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+--- Thread: sole meunière (/thread-131.html)
- joeyz6 - 12-10-2002
Any recommendations?
Thanks.
- joeyz6 - 12-10-2002
for a wine accompaniment, that is ...
- wondersofwine - 12-10-2002
A buttery Chardonnay if you wish to match the butter in the sauce--a chablis or dry German or Alsatian wine if you want to cut through the buttery sauce with some acid. I could see going either direction.
- Innkeeper - 12-10-2002
A good chardonnay would be a Rully, I would also go with a Vouvray such as I posted under Loire today.
- Scoop - 12-10-2002
A nice Bordeaux white (e.g. a Graves), with a healthy dose of Semillion (to go with the Sauv Blanc and Muscadelle) would split the difference on the butter vs. acidity gradient. Rich without being cloying.
Cheers,
Scoop
- joeyz6 - 12-11-2002
Thanks for the suggestions. I ended up going with Vouvray because that was the only one I had on hand. It worked well, although I think the buttery chardonnay might have suited my taste a little better.
The sauce I made was very buttery.
- joeyz6 - 12-18-2002
I made this again last night, but no wine this time (I'm taking a break for a couple of days). Anyway, I am seeing first-hand what Scoop was saying about the butter vs. acid element; it really depends whether the butter or the lemon flavor is dominant. Last night, for example, the lemon flavor was a little stronger than the first time. So a sauvignon blanc probably would have worked better. But if I go lighter on the lemon and let the butter control the flavor, a Macon or one of the other suggestions would work. Next time I make it I'll try to balance it out and drink a Graves.
[This message has been edited by joeyz6 (edited 12-18-2002).]
- Thomas - 12-18-2002
Good idea, but I am concerned that you are taking a "break for a couple of days". Don't let your liver win!!!
- joeyz6 - 12-19-2002
I know what you mean foodie; also I don't want to waste my time over here. I won't be able to get such a good QPR forever.
In any case, that 'break' ended up lasting 24 hours, as last night I opened up a Bordeaux to go with that steak au poivre that I posted about last week. It worked much better than the Saumur, although I was a little disappointed with the wine. Low in alcohol (12.5 percent) and was kind of lean despite having some nicely smoothed-out tannin (it's a '97).