So we joined a wine tasting group. We each bring a bottle, and we go through the Court of Master Sommeliers tasting grid and try to guess what each other has brought. Its a bunch of Advanced Sommelier candidates, and me. To amuse myself, I started recording what dishes I would put with each wine, and am recording them here just so I have them. This is less of a blog entry and more of me just transposing my notes, so don't feel the need to comment, but I hope you find it interesting.
Wine #1: Sancerre, Domaine Sauterau, 2012 (Dry, grassy, citrusy white)
Food Pairing: Hamachi Sashimi, Mild Ginger Oil, Verjus, Green Papaya, Poppy Seeds
[Dish plays off of acidic and tropical fruit notes in the wine.]
Wine #2: Nikolaihof Gruner Veltliner, Wachau, 2011 (Funky, earthy, surprisingly rich herbal white.)
Food Pairing: Poached Pheasant Breast, Pureed Sunchoke, Toasted Pine Nuts, Chicken Fat-Honey Vinaigrette {using Alsatian honey vinegar}
[Dish matches honeyed, nutty notes in wine, sunchokes match its herbal nature.]
Wine #3: 2011 Chateau Villa Bel-Air Bordeaux Blanc (Minerally, stone fruit/citrus white)
Food Pairing: Half-cooked Salmon, Peas, Pearl Onions, Mint, Parsley, Sel Gris and Parsley Juice
[Dish touches on wines herby notes with the peas, minerally notes with the sea salt.]
Wine #4: Pino Nero, Alto Adige, 2005 (Odd-ball Northern Italian Red)
Food Pairing: Venison Carpaccio, Crispy Black Trumpet Mushrooms, Huckleberry Reduction
[Dish matches wine's black-fruit and spice characteristics, without trampling its subtlety.]
Wine #5: The Wild Boar, Syrah, Cotes de Rousillon 2010 (Rich, full-bodied Southern French Red)
Food Pairing: Pan Roasted Duck Breast, Sauteed Young Kale, Mole Negro Sauce
[The wine wanted game and had a coffee finish that reminded me of mole, the savory Mexican sauce. The sauce would start with a puree of fried pumpkin seeds, cocoa beans, and sesame seeds, let out with pureed piquillo peppers and reduced duck stock.]
Anyway, that's not really a post, just some ideas.
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