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Need suggestions with food and drink pairings [Moved from Ontario board]

j
Jessie Rae Oct 25, 2007 11:17 AM

I am hosting a group for appetizer samplings and welcome any drink pairings that would go nicely with each of the following:

1. Peking duck with hoisin sauce wrapped in a chive crepe

2. Pork dumplings with a ginger soy sauce

3. Pan-seared scallop with saffron-chervil mayo on a homemade potato chip

Thanks in advance

  1. estufarian Oct 29, 2007 02:42 PM

    One of the other responders suggested 3 Rieslings. That's an interesting approach (although possibly not perfect for the scallop dish).
    Accordingly, you might try serving in reverse order to your listing above (i.e. moving from the lighter to heavier) and using the following Ontario available wines (Vintages selections):

    with #3 (scallop)
    DR. PAULY-BERGWEILER RIESLING 2006
    VINTAGES 596601 750 mL bottle $13.95

    with #2 (dumplings)
    DR. PAULY-BERGWEILER RIESLING KABINETT 2006
    VINTAGES 912220 750 mL bottle $24.95

    with #1 (Pekin duck)
    DR. PAULY-BERGWEILER RIESLING SPÄTLESE 2006
    VINTAGES 727370 750 mL bottle

    This would give you an interesting mini-quality-vertical on the wines too.

    NOTE: the cheapest wine is almost sold out, so locate that first (www.vintages.com and enter the product code 596601 and follow to location list), then call to ensure availability - others are possibly at same store, but ignore single bottles in inventory as they are usually ghosts or broken.

    1 Reply
    1. re: estufarian
      c
      Chicago Mike Oct 29, 2007 04:48 PM

      Estu...

      While I like your suggestions, I'd actually prefer to have each of the wines on the table at the same time...

      That way the diners can sample each wine with each dish, and that will give them a better sense of the differences in the wine styles, and the differences in the food matches....;

      It's particularly easy to do that with this meal because the dishes are "appetizer size" also.

    2. carswell Oct 28, 2007 10:32 AM

      No issue with the reccos you've received for the pork dumplings and scallops. Peking duck, however, is not salty/spicy and is quite red wine friendly. The challenge is the sweetness of the hoisin. Go light on the sauce and a non-blockbuster southern Rhône or aged Cabernet will do the trick. Otherwise, think Merlot.

      Northern Rhône whites -- Marsanne and Roussane-based -- could go quite well with the scallops. In fact, a sparkling St-Peray would work with everything. Ditto Champagne.

      1. Chinon00 Oct 27, 2007 08:23 AM

        I read somewhere that hearty Italian reds go well with Chinese pork dishes (nebbiolo).

        2 Replies
        1. re: Chinon00
          w
          whiner Oct 27, 2007 08:27 AM

          While that may sometimes be true, IMO, that is hardly a general rule.

          That said, Barberas can pair well with not-too-sweet, not-too-spicy Chinese dishes.

          1. re: Chinon00
            c
            Chicago Mike Oct 27, 2007 02:40 PM

            I think it depends on the seasonings.... in this case IMO you're going to have an above-average quantity of hoisin element given that the pork is wrapped

          2. c
            Chicago Mike Oct 26, 2007 07:48 PM

            1. Peking duck with hoisin sauce wrapped in a chive crepe
            Given the high spice of this dish I really prefer riesling or gewurztraminer here....

            2. Pork dumplings with a ginger soy sauce
            Ginger is a tremendous flavor note match with riesling and gewurztraminer, and riesling is a nice "pork" wine... riesling here again...

            It's duly noted that the obvious red to this point is probably pinot noir, given the connection with both duck and pork... however the seasonings really point towards riesling at this point, gewurztraminer 2nd choice. I'm favoring kabinett or spatlese so far...

            3. Pan-seared scallop with saffron-chervil mayo on a homemade potato chip...

            Again, the saffron just seals the deal for riesling, which will match the scallop very nicely....

            Here's how to make this meal interesting.... This is a CLASSIC situation for serving a riesling horizontal... one kab, one spatlese, one auslese... or one halb-trocken in there as well...

            this is a tremendous menu for exploring riesling, IMO. Also, this gives you the opportunity to turn loose with spices, no need to hold back... garlic, pepper, chili, ginger, saffron... have at it, you wine will match perfectly... Enjoy.

            1. w
              whiner Oct 26, 2007 01:31 PM

              1. Riesling (Spatlese, preferably)

              2. Riesling or Tokay Pinot Gris

              3. White Graves

              1. Finnegan Oct 26, 2007 11:44 AM

                1. Reisling or Gerwurtztraminer is often paired with asian foods quite successfully. Something with a tiny bit of fizz like a Vinho Verde may also work. For reds you could go with a young Pinot Noir or Merlot

                2. You probably could go with something with a lot of tannin to cut through the fattiness of the pork (may explain why tea goes well with Chinese food). A bordeaux or a Chianti should work. Tsing Tao beer would also be nice

                3. a White Bordeaux (Entre Deux Mers) would be a good balance with the richness of the scallops and mayo.

                1. Rabbit Oct 25, 2007 02:26 PM

                  - a quick and dirty answer, but something sparkling pairs well with everything. Italian proseccos and Spanish cavas are good alternative to (often more expensive) French champagnes. But you can also find sparkling coming from Niagara or Australia. I would go with something dry-ish rather than sweet-ish (forgive unscientific wine terminology, but you get it)
                  - sake came to mind for me too
                  - if you wanted to go thematic, you could start with something fun like lychee martinis to pick up the Asian theme (although admittedly these are sweet drinks that won't really bring out the flavour of the food)

                  1. s
                    Scary Bill Oct 25, 2007 11:47 AM

                    1. Alsatian Gewurztraminer ( I assume the hoisin dominates the chive) or a Late Harvest Vidal.

                    2. Sake (with alcohol)

                    3. New Zealand Sauvignon Blanc or a French Muscat

                    1 Reply
                    1. re: Scary Bill
                      f
                      FrankJBN Oct 26, 2007 11:57 AM

                      1. PN is a good red choice, but I think you could surprise people with a Ciro. If you want to go white, stay in Italy and try a Nosiola.

                      2. Apparently I think of this dish as lighter than others do. I would absolutely not serve a Malbec or Bordeaux with this. I don't like red with a ginger soy sauce. I think Gewurtz could work.

                      3. I think I do like white Bordeaux with this, but not an Entre duex Mers. Go Bordeaux. You know what, conversely, I bet a Chard would work too, not Chablis, but nothing too rich either, something from the Beaune...

                    2. s
                      Snarf Oct 25, 2007 11:38 AM

                      Not sure of the availability of all of these in Tdot:
                      1. Peking Duck - Beaulolais Villages (NOT nouveau), maybe from St. Amour. You could also go with a lighter style Pinot noir (Oregon, or Prince Edward County, maybe).
                      2. Dumplings - you could go medium spicy red or spicy white. Needs weight to cut through. Maybe a Malbec (the Lurton released a couple of months ago is nice), or a heavily oaked Chardonnay (Lohr).
                      3. Pinot Blanc from Alsace, or a full New Zealand sauvignon blanc (Kim Crawford is in the 'essentials' stock at vintages).

                      As little offsets, I would consider ginger ice cream between one and two, and green tea ice between two and three.

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