WineJockey
Newbie
Join Date: 5/19/2008
Posts: 7
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Posted: 7/2/2008 7:10:05 PM
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So i am pairing some wines to a tasting menu that i am doing and i have a few ideas but wanted to see if anyone has a sure fix
dish one
Grilled Calamari
anchovies, capers, Gaeta olives, onions, roasted garlic, lemon, beurre noisette (an amazing dish)
dish two
Grilled Mahoggany Quail on a fig and stilton barley with a jus
my first idea is to go towards a burgundian chard perhaps a meursault or st-Aubin
my other choice is a red Pelaverga piccolo
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benchland
Certified
Join Date: 5/26/2008
Posts: 47
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WineJockey
Newbie
Join Date: 5/19/2008
Posts: 7
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Posted: 7/14/2008 2:29:58 PM
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oh that would be lovely
but i do not think that they are imported to my province
from my understanding the production is very limited and mostly consumed in the basque region.do you see a lot of it.
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benchland
Certified
Join Date: 5/26/2008
Posts: 47
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Posted: 7/15/2008 11:57:25 AM
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I have seen them offered through a few distributors in Oregon. I'm featuring one in a tasting tomorrow. I'll let you know how it fares.
Oregon Coast
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WineJockey
Newbie
Join Date: 5/19/2008
Posts: 7
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Posted: 7/17/2008 9:42:05 AM
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Thanks
I look forward to hearing how it went
Are you seeing an increase in spanish importation with the lesser known regions? monsant, bierzo ......
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