Tuesday, February 24, 2009

Pairing Decision

Terry post:

I noted in another blog that I write, that I enjoyed a "moderately immoderate" dinner this past Saturday evening.

The appetizer was Oysters roasted with creamed aromatic greens (served on the shell).

The entree was Sea bass. The fish was topped with lump crab meat, grilled and served in a jus of boiled lobster shells and saffron.

Trying to balance between the two courses, I was torn between what I considered to be the two obvious choices for the wine: Peter Franus Sauvigon Blanc 2004 or a NV Moet Chandon White Star Brut Champagne. I chose the Sauvignon Blanc. The Champagne would have been better with the Oysters but not quite as good with the sea bass + saffron. The Sauvignon Blanc was okay with the Oysters but really shined with the fish.

This is the sort of issue a lot of diners face. Buying one bottle of wine while dining out is a luxury and very few individuals will pair a bottle for each course. We are forced, therefore, to compromise.

What other wines types should I have considered? Any thoughts for next time?

Yes. I know that this is the sort of problem that most people want: but, trying to encourage discussion at the expense of my wine-selecting reputation.

~ Terry

1 comment:

  1. How about a dry, crisp Albarino from Spain. It's a very versatile wine that goes great with most any kind of frutti di mare.