Halibut , hoisin acorn squash - Printable Version
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- andrawes76 - 08-19-2009 11:27 PM
my lady graciously makes me delicious dinners every day. We have a frequent favorite. Its acorn squash with hoisin sauce in the middle cooked. Served with halibut pecan and panko seasoning... and sum asparagus. Guys, any suggestions to an ideal wine pairing here? Something current vintage?
- hotwine - 08-20-2009 08:32 AM
Have zero experience with the menu, but would probably choose a naked Chardonnay.... no oak, old world..... Chablis.
- Innkeeper - 08-20-2009 08:56 AM
A slighty off dry Riesling.
- Thomas - 08-20-2009 09:46 AM
I'd go with the Riesling--best for that all around sampling of tastes in the menu.
- wondersofwine - 08-20-2009 12:36 PM
For asparagus I normally like Sauvignon Blanc or Gruner Veltliner but Riesling might handle the hoisin sauce.
- andrawes76 - 08-20-2009 10:36 PM
Thanks guys, I opted for a bottle of Kunstler Hochheimer Reichesthal Riesling Kabinett
2006. Well balanced with the Hoisin (higher sodium content).
- TheEngineer - 08-21-2009 12:02 AM
Glad that worked for you. I agree, it was the Hoisin that made this combo tough. Depending on how much you used, I might have even suggested a red, like a pinot. There is a lot of sugar and savory components in Hoisin that might overwhelm a white for me. The kabinett sounded like it might have cleaned the palate nicely though.