Wine pairing help... (moved from Los Angeles board)
I'm quite new to Chowhound but a long-term win and food lover. Could you help me with some nice recipes/dish ideas for a few wines I'm opening at a dinner party next week. The wines are:
2005 Ben Glaetzer Amon-Ra Shiraz (Barossa Valley, Aust)
2006 Isole e Olena Cepparello (Tuscany, Italy)
2007 Joh. Jos. Prum Wehlener Sonnenuhr Riesling (Mosel, Germany)
2005 Chateau Suduiraut Sauternes (Bordeaux, France)
I was thinking a nice meaty dish to pair with the Cepparello and Amon-ra, maybe ossobucco? Any more suggestions? Especially for the Mosel?
Amon-Ra: grilled beef or lamb
Cepparello (just had this on Sunday): mild (not spicy) sausages, pork served any way, veal, steak Florentine, nothing overly-sauced
Prum (had the Kabinett on Sunday -- you didn't designate Kabinett, Spatlese, or Auslese): cured or smoked meats (including fish), onion tart
Suiduraut: This wine is way too young, but... bleu cheese
Ossobuco could go with both your red wines, especially if it's not on the goopy side.
I think Osso Buco is too soft a dish for 90% of all Aussie Shiraz. I don't know the Amon-Ra.
Osso buco would be good with the Cepparello. but maybe too "fancy" a dish, and definitely (imho) a summer dinner.
Seems to me that an assortment of grilled meats would pair nicely with your reds.
The Prum is a delicious wine, and we've enjoyed it often with fish. Wouldn't have to be smoked. Could also be grilled.
Suduiraut: what's the rush? this wine has many years to go yet. What to pair it with, if you insist? Foie gras! maybe with a strawberry/rhubarb compote?