Take a look at the restaurant menu. Suggest the wine

WINE TALK
1

I’m headed to The Cookery in Dobbs Ferry NY next week.

My wine friend and I decided to step up and bring something between $50 - $75 from our cellar. FYI, corkage is $10.

Take a look at this dinner menu http://www.thecookeryrestaurant.com/menu" onclick="window.open(this.href);return false; and help point me in the right direction, as to what type of wine to bring.

Pinot Noir is the first choice. Do you think? What would you suggest? You can be aggressive or safe.

Take a look here and make an informed suggestion. CT = dhammer53
I reset my settings to allow non CT members in for a look.

Posted exclusively on WB.

2

Sangiovese based wine.

3

Tough to tell without knowing what you’ll order.

If you were going to take 1 bottle, take the 96 Lanson fizz…

4

I was going to suggest the Wirra Wirra Shiraz, but Serge’s suggestion are also good.

5

  1. Drouhin Vaudesir with appetizers/salad.

  2. Grasso Ginestra with main course [open AT LEAST 12 hours prior to dinner for breathing, or else open it the night before and then put the cork back in it]

  3. Something sweet for dessert [Paumanok Late Harvest, Prager Sweet Claire, Doisy-Védrines, etc]



    You’ve got a couple of Alsatian Rieslings [Schlumberger, ZH], but I can’t tell whether they are dry or sweet.

Also, I don’t know recent ZH wines, but in the old days, they would have had a ton of oak on them, and would not have made good food wines.

PS: If you want to go 100% Italian, then get a nice Prosecco for appetizers and a nice Moscato for dessert.

6

Sorry, I don’t understand.

7

I’ve never actually taken advantage of the corkage at the Cookery- the food is very good, but the place is so loud that I’m generally more “order a glass off the list” rather than bring a bottle and linger.
Lots of the better dishes I’ve tried are more white friendly, if I were going I’d probably do something like a good Soave or Pigato. If you want red, the pig shank would probably do ok with Pinot (or the steak or short ribs if you’re doing a big Cali PN)

PS I’m not a big fan of Zind Humbrecht, but oak has never been an issue with any ZH I’ve disliked (l’m more likely to find them overripe for my tastes).

8

I’m sorry, but I still don’t understand.

Are you asking whether red wine can be paired with fish?

9

Okay:

  1. I have never had that particular Barolo - I only recommended it because it’s Barolo.

  2. I am just about completely illiterate when it comes to chichi restaurant menus - I don’t know what half [or more] of the words mean.

  3. I wouldn’t hesitate to drink Barolo with anything, and I certainly wouldn’t hesitate to drink Barolo with any kind of fish that I’ve ever had [to include the raw stuff that the Nips eat].

10

Serge,

Nips is an insulting, ignorant and perjorative term for Japanese people. He means sushi. Nathan’s simply proving once again that he’s an idiot. Given that he’d pair Barolo with most fish and even sushi, he’s also proving that he has no taste, even in his mouth.

11

If true, that’s pretty low, Nathan.

12

Todd - Nip = short for Nipponese, i.e. Japanese. It’s never used as a positive or endearing term.

13

Barolo would be fine with me - the soy sauce would bring it all together.

You can hammer Nathan for his ignorance/insensitivity for using the pejorative “nip” but who are you tell him what he should like to drink with sushi?

14

1996 Lanson

15

I could care less what anyone drinks with anything, but any recent Barolo vintage with virtually all sushi will be a bad match, soy notwithstanding. Given that he doesn’t even know what half the items on the menu are, there’s no way in hell I’d take what he says about wine and food pairing seriously.

16

Excellent recommendation and an excellent wine! [thumbs-up.gif]

17

I was thinking the 05 Sea Smoke Southing, since it will pair well with meat and fish. It never dawned on me to bring the Lanson. [thankyou.gif]
Someone told me to sit on the Barolo for a while, as I’ll be rewarded for my patience.

The closest I get to Sangiovese is the CdP’s. Or is that incorrect? Anyway, I want to wait a while to drink them.

I’m ashamed to read what was written upthread by Nathan. Hard to believe that there are still ignorant people out there; but then again, online bulletin boards are representative of the real world.

18

Just bring one of these and you’ll be fine → [foilhat.gif]


I generally ignore food/wine pairing threads, recommendations, etc. etc. Personally, I’ll drink what I’m in the mood for with whatever I’m eating. In fact, I rarely drink wine with dinner unless I’m out at a restaurant, I prefer to savor each on their own, (food and wine.) Yeah I know, I’m a neanderthal.

19

If you decide on Pinot, I would pick the Domaine Serene instead of the Sea Smoke. IMO it is more versatile than the SS and more ready to drink. I haven’t had many of the other wines in your CT so I couldn’t say which others might be a better choice. I wouldn’t think a Barolo would be a good pairing for what is on their menu. I also like the idea of the Lanson with some of those dishes.

20

I drank a Langhe with seared ahi last night and enjoyed both. OTOH, “nips” to refer to Japanese is grotesquely offensive.

-Al