tag:blogger.com,1999:blog-3799854524070158890.post5655047558795175025..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.comBlogger21125tag:blogger.com,1999:blog-3799854524070158890.post-5128816965972288062010-11-29T23:47:42.881-05:002010-11-29T23:47:42.881-05:00Hate to be counter-intuitive here (let alone late ...Hate to be counter-intuitive here (let alone late to the comment thread) but assuming the pumpkin is smoky as well as sweet, I'd love Clos Roche Blanche's Gamay with this dish; a Loire grolleau would be awesome, too. I love Nicola's suggestion for the LDH Viña Tondonia Rosé Gran Reserva. More conventionally, I'd consider a Grignolino d'Asti or a Chianti. Of course, if I can find a Lambrusco di Sorbara, I'll take Do Bianchi's advice and for *sure* make a lasagna.Wicker Parkerhttps://www.blogger.com/profile/15976225032244371755noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-14748625445608900032010-11-29T17:38:11.080-05:002010-11-29T17:38:11.080-05:00I'm sorry, and Stephanie - BrooklynLady said t...I'm sorry, and Stephanie - BrooklynLady said that she used three different recipes for guidance, and then kind of made her own way. sorry i cannot give you anything more specific.Brooklynguyhttps://www.blogger.com/profile/16321573602782343974noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-35254765780002240922010-11-28T15:14:11.848-05:002010-11-28T15:14:11.848-05:00@anonymous I was being dogmatic for humor's sa...@anonymous I was being dogmatic for humor's sake. But Lambrusco would be my very first choice when lasagne are concerned. In Emilia, tortelloni are filled with pumpkin and Parmigiano Reggiano this time of year. Lambrusco is the pairing di rigore. <br /><br />@BrooklynGuy Lambrusco di Sorbara is actually light in color although still technically red. Definitely red Lambrusco for this dish (traditional pairing), Sorbara or Salamino IMHO.<br /><br />@Deetrane where did you get all those old bottlings of Nebbiolo?Do Bianchihttps://www.blogger.com/profile/12744434741371288465noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-9335001187181219832010-11-28T14:58:19.394-05:002010-11-28T14:58:19.394-05:00Man, such great suggestions. I love the idea of an...Man, such great suggestions. I love the idea of an orange wine, and i usually have a hard time thinking of what to eat with those. makes perfect sense here. Sean - I almost opened the Gonon 07 Les Oliviers, but I had just had one not too long ago, and didn't want to drink it again so soon. But that made sense to me too. Dr J - I never even thought of Lambrusco, but that will be one for the future. I imagine that for this dish you;re talking white Lambrusco, right?<br /><br />We drank a 2007 Chidaine Montlouis Les Bournais and it was really good, actually. A bit, but not too much, residual sugar, good acidity, full in body, interesting herbal flavors. Perhaps strange, but it worked.Brooklynguyhttps://www.blogger.com/profile/16321573602782343974noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-26820461656849215722010-11-28T00:01:26.296-05:002010-11-28T00:01:26.296-05:00I back the previous suggestions of "orange&qu...I back the previous suggestions of "orange". Followed by rosé, even certain sparkling rosés.nedhttps://www.blogger.com/profile/02070097976314044162noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-55244251418670380972010-11-27T23:42:55.449-05:002010-11-27T23:42:55.449-05:002009 Pascal Janvieres Jasnieres
2008 Monastero Su...2009 Pascal Janvieres Jasnieres<br /><br />2008 Monastero Suore Cistercensi "Coenobium" Lazio<br /><br />2008 Bodegas Mendall "L'Abeurador" Terra AltaJoe Manekinhttps://www.blogger.com/profile/04068628197191676490noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-3039846660049191262010-11-27T21:34:33.167-05:002010-11-27T21:34:33.167-05:00Italy's clearly the obvious choice, but how di...Italy's clearly the obvious choice, but how did everyone miss the Rhone? <br /><br />A Rhone white would be superb with this, something with sufficient acidity to cut that goat cheese but just a hint of sweetness to carry the pumpkin & sage.<br /><br />I'm thinking Dom. de Marcoux Blanc, 2007 or if we're leaning into the Northern Rhone, Pierre Gonon, les Oliviers, 2006.Seanhttps://www.blogger.com/profile/12840433543804906851noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-27572221426734381942010-11-27T17:24:12.264-05:002010-11-27T17:24:12.264-05:00But, and with enormous respect, Do Bianchi, isn...But, and with enormous respect, Do Bianchi, isn't the lasagna just the medium and the pumpkin and goat cheese the message?<br /><br />FWIW, personally, I'd go with what Nicola said, or something orange from Bea.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-46769791483401316522010-11-27T09:06:07.631-05:002010-11-27T09:06:07.631-05:00Not trying to be a party pooper here but...
There...Not trying to be a party pooper here but...<br /><br />There is only one wine in the world to pair with lasagne: Lambrusco. <br /><br />Ideally (IMHO), Lambrusco di Sorbara. <br /><br />For the folks who live where lasange originated, the thought of any other wine is blasphemous.Do Bianchihttps://www.blogger.com/profile/12744434741371288465noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-29683180206471884722010-11-26T10:37:35.434-05:002010-11-26T10:37:35.434-05:00LDH Viña Tondonia Rosé Gran ReservaLDH Viña Tondonia Rosé Gran ReservaNicolanoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-14259849416083186282010-11-25T19:09:45.517-05:002010-11-25T19:09:45.517-05:00Maybe a Petit Arvine from Les Crêtes or maybe a fr...Maybe a Petit Arvine from Les Crêtes or maybe a freaky Italian White wine made from Red grapes like the Chiavennasca from Conti Sertoli Salis?? Good question.John McCarthyhttps://www.blogger.com/profile/11742304630359841176noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-71782054603251326772010-11-25T12:28:40.995-05:002010-11-25T12:28:40.995-05:00This says Riesling to me, preferably with a little...This says Riesling to me, preferably with a little age: Boxler if you have any.Cliffhttps://www.blogger.com/profile/04254237968195126520noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-87656334220151120802010-11-25T09:32:12.899-05:002010-11-25T09:32:12.899-05:00What Jason said.What Jason said.Florida Jimhttps://www.blogger.com/profile/08425683028082383050noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-29732866690391998642010-11-24T22:51:55.317-05:002010-11-24T22:51:55.317-05:002000 Ch d'Orschwihr Rangen Pinot Gris...we pou...2000 Ch d'Orschwihr Rangen Pinot Gris...we pour it at our Whole Foods wine bar, and it would be amazing with every element in your dish...A Bald Man Drinks...https://www.blogger.com/profile/18280092676304398741noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-33872373117975487042010-11-24T21:12:41.081-05:002010-11-24T21:12:41.081-05:00I agree with the people who suggested whites. If ...I agree with the people who suggested whites. If going italian, i think northern chardonnay, friuli, soave, orvieto would all work. I'm also wondering if a medium to full-bodied red Italian, like a langhe Nebbiolo or barbera, or even a big, earthy brunello could go well to offset the savory, oily cheesiness and creamy pumpkin an béchamel. Of course, one could also dig deep and pop a 1962 Gaja Barbaresco.Deetranenoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-45159073656395372962010-11-24T21:08:35.921-05:002010-11-24T21:08:35.921-05:00'96 P. Cotat Les Montes Damnees Sancerre Cuvee...'96 P. Cotat Les Montes Damnees Sancerre Cuvee Speciale. Sauvignon for the goat cheese, rs for the pumpkin.<br /><br />Of course, the lights are low and the prices high in our resto.<br /><br />SFJUnknownhttps://www.blogger.com/profile/14416883255959138934noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-52730228265693964592010-11-24T20:54:18.465-05:002010-11-24T20:54:18.465-05:00A novello from groppelloA novello from groppellomichelecollinenoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-21924193594241788652010-11-24T17:38:56.776-05:002010-11-24T17:38:56.776-05:00'02 Carillon'02 CarillonAndrewRhttp://strangerthanfictiontv.comnoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-34268339638630642512010-11-24T15:56:48.883-05:002010-11-24T15:56:48.883-05:00Skin contact white, Italian of course.Skin contact white, Italian of course.Jason Ahttps://www.blogger.com/profile/04681542692262978495noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-31115168464497139752010-11-24T13:31:52.354-05:002010-11-24T13:31:52.354-05:00Is there a recipe she used?! I want to try this.Is there a recipe she used?! I want to try this.Unknownhttps://www.blogger.com/profile/17424425582066348282noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-81318003289240538482010-11-24T12:22:08.340-05:002010-11-24T12:22:08.340-05:00Sounds fab.
I'd open a searing Savagnin from ...Sounds fab.<br /><br />I'd open a searing Savagnin from Ludwig Bindernagel, QV d'Etoiles – no oxidation, tight yet acidically gorgeous. That pairing would be the bomb.Sharonhttps://www.blogger.com/profile/04467341630668960380noreply@blogger.com