So many books have been published that all tell you their advices to get the best association between food and wines.
That prestigious "chef" works with such a famous wine-waiter, and, after only a few afternoons spent together, elaborate the range of the perfect agreement...
Far from me to denigrate that work, but the very special combination between a navarin lamb with broad beans just picked, served with a rosé d'anjou from that precise producer in the vintage 2006 is supposed to last no more than what live the roses...the time of one morning !
Because this precise moment, immortalized doesn't bring anything (or so few) to those looking for, if not the perfect harmony, at least very satisfying. The different parameters having served to the cooking of the navarin lamb of our example, have a major influence upon the harmony with the wine.
Regarding the rosé d'Anjou in 2006, it is evident that its very short longevity prevent it from renewing this harmony in the following years.
Surely, that precise year, it had such a special flavour that we surely won't find in the following years. I can also say, that it would have been the same if the combination had been done with a CHASSAGNE MONTRACHET Red in 1999 from Mr X.
The normal evolution of the wine can't be more than limited, and unfortunately may not be OK two years later.
That's why this category is dedicated to a mutual enrichment gracious to our experiences, trying to propose basical harmonies, the most evident to reproduce, avoiding, as far as it is possible, to propose combinations made from very precise recipes, but elaborate a kind of data set which will permit anybody to understand whoch elements have to be put on the front stage and succeed in combining food and wines.
More than special experimentations, I would like that WE give an outline of them through the multiple experiences we achieve daily.
When I say WE, it just means that this section is OUR SECTION, because we are wine lovers and food lovers. I will publish the suggestions and comments from internet users who will agree to participate, so taht, together, we can build the foundations of our most successful meals.
Send me your suggestions, give (kind) comments upon those from other surfers, try and try again the combinations we propose here. We will all have more experiences and enrichment from other's knowledge.
Basically, people use to serve SAUTERNES with it, sometimes CHAMPAGNE or a tannic red wine.
Liquorous wines give heaviness on that dish where the sugar contained in the wine combines with the fatness of the liver. This pairing is OK but has also some defaults.
With the Champaign wine, the bubbles give a vividness that ounterbalance the fatness of the liver, but gustatively speaking, the duck is the winner of the competition.
Considering the combination with the red wines, far too often the tannic character of the wine will be on the front line and this agreement is too risky.
For my personal experience, I realised the best agreements with PORTOS Vintage. The sugary aspects of the wine combine with elegance to the richness of the wine, gracious to the melted tannins that can be found in those great PORTOS.
Try it, and tell me your opinion !