strange combinations - Printable Version +- 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: strange combinations (/thread-302.html) |
- dozer - 08-30-2009 or maybe not, but guess it depends on your tastes. in any case, i am trying to figure out good pairings for the following: a salad whose prominent tastes are pineapple and peanut... braised cabbage with a swiss cheese based sauce... - Innkeeper - 08-31-2009 1. An off-dry Riesling. 2. A cru Beaujolais, e.g. Brouilly. - VouvrayHead - 08-31-2009 For all that, I'd reach for Cava or some Alsace bubbles, like Lucien Albrecht BdB. Sake might be intriguing here also. [This message has been edited by VouvrayHead (edited 08-31-2009).] - TheEngineer - 08-31-2009 Same as IK and VH. (1) offdry Riesling (2) Cremant I would add (1) Chinon with the Cabbage - Brom - 09-01-2009 How about a Brachetta with the salad Nosiola with the cabbage. I cannot see a red with a cabbage & swiss cheese dish. - Innkeeper - 09-01-2009 Do you mean Brachetto? - Thomas - 09-01-2009 Brachetto (with the o) is a good idea for the salad. Cabbage is a bitch for pairing, but you know, if you've ever made Gewurztraminer wine, you'd swear that it can likely pair well with strong flavors like cabbage and Brussels sprouts. Maybe a Muscat, too. |