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 M¢25  Funded By Mahalo ? |  February 26, 2009 02:11 AM

What type of meat goes best with Chardonnay?

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dumblonde dumblonde
 
 February 26, 2009 04:04 AM
Shrimp goes so well with it. So yummy. @tracebooks: You are absolutely right about the pork or poultry.
I'm also including a site with specific dishes and recipes. Apparently Chardonnay is difficult to pair with food.
Source(s):
http://www.wineintro.com/food/types/chardonnay.html
http://www.foodandwine.com/articles/lessons-in-chardonnay



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morriss003 morriss003
 
February 26, 2009 02:19 AM
I would probably go with a small round thick piece of fillet Mignon wrapped around the side with a good bacon that was held in place with wood toothpicks.
Soak the meat for twenty four hours in a mixture of one part A1 sauce, one part Worcestershire sauce, two parts catsup and one tablespoon of honey. Broil or grill.

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tracebooks tracebooks
 
February 26, 2009 02:31 AM
Traditionally, it was milder-flavored meat like pork or poultry. For the best explosion of harmonious flavor, the ideal thing is to eat an animal and use spicing that grew in the same area as the wine. That might be tough unless you live in European wine country or Napa Valley! But it's amazing how this brings out flavors in both the wine and the food, instead of masking them.

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