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Fig Jam and Goat Cheese Crostini Pairing

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eatmedrinkme Nov 25, 2008 01:25 PM

I found this fun little appetizer dish in the recipe section and I'm planning to make it on Thanksgiving. It's a very simple recipe in fact the title pretty much says it all. It also calls for fried sage leaves and i'm going to add prosciutto. I wanted to serve it with a wine and before making any final decisions wanted to consult the experts. So please, give me your input.

  1. e
    eatmedrinkme Jan 14, 2009 09:20 AM

    Thank you all for the great recommendations.

    1. Bill Hunt Nov 25, 2008 04:27 PM

      I do this with Gavi de Gavi (Cortese grape), and it pairs well.

      Hunt

      1. z
        zin1953 Nov 25, 2008 02:33 PM

        Champagne or sparkling wine certainly works.

        So, too, would a *softer* style of Loire Sauvignon Blanc -- instead of Sancerre, think Pouilly-Fume (NOT to be confused with Pouilly-Fuisse) or Reuilly (NOT to be confused with Rully), or even a Saint-Bris which, although it is in Burgundy, is made from Sauvignon Blanc.

        Cheers,
        Jason

        5 Replies
        1. re: zin1953
          Bill Hunt Nov 25, 2008 04:26 PM

          Now, I AM confused!

          Good call,

          Hunt

          1. re: Bill Hunt
            maria lorraine Nov 26, 2008 10:24 AM

            Many wines will work. Just make sure you use a mere dot of the fig jam on top of the goat cheese -- or the app will be too sweet and consequently the wine will taste sour.

            Since this is an app, and crostini-based, I'd love Champagne with it. Rose Champagne would link up nicely with the fig.

            A Loire white would find some commonality with the sage leaves (even an inexpensive Vouvray, e.g.) and a Savennieres would also do that as well as have some toasty bread-ness in common with the crostini. That would be my choice if you were not going in the direction of bubbly.

            A Gavi, as Bill says, would certainly work and also have a nice sage/herb commonality.

            But given the holidays and that this is a munchy kick-off, a "let's get this party started"-kind of thing, I'd go bubbles. But that's me.

            1. re: maria lorraine
              ibstatguy Nov 26, 2008 01:30 PM

              "But that's me." me as well...

              1. re: ibstatguy
                maria lorraine Nov 26, 2008 11:15 PM

                Off subject: Where the heck is that burger from pictured in your avatar?

                1. re: maria lorraine
                  ibstatguy Nov 27, 2008 05:11 AM

                  LOL - wish I could recall!

        2. ibstatguy Nov 25, 2008 01:32 PM

          sparkling wine/champagne

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