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May 5, 2013 10:20 AM

Wine for Scottish-Haitian Fusion Dinner- Help Please

Here's the menu and its BYOB
"This playful and unique menu is a collaboration between Daniel (Scottish) and his partner Marie (Haitian), exploring their respective heritages, and backed by Daniel’s 10+ years as a professional chef and caterer.

Finnan Haddie
Hickory Smoked Haddock served with Tarragon Hollandaise, Haitian Style Cabbage ‘Pikliz’ and Fried Plantain Chips
Lightly smoked Haddock (Haddie), an 18th century Scottish dish is paired with Pikliz (pronounced Pick-leez), a popular pickled cabbage from Haiti, typically served with pork and plantain, but lends itself well to smoked dishes like Finnon Haddie.

‘Our Beloved Haggis’
Scotland’s National Dish stuffed with Braised Pork Shoulder ‘Griot’ along side Cornmeal ‘Mayi Moulin’ and Ti-Malice Hot Sauce
Pork Griot is a one of Haiti’s most beloved meals, made from cubed pork shoulder in an orange marinade, slow roasted until tender, then given a quick fry until caramelized. Haggis is the quintessential Scottish dish, in which minced offals, oatmeal and spices are encased and boiled into a hearty dish that has inspired poetry and tradition for centuries.

Millionaire Scone
Infused with Lavender & Lemon Curd served with Clotted
Cream and Coconut Tablet Cocoye
The traditional UK scone is thought to have been first prepared in Scotland in the 16th century. Tablet Cocoye is a one of the oldest Haitian confections, made from grated coconut and seasoning that resembles a lattice cookie. The flavours of caramelized coconut and buttery scone against the lemony curd and rich cream make for an exquisite finish to the meal.

OK - so what wine to take? Given that, in Ontario, it's Govt controlled outlets, so please only generic suggestions not specific producers.

My first thought is a sparkler, but now I'm leaning towards Riesling either from Alsace or a German Kabinett (even Spatlese).

Any other ideas?

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  1. From your title I was envisioning some sort of jerk haggis and it looks like what they're making is close. That's a tough menu with the pickled flavor in the first plus hollandaise and the heat in the second. I'd say you're ok with the bubbly. A Kabinett seems like a decent choice too, especially for the second, less so with the hollandaise. A high acid viognier or chenin/vouvray could work too, but I'd have bubbly.

    1 Reply
    1. re: john gonzales

      My first respons seems to have disappeared - like the idea of vouvray.

    2. My first thoughts are a New Zealand or similar Sauvignon Blanc and a Chinon or similar Cabernet Franc. Vouvray's a good idea.

      1 Reply
      1. re: Robert Lauriston

        Again, response hasn't shown up - I'm not a fan of NZ sauvignons - too grassy - but agree it has the structure.

      2. Gewurztraminer for the haddock, Pinot Noir for the haggis. You need wines than can stand up to these ingredients but also complement,

        9 Replies
        1. re: law_doc89

          I'm dubious about Pinot Noir with hot sauce. Maybe one of those Parkerized California ones, if you like that sort of thing.

          1. re: Robert Lauriston

            Right, I didn't say burgundy. And You'll agree, then, about the gewurtztraminer.

            1. re: law_doc89

              I think pretty much any fruity, high-acid white could work.

          2. re: law_doc89

            I thought of Gewurtz but moved to riesling because of the higher acidity. If a red, I thought Gamay, rather than Pinot.

            1. re: estufarian

              Are we talking about two different bottles? I thought you were trying for one which bridged both savory courses, which is more difficult.
              Btw, I looked up a recipe for Ti Malice Sauce. I guess it depends on how much of it you eat, but it looks like there will be maliciousness as far as pairing with most reds. The recipe I saw calls for the option of Habanero or Scotch Bonnets.

              1. re: john gonzales

                Yes, I intended 1 bottle. However, friends have now invited themselves along, so I have more flexibility.

              2. re: estufarian

                Since haggis is akin to canned dog food, a gamay may be too fruity.

                1. re: law_doc89

                  I've had haggis that was delicious. I suppose you have to have a taste for innards to enjoy it.

                  1. re: law_doc89

                    Please try 'proper' haggis sometime.
                    Different texture entirely. Can't speak to the flavor differences!

              3. I just noticed the word "caramelized" re the pork-haggis thing. That suggests sweet and sour, if so an off-dry high-acid fruity white would make sense.

                1. Riesling from Clare Valley, Australia or Pfalz; a kerner from Pfalz.

                  1 Reply
                  1. re: bob96

                    Sad to say we only get a few Clare Valley Rieslings here - price point is too high compared to other wines. Hence I considered Alsace.
                    My thoughts were Mosel rather than Pfalz to get more acidity.
                    But having higher alcohol may also work.