Tuesday, November 15, 2005

What to drink with Condrieu

My favorite blogger and wine drinking Utahonian, Beau at basic juice inquired as to how I would match Villard's Condrieu, Desponcins. This got the motor churning. With it’s heady, soft aromas, relatively low acidity and super creamy texture, Condrieu lends itself to plates on the richer side of the spectrum. Lobster cooked in beurre montée with ginger highlights, firmer fish like tuna and halibut in cream sauces, sweetbreads with a hint of sweetness in the sauce, smoked duck in a salad with truffle oil (particularily the Cuilleron wines), and in terms of cheese, those semi firm which accent creaminess, moderate salinity and nuttiness. Québec cheeses like Riopelle or Migneron come to mind. Some people say it can tough cold fois gras but I tried it this summer and found it got buried by the richness of the plate.
So what would I pair with the Desponcins? To borrow one of Anne"s creations, I would love to try it with pan seared scallops (unilateral), and served on thin slices of roasted beets, sautéed wild mushrooms with a ginger, mushroom foam. Any ideas?

1 comment:

beau said...

You mean when I come visit you're cooking lobster!?

Damn. Sounds great. Although the scallops seem quite intriguing as well. I'm posting this over at Basic Juice to see if we can lure any chefs into providing us with more ideas.