RE: Which wine pairs with spicy food?

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RE: Which wine pairs with spicy food? - 8/25/2017 7:05:19 PM

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quote:

ORIGINAL: KPB

Then you get super-sweet with super-sweet, no contrast at all. With a custard, the creamy texture contrasts with the acidity of the wine. I don't know the Knoll, but given the classification, it seems to me that the same observation would apply.

You could solve this by going with the cobbler and the Sauternes, but also (simultaneously), having them serve coffee. Then you get the sweet dessert and the sweet wine, but the coffee would be a kind of counterpoint. Bitter and very distinct. Espresso, maybe. Decaf doesn't change the flavor, if you worry about being up all night...

this
Pairing rule #1 with sweet wines is that the wine should be sweeter than the accompanying food.
I love Sauternes with peach cobbler, but I make the cobbler almost savory.

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RE: Which wine pairs with spicy food? - 8/25/2017 7:10:35 PM

CranBurgundy

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quote:

ORIGINAL: smaragd

Ok, two of you mentioned Guiraud sauternes specifically and Eric above cited the "guiraud style"

I'm curious how you think of Guiraud compared to other sauternes.

I've found Guiraud to be a little on the unctuous side as far as body / texture, and lighter on acidity than my favorite which is Suduiraut.

quote:

ORIGINAL: smaragd
I have never had Guiraud but have a 2005 waiting to open.

https://www.cellartracker.com/wine.asp?iWine=218917

I'd advise opening it at least 24 hours ahead of time. I found the 2005 to be less unctuous than most of the other vintages I've tried before ('95, '97, '03). I have a note on that page linked to above.

quote:

ORIGINAL: smaragd

BUMP still want an answer to my Guiraud Sauternes question darnit! :) Having a dinner party tomorrow and wondering if I should serve it.

Open it immediately so the aldehyde smell disperses.

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RE: Which wine pairs with spicy food? - 8/25/2017 7:41:38 PM

Smaragd

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quote:

ORIGINAL: CranBurgundy

quote:

ORIGINAL: smaragd

Ok, two of you mentioned Guiraud sauternes specifically and Eric above cited the "guiraud style"

I'm curious how you think of Guiraud compared to other sauternes.

I've found Guiraud to be a little on the unctuous side as far as body / texture, and lighter on acidity than my favorite which is Suduiraut.

quote:

ORIGINAL: smaragd
I have never had Guiraud but have a 2005 waiting to open.

https://www.cellartracker.com/wine.asp?iWine=218917

I'd advise opening it at least 24 hours ahead of time. I found the 2005 to be less unctuous than most of the other vintages I've tried before ('95, '97, '03). I have a note on that page linked to above.

quote:

ORIGINAL: smaragd

BUMP still want an answer to my Guiraud Sauternes question darnit! :) Having a dinner party tomorrow and wondering if I should serve it.

Open it immediately so the aldehyde smell disperses.

Oh interesting.

More unctuous/ less acidic means I have the wrong Sauternes for me! But if you say 2005 was better.. hmm

Tell me what you mean by "open Immediately". Like tonight, for tomorrow? or an hour before drinking?
Will it be enjoyable the next day, after a night in the fridge?

Thanks to OP for letting me hijack

< Message edited by smaragd -- 8/25/2017 7:54:28 PM >

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RE: Which wine pairs with spicy food? - 8/25/2017 8:04:55 PM

KPB

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For this particular situation, you could pull the cork, pour a sample, then recork and leave it in the fridge until tomorrow.

< Message edited by KPB -- 8/25/2017 8:05:18 PM >

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RE: Which wine pairs with spicy food? - 8/25/2017 10:02:51 PM

AfleetAlex

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This is a job for Riesling.

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RE: Which wine pairs with spicy food? - 8/26/2017 6:23:18 AM

Sourdough

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Went to an Indian restaurant last night and took a Weimer Semi-Dry Riesling. It was somewhat mature as a 2010 vintage. Very good with spicy food!

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RE: Which wine pairs with spicy food? - 8/26/2017 8:49:56 AM

champagneinhand

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quote:

ORIGINAL: Sourdough

Went to an Indian restaurant last night and took a Weimer Semi-Dry Riesling. It was somewhat mature as a 2010 vintage. Very good with spicy food!

Fred, who now owns and operates Weimer,mis a staunch advocate of using almost no wine sulfur or preservatives. While he uses some, he makes his wines for immediate consumption upon release though they will easily hold 5-6 years. We like his wines a lot. He makes an amazing BA and TBA style of Riesling in special years. He has very goood vineyards. He's a big pioneer in the area of having a room dedicated to keeping good insects alive even in the coldest Winters. Black flower wasps and praying mantis.

In most cases even Riesling marked dry are a safe bet here that they will drink more like Kabinett when it comes to residual sugar. It's just too hard to do bone dry without having ABV get overwhelming or killing off the yeasts used.

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RE: Which wine pairs with spicy food? - 8/26/2017 3:34:39 PM

Sourdough

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Hi CiH!

Thanks for the comments. Bought that wine at the winery in June. I thiught the Weimer wines were consistently well made. Had a great time. Found about a dozen wineries we really liked.

Salud!
Jay

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RE: Which wine pairs with spicy food? - 8/26/2017 7:22:50 PM

djlevin

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I am a huge fan of what my local restaurants here call "Thai Hot". High on the scale of spicy Thai food. Lighter lager and Kolsch beers pair well, but when I choose wine, a sweet & spicy Gewurtz can be an awesome choice. I have truly enjoyed some of these pairings. I have found the very high acidity in most sweet rieslings enhances the spice a little too much for me.

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RE: Which wine pairs with spicy food? - 8/26/2017 8:00:39 PM

Smaragd

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Side note - Thanks for your help re: the sauternes, we ended up having a 2001 Traminer Beerenauslese (Knoll) which was a great acidic and honeyed match to white peach cobbler. Guiraud another day!

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Post #: 40