tag:blogger.com,1999:blog-3799854524070158890.post1179135046870950864..comments2023-10-10T14:43:29.795-04:00Comments on Brooklynguy's Wine and Food Blog: You be the SommelierBrooklynguyhttp://www.blogger.com/profile/16321573602782343974noreply@blogger.comBlogger19125tag:blogger.com,1999:blog-3799854524070158890.post-74707369637300917682010-07-15T16:52:26.729-04:002010-07-15T16:52:26.729-04:00White Chinon Blanc. Very earthy, citrus and sligh...White Chinon Blanc. Very earthy, citrus and slight sweetness!Jon Ohttps://www.blogger.com/profile/17170291874860942049noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-72071106803113412872010-06-23T20:47:27.514-04:002010-06-23T20:47:27.514-04:00Wow, I love it - thanks for all of these great ide...Wow, I love it - thanks for all of these great ideas. That sounds trite but I really mean it - these are thoughtful and interesting wine pairing ideas. All of them would be great, and the ones that really speak to me upon reading are the Gruner, (it would be great with the peas and ricotta), and the Italian suggestions, particularly the Giacosa Roero Arneis, which I know to be a lovely wine, and the 99 i Clivi which i think is a great wine and a brilliant pairing. Interesting too that so many people suggested a sparkling wine, something I wouldn't have thought of, but now sounds so obvious and great. <br /><br />I actually drank the 2008 Reinhard & Beate Knebel Riesling Von den Terrassen trocken ($20, Mosel Wine Merchant). It worked perfectly in that it was very fresh and bright, but in its character reflected the delicacy of the peas and ricotta. <br />I'll not have to make this dish again and try some of these other ideas. Thanks again...Brooklynguyhttps://www.blogger.com/profile/16321573602782343974noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-81681270615410891492010-06-23T16:58:26.234-04:002010-06-23T16:58:26.234-04:00Does Ramonet make a Bourgogne?Does Ramonet make a Bourgogne?Cliffhttps://www.blogger.com/profile/04254237968195126520noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-68462522607257786412010-06-23T14:32:18.896-04:002010-06-23T14:32:18.896-04:00Sounds like a perfect occasion for Sigalas Santori...Sounds like a perfect occasion for Sigalas Santorini. Or maybe La Sibilla falanghina.keithlevenberghttps://www.blogger.com/profile/00556819801189301362noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-42161513722198383352010-06-23T12:28:07.977-04:002010-06-23T12:28:07.977-04:00A pasta dish with ricotta, so my mind goes on auto...A pasta dish with ricotta, so my mind goes on auto-pilot straight to Italy. A Franciacorta would be nice and probably work just fine. The mint, at least for me is the tricky component, but I think I would go with a floral and fruit driven nose followed by medium acidity, fruit forward flavors and a tiny, tiny bit of spritz. A wine I had a couple nights ago, I think, would fit this bill. The 2008 Bruno Giacosa Roero Arneis would pair quite nicely with this dish. At least that might be my first attempt.Silenushttps://www.blogger.com/profile/16412664711078086147noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-41942033948318186722010-06-23T08:04:31.386-04:002010-06-23T08:04:31.386-04:00I might go with a Chidaine Montlouis Methode Tradi...I might go with a Chidaine Montlouis Methode Traditionelle Brut. I think the ricotta touch and the crispness of peas would be fun and workable with this flinty herbal sparkler. The mintiness is a wildcats for me on this , think it ccould work.Adam JapkoHttp:// wine-zag.comnoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-44684227362622067572010-06-22T23:12:54.799-04:002010-06-22T23:12:54.799-04:00Chignin Bergeron from Savoie . . . just enough ri...Chignin Bergeron from Savoie . . . just enough richness and livliness to do somersaults with the peas and waltz with the ricotta. Isn't summer grand!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-52243319121848073222010-06-22T22:00:30.556-04:002010-06-22T22:00:30.556-04:00Tocai.Tocai.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-65782778886707072522010-06-22T21:04:49.244-04:002010-06-22T21:04:49.244-04:00Neil,
You have an amusingly astute readership.Neil, <br /><br />You have an amusingly astute readership.Unknownhttps://www.blogger.com/profile/14416883255959138934noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-59652311739540049452010-06-22T17:23:54.274-04:002010-06-22T17:23:54.274-04:00Ulivi Gavi with just a few yearsUlivi Gavi with just a few yearsTy Martinnoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-19840602364607333402010-06-22T16:51:17.977-04:002010-06-22T16:51:17.977-04:00I like the Clos Roche Blanche suggestion. Perhaps ...I like the Clos Roche Blanche suggestion. Perhaps also the Pinon Silex Noir. This weekend I drank a fantastic Austrian Zweigelt (blanking on the producer) that could work if you want to attempt a red.Unknownhttps://www.blogger.com/profile/11453966900498238333noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-10937374523038802052010-06-22T16:26:30.121-04:002010-06-22T16:26:30.121-04:002006 Movia Sauvignon Blanc - imagine if wine taste...2006 Movia Sauvignon Blanc - imagine if wine tasted like mint instead of grapefruits or whatever. Your dish is perhaps the best match for this wine.King Krak, I Drink the Winehttp://www.forkandbottle.comnoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-86495246776782476682010-06-22T15:31:19.371-04:002010-06-22T15:31:19.371-04:00I'll go with Kevin and the CRB SB 2009 or the ...I'll go with Kevin and the CRB SB 2009 or the Francois Pinon 2008 Vouvray Cuvee Tradition. Then again the Baudry Rose 2009 is also fantastic - if you can still find it..Jason Ahttps://www.blogger.com/profile/04681542692262978495noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-67934435211833339572010-06-22T12:53:53.695-04:002010-06-22T12:53:53.695-04:00I'm thinking a nice Italian white, a Soave or ...I'm thinking a nice Italian white, a Soave or maybe even better, a light, crisp southern white, like a Falanghina. The bright acidity & citrus of the Falanghina, with those faint almond notes, would pair beautifully with the sweetness of the peas & the creamy ricotta. That's not maybe so pie-in-the-sky, but it'd be a nice pairing...Seanhttps://www.blogger.com/profile/12840433543804906851noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-42559078422231678932010-06-22T12:53:53.696-04:002010-06-22T12:53:53.696-04:00Maybe it's because I'm craving it badly, b...Maybe it's because I'm craving it badly, but Clos Roche Blanche Sauvignon Blanc. I had the wine with mint, ricotta and the shredded squash pasta the way you posted the recipe last summer. The mint/SB worked for me. If not that then perhaps some sort of dry/off dry Chenin.Kevinhttps://www.blogger.com/profile/08537631008505009649noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-48253538824142980182010-06-22T12:08:40.423-04:002010-06-22T12:08:40.423-04:00This amateur might try a Beaujolais with that. Bu...This amateur might try a Beaujolais with that. But if the mint didn't jive with it, maybe a riesling.Matthttp://www.twitter.com/mattwrobelnoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-47603700872126446922010-06-22T10:57:48.033-04:002010-06-22T10:57:48.033-04:00I might open Sekt, a Loire white, or a not-too-hop...I might open Sekt, a Loire white, or a not-too-hoppy Pale Ale.<br /><br />nice sounding dish...blugingerhttps://www.blogger.com/profile/03870357698577952169noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-40098374773254813022010-06-22T09:49:19.135-04:002010-06-22T09:49:19.135-04:00Huet Vouvray Petillant?
Bera Arcese Bianco?Huet Vouvray Petillant?<br />Bera Arcese Bianco?Jonathanhttp://bestdrinkever.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-47546728997771102362010-06-22T09:30:09.321-04:002010-06-22T09:30:09.321-04:00Well, this is a fun game. This simple, fresh dish...Well, this is a fun game. This simple, fresh dish could be paired with any number of complex, medium-weight whites that have some herb characteristics and a bit of age, so a Huet sec, a Knoll grĂ¼ner, a roussanne from Renaissance, or even a wine with modest skin contact like the Coenobium are among the seemingly infinite choices. But my first thought was for i Clivi's 1999 Galea, so that's what I'm running with. Looking forward to seeing what you actually drank.Wicker Parkerhttps://www.blogger.com/profile/15976225032244371755noreply@blogger.com