519667 Fri May 16 05:32:28 -0700 2008 10 34 Wine 0 3692819 I have a wine tasting coming up next weekend and I have to bring a salad course. The wines will all be Pinots, so I was thinking grilled Portobellos. Here are two recipes I was considering: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_7869,00.html http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_33360,00.html What does everyone think? Any other suggestions? Fri May 16 05:32:30 -0700 2008 28390 Steve Y 1 3694085 The salad that uses lemon juice for the acid will be your best match. It has been my experience that vinegar doesn't go well with most wines, and vinegary salad dressings, especially when Balsamic is used, just shout at the wines, rather than being complementary in any way. otoh, the lemon juice stays out of the way. Actually, that second salad looks really lovely. Fri May 16 11:55:29 -0700 2008 3692819 52499 ChefJune 1 3695899 I respect Chef June but greatly diverge from her opinion on salad dressings and wine pairings. Time is the first issue. If you're worried about the acidic bite of a salad dressing, make it three days ahead. It will mellow and soften enormously. Use salt in your dressing. Not too much, but some. Salt mollifies acid. Balsamic vinegar marries well wine, because both were once grape juice, and in the case of expensive balsamic, both were once grape juice aged in wood. There are many commonalities in the flavors of both. Use a balsamic vinaigrette made with a small amount of Dijon mustard, or a balsamic reduction (my favorite and I always have a squirt bottle on hand -- easy instructions on CH). Always use very high-quality olive oil for dressings. Know the proper proportion of vinegar to oil and how that may vary vinegar to vinegar, if you don't already know. Likewise, know how to make a classic French vinaigrette, a Caesar salad dressing in the bowl, and the different Caesar dressing in the food processor. The salad ingredients make the wine pairing, not the salad dressing, which provides merely a contributory flavor note. Things like mushrooms, Reggiano, prosciutto, shaved red onion, creamy blue cheese, toasted walnuts, fruit sections, steamed vegetables, chicken, duck, eggs, and so forth. You've chosen two good recipes. The mushrooms and Reggiano make the pairing with the Pinot in the lettuce salad; the mushrooms, herbs, arugula and balsamic make the pairing in the other. Though my choice would still be to make my salad dressing a few days ahead. There are a number of other inventive Pinot Noir-paired salads that have been mentioned on this board, if you're interesting in seeking further and doing a search. Good luck. Sat May 17 00:45:54 -0700 2008 3692819 18222 maria lorraine 2 3699668 Maria can you point me to the salad dressing recipe? Sun May 18 19:50:33 -0700 2008 3695899 28390 Steve Y 3 3699963 In the roasted portabello mushrooms salad on the bed of arugula, the ingredients and instructions for the salad dressing are listed in the recipe: "In a bowl whisk together the vinegar, mustard, salt and pepper. Gradually whisk in the olive oil until the vinaigrette is emulsified." But those directions sort of assume you know how to make a basic vinaigrette...so if you don't please do a Chowhound or internet search -- or watch this Youtube video at http://www.youtube.com/watch?v=xGUKPxtS4ow The other salad simply uses lemon juice and olive oil to dress it: "Squeeze the lemon juice evenly over the platter then liberally drizzle the salad with extra-virgin olive oil, about 3 tablespoons." Though I think the other salad dressing recipe will be better with the Pinot. Are you set on serving either of these two salads? They're both fine, but for a wine-pairing party for Pinot Noir, I would personally try for slightly better pairing. But maybe that's more advice than you want. Carswell -- the great wine-pairing cook who sometimes writes on this board -- just made his version of a Salade Lyonnaise and paired it with an Austrian Pinot Noir. Here's the link to the thread with salad instructions, though you might also want to search salad Lyonnaise. Here's the link to that thread: http://www.chowhound.com/topics/516267 You might also want to look at another kind of salad or side dish. I like this couscous salad with duck and dried cranberries, currants, pine nuts and pomegranate-red wine sauce as the dressing -- designed specifically to pair with Pinot Noir.You could serve it in a radicchio lettuce leaf (shaped like a small bowl). Were I making the salad, I'd use any medium-weight, fruity inexpensive red wine to make the sauce (not your expensive Pinot). http://www.sfgate.com/cgi-bin/article.cgi?file=/chronicle/archive/2007/08/24/WIEFRKAC9.DTL&type=wine And I just recalled this Chowhound thread that has a lot of Pinot pairings: http://www.chowhound.com/topics/505432 Pinot Noirs varies widely in flavor intensity and alcohol depending on where they're grown and made -- also a consideration in your pairing. Do you know which Pinot will be paired to your salad course, or which Pinots will be served? Sun May 18 22:37:17 -0700 2008 3699668 18222 maria lorraine 4 3726879 We'll be serving Pinots from Shea Vineyard in Oregon - all of thier 2005 releases Wed May 28 08:13:29 -0700 2008 3699963 28390 Steve Y 4 3726882 I really appreciate the help Maria - I'm going to look at these recipes Wed May 28 08:14:55 -0700 2008 3699963 28390 Steve Y 1 3695914 8oz arugala 1oz dried porcini 1 medium-small spanish onion, chopped fine 3 - 4 medium cloves of garlic, minced 4oz soft-ripened goat cheese on he milder side of the spectrum 2.5ish tablespoons unsalted butter 1-1.5 tablesppons extra virgin olive oil 2+ tablespoons high quality balsamic vinager 1+ tablespoons fresh thyme, chopped fine salt and pepper -Reconstitue the porcini by soaking them in hot water for half an hour. rinse in strainer under cold water, pat dry with a paper towel, and chop coarsely. -Saute porcini and onions in the butter and olive oil over medium heat for a few minutes. Add some salt and pepper, but not too much. Then reduce heat to medium low and add the garlic. Sautee another few minutes and then add the thyme. Saute another minute or two and then remove from heat. -Chop the cheese into small pieces. Pour the mushrooms (and all the fat still in the pan) over the arugala in a big bowl and toss with the balsamic and the cheese. Add salt and pepper to taste. EDIT: WOW! I honestly hadn't read either recipie before I posted my own. Freaky... Sat May 17 01:19:49 -0700 2008 3692819 50041 whiner 1 3697822 Neither of those salads strikes me as particularly attractive with Pinot Noir... in fact they all are pretty much white wine salads so far as I can see. Since you're interested in using Portabellos, let's start there and build something truly scrumptious for Pinot.... How about warm portabello caps with a dollop of Epoisses in the middle... Serve with an olive oil dressing infused with (among other herbs), truffle and peppercorns. As a variation you could do the same portobello caps with grilled tuna or chopped-duck salad.... Or do "mini" grilled portobello caps with a layer of grilled sliced duck and a dollop of epoisses.... very tasty with Pinot :) Sun May 18 00:35:38 -0700 2008 3692819 42549 Chicago Mike 1 3697938 Baby spinach with goat cheese, sliced strawberries, and slightly spicy candied pecans with a drizzle of aged balsamic. Easy and should go well. Sun May 18 05:46:13 -0700 2008 3692819 50082 TonyO 1 3699650 Thanks everyone = the advice is really helpful! Sun May 18 19:41:58 -0700 2008 3692819 28390 Steve Y