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+--- Thread: Ask for best matching of Wine and Food (/thread-940.html)
- yuyu22 - 03-07-2005
Hi,
I am a student and just learn about wine. And I hope to match the wine with the menu:
Duck liver pate with smoked duck breast, roasted shallots, green peppercorn vinaigrette and toasted brioche
Can some experts help me? Can you suggest some for me and kindly tell me why?I am really confused now. Thanks.
- Thomas - 03-07-2005
I have had duck with Pinot Noir, Zinfandel, Gewurztraminer and Riesling. All do well together for various reasons. Mostly, the intensity of duck needs either good fruit structured wine or spiciness, or both.
As for the pate, I like either sparkling wine or certain dessert wines, depending upon the fattiness and the intensity of the pate.
- wondersofwine - 03-08-2005
I'm in tune with Foodie's reply. To be even more specific, with smoked duck breast a smoky red Burgundy (from Pinot Noir grape)would be a nice match. The 2001 Robert Chevillon Nuits-St-Georges "Les Vaucrains" is such a wine. As a premier cru Burgundy, it is not readily found and is somewhat expensive. I'm not sure if you are just supposed to suggest a wine pairing or actually have the wine on hand. Sparkling wine or sweet Sauternes are good matches with the pate as Foodie suggested. Riesling is also quite versatile and can complement the food.
- yuyu22 - 03-09-2005
Can you please kindly tell me the good points for Pinot Noir, Zinfandel, Gewurztraminer and Riesling respectively?
Thanks!!!!!!!!
- yuyu22 - 03-09-2005
how about Merlot?
is it a gd match?
- TheEngineer - 03-09-2005
I think all of the Watson's outlets have someone who is very knowledgeable about wine (only problem is finding them in the store and then not getting one with an attitude). I would start there since they have one of the largest selections in HK.