Baked Acorn Squash with Brown Sugar.
I'm serving a multi course dinner on Thanksgiving with a wine pairing for each course. The Baked Acorn squash will be served by itself, before the main course of turkey, etc.
I was thinking of either a Chardonnay or Semillon Chardonnay pairing. Any thoughts / suggestions?
2006-11-17 01:58:16 · 5 answers · asked by 2007_Shelby_GT500 7 in Food & Drink ➔ Beer, Wine & Spirits
Since that will be a sweet-ish dish, you could do a semi-sweet white like a gewurtraminer, or you could do the opposite and balance it with a crisp flavor like a sauvignon blanc. You've got some options there. Either complement or balance. I think either would work very nicely.
I'm not heavy on sweet foods, so I'd like the contrast of crisp and fruity with the brown sugar.
2006-11-17 02:32:51 · answer #1 · answered by chefgrille 7 · 1⤊ 0⤋
so far as i'm worried, the better part of having 8 human beings for dinner is which you're able to have a distinctive wine for each path. i'm unlikely to recommend particular wines because of the fact I have not any thought what you have get admission to to. Onion soup - in case you ought to get your palms on an older white Burgundy, that could be dazzling. If now not, a modern launch would nevertheless be somewhat reliable. Your champagne is unquestionably suitable with smoked salmon (you ought to replace the order of the soup and salmon to maintain going with the Champagne out of your canapes). apparently adequate, you ought to merely approximately serve the Champagne with the brie/mushrooms, yet i'd head into Pinot Noir (mushrooms and Pinot are a suitable pairing and it additionally is going great with brie)! evaluate a crimson Burgundy or something from Oregon (if available). Dessert - i these days served a Banyuls with a heat chocolate cake. To die for. yet i've got had and particularly enjoyed Muscat de Beaumes de Venice with chocolate. for my section i'd %. chocolate over a trifle any day, so i'm going to bypass a trifle suggestion ;D And, as you pronounced, the port and stilton is a no-brainer. nonetheless Banyuls is likewise a fortified wine, i think of you will discover them distinctive adequate to make this artwork.
2016-12-17 11:39:06 · answer #2 · answered by Anonymous · 0⤊ 0⤋
With respect....chardonnay would be my last choice for that dish. It deserves something with a slightly sweet tone to it. My number one choice would be a Gewurztraminer or a Riesling. If you go with a Riesling, look for a "Kabinett" classification. It's not too sweet, but a happy medium.
2006-11-17 06:52:51 · answer #3 · answered by Ken 3 · 0⤊ 0⤋
It a individual choice, for me both are good.
2006-11-17 02:09:55 · answer #4 · answered by Anonymous · 0⤊ 0⤋
yes ,pairing with bali brem
2006-11-17 02:48:41 · answer #5 · answered by Anonymous · 0⤊ 0⤋