Orion Slayerhttps://www.blogger.com/profile/09638671012109650988noreply@blogger.com