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31 January 2006

(sommelier) Power to the People

Tastevin_2Gather round wine-cats & -kitties.  It's time for another installment of Long Distance Sommelier, or, LDS for those in the know.  Normally, I scour the foodblogosphere in search of delectable delights and then suggest a wine pairing for each recipe that causes my mouth to water.  However, today let's do things a bit differently.  I've selected a few tasty dishes, and I ask you, yes you, to put forth a wine suggestion.  Today, anyone can be a sommelier*

*Tastevin not included

Now, put on your wine thinking cap and tell me what to drink with these dishes.

Sageravioli_1From La tartine gourmandeSage Butter and Spinach Ravioli
(excellent food photos on this site)

ChickenkoftaFrom Abstract Gourmet: Chicken Kofta with Roast Pumpkin Salad
(a great Aussie food blog)

BeefsweetpotatostewFrom Nika's Culinaria: Beef and Sweet Potato Stew
(don't miss the mango banana chocolate dessert)

KojttkakeFrom Oslo foodie: Kjøttkake - Meat cakes
(you're gonna need moose meat for this recipe)

CheesesconesFrom Farmgirl Fare: Savory Cheese & Scallion Scones
(bonus - this blog includes cute farm animal photos)

PastasquidFrom Lucullian delights: Pasta with Small Squid, Shrimp and Cauliflower
(includes amazing close-up photos of food and Italy)

CheesecakecookiesFinally, for dessert, from bakingsheet: Chewy Cheesecake Cookies
(extra bonus points for anyone who can suggest a vino to go with these little doo-dads)

Ready. Set. Go!

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Hmmm. Okay, I'll play along. For the spinach ravioli, I'd choose a chardonnay, or that lovely organic Charentais white produced by the Lurton Brothers.

For the chicken kufta, I'd choose a Moroccan wine, like the "gris de Boulaouane."

The beef and sweet potato stew would be good with a lighter red wine, like maybe something made with gamay grapes. I'd choose a heartier red for the moose cakes.

For some reason I'm thinking cider or beer would be good with the scones. But not just any beer. It'd have to be a tasty microbrew.

I think the pasta and seafood would be tasty with a dry French rosé (NOT a blush wine!) or a light red wine.

As for the cookies, I'd suggest a "vin cuit," such as a muscat or banyuls, or a sweet white wine, such as a jurançon.

Okay, that was fun. When do we eat? :-)


Chewy Cheesecake Cookies:

A Brachetto d'Acqui. It would be like the berries on top of your cheesecake and the frizzante-ness would cut through the richness. I'd actually like to dip these cookies in a big ol' trough of Brachetto. Yum!

Beef and Sweet Potato Stew:

You know, I think a white wine would work nice, like a 2000 Baumard Clos du Papillon. I think any white with some richness, a little bottle-age, and maybe a hint of RS would be nice. Like an Alsatian white. At least I would like to try this dish with my suggestion and also have a bottle of red just for fun. What red? Hmm. A grenache-y Rhone? An old-vine, unoaked Spanish grenache? A Bierzo?


Hey Beau,

You have me in rather prodigious company there... Not sure how my humble dish made the list, but thanks for reading :)

I'll try my hand at some wine pairings.

For Sage Butter and Spinach Ravioli I'd pair with a crisp Pinot Gris from Otago in NZ.

My dish was in actual fact consumed with apple juice... but if i'd had more time to eat it, i would have paired it with a delicious Sangiovese/Merlot by Innocent Bystander (, or a NZ pinot noir from Marlborough.

For the beef and sweet potato i'd pair it with a nice smooth Cote du Rhone, and the meat cakes with a full bodied Shiraz.

The scones im a little stumped on... they are savoury... but wine wouldn't be my first choice of beverage... I'd probably be drinking tea, or a long espresso macchiato.

The seafood i'd serve with a crisp Semillon Savingnon Blanc, and the cookies would have to be a sticky dessert semillon botrytis, a nice Satuerne would be great.

Hows that ?

Thanks again for the link. great site you got here.


caveman bill

Great list Beau...Here's my crack at the pinata..
Cheesy ravioli and suage...Chardonnay, Sauvignon mix Toscana Igt, Ginestre, Castellare
Chicken-Pumpkin- Ripe, modern barbera D'asti like La Tota from Alfieiri
Pot Roast and Sweet potato...Need some tanin and ripeness... Ribiera del Duero.. Pesquera
Moose Meat Cakes... Stinky Chateauneuf du Pape like Beaucastel
Spicey squid pasta...hmmm...Pinot Gris from NE Italy or Alsace
Cheescake cookies.. a little Vouvray moelleux 1er Trie from Huet

caveman bill

hey Beau,
How do I trackback?


Ali - Good suggestions. I think a Beaujolais Cru with the stew would be an interesting match. I might just give it a try.

J- I'm with you on the Brachetto. Very good idea to replace the fruit topping with some frizzanteness.

Matt - a PG from Otago is a very nice suggestion. It's a shame most people only think of Marlborough SB when they consider white wine from NZ.

BillyZ - I've got a stanky bottle of Beaucastel C d P at home. Now I just need to track down some Moose. Perhaps I'll have to sub in Elk (which I can find around here).

Bea at La Tartine Gourmande

Just found out about your site and saw this site. Great, I am going to learn a lot about wine! Thanks for the link and note!

A bientot


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