Re: OK, so let's talk what you would choose with La Zucca Magica's

On Aug 12, 4:01=EF=BF=BDpm, Mark Lipton <not...@[EMAIL PROTECTED]
> wrote:
> DaleW wrote:
> > So we're having a cellist friend of Betsy's up for dinner- it's his
> > birthday (I think 83rd!). The other guest is a violist from orchestra,
> > and she is a vegetarian. So Betsy is making the tomatoes stuffed with
> > pasta from this article, plus a grilled eggplant risotto ( Betsy
> > worried re double starches, but ok by me). I think some kind of squash
> > soup as starter, salad, birthday cake.
>
> > So with stuffed tomatoes and eggplant risotto, what should I open?
> > Sounds like rose food to me. Curious as to others' opinions. Charles
> > likes Margaux, so I'll probably open one anyway, but hard to imagine
> > as actual pairing with this menu.
>
> > I'm picking him up at station in less than 2 hours, so answer
> > quickly! :)
>
> Tomatoes --> high acid
> Squash --> off-dry
> eggplant --> off-dry to offset bitterness
>
> I'd think white, either off-dry Chenin or Riesling and probably give the
> nod to Chenin for its less aromatic character.
>
> Have fun, and let us know about the outcome!
> Mark Lipton
>
> --
> alt.food.wine FAQ: =EF=BF=BDhttp://winefaq.cwdjr.net

We did do a Chenin (07 Pinon) and a rose, Both did well, but I'd give
edge to rose. There really wasn't any bitterness in the risotto, the
eggplant was roasted and then the flesh stirred in with cream, no
skin.