311508 Sat Jul 22 23:11:29 -0700 2006 9 31 Home Cooking 0 1761225 I'm having a few friends over for dinner tomorrow night. Gruner Veltliner seems to keep popping up in my life lately, and I've never really experienced it, so I thought I'd plan my dinner around it. I picked out a wine on a friend's recommendation, a 2005 Schloss Gobelsburger GV: http://www.wineaccess.com/store/unionsquarewines/ecommerce/product.html?product_id=10815330 Doing some research online basically told me that this wine would be good with "ANYTHING SUMMERY" or "ASIAN"..and I'm feeling like I need a little more direction. I found this article, which suggests a Tunisian fish soup recipe: http://www.sfgate.com/cgi-bin/article.cgi?file=/c/a/2006/01/19/WIGMPGOPTV1.DTL It being humid and urban in my apt, I am thinking about just sauteeing some sea bass rubbed with the spices suggested in the article instead of making the soup. Now then...any other more interesting main course suggestions? If not, what should I serve to accompany the fish, highlight the wine, and take advantage of the veggies in season right now? Anyone have any gruner veltliner experiences they'd like to share? Thanks much!!! Sat Jul 22 23:11:29 -0700 2006 12309 carignane 1 1761268 It would probably work with your proposed fish dish. Most GVs have the wherewithal to stand up to spices. They also are good choices for pairing with problem-posing shellfish (shrimp, scallops, lobster) and vegetables (asparagus, artichokes, avocado, arugula). Here's a simple dish I've enjoyed with GVs: peeled and deveined shrimp that have been marinated 30 to 60 minutes in a mixture of lemon juice, salt, minced garlic, olive oil and Berbere spice mix and then grilled over a hot charcoal fire (you could broil them in a pinch). Sat Jul 22 23:44:58 -0700 2006 1761225 10520 carswell 2 1761304 thank you for the suggestions! i forgot to mention....no shellfish, one of my dinner guests doesn't eat it! but i'm thinking some arugula is in order....hmmm.... Sun Jul 23 00:13:58 -0700 2006 1761268 12309 carignane 1 1761289 Greuner Veltliner has been my favorite since last Thursday night when I had a glass at Luka's Taproom in Oakland. I had forgotten about its delightful taste and aroma (and usually reasonable price) until then. Wow! They apparently call it GruVe (groovy - or actually groov ay - in Austria. It'd be delicious with she shrimp dish above or grilled chicken. Sun Jul 23 00:00:22 -0700 2006 1761225 10245 oakjoan 1 1767239 It's too late for your dinner (sorry!), but if anyone else is looking, there's a nice "pairing with Gruner Veltliner" web page at Food & Wine: http://www.foodandwine.com/wine/easy/varietal.cfm?var=34 Anne Tue Jul 25 23:38:22 -0700 2006 1761225 12541 AnneInMpls 1 1768408 it's actually not too late, thank you so much! my dinner got rescheduled, but i did a little GV experiment with a variation on this marinade: http://www.epicurious.com/recipes/recipe_views/views/107794 i used tilapia, 'cause i was just experimenting on myself and it was the least expensive. :) i think i will do it with sea bass for my dinner guests. anyway, i added some coriander, a little gruner veltliner, and some mint to the marinade...i forgot the garlic, which i think i will add (in minimal amounts) when i make it next time... but generally speaking, yum! i was going to make this salad with it... http://www.epicurious.com/recipes/recipe_views/views/13106 but i wonder if it will be too heavy? i'm thinking some kind of grain with lemon and mint would be a better foil. Wed Jul 26 15:30:17 -0700 2006 1761225 12309 carignane 2 1768911 I agree that the couscous recipe you've linked may be too heavy and may overpower the fish. I love quinoa with fish (with anything, actually) - it gives you the texture of a grain but it's far less heavy. You could easily cook up a batch and then add lemon zest, fresh herbs (even different ones than you've used in your marinade), chives, a drizzle of olive oil, etc. If you'd like a bit of crunch and you're hankering for arugula, toss up a simple salad of arugula, cherry tomatoes and toasted sesame seeds with a little olive oil, s&p (you could add a squirt of lemon juice as well but sometimes I don't even bother with that). Enjoy your dinner! Wed Jul 26 18:29:50 -0700 2006 1768408 10196 peppermint pate 1 1771956 For a tasting at a friend's house a couple years ago, I brought three apps with an Asian motif just to show the grape's versatility. I reverse engineered the giant oyster mushroom salad that Lotus of Siam serves and came pretty close. Also poached mustard green hearts with hot mustard sauce and rice noodle rolls with Chinese condiments. The host made a fabulous main course, an Austrian recipe, that was a poached filet mignon (sounds awful, but was wonderful) with an apple-horseradish sauce and homemade spaetzle. This was an upscale version of boiled beef. And for more ideas, here's a report from a chowdown in the San Francisco area. GV and Cantonese seafood dinner - http://www.chowhound.com/topics/show/24564 Thu Jul 27 22:10:41 -0700 2006 1761225 10039 Melanie Wong 1 1773600 I'll say veal piccata (cutlets with capers and lemon juice). Fri Jul 28 17:41:32 -0700 2006 1761225 18264 steinpilz 1 1773894 It's great matched with veal. We drank a bottle last night with veal chops (simply pan fried and followed up with fresh marjoram, thyme, white pepper, and white wine sauce), potato dumpling (fingerling potatoes are nice too), and a few slender green beans. Fri Jul 28 19:14:35 -0700 2006 1761225 10654 petradish