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+--- Thread: strange combinations (/thread-302.html)
- dozer - 08-30-2009
or maybe not, but guess it depends on your tastes. in any case, i am trying to figure out good pairings for the following:
a salad whose prominent tastes are pineapple and peanut...
braised cabbage with a swiss cheese based sauce...
- Innkeeper - 08-31-2009
1. An off-dry Riesling.
2. A cru Beaujolais, e.g. Brouilly.
- VouvrayHead - 08-31-2009
For all that, I'd reach for Cava or some Alsace bubbles, like Lucien Albrecht BdB.
Sake might be intriguing here also.
[This message has been edited by VouvrayHead (edited 08-31-2009).]
- TheEngineer - 08-31-2009
Same as IK and VH.
(1) offdry Riesling
(2) Cremant
I would add
(1) Chinon with the Cabbage
- Brom - 09-01-2009
How about a Brachetta with the salad
Nosiola with the cabbage.
I cannot see a red with a cabbage & swiss cheese dish.
- Innkeeper - 09-01-2009
Do you mean Brachetto?
- Thomas - 09-01-2009
Brachetto (with the o) is a good idea for the salad.
Cabbage is a bitch for pairing, but you know, if you've ever made Gewurztraminer wine, you'd swear that it can likely pair well with strong flavors like cabbage and Brussels sprouts. Maybe a Muscat, too.