+- WineBoard (https://www.wines.com/wineboard)
+-- Forum: GENERAL (https://www.wines.com/wineboard/forum-100.html)
+--- Forum: Wine/Food Affinities (https://www.wines.com/wineboard/forum-4.html)
+--- Thread: Wines for Chrstmas dinner (/thread-1303.html)
- hotwine - 12-27-2000
Entrees this year were pork tenderloin and smoked ham. Sides included corn casserole, mashed sweet spuds with brown sugar crumble, brussels sprouts with Belgian bacon, yellow squash casserole, green beans with shaved almonds and herbed cornbread dressing. Opened a '98 MSR Spatlese as the white and a '97 Languedoc as the red. I chose the latter, while all of the ladies chose the SW (other gents at table weren't wine drinkers, which just left more for me!). My Languedoc was not particularly noteworthy - a Costieres de Nimes - but it complemented the roast tenderloin better than the smoked ham. The wine had good oak density, but insufficient fruit; there just wasn't much to it in the fruit department, as though its meager flavors had been overwhelmed in barrel. Oh, well. The ladies were pleased with the Mosel, our usual Schmitt-Sohn, also very inexpensive. I should have listened to the PN supporters and gone with one of those with the pork. I don't eat enough of the stuff to know right from wrong. (EAT MORE BEEF!)
[This message has been edited by hotwine (edited 12-27-2000).]
- jock - 12-27-2000
Guess what Hotwine? The ladies chose the grape that compliments both pork and ham best of all. SW or not pork begs for riesling and ham demands it. [img]http://www.wines.com/ubb2/smile.gif[/img]
- hotwine - 12-27-2000
Yeah, I know. We normally have Riesling with ham, but I included a Languedoc after reading up on wine pairings for pork tenderloin on the Wine Spectator website. So much for that ..... my instincts are frequently more trustworthy.
- Innkeeper - 12-28-2000
Yes, you should have listened. The riesling was fine, but for you and other red wine drinkers it should have been pinot.
[This message has been edited by Innkeeper (edited 12-28-2000).]