Hello Guildsomm hive mind!
I am doing a dinner in a month or so where my dish, the first course, is going to be a cold roasted asparagus, crab, cream and caviar salad.. I’m leaning twords a bubbly, as I love starting a dinner there, and also think it will be a great pairing, but wondered if anyone else had any interesting suggestions? It is also a women winemaker dinner, the specific wine I was thinking of was from Hattingley Valley, but I also recently found out Suavia is an all female team and thought their Monte Carbonaire volcanic Soave might be a good fit as well... Any thoughts or feedback appreciated!
I recently had a similar salad and really enjoyed it with a Loire Valley Sauvignon Blanc. That said, now I’d love to try it again with that Suavia Monte Carbonare - if you haven’t tasted that wine, I imagine it is what Chablis would taste like if the grape used was Garganega. It really is a gorgeous wine, and while I’m told that Soave (Gini in particular) pairs wonderfully with Asparagus, it is a combination I have yet to try. Consider this a +1 vote for using the Suavia and let me know how it turns out!
I have had it, it’s fantastic! I’m leaning that way. Thanks for the feedback!
I think there is something to be said about pairings aren't just for the food, they also set an atmosphere, a tempo, and a mood. I feel strongly about starting pairings with sparkling wine. You could also do Iron Horse or Henriet Bazin.
Marie Courtin Champagne would be a great choice!
An unoaked, salty Assyrtiko. Also sings well with green things.
I absolutely agree! In this case though, the dinner is a "who paired it better" challenge, and my compatriot is doing a Franciacorta, so I am debating not going with bubbles as well, just to set myself apart!
I would go bubbly for the reception wine and Condrieu for the dish, Domaine Faury is fantastic value and has a lovely chalky finish that would work great with the crab.
Domaine Faury does make lovely wines, and I like the Condrieu suggestion as well, but it does have to be a woman wine maker! Any chance you know of any in the area?
After a bit of research I found that Caroline Frey makes the wines for Paul Jaboulet Aine since 2006, they make a Condrieu "Les Cassines". She was trained by Denis DuBourdieu. I have not had the wine.
Well that is a huge duh on my end, I follow her on Instagram! I didn't realize that she made a Condrieu though! Thank you so much, I will check to see if it is in the state! (Can be challenging in Maine)
I tried a sparkling Rias Baixas Albarino today at a masterclass, and my head was spinning with pairing ideas. This could play - not 100% about the asparagus though. Might be cool to try something different though, and the $20 price point is attractive!
I always like Gruner Veltlliner with dishes that have a bit of green notes. Maybe some of upscale one, Smaragd level.
Dry Furmint! Samuel Tinon Hatari Furmint.