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An Inspired Pairing

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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!

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    1. re: Maximilien

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

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

      1. 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

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

        2. 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

            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 :)