Making some traditional latkes, looking for the right varietals to serve with it. Thinking big like Zinfandel, Syrah and GSM, any input?
What accompaniments will you have - THAT is the determining factor!!!
Not just Champagne but a good rose Champagne.
I’d get on the Champagne bandwagon. Drier Champagne works with sour cream and/or no apple sauce or other sweet topping. If apple sauce, then German Kabinett with good acidity or Champagne with a bit of dosage.
Topped with creme fraiche and either smoked salmon or caviar, or both.
I think a nice Roussanne or Marsanne could work as well…
C’mon, you guys–it’s obvious!!
I was going to bring sparkling wine… but now I’m wondering if I should bring Riesling or Aubert. They are also serving salmon with pesto and that one’s really giving me trouble. Maybe a Sauvignon Blanc for that.
Champagne, riesling, gruner
Champagne is definitely the answer here. The other interesting pick would be a nice off-dry Riesling, particularly if you enjoy apple sauce with those latkes.
Champagne. No question.
Rose champagne is good, Sekt is great.
Merry Edwards SB goes with everything
Dry Riesling from Germany would be my first choice. Followed by Sekt or Champagne and then maybe a nice Chenin Blanc.
Fried food, champagne