Chablis and vegan pair? - Printable Version
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- VouvrayHead - 07-31-2006 10:04 PM
I've really been enjoying Chablis lately-- Favorites have been from Moreau, Fevre, and Servin. I know these suckers usually go with oysters and such. Any ideas for vegan pairing?
- Innkeeper - 08-01-2006 06:24 AM
During the two years we were vegetarians on Bev's doctors orders (until she almost died because of carbohydrate insensitivity), we enjoyed a great variety of dishes. Many of them were much too spicy for Chablis. You want a very rich dish without the heat. Something with wild mushrooms, eggplant, green stuff, and pasta.
- dananne - 08-01-2006 06:42 AM
You could also try pairing it with some different vegan soups, like leek and potato soup, asparagus soup, or lentil soup.
- VouvrayHead - 08-01-2006 10:11 AM
Both suggestions sound great.
Carbohydrate sensitivity would be so rough...
I just had blood drawn for testing for Celiac's disease (Gluten intolerance).
We'll see. Ech... I'm eating all the pasta and drinking all the beer I can this week until I get my results!
[This message has been edited by VouvrayHead (edited 08-01-2006).]
- dananne - 08-01-2006 10:38 AM
The "Anne" of "dananne" has Celiac's. If you turn out to have it and have any questions about anything, let me know. Lots of recipe books and resources in the house.
- Thomas - 08-01-2006 12:36 PM
What are the symptoms of Celiac's?
- VouvrayHead - 08-01-2006 01:20 PM
Thanks for the offer...
My brother's girlfriend (almost fiancee) has it, as well as his childhood best friend, so i will have lots of resources, but I appreciate the offer very much.
I hope I don't have it, but some part of me hopes I do have it-- if that's the case going gluten-free should help my joint and stomach problems, as well as some other things.
Foodie, he symptoms really vary widely. It's an autoimmune disorder where gluten is reacted to as toxic in your lower intestine. The villi get all beat up and you have trouble absorbing a variety of nutrients. Most common are stomach problems ranging from irritable bowel syndrome to just some gas or heartburn. Also joint problems, skin problems, depression and some other things can happen.
My brother's girlfriend was misdiagnosed with Lupus and other allergies for years before they figured it out. She had a wide variety of major ailments, which have mostly cleared up.
His childhood best friend had pretty much no symptoms except the worst smelling gas of anyone I've ever met. They did panel blood-work on him before he went to Israel to study for Rabbinical school and it turned out he has it. It was a big surprise for him, but even though he was asymptomatic at that point it was great that they found it. People that have it and don't know about it have high rates of intestinal cancers and other things later in life as well as other serious things.
The good news is that by avoiding wheat, barley and rye no further harm is done and frequently many problems get reversed.
If the blood work turns up positive for a handful of antibodies, the next step is a small bowel biopsy. We'll see...
- Thomas - 08-01-2006 01:53 PM
If I understand correctly then, it's a gluten intolerance, not a general carbohydrate intolerance. Would that mean gluten-free pasta, etc. is ok to eat? There are one or two on the market that are edible--I think ww found one recently. Pasta made from artichoke or something like it.
- VouvrayHead - 08-01-2006 02:06 PM
IK's Bev's carbo problem is something different, and probably a lot harder to deal with.
Celiacs can eat taters and other carbs.
Artichoke pasta sounds intriguing!
- Innkeeper - 08-01-2006 02:12 PM
Forget the name of the brand that makes the artichoke pasta, but it is available in most healthfood/natural food stores. We have acturally enjoyed it in the past.
- Thomas - 08-01-2006 03:17 PM
Of course, all us real wine people know that artichoke doesn't pair with wine--
- VouvrayHead - 08-01-2006 10:27 PM
Dry Rose! Dry Rose!
- Innkeeper - 08-02-2006 05:44 AM
You really don't taste the chokes in the pasta; and it is sauced to change the nature of things.
- TheEngineer - 08-02-2006 06:59 AM
I think that WW's latest pasta find was for a "less digestible carb" pasta ( http://www.wines.com/ubb2/Forum13/HTML/000278.html ), called Dreamfields.
WW, I've read posts that report that since this is not a carb-extraction tecnology in the pasta, but a conversion to a less-digestible version, cooking the pasta in an acidic tomato based sauce reduced some of this capability. However, stirring in the sauce after was better. (source: http://www.mendosa.com/dreamfields_pasta.htm_. I do not know of this website but only a google reference.
I've ordered the sauce and am eagerly awaiting that!!!
- Innkeeper - 08-02-2006 03:25 PM
The brand is DeBoles and it is made out of Jerusalem Artichokes!
- winoweenie - 08-02-2006 05:18 PM
I've cooked the pasta separately and then added the Maceo after. I can attest that it seems to be as advertised as after 4 different lunches my weight hasn't been affected. Received my case of the "Tomato Gravy" today. Dad-burned good stuff. Ordering a case of the Dreamfields ASAP. WW
- VouvrayHead - 08-14-2006 10:10 AM
Well, the blood tests came back positive for the Celiac's antibodies.
Endoscopy/Biopsy on September 14th.
At this point, since I very likely do have it, I'm looking forward to changing my diet and feeling better.
After the biopsy, I might hit you up for some recipes, Dananne!
- wondersofwine - 08-14-2006 10:55 AM
Good luck to you Vouvray!
- dananne - 08-14-2006 11:33 AM
Recipes and cookbook recs at the ready.
- VouvrayHead - 09-14-2006 04:46 PM
well, it's official!
I've got Celiac's.
Combined with my veganism this is gonna be a lot of fun!
Recommendations on products, cookbooks, recipes, all much appreciated. I might start eating eggs again for cooking, but we'll see...