WTN: Does wine go with Gumbo?

[David M. Bueker]

Answer - not really, but then you need to pick the beers carefully too.

Anyway, after stirring roux for 90 minutes earlier in the day (roux made with bacon fat), we had some friends over for dinner last night, including board regular Salil who contributed the apps and veg side.

I didn't take formal notes, but the wines were all pretty distinctive.

The Tissot Cremant de Jura was similar to other bottles I have had of the same wine, with really nice acidic cut & fresh, gingery fruit.

Salil brought a bottle of 2001 Muller-Catoir Haardter Mandelring Scheurebe Spatlese which was tropical with a touch of a green egde that made it a little more well-mannered and food friendly. It's no longer very sweet, and actually worked with the aromatic spice of the gumbo and the Indian veg side.

Sadly, the 2000 Trimbach Gewurztraminer Cuvee Seigneurs de Ribeaupierre was corked. I keep wanting to try drier Gewurz with gumbo, but so far the pairing has eluded me.

On the beer side, Matt and I tried two.

The first was the Long Trail Brewmaster Series Winter White. I really liked the brightness and fruity accents of the beer, though it was just a foil for hte gumbo. The pairing wasn't interesting. That said I am definitely going to get more of this beer. It's very, very good.

A better pairing with the gumbo was the Brooklyn Brewery Brown Ale which matched up the richer, darker beer flavors with the dark spice in the gumbo. I liked the pairing al ot, though I preferred the Long Trail overall as a beer.

Taking a break before dessert I grabbed one more bottle of wine, and it was far and away the wine of the night. The 2001 J. J. Christoffel Riesling Auslese Urziger Wurzgarten* was everything I could have expected and more. Showing a touch of petrol, lots of crisp minerals, a creamy edge and tons of spice and strawberry (especially as it warmed) this just confirmed the wine as my overall favorite 2001 German Riesling. Outstanding showing for an outstanding wine. Laura was enthusiastic as well, so you know it was good.

The gumbo was fantastic! Surprised I could even move afterwards as that was a lot of food, and all very, very good.

The wines were very enjoyable save for the corked Trimbach (grrr!) - really enjoyed the leftovers of the 08 Schmitt, the Scheurebe was delicious and lots of tropical fun - and there's very little I can say about the Christoffel that would do it justice. A really incredible wine to cap a very fun evening - thanks again for putting it together.

Anyway, after stirring roux for 90 minutes earlier in the day (roux made with bacon fat), we had some friends over for dinner last night, including board regular Salil who contributed the apps and veg side.

I make a very good gumbo I'm told, been making it for years. 90 minutes? The roux must have been black! I like to serve my gumbo with Ommegang Belgian-style ale made in Cooperstown NY, their regular and Rare Vos pair very well, imho.

Drew

[David M. Bueker]

The roux was halfway between the color of milk and dark chocolate. I cooked it very slowly to ensure not one spec of burned flour.

Sounds great! As you know dark roux is very hard to pull off as it "breaks" so quickly.

Drew

[David M. Bueker]

As you know dark roux is very hard to pull off as it "breaks" so quickly.

I find that lower heat helps there too.

I don't eat a lot of gumbo, but what about rose? Might that work for the same reasons it works with bouillabaisse?

[David M. Bueker]

I don't eat a lot of gumbo, but what about rose? Might that work for the same reasons it works with bouillabaisse?

Potentially, though I have never tried it. I don't make gumbo in the summer (too much hot work), so I just don't think of rose.

I don't eat a lot of gumbo, but what about rose? Might that work for the same reasons it works with bouillabaisse?

Yes! A big, bold '07 Tavel really hits the spot with gumbo.

[David M. Bueker]

Rahsaan - I had not thought about it before now, but why do you draw a parallel between wine pairing for gumbo and for bouillabaisse?

Rahsaan - I had not thought about it before now, but why do you draw a parallel between wine pairing for gumbo and for bouillabaisse?

Spicy-ish soups.

I know there are lots of differences in terms of ingredients, flavorings, etc, but just the fact that they are both soups presents similar challenges and then the fact that they both have a bit of spicy kick again presents more similar challenges. The rose with bouillabaisse is perhaps a more 'natural' cultural match, and as you noted it is not even clear that wine does go with gumbo. But rose is so versatile it just came to my mind as a match.

People in Maryland and Connecticut trying to make gumbo? Huh.

Hey, it's made here in New Hampshire, too.

-Paul W.

[David M. Bueker]

People in Maryland and Connecticut trying to make gumbo? Huh.

I learned the technique from my father in law and his mother who were from the Texas/Louisiana border. Not that I don't appreciate your wisecracks with no data...

People in Maryland and Connecticut trying to make gumbo? Huh.

I learned the technique from my father in law and his mother who were from the Texas/Louisiana border. Not that I don't appreciate your wisecracks with no data...

I just knew you would, David.

I guess it was a Gumbo weekend. I made it Saturday night (roux was cooked for 30 min), and couldn't think of a wine to go with it, so we drank a glass or 2 just prior to eating.

[David M. Bueker]

I guess it was a Gumbo weekend. I made it Saturday night (roux was cooked for 30 min), and couldn't think of a wine to go with it, so we drank a glass or 2 just prior to eating.

Great minds think alike. Perhaps we're joining "Who Dat" Nation!

Maybe this question should be directed at Sadat X and side-kick Will.! You understand!!