+- 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: Halibut , hoisin acorn squash (/thread-291.html)
- andrawes76 - 08-19-2009
my lady graciously makes me delicious dinners every day. We have a frequent favorite. Its acorn squash with hoisin sauce in the middle cooked. Served with halibut pecan and panko seasoning... and sum asparagus. Guys, any suggestions to an ideal wine pairing here? Something current vintage?
- hotwine - 08-20-2009
Have zero experience with the menu, but would probably choose a naked Chardonnay.... no oak, old world..... Chablis.
- Innkeeper - 08-20-2009
A slighty off dry Riesling.
- Thomas - 08-20-2009
I'd go with the Riesling--best for that all around sampling of tastes in the menu.
- wondersofwine - 08-20-2009
For asparagus I normally like Sauvignon Blanc or Gruner Veltliner but Riesling might handle the hoisin sauce.
- andrawes76 - 08-20-2009
Thanks guys, I opted for a bottle of Kunstler Hochheimer Reichesthal Riesling Kabinett
2006. Well balanced with the Hoisin (higher sodium content).
- TheEngineer - 08-21-2009
Glad that worked for you. I agree, it was the Hoisin that made this combo tough. Depending on how much you used, I might have even suggested a red, like a pinot. There is a lot of sugar and savory components in Hoisin that might overwhelm a white for me. The kabinett sounded like it might have cleaned the palate nicely though.