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+--- Thread: sandwiches (/thread-1003.html)
- dozer - 09-28-2003
What might make a good pairing for warm turkey sandwiches with sundried tomatoes and a black olive & candied lemon tapenade?
- hotwine - 09-29-2003
Leave out the candied lemon and try a Zin or peppery Syrah. Otherwise, fuggetaboutit.
- Thomas - 09-29-2003
Agree with hotsie.
Have never tasted a candied lemon anything, and generally do not pair wine with candied things...
- ShortWiner - 09-29-2003
Sounds like the candied lemon might be in the tapenade, though, in which case it might be subtle, giving the sandwich a little sweetness to complement the turkey, like cranberry sauce.
- dozer - 09-29-2003
Exactly...
It is very subtle and can not really be tasted outright, more of a complimentary thing.
- hotwine - 09-29-2003
It's still a matter of trying to pair with sweetness, which is usually an exercise in futility IMHO. Maybe try a Prosecco; with its residual sugar, it might have just enough lemoniness to be complementary. If not.... tea time.
- Innkeeper - 09-29-2003
You might go for a Rheingau or Rheinhessen Riesling Spatlese or an MSR Riesling Auslese.
- hotwine - 09-29-2003
I thought of that, too, but think the black olive component would seem to discourage a Riesling. A challenging pairing, for sure.
- Thomas - 09-29-2003
Yeah, the olive and the candied stuff is problematic, but if anything can handle it, it is likely to be a Riesling with good fruit and good acidity.