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+--- Thread: need help matching! (/thread-236.html)
- IBZEUS - 06-27-2002
Hi,I am going to be serving a mostly basque dinner with: pickled veggies; onions,tomatoes,broch,esperagus,corn.
pickled tongue, garlic chicken,
pasta with red sauce, red snapper with butter sauce, top sirloin and tri tip, pork and lamb chops with optional garlic butter, french fries, and flan for desert. can u heip me? tell me what wine best suits each course because I am having trouble with this undaunting task and I am getting no where and am running out of time!!!!! thank you
- Innkeeper - 06-27-2002
Hi Ibzeus, and welcome to the Wine Board. I'm having trouble determining what FOOD is in each course. Could you break the dinner down a little?
Appetizer:
Starter Course:
Next Course:
Entree:
Following Course:
Dessert:
or any way you want to organize it, but please organize it.
- winoweenie - 06-27-2002
Hi Ibzeous and welcome to the board. I've spent many memorable evenings in your town enjoying the food at the Woolgrowers, One of the great fun dining experiences I've experienced. I love the red they serve there with the food and was told many years aho it was home-made. The price is a lil' high at 2.50 per bottle but the ambience is worth every penny. I'd buy several 2 or 3 litre bottles of CK Mondavi Burgandy or pinot noir, chill them suckers slightly and watch your guests beam. I'd love to be there. WW [img]http://www.wines.com/ubb2/biggrin.gif[/img]
- Innkeeper - 06-28-2002
For all: This is how I responded to an e-mail from Ibzeus.
1. salad with ranch and thousand island mixed together for the dressing - Sherry (Fino).
2. pickled veggies - Albarino
3. pasta with red sauce - Bardolino
4. red snapper with butter sauce - Vermentino
5. garlic chicken - Cotes Du Rhone Blanc
6. pickled tongue - Barbera d'Asti
7. chops and french fries - Cotes Du Rhone Villages
8. steak or tri tip - Priorato
9 flan - Sherry (Oloroso)
[This message has been edited by Innkeeper (edited 06-28-2002).]
- winoweenie - 06-28-2002
Just for the record for anyone not familiar with Basque dining the presentation is as follows; a humongous bowl of salad starts the meal. The Bench-type tables seat 8 per side and you eat all you want...no bowl stays empty long. Next is the soup, most of which I've had is a base of veal stock, cabbage, vegtables, and a spicy sauce mixture that I've never been able to replicate. Then comes the paper-thin sliced pickled tongue, all served with home-made bread. Then the big guns are brought out...Lamb or Lamb chops, Chicken, Tri-Tip, Steak or sliced beef. This is not a meal for the faint-of-heart or on a diet. There are many great Basque restaurants in the west especially in northern Nevada. As you can see, they really don't give a rats' patootie about single courses and what-goes-with-what just as long as their glass is full. Marvelous people with good food and a pleasure to share. WW
- Innkeeper - 06-28-2002
Couldn't agree with you more WW, but this is the way he wanted it!