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Champagne Recommendations (pg. 2)
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| shaw |
| quote: | Originally posted by Renzo
Uh-oh, shaw is talking down to us.
Uh-oh. |
I get my turn every once in a while.
:mad: |
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| shaw |
| quote: | Originally posted by Zyklon_Jay
it can work. Don't forget that mango is a very powerful flavour. With sweet food you go either really dry, or you can go light and sweet. |
I don't think of salmon as terribly sweet, and most riesling would just clash horribly imo. |
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| Zyklon_Jay |
get over the salmon and think mango.
:p
you marinate a piece of salmon in fruit...it will taste like any other fish that is marinated in fruit:p |
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| shaw |
salmon is its own breed, with regard to pairings.
igk, basic question: disregarding food, red or white?
edit: I completely missed the marinade part. my point still stands...just not quite as strongly. you can have your ing pulpit back, renzo! |
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| Ian |
| quote: | Originally posted by igottaknow
I could care less whether you are impressed. |
You could? Awesome, please do! |
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| Zyklon_Jay |
http://www.slashfood.com/2009/05/29...-bernadins-ald/
:p
juss saying:p
i'm not the wine expert of our duo anyways...i do food, she does booze. Being a foodie is way easier than being really into wine. That being said, snobby alcoholics can always teach you a thing or 2:p
| quote: | We asked you to pair five wines under $25 with grilled salmon (see our list below). Of the wines that you have chosen to pair with grilled salmon, which is the safest bet?
I would go with the Riesling. Riesling and salmon work well together. Salmon is a little bit of a fatty fish and for fat you need a little acidity.
Read more: http://www.slashfood.com/2009/05/29/ask-a-sommelier-grilled-salmon-and-wine-with-le-bernadins-ald/#ixzz19iPK8xg2 |
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| shaw |
| I should mention that I am not a fan of fruity wine, in general, so I certainly have a bias (unless exceptionally dry, like some barolos) but really? So gross. |
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| shaw |
| quote: | Originally posted by Zyklon_Jay
That being said, snobby alcoholics can always teach you a thing or 2:p |
Absolutely. I'm still very new to it, in terms of sheer quantity, but I do have a pretty clear idea of what I prefer and feel works. |
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| ChemEnhanced |
$9.00...and it will get you just as drunk as the $200.00 bottles |
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| Zyklon_Jay |
| oddly enough, it is called "GRUET" because that is the sound you make when it comes back up:p |
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| Zyklon_Jay |
| quote: | Originally posted by shaw
Good call. igk, the reason for my post is that cheap champagne (and 10-15 bucks is cheap) is much worse than other cheap alcohol. It might even be the worst. Why? I don't know enough to explain it properly.
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part of the reason is the "Champagne" tag itself. People tend to view this as a badge of quality, but simply being in the right area does not guarantee a good product. People get duped by the name, and as we all know branding works well here. The cheap stuff is horribly overpriced, and is of the Baby Duck variety on the quality scale.
Even some of the more expensive Champagnes can be atrocious. Champagne is definitely the hooch you can up with the most by far...not to mention the chance of getting a spoiled bottle is higher than with normal wines. There is nothing more horrid in the world than semi flat champagne. It tastes like crab piss. |
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| Watts |
Bottle of Andre:
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