This is a tough one...multiple courses....all seafood... - Printable Version

+- WineBoard (
+-- Forum: GENERAL (/forumdisplay.php?fid=100)
+--- Forum: Wine/Food Affinities (/forumdisplay.php?fid=4)
+--- Thread: This is a tough one...multiple courses....all seafood... (/showthread.php?tid=100)

- TheEngineer - 03-20-2009 02:07 AM

Geoduck Sashimi
Geoduck Tempura
Scallop Crabmeat Kaiyaki

Winter Melon soup with Blue Crab and Salted Egg

Stir Fried Cheesy Lobster
Seared Scallops with Spicy Cream Sauce and Shimeji Mushroom
Mussels with Lemongrass Basil Broth
Bean Sprouts with Salted Fish
Steamed Cod with Soy Sauce
Baked Cod with Ginger Ponzu Sauce

Any help would be much appreciated!! [img][/img] This one is nuts

- hotwine - 03-20-2009 08:07 AM

There's a reason many Asians prefer tea with their meals....

- Thomas - 03-20-2009 09:33 AM

I would go with sparkling wine for anything not spicy--Riesling for the spicy stuff.

Or maybe dry sparkler for non spicy--sweet sparkler for spicy.

- wondersofwine - 03-20-2009 11:17 AM

You could give the option of a balanced Chardonnay with the cheesy lobster and scallops with cream sauce.

- Innkeeper - 03-20-2009 02:47 PM

Like I recently told Dozer, Gewurztraminer from Alsace.

- TheEngineer - 03-21-2009 12:13 AM

Many thanks!

- Drew - 03-21-2009 08:09 AM

Try to find a 2005 or 2006 Pieropan, Soave Calvarino. It was highly recommended on another board and I ordered some and found it delicious and I think it would pair well with much of your menu.


- VouvrayHead - 03-21-2009 11:17 PM

Drew, I think you may be on the money.
Since I never eat fish I wasn't going to post my thoughts, but I have had that wine and it seems right in my imagination [img][/img] Lovely wine, too.

- TheEngineer - 03-22-2009 12:44 PM

Many thanks! I picked up a few soaves too!