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An Inspired Pairing

JAB Sep 18, 2013 06:46 AM

I had the following pairing last weekend as a course of a tasting menu:

Mole
MARY’S CHICKEN, COCOA BEAN, CHILE, DATE, ALMOND
1994 BLANDY’S MALSMEY MADEIRA SPAIN

It worked wonderfully!

  1. m
    Maximilien Sep 19, 2013 09:43 AM

    I can see how it works.

    1 Reply
    1. re: Maximilien
      JAB Sep 19, 2013 09:45 AM

      I was intrigued knowing in advance that it was coming and was pleased with how well it worked.

    2. Delucacheesemonger Sep 24, 2013 11:36 AM

      Had a foie gras ravioli consomme dish last week and captain gave me a '69 Bual with it. Also worked perfectly.

      1. ChefJune Sep 24, 2013 12:31 PM

        I can see how it might work, but imho Malmsey would be too sweet for me with a main course. Like drinking syrup almost. I love it for dessert, but with meat - maybe not.

        1 Reply
        1. re: ChefJune
          JAB Sep 24, 2013 12:39 PM

          The Mole made it work. Pairing to the sauce as opposed to the meat. In this case chicken.

        2. Chinon00 Sep 24, 2013 03:07 PM

          When beer people (which I happen to be one of btw) get all huffy about how much more diverse beer flavor profiles are to wine I always bring up fortified wines like sherry, port, and Madeira. The right wine can handle any meal.

          1 Reply
          1. re: Chinon00
            t
            TombstoneShadow Sep 24, 2013 05:51 PM

            Interesting thoughts Chinon...

            Speaking as a "beer person" I can attest that as diverse as the world of beer is, wine is that much more diverse AND

            Hands down, there are so many better wine and food matches than beer and food, no comparison at all...

            That said, Bartender, I'll have another imperial stout please :)

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