Hi everyone, I have a few pairing challenges coming up and would like some feedback…
Cheese with mature champagne:
This is to go with a salad course and I would like to play off the nutiness of the older champers. I’m thinking Piave or Manchego.
Condrieu:
I"m considering the butter poached lobster w/figs and Foie recipe from TFL (the french laundry). I’ve made this a few times before but always paired it with a sticky…
Mature N. Rhone Blanc (Marsanne):
At a loss here , maybe a mild curry but I’ve never tasted a mature Marsanne so I dont even know the flavour profile.