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wondersofwine · 10-28-2002, 02:32 PM,

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, 03:06 PM,

Oysters - the perfect accompaniament to SB.

Innkeeper · 10-28-2002, 03:37 PM,

Baby eels wrapped around hunks of the blue cheese.

Thomas · 10-28-2002, 05:12 PM,

Oysters and eels; can't come up with anything better than them!

hotwine · 10-28-2002, 08:14 PM,

Only one - grilled quail.

wondersofwine · 10-29-2002, 03:22 PM,

Thanks for you replies. Somehow I don't see myself offering baby eels but it's an inventive answer.

Kcwhippet · 10-29-2002, 04:38 PM,

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, 05:10 PM,

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, 02:06 PM,

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, 09:38 AM,

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, 09:50 AM,

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).]

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