need some quick advice - 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: need some quick advice (/thread-917.html) |
- Duane Meissner - 05-30-2002 Having venison sausage (moderately spicy) tonight with cheesy potatoes, salad, and squash. What would you suggest? My first guess was Alsace or Dry German Riesling, but I may be way off. The only thing I have on- hand is a Burgundy. I assume that wouldn't be best? Please keep your suggestions general. Won't have time to shop for specifics. Thanks in advance! DM - hotwine - 05-30-2002 Duane, venison sausage might be at least a third pork. The ones I have made up in the fall consist of one third each venison, feral hog and beef. I've enjoyed a Pinot Noir with it (Maison Nicolas, available at Sun Harvest and HEB Marketplace for $8-$10), as well as a VdP Syrah, such as Les Jamelles, or a Rhone/Languedoc. If the sausage is smoked, try Le Vieille Ferme (Rhone), also available at Sun Harvest, HEB and at Gabriel's Liquor Stores; cheap. Look for an orange label with a drawing of a sheep. - Innkeeper - 05-30-2002 If you don't have time go with the Burgundy, assuming that it's a real one and red. - Duane Meissner - 05-30-2002 Thanks! To save time I'm gonna go ahead and go with the Burgundy if you say it'll work fine. It is indeed real and red :-) DM - Bucko - 05-30-2002 A German Spatlese or a Alsace Gewurzt would punch my ticket....... |