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What is the most versatile food wine? - 8/11/2008 8:47:53 PM   
J2K

 

Posts: 360
Joined: 5/5/2008
From: Pittsburgh, PA- U.S.A.
Status: offline 		Which wine, varietal, or region do you think pairs well with almost any food or the widest range of food? Red or white?

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RE: What is the most versatile food wine? - 8/11/2008 9:24:13 PM   
cgrimes

 

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quote:

ORIGINAL: J2K

Which wine, varietal, or region do you think pairs well with almost any food or the widest range of food? Red or white?


Varietal: Riesling (I can drink it with almost anything)

Region:  Burgundy.  I could plan almost any meal around white and red Burgs--even throwing in a Cremant for starters.
Craig

(in reply to J2K)
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RE: What is the most versatile food wine? - 8/12/2008 2:55:04 AM   
Maestro

 

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quote:

ORIGINAL: cgrimes
Region:  Burgundy.  I could plan almost any meal around white and red Burgs--even throwing in a Cremant for starters.
Craig


Craig,

I am quite keen on Burgundy whites and Pinot-based reds (usually avoid the Beaujolais Gamay stuff, with a few exceptions). But I know virtually nothing about Crémant de Bourgogne. Do you have experience with it? Can you throw in the names of reliable producers?


(in reply to cgrimes)
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RE: What is the most versatile food wine? - 8/12/2008 5:09:55 AM   
cgrimes

 

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quote:

ORIGINAL: Maestro


quote:

ORIGINAL: cgrimes
Region:  Burgundy.  I could plan almost any meal around white and red Burgs--even throwing in a Cremant for starters.
Craig


Craig,

I am quite keen on Burgundy whites and Pinot-based reds (usually avoid the Beaujolais Gamay stuff, with a few exceptions). But I know virtually nothing about Crémant de Bourgogne. Do you have experience with it? Can you throw in the names of reliable producers?


Maestro, 
Try this one if you can find it.  http://www.cellartracker.com/wine.asp?iWine=450283
They also make simple, enjoyable red and white still wines.  Not sure what the distribution is in Europe but our local importer is Vineyard Research.  I don't have experience with other producers of cremant.  This one is a reliable crowd pleaser at $18.
Craig

(in reply to Maestro)
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RE: What is the most versatile food wine? - 8/12/2008 6:35:12 AM   
Paul S

 

Posts: 494
Joined: 1/15/2008
From: Singapore
Status: offline 		Whites, I think Gruner Veltliner hands down, followed by German Riesling, probably Kabinett more than Spatlese, and good Champagne.

Reds - Pinot Noir and Chianti as a distant second.

Region? Why, Burgundy of course!

(in reply to cgrimes)
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RE: What is the most versatile food wine? - 8/12/2008 8:31:16 AM   
esb

 

Posts: 118
Joined: 1/17/2008
From: Bend, Oregon
Status: offline 		Chianti as well. Sangiovese is fantastic with food. Pinot is good, I agree, but can have too much finesse for some dishes. For versatility, I don't think you can beat Napa or Sonoma. They do a pretty good job with most grape varieties.

< Message edited by esb -- 8/12/2008 8:35:31 AM >

(in reply to Paul S)
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RE: What is the most versatile food wine? - 8/12/2008 10:11:40 AM   
grafstrb

 

Posts: 408
Joined: 11/6/2007
From: Los Angeles, via Minnesota
Status: offline 		Pinot Noir ... best in Burgundy

Gruner Veltliner is a very versatile white.  I'm a big fan of Viognier as well.

(in reply to J2K)
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RE: What is the most versatile food wine? - 8/12/2008 11:17:29 AM   
RoundersRob

 

Posts: 634
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From: Santa Cruz, CA
Status: offline 		Gruner Veltliner is great with Sausages.

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RE: What is the most versatile food wine? - 8/12/2008 11:19:58 AM   
duck833

 

Posts: 55
Joined: 5/13/2008
From: Eugene, Oregon
Status: offline 		I am able to pair Oregon Pinot Noir with almost anything we cook.  Within the range of Oregon PN's I have light wines, new world fruit bombs and everything in between.  I also have in stock many Oregon Pinot Grie's and Rose's in a red just will not work. 

I have been accumulating some Calif Cabs, Zins, Merlots and others to broaden out my celler and keep the drinking interesting.

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RE: What is the most versatile food wine? - 8/12/2008 7:30:14 PM   
Paul S

 

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From: Singapore
Status: offline 		Am I the only one who thinks that Champagne is an ultra-versatile wine?

(in reply to duck833)
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RE: What is the most versatile food wine? - 8/12/2008 7:43:35 PM   
cgrimes

 

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quote:

ORIGINAL: Paul S

Am I the only one who thinks that Champagne is an ultra-versatile wine?


No, I agree with you.  However, there are just those who do not particularly like sparkling wines.  I never pull a bottle of sparkling unless I know for sure that our guests appreciate it.  All its versatility can be lost if you just don't like bubbles.

(in reply to Paul S)
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RE: What is the most versatile food wine? - 8/12/2008 7:45:39 PM   
rloomis

 

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From: San Diego, CA
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quote:

ORIGINAL: Paul S

Am I the only one who thinks that Champagne is an ultra-versatile wine?


I was wondering how long it would be until someone said Champagne!

Most versatile food wine?  Champagne!  Nuff said!

(in reply to Paul S)
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RE: What is the most versatile food wine? - 8/13/2008 10:11:01 AM   
stevetimko

 

Posts: 115
Joined: 2/20/2007
Status: offline 		Pinot noir doesn't go good with high acid foods, like those with tomato sauces.
My vote for the most versatile red is Clos Roche Blanche, a Loire blend. Should be on every restaurant menu.


(in reply to rloomis)
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RE: What is the most versatile food wine? - 8/13/2008 12:00:38 PM   
cgrimes

 

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quote:

ORIGINAL: stevetimko

Pinot noir doesn't go good with high acid foods, like those with tomato sauces.
My vote for the most versatile red is Clos Roche Blanche, a Loire blend. Should be on every restaurant menu.


My vote would be to keep the Pinot and ditch the tomato sauce

(in reply to stevetimko)
Post #: 14
RE: What is the most versatile food wine? - 8/15/2008 1:00:45 PM   
J2K

 

Posts: 360
Joined: 5/5/2008
From: Pittsburgh, PA- U.S.A.
Status: offline 		As for reds I also vote for Burgundy or Chianti.

I never even thought of Champagne with a meal, I will definitly have to try that.

I have also never tried a Gruner Veltliner. After starting this thread and reading how people are geeked on the Gruner, I just bought two bottles.

2004 Schmelz Grüner Veltliner Smaragd Pichl Point
2006 Hiedler Grüner Veltliner Löss

(in reply to cgrimes)
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RE: What is the most versatile food wine? - 8/16/2008 2:04:29 AM   
NiklasW

 

Posts: 435
Joined: 10/13/2007
From: Finland
Status: offline 		A nice dry bubbly (I have mainly had Blanquette) with poached salmon is just fantastic!

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Post #: 16
RE: What is the most versatile food wine? - 8/16/2008 9:40:53 AM   
loli

 

Posts: 10
Joined: 2/1/2008
From: Finland
Status: offline 		Just finished a meal of arctic char and realized once again how good a good riesling can be, and how well it goes with so many foods!

A good riesling has fruityness and body enough for white meats and pastas, and the acidity usually works well with various seafood. Apart from red meats, I think a riesling works with all foods.

As mentioned already, of course champagne goes with everything, including breakfast!!

(in reply to NiklasW)
Post #: 17
RE: What is the most versatile food wine? - 8/16/2008 4:06:13 PM   
GalvezGuy

 

Posts: 298
Joined: 5/10/2007
From: Galveston, TX
Status: offline 		I will have to throw in with Riesling and Champagne.  Try a late harvest Riesling with a nice steak sometime, you will be pleasantly surprised.

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RE: What is the most versatile food wine? - 8/18/2008 6:07:18 PM   
J2K

 

Posts: 360
Joined: 5/5/2008
From: Pittsburgh, PA- U.S.A.
Status: offline
quote:

ORIGINAL: GalvezGuy

I will have to throw in with Riesling and Champagne.  Try a late harvest Riesling with a nice steak sometime, you will be pleasantly surprised.


Interesting going with the opposite end of the spectrum.
Anyone ever try the opposite? A big heavy chewy red with a light fish or other light food (or food usaully paired with a white)? 

< Message edited by J2K -- 8/18/2008 6:08:05 PM >

(in reply to GalvezGuy)
Post #: 19
RE: What is the most versatile food wine? - 8/18/2008 7:00:46 PM   
tacman

 

Posts: 111
Joined: 10/22/2007
From: Austin, TX
Status: offline 		I too agree with the Champagne-ophiles.  If you have never tried a nice Rose with beef, you will be surprised when you do.

TC

(in reply to J2K)
Post #: 20
RE: What is the most versatile food wine? - 8/19/2008 3:32:49 AM   
Mount Mary

 

Posts: 9
Joined: 11/15/2007
From: Various Down Under
Status: offline 		I would have to say a gentil blend would go well with pretty much anything. However, I disagree with Pinot Noir not working with acidic foods. Anything within the Cote d'or goes great with acidity.
Region: Burgundy or Victoria (aus).
As for Champagne, it only goes well with:

two glasses and another bottle........

(in reply to tacman)
Post #: 21
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