What food to pair with these wines

Here is your challenge


Zind Humbrecht Gewurztraminer, 2011

Cuvee Signee by Romain Parisis Chinon, 2009

Brian Carter Oriana, 2010 Viognier

Domaine de Paulilles Banyuls Rimage .375

The dinner will be for 6 people and I want to spend only $20-$25.00 per person for the food. I am looking to serve a different food with each wine.

As always I thank you in advance for all of your ideas


Gary

[Jenise]

If you have never paired viognier with a tomato bisque, here's your chance to do it with brilliant in-season fresh summer tomatoes. Garnish with gorgonzola or roquefort. To die for.

Gewurz. Not a huge fan of this grape, but I do like it with smoked fish and curry flavors. It would pair well, then, with a fish course of smoked trout, say, served alongside some kind of salad, or even a leek mousse.

The Chinon. Expect cinnamon and celery flavors along with some fungal stuff, the kind of things that show well in a good braise of chicken or beef, or can be built into a built into a complex reduction sauce to go over, say, a stuffed pork tenderloin.

Banyuls! Have to admit, I'm not really a fan of dessert wines WITH dessert. After or before or instead of, but not with. That said, my memory bank reminds me that banyuls does have a reputation for pairing well with chocolate. And cigars. Chocolate-vanilla or chocolate-cherry combinations might be particularly good backdrops.

I've not tasted these wines, and the ZH is only one I've tasted other vintages of, so 12-14 grains of salt

Zind Humbrecht Gewurztraminer, 2011

I'm not a believer in theory that Gewurz works with all Asian food, but there are similar flavors. Some of my fave Gewurz pairings have been with Ming Tsai recipes, especially a whole fried snapper with a mango salsa and "dry" Sichuan long beans. Also a MT recipe for spicy sweet potato soup, but don't remember exact recipe. But I think in general you want something with some fruit notes and a bit of spice, but not too complicated. I'll assume a ZH is fully ripe and maybe a bit of RS. Fine with real Muenster too, of course.

Cuvee Signee by Romain Parisis Chinon, 2009

Totally new producer to me, but Chinon in general is pretty food friendly. Right now I'm having Baudry with quail, but most meats work, and Chinon can handle some spice.

Brian Carter Oriana, 2010 Viognier

Never heard of producer, no clue re style. Condrieu is my only real view on Viognier, other than inexpensive blends like Pine Ridge. I'd assume a floral wine, and I have to say in a 4 wine dinner I'd not generally do 2 low acid/floral/aromatic varieties like Gewurz and Viognier. But again I'd think seafood with some spice

Domaine de Paulilles Banyuls Rimage .375

I seldom drink Banyuls, but people always suggest chocolate or maybe cooked fruit.

So I'd do an "Asian fusion" menu
Gewurz with fish or scallops with a fruit salsa (some chile heat, not much)
Viognier with maybe shrimp or lobster with pasta and a little spice
Pork tenderloin or beef (shortribs?) in a sauce (star anise? coffee?) with the Chinon
dessert with the Banyuls

I think the Banyuls would do well with creme brulee or anything with nuts, in addition to chocolate.

[Jenise]

Dale, Brian Carter's a WA producer who concentrates on rhone varieties.

[Jenise]

I'm not a believer in theory that Gewurz works with all Asian food, but there are similar flavors. Some of my fave Gewurz pairings have been with Ming Tsai recipes, especially a whole fried snapper with a mango salsa and "dry" Sichuan long beans.

It's probably the ginger component working there. I agree that gewurz is gingery--sometimes these things end up depending on whether you're in the school that matching a characteristic highlights the wine better than contrasting it.

Gewurztraminer - Spicy shellfish.

Chinon - We like to match Cab Franc with lighter lamb dishes such lamb burgers fluffed up with pine nuts, herbs, and a splash of the wine.

Viognier - Grilled cheese sandwiches and tomato soup.

Banyuls - Fudgy chocolate cake.

This is what I am thinking of doing. Let me know if you see any large flaws.

Zind Humbrecht Gewurztraminer, 2011 Duck salami , assorted cheese and cured hams

Chinin Blanc Vouvray Home made Ricotta filled ravioli in a butter sage sauce

Brian Carter Oriana, 2010 Viognier Chilled apple carrot, apricot soup

Cuvee Signee by Romain Parisis Chinon, 2009 Grilled pork tenderloin stuffed with prosciutto and Swiss cheese with sauteed mush and green beans

Domaine de Paulilles Banyuls Rimage .375 Chocolate

No flaws.

I want to be there for the chenin/ravioli pairing!

It should be interesting. I make the ricotta fresh and add black pepper and chopped green scallion tops.

[Jenise]

GorGeous menu. Tell us more about that chilled soup--I think that is a particularly interesting combination.

Thanks to the generosity of the Somm at Citronelle many years ago, I am now convinced that the best match for Banyuls is Foie Gras. Also probably the best match for foie gras as well as I think it worked better than the chateau d'yquem that we tried at another time.