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Famous wine and food pairings?

After 3 years my wine club is running out of new ideas. I kind of wanted to suggest famous wine and food pairings but after Sauternes and Foie Gras I came up with oysters and Guinness - not even wine- and then my brain froze. Anyone? Thanks.

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  1. steak and cab =P But i'm sure you guys have thought of that already.

    How bout.. Buffalo and Tempranillo.

    1. Salmon and Pinot Noir, roast chicken and Bordeaux

      3 Replies
      1. re: dinwiddie

        Slight addition to dinwidde doo dum widdie.
        Grilled Salmon for Pinot Noir...the salmon needs a little charring to have a matching intensity for the Pinot.

        1. re: maria lorraine

          Isn't that "do wah diddie diddie dum diddie do..."?

          1. re: Sam Fujisaka

            Sam, as always, you're a delight and scathingly smart...

            And, I've talked about this elsewhere on this board:

            Roquefort with Sauternes.

            ( ~~~or, any creamy blue cheese with a late-harvest botrytised wine)

            It's at or near the top of all food and wine pairings.

            The tanginess of the blue cheese mingles with the fruit of the Sauternes, and something fascinating happens: a brand new third flavor is formed -- the Holy Grail of food and wine pairing -- and it's a flavor so lovely, so magnificent, that everyone (who likes blue cheese) should try it at some point in their lives.

      2. I probably do the Stout more than Chablis with those oysters myself, but Chablis is the classic match. Others that come to mind-

        Caviar and Champagne
        Port and Bleu Cheese
        Tomato Sauce and Chianti

        4 Replies
        1. re: TongoRad

          ????? classic with Oysters in my neck of the woods is Muscadet.

          Great book on the subject: "Perfect Pairings" by Master Sommelier Evan Goldstein.

          1. re: ChefJune

            Got me there with the 'classic' part, now that you mention it. But (5) question marks? That's pretty harsh ;)

            1. re: ChefJune

              Reacting to 5 question marks seems odd to me...

              And Chef June has it going on. Oysters with Muscadet is the classic match -- flintiness meets flintiness and they twirl around the dance floor. Sancerre is second. Champagne, third, but then the flintiness dance is over. It's still good, though, especially if you use a little of the Champagne to make a Champagne mignonette.

              1. re: maria lorraine

                The flintiness is the exact association that I made when I suggested the Chablis- still a notable match. The error was in refering to it as 'the classic', which became apparent to me the second I read ChefJune's post. Oddly enough, I've been enjoying Loire whites quite frequently over the past 10-15 years, and they didn't come to mind.

                The reacting to the question marks was done mostly in jest, but also as a way of saying "come on, I'm not THAT far in the woods here".

          2. Mentioned on another thread: cab and good burger!

            1. Great theme for a tasting! If you search for "classic wine pairings" or "classic matches" you might find more good ideas.

              Here are a few from an article titled "The Marriage of Food and Wine" by Natalie MacLean:

              "... That’s why the following classic matches have survived the changes in food fashion: stilton with port, foie gras with sauternes, boeuf bourguignon with Burgundian pinot noir and goat cheese with sauvignon blanc."

              And here's an article with a few more "classic" pairings:
              http://allrecipes.com/HowTo/Classic-W...

              Anne

              7 Replies
              1. re: AnneInMpls

                Chriss,
                ytine,

                FAMOUS pairings, or great ones?

                Famous seems to imply some widespread confirmation of excellence.
                Great can be great for only one person.

                1. re: AnneInMpls

                  Re: Goat cheese with Sauvignon Blanc

                  We just had the Didier Dagueneau Pouilly-Fume "Blanc Fume de Pouilly" 2004 with a raw milk cheese from the Loire Valley, Chabichou du Poitou. This is truly a classic match. The weight of the wine matched the cheese well. The crisp acidity was a nice counterpoint to the creamy texture of the cheese, and the herbal citrus notes complemented the tang of the cheese. Everything about this pairing was perfect.

                  1. re: moh

                    Nice report...

                    Never ceases to impress me what a gourmet experience a simple glass of wine is when matched with the right cheese...

                    1. re: Chicago Mike

                      Chicago Mike, yes indeed, the right combo of wine and cheese is such a delight! I'm very grateful that I'm one of the few Asians that has both the alcohol dehydrogenase gene and is not lactose intolerant. Life is kind sometimes :)

                      1. re: moh

                        that is nice combo!

                        I could use your DNA fingerprint in my biology lab !!

                        I know about the asian lactase deficiency but wasn't aware of an asian alcohol phenotype, what is it ?

                        1. re: Chicago Mike

                          About 50% of the Asian population have a genetic variation of the dehydrogenase enzyme that causes them to metabolize alcohol too quickly into acetaldehyde -- a toxin, which causes redness and flushing as it builds up in the body. The variant enzyme also causes the redness and flushing to hang around longer by a too-slow metabolism of acetaldehyde into the benign acetic acid.

                          So alcohol metabolism by folks with that variant enzyme is both too fast -- in its conversion of alcohol to acetaldehyde -- and too slow -- in its conversion of acetaldehyde into acetic acid.

                          Moh is indeed lucky. I'm so glad she drinks. And writes about the food and wines in such detail.

                          1. re: maria lorraine

                            so... from the phenotypic standpoint, does this mean that the asian with this genotypic variation "gets drunk faster" or "gets more drunk on same amount of alcohol" than someone not expressing this genotype... ?