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Hors d'œuvre pairing with wine

lynng Jun 13, 2009 06:53 PM

Hello all - I need a bit of advice for some simple hors d'oeuvre pairings with wines from different regions around the world. I have the cheeses covered and we'll have bread and crackers, but I was hoping to get ideas for a typical hors d'oeuvre from that region to go along with the wine.

We plan to have 1 cabernet and 1 reisling from the Niagara Region in Canada, 1 shiraz and 1 chardonnay from Australia, 1 bordeaux or burgundy and 1 chablis from France, 1 merlot from California, 1 chianti from Italy, and 1 tempranillo from Spain or Portugal.

All suggestions apppreciated - tx!

  1. w
    whiner Jun 14, 2009 09:37 AM

    I'd justg put out olives and charcuterie and you're covered. Maybe some good priscutto or serrano.

    1. r
      RicRios Jun 14, 2009 10:42 AM

      This is a frequently recurring subject in this board, the epitome of related posts being probably : http://chowhound.chow.com/topics/593914

      4 Replies
      1. re: RicRios
        lynng Jun 14, 2009 12:58 PM

        Thanks for the suggestions whiner - will definitely include those, and for the link RicRios.
        I probably should have phrased my question differently - we're hoping to have some kitchy pairings i.e. bruschetta with the italian chianti, maybe some mini elk burgers with the cabernet - that sort of thing.
        So maybe what I am really asking is if anyone knows of a few good Australian and Spanish appetizers :)

        1. re: lynng
          whiner Jun 14, 2009 01:06 PM


          Spanish appetizers I can help you with a little. Australian? Understand there is no deep history of wine nor Western food in Australia. And most of Australias recent culinary advances have more to do with beer. Whereas I can reccomend peas with pork belly, serrano, roast suckling pig, paellea, choriz stuffed dates, for Spanish wines, Australian wines simply have no obvious pairings. Honestly, the best pairing I can think of for an Aussie Shiraz is a Philly cheese steak sandwich.

          I hope I'mnot being too blunt. I don't mean to be. But, at least as far as Australia goes, you simply don't have the same sense of place, or history, that you would with pairing a Tuscan wine to a Tuscan dish. That sort of natural pairing just doesn't exist in Australia.

          1. re: whiner
            Aaron Jun 15, 2009 01:46 PM

            This is very true, but there are still a few things that I think of as typically Australian. For instance, all the burgers I ate there were served with canned beet slices and pineapple rings. You could make sliders of that (w/ some nice roasted beets) and to my mind that would match nicely with Shiraz.

            1. re: Aaron
              carswell Jun 15, 2009 02:44 PM

              Kangaroo kebabs.

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