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15 November 2005

L.D.S. In Action: Condrieu

VillardI love Condrieu; partially because it's rare, and partially because it can be such an exotic, aromatic wine.  My Canadian blogamigo, Bill the Caveman wrote about his recent Condrieu tasting.  I was downright jealous.  However, I regained my composure enough to ask him to conjure a pairing with his favorite Condrieu of the bunch, Francois Villard 'Deponcins' 2004.  Behold, Long Distance Sommeliering in action:

"My favorite blogger and wine drinking Utahonian, Beau at basic juice inquired as to how I would match Villard's Condrieu, Desponcins. This got the motor churning. With it’s heady, soft aromas, relatively low acidity and super creamy texture, Condrieu lends itself to plates on the richer side of the spectrum. Lobster cooked in beurre montée with ginger highlights, firmer fish like tuna and halibut in cream sauces, sweetbreads with a hint of sweetness in the sauce, smoked duck in a salad with truffle oil (particularily the Cuilleron wines), and in terms of cheese, those semi firm which accent creaminess, moderate salinity and nuttiness. Québec cheeses like Riopelle or Migneron come to mind. Some people say it can tough cold fois gras but I tried it this summer and found it got buried by the richness of the plate.
So what would I pair with the Desponcins? To borrow one of Anne"s creations, I would love to try it with pan seared scallops (unilateral), and served on thin slices of roasted beets, sautéed wild mushrooms with a ginger, mushroom foam. Any ideas?"

To echo Bill:  Any Condrieu-lovin chefs care to perform a little long distance food pairing magic?


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