Looking for recs to pair with Gumbo… and non wine crowd
Cellar has Grenache blanc, whit burgs, Aubert
and Bordeaux (2006-2019) and Burgundy (same period).
Thoughts?
That’s a weird cellar. For non-wine crowd, only thing they would like is either the GB or late-year (2018-19) Bordeaux.
How about beer?
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Aligote is better than Chardonnay in this situation imo. I lean on the grape when in New Orleans at finer dining establishments.
Yeah that it not a bad call, wonder as an experiment if all the recent talk about Jura wines would do well with this cuisine!
There will be beer, but a successful party has the trifecta of beverages!
I drink beer with gumbo. If forced to drink wine, I would choose a slightly sweet Gewurtztraminer.
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Rich texture is needed so a white Rhône wine or something like Alsatian Gewurztraminer or Pinot Gris can work.
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We finally find something to agree upon.
OP, wine with gumbo sounds pretty bad unless it’s a Kabinett Riesling or something.
Having done the wine and gumbo pairing thing for over 30 years I think I will tell you to stuff it.
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No champagne? I find I usually finish most of the champagne waiting for the food to come out.
Respectfully and maybe it’s just my palate but I disagree here.
If you like the thought of beer, isn’t it because it’s a palate cleanser of sorts after the richness
?
Gumbo is my favorite dish so I’m solid that sweetness and any oak is not what I’m looking for.
That said, I’ll gladly drink anyth8ng you are serving with a good Gumbo!
Maybe we fundamentally disagree on what is a good gumbo. That would be very gumbo.
The best is Death by Gumbo at Restaurant Revolution. Second is Liuzza’s.
(Of course I’d love to have another thread for this)
I have Cochon. Dooky and Commanders in my freezer now.
None benefits by sweet wine.
Cheers
I had people over for my moving forward Feburgundy Turkey Fry on Sunday. The only prep I do to the bird (beyond drying it) is to absolutely cover the thing in Old Bay. White Burgundy and Old Bay work well together.
The best is based on the recipe from my wife’s grandmother who was a Southern Louisiana native.
Restaurants need not apply.
Finally I knew we would circle to agreement!
I would love to try it!
I would love to make a batch for you,
First, we have to cook a pound of bacon!
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Agreeing on the beer generally, but how dark a roux are we talking?
If it isn’t somewhere between milk and dark chocolate then it isn’t a real roux!
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Viognier ?
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