Gruner Veltliner and Amuse

Ciao Tutti,

I am planning a small get together and I would like to serve an Amuse and a glass of Gruner Veltliner. I was thinking of a leaf of Belgin endive with a mini shrimp cocktail in it. I am afraid that the cocktail sauce will not go well with the wine. I want this amuse to be simple for the other dishes are rather complicated. Another idea would be a seared bay scallop with an orange beurre blanc.

Any other ideas you all can offer would be great.

Gary

Ciao Tutti,

I am planning a small get together and I would like to serve an Amuse and a glass of Gruner Veltliner. I was thinking of a leaf of Belgin endive with a mini shrimp cocktail in it. I am afraid that the cocktail sauce will not go well with the wine. I want this amuse to be simple for the other dishes are rather complicated. Another idea would be a seared bay scallop with an orange beurre blanc.

Any other ideas you all can offer would be great.

I'm stealing this idea from Charlie Trotter, who served this amuse to me when I dined there in '99. How about a cube of olive oil-poached salmon atop a bed of pea shoots? It might enhance the green pea character of the GV (and I find the salmon-GV combination to be first rate).

Mark Lipton

All of these suggestions sound great and have me getting hungry/thirsty. But I suppose it might also help to specify what kind of gruner you plan on serving? There is a pretty big difference between the crisp austere versions and the rich RS-holding ones. But maybe that's just a matter of tweaking sauces because all of these dishes sound pretty versatile in terms of GV matching.

[Jenise]

Gary, Gruner is wonderful, and it's terrific with seafood and vegetables. However a classic cocktail sauce would be all wrong. Some adjustments you can make and still serve the dish you picture: mix the shrimp with a remoulade wherein the sauce is a mayonnaise-y concoction with a lemony background. Consider adding peas to really open up the conversation with the gruner, and add tarragon as an herb seasoning. Will be tasty, attractive, and spot-on for the wine.

[David M. Bueker]

Definitely switch to a remoulade type sauce & it should work. I do like the pea shoot idea, but as a bit of garnish on top of the original concept (with the remoulade instead of cocktail sauce).

I think a wide range of Gruner Veltliner would work with that.

Damn...I had a Bordeaux pulled to drink tonight. May have to re-think that.

Thanks for all of the ideas. There is a rather unknown herb called Chervil. What would you think of a bit of the lemon mayo a small shrimp, a sprig of chervil and a sliver of roasted tomato or roasted red pepper. All of this is served on the Bel. endive.


Gary

[Jenise]

Thanks for all of the ideas. There is a rather unknown herb called Chervil. What would you think of a bit of the lemon mayo a small shrimp, a sprig of chervil and a sliver of roasted tomato or roasted red pepper. All of this is served on the Bel. endive.

Gary

That would be most excellent. Chervil is a delicious herb and you're lucky to have a source of fresh chervil. I don't see it often in my area.

Thanks for all of the ideas. There is a rather unknown herb called Chervil. What would you think of a bit of the lemon mayo a small shrimp, a sprig of chervil and a sliver of roasted tomato or roasted red pepper. All of this is served on the Bel. endive.

Gary

That would be most excellent. Chervil is a delicious herb and you're lucky to have a source of fresh chervil. I don't see it often in my area.

Thank God for Whole Foods. If they do not have it they will get it. Do you think I would be better off with the pepper or the tomato?

[Jenise]

You could honestly do either, but I'd probably give the nod to the tomato.