sole meunière - Printable Version +- WineBoard (https://www.wines.com/wineboard) +-- Forum: GENERAL (https://www.wines.com/wineboard/forum-100.html) +--- Forum: Wine/Food Affinities (https://www.wines.com/wineboard/forum-4.html) +--- Thread: sole meunière (/thread-131.html) |
- joeyz6 - 12-10-2002 Any recommendations? Thanks. - joeyz6 - 12-10-2002 for a wine accompaniment, that is ... - wondersofwine - 12-10-2002 A buttery Chardonnay if you wish to match the butter in the sauce--a chablis or dry German or Alsatian wine if you want to cut through the buttery sauce with some acid. I could see going either direction. - Innkeeper - 12-10-2002 A good chardonnay would be a Rully, I would also go with a Vouvray such as I posted under Loire today. - Scoop - 12-10-2002 A nice Bordeaux white (e.g. a Graves), with a healthy dose of Semillion (to go with the Sauv Blanc and Muscadelle) would split the difference on the butter vs. acidity gradient. Rich without being cloying. Cheers, Scoop - joeyz6 - 12-11-2002 Thanks for the suggestions. I ended up going with Vouvray because that was the only one I had on hand. It worked well, although I think the buttery chardonnay might have suited my taste a little better. The sauce I made was very buttery. - joeyz6 - 12-18-2002 I made this again last night, but no wine this time (I'm taking a break for a couple of days). Anyway, I am seeing first-hand what Scoop was saying about the butter vs. acid element; it really depends whether the butter or the lemon flavor is dominant. Last night, for example, the lemon flavor was a little stronger than the first time. So a sauvignon blanc probably would have worked better. But if I go lighter on the lemon and let the butter control the flavor, a Macon or one of the other suggestions would work. Next time I make it I'll try to balance it out and drink a Graves. [This message has been edited by joeyz6 (edited 12-18-2002).] - Thomas - 12-18-2002 Good idea, but I am concerned that you are taking a "break for a couple of days". Don't let your liver win!!! - joeyz6 - 12-19-2002 I know what you mean foodie; also I don't want to waste my time over here. I won't be able to get such a good QPR forever. In any case, that 'break' ended up lasting 24 hours, as last night I opened up a Bordeaux to go with that steak au poivre that I posted about last week. It worked much better than the Saumur, although I was a little disappointed with the wine. Low in alcohol (12.5 percent) and was kind of lean despite having some nicely smoothed-out tannin (it's a '97). |