What Wine should I Drink?

WINE TALK
#1

Hello Everyone,

I am goiong to a food and wine pairing and am bringing a salad that will have candied pecans with a maple-balsamic dresssing. What wine would you recommend to pair with it? [help.gif] [help.gif]

Sean

#2

Champagne.

#3

Or, for us cheapskates out here in flyover country, Prosecco.

#4

Any of the Huet Sec. They have enough sweetness and acidity to complement, and they’re great crowd-pleasers at a reasonable tariff.

#5

Salad is always difficult
Champagne

#6

Doubling down on some sort of bubbly. Rosé Cava is very affordable and can make almost anything taste better…

#7

I third Champagne/bubbly and would also suggest a Muscadet.

If feeling adventurous, I’d go with a fino Sherry…

#8

The Huet idea is a good one. I’d also throw in German Riesling, probably a Spatlese.

#9

Or better yet, eat the salad fast and then dig into some roast beef with a nice Cab. Don’t forget - part of food and wine pairing is knowing what doesn’t pair. [cheers.gif]

#10

I have the Sean batline and recommend the 2009 Chidaine Choisilles MSL. He settled on that. 5 years ago, we’d be drinking 17% CA syrah and now look…he’s drinking Loire! Plus, now you guys got him talking Huet…good work!

#11

Thank you all for your recommendations. I didn’t come out of this empty handed. I was sent home with a bottle of the 2010 Huet “Le Mont” Just wait til I start talking Alsace, FCMIII!!!

@GregT, that will be a future option to consider as I saw your post too late.

#12

You’re gonna love it. That’s my favorite on the '10’s, with the Clos du Bourg close behind, and the Le Haut Lieu no slacker.

#13

Huet makes a bubbly, but, as a young wine, it is EXTREMELY POWERFUL.

I had it at an outdoor luncheon this summer, and it struck me as needing maybe 20 years to start to settle down [or maybe even more than that, given that it’s Chenin Blanc, which has a reputation of lasting forever].