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+--- Thread: Some appetizers to go with Sauvignon Blanc (/thread-915.html)
- wondersofwine - 10-28-2002
Will probably be using a Sancerre s.b. So far I've come up with bleu cheese and cold asparagus tips. Possibly tuna tartare. Any other suggestions
[This message has been edited by wondersofwine (edited 10-28-2002).]
- Kcwhippet - 10-28-2002
Oysters - the perfect accompaniament to SB.
- Innkeeper - 10-28-2002
Baby eels wrapped around hunks of the blue cheese.
- Thomas - 10-28-2002
Oysters and eels; can't come up with anything better than them!
- hotwine - 10-28-2002
Only one - grilled quail.
- wondersofwine - 10-29-2002
Thanks for you replies. Somehow I don't see myself offering baby eels but it's an inventive answer.
- Kcwhippet - 10-29-2002
So, how about the oysters, raw of course? Make the SB a Lawson's Dry Hills and I'll be there.
- Scoop - 10-29-2002
I would go with goat cheese over the bleu (Chavignol is produced near Sancerre, and is a great, traditional match).
Cheers,
Scoop
- wondersofwine - 10-30-2002
Yeah, goat cheese will be fine. I personally don't like raw oysters, perhaps because I first had them as a child at a New Year's Day dinner and thought they were slimy and gross. I do like steamed clams, mussels, etc. but have avoided raw oysters.
- winedope1 - 11-02-2002
wow- try them with an accompaniment of a light sauce- called mignonette. This will cut what you perceive as the sliminess.
[This message has been edited by winedope1 (edited 11-02-2002).]
- Thomas - 11-02-2002
My preference is no sauce over raw oysters, just a squirt of lemon. The "sliminess" is one of the attributes I like about 'em--the way they slide down and leave behind the taste of the bay--oh my, we are in months with R...
[This message has been edited by foodie (edited 11-02-2002).]