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« The Jugsy Challenge | Main | The Monster in the Bottle »

23 August 2005

Yo. A little help, please

DeissA Bottle of Marcel Deiss 1994 Vendange Tardive Pinot Gris just magically appeard in my wine cabinet.  I beseech any knowledgeable wine and food pairing wizards out there to recommend something to accompany this little gem.  I'd be willing to fork over some Basic Juice Schwag for your efforts.  Merci!

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» What Food with Tokay Pinot Gris? from jZepp
Beu put out a request on his Basic Juice blog for food suggestions. The wine was to be a Toaky Pinot Gris Vendange Tardive. Now not being familar with the producer or the specific wine I assumed being a VT [Read More]

Comments

Road_Kill

Why don't you try something funky like the Roquefort cheese figuring below (if that is what it is). Like your blog by the way.
www.wineguru.squarespace.com

Steve-o

Hmmm... never had the Deiss Pinot Gris before, but the other wines I've had from Deiss have a somewhat schizophrenic quality to them that make them difficult to pair. My greatest successes with these wines have been Thai and Indian foods - but again, not the Gris.

I'm going to shoot from the hip and suggest lebonese food. Has some spice to comport with the unique "Deiss" qualities, and yet is restrained enough to cooperate with more traditional aged pinot gris character.

On the other hand, Road_Kill's suggestion of a Roquefort or similarly styled cheese should hit the mark OK, too...

Steve-o

Hmmm... never had the Deiss Pinot Gris before, but the other wines I've had from Deiss have a somewhat schizophrenic quality to them that make them difficult to pair. My greatest successes with these wines have been Thai and Indian foods - but again, not the Gris.

I'm going to shoot from the hip and suggest lebonese food. Has some spice to comport with the unique "Deiss" qualities, and yet is restrained enough to cooperate with more traditional aged pinot gris character.

On the other hand, Road_Kill's suggestion of a Roquefort or similarly styled cheese should hit the mark OK, too...

Andrew

What you need my son is -

Fritz's Soup
18 dried apricots, 12 dried figs, 12 destoned prunes, 18 destoned dates, 100g raisins, 100g sugar, 1 bottle Alsace Tokay VDT, 1 bottle Cremant d'Alsace.

Bring sugar to boil with 1/2 litre of water. add all dried fruit except dates. Turn off heat and allow to cool. Drain and cut fruit into quarters. Divide fruit into 4 small bowels pour over Tokay (hope you have 2 bottles!) Chill for 2 hours. To serve add a good slug of the bubbly to each bowel and serve with another bottle of Toaky PG VdT.

Or

Duck Liver with Apples
4x100g duck liver, 600g apples, 30g butter, 80g raisins, 1 pinch Cinnamon, 2.5 dl Tokay Pinot Gris, 1 splash of lemon juice.

Soak raisins in PG for two hours. Peel and quarter apples fry gently in butter. Add drained raisins andpinch of cinnamon. Fry seasoned liver. Arrange on plate with apple and raisins. Reduce Tokay add dash of lemon juice and pour over liver.

Andrew

Damn there goes that post...

beau

Andrew,

Thanks for the recipes! The duck liver dish sounds quite interesting. I'll give it a try

beau

S-o

Thanks for the recommend. I had Indian last night, but just couldn't bring myself to open it. I initially thought that a Moroccan dish might work. Then again, I might just do cheese. I'm still mulling it over.

beau

RK,

Very good idea. and if that doesn't work, I can simply drink it solo.

Lenn

I think I'd be tempted to stick with the cheese myself...or just let er rip solo!

caveman

beau,
i would drink it with fois gras poelé on a bed of roasted fruits and a spicey sweet tamari reduction as a sauce. Deiss tends to have decent acidity but a 94 might have become a bit fat.. it's probably in a half bottle... might just be worth sucking it back with your lovely on a sofa in front of a fireplace this winter.

bill

beau

Yo Bill
You'll be popular around these parts as ms. lovely is a foie gras fan. It's a 750 bottle. Perhaps my happiness has been unfounded. Could it be an old, lifeless lump of wine? I was just jazzed to try a Deiss creation. We'll see how it goes.

Alder Yarrow

Beau,

This is an excellent cheese wine, or an excellent aperitif before dinner wine. It will, as others indicated, be a great stand-in for Sauternes as a classic pairing for Foie Gras.

My suggestion: pate with black or white truffles and toasted baguette rounds. Guarantee it will be a smash

beau

Alder,

Thanks for the suggestion. Pate it is! I was getting a little nervous about the wine (as in perhaps it's passed its prime). But now, with a Vinography guarantee, I can rest easily and pick out an open-the-bottle night this week.

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