Dear Dr.Hannah.
I am suffering a critical food pairing dilemma. My mother passed away 12 months ago, just after my 37th Birthday. On realising how spacious the family home had become without the chair lift and shower seat etc. I set about rectifying my space issues. I thus met a lovely girl via the World Wide Web on a friendly chat room. A nice pleasant young lady from Chang Mai.
She arrived and her cooking skills were far from bacon and cabbage. I am having difficulties with matching the fish curries or noodle soup that we are substituting for my mother's mash and gravy.
None of these dishes seem to work with Guinness, could you please offer me an alternative.
Desperate for some wine advise in the West.
Anon.
Dear Anon,
I'm delighted to hear of your new companion. Amorous advice is not my forte. On a wine front my advice would be to stick to New World, traditional German grape varieties. If your preference is red I would suggest a fruity un-wooded pinot noir. Ideally a Margaret River or a Hawkes Bay. There are more reasonable alternatives from Chile and Argentina. Ask in your local wine specialist for un-oaked options.
Whites are much easier to acquire. New World Pinot Gris, Gewurtztraminer or Riesling are ideal accompaniments but equally a decent German Riesling such as Dr.Loosen which is relatively widely available. My preference would be a Nelson Pinot Gris and these are becoming quite popular as aperitifs but also great with an Indian or Chinese take-away. Do your research in your local Off-Licence and explore your options.
Hope this helps the food pairing dilemma and hoping that the language barrier is a little easier to live with.
Dr.Hannah.
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