Stormig Posted August 19, 2006 Report Share Posted August 19, 2006 Hiya, y'all... I have this home-made red wine (no, I am not the wine-maker ) that I want to get somebody to try, but then I also have black caviar that I think I might want to share with the same person. Just planning a short-stop, light meal/snack in between things, and at that hour of the day it might be just the right thing, and I'd be getting two things out of the way. Thing is, red wine and black caviar... Is that a faux pas? Quote Link to comment Share on other sites More sharing options...
nairi Posted August 19, 2006 Report Share Posted August 19, 2006 Maybe crackers could help with the caviar. Not sure about the wine. How've you been? Quote Link to comment Share on other sites More sharing options...
Stormig Posted August 19, 2006 Author Report Share Posted August 19, 2006 Oh, definitely the crackers, yes! I'm well! And you? Quote Link to comment Share on other sites More sharing options...
Azat Posted August 19, 2006 Report Share Posted August 19, 2006 Thing is, red wine and black caviar... Is that a faux pas? not if you're sharing. Whats up Stormes Quote Link to comment Share on other sites More sharing options...
vava Posted August 19, 2006 Report Share Posted August 19, 2006 Caviar is salty, and has a distinct and assertive flavour. That said, there are overtones to the caviar that may get washed away with a strong red wine. Often, the home made wines i've tasted have been relatively strong tasting, with rather unrefined, rustic feel - not always bad mind you. I think that the classic pairing for caviar would be champage, or if that's lacking, a nice dry white would ordinarily do the trick. But you don't always have to follow convention in these things. What matters most is that you enjoy your little picnic, and get the most from your experience.... enjoy it, (and send some of that caviar our way! Quote Link to comment Share on other sites More sharing options...
nairi Posted August 19, 2006 Report Share Posted August 19, 2006 Oh, definitely the crackers, yes! I'm well! And you? Good enough. Quote Link to comment Share on other sites More sharing options...
Stormig Posted August 21, 2006 Author Report Share Posted August 21, 2006 Hi, Azaty Poo. Trying to sink some claws , savvy? Thanks for the support. On second thought I think I'll give the caviar away - maybe to Vava - it's no different from the red caviar I know and don't like, and it's also salty to boot! For the life of me, I can't even eat crisps because I'm so averse to salt. So that leaves just the wine. Nairi, you haven't been around a long time, have you? Check PM. Quote Link to comment Share on other sites More sharing options...
vava Posted August 21, 2006 Report Share Posted August 21, 2006 So that leaves just the wine. Not a bad option - just wine and plenty of it! Nice to see y'all back.... Quote Link to comment Share on other sites More sharing options...
Anileve Posted August 22, 2006 Report Share Posted August 22, 2006 (edited) Hey Stormiq jan, Black caviar is my favorite so I couldn't resist to plug in my imposing views. Personally I never liked the whole cracker deal, they don't tame the extreme saltiness of black or white (sorry, I meant red, this just flows so easily) caviar. Now black bread and a little butter goes very well with caviar because it sort of prevents the little eggs to burst into an overwhelming frenzy of salt. Although sometimes I go nuts and eat a few teaspoons of the stuff because I just can't get enough. I like Champagne over Vodka, but then again I really don't like vodka. But with some dry champagne it tastes absolutely out of this world. I would suggest for you to have a full out experience. Get beautiful flute champagne glasses, light some gardenia candles (or whatever you like) place some butter in a dish with a nice silver knife. Cut black Russian bread into triangles and of course don't forget the caviar. Make your little sandwiches while you eat, don't prepare them prior. Wash them down with some brute champagne. Oh yeah, you can also wear some black high heels and red lipstick. But that is totally optional of course. One more thing, I really wouldn't suggest red wine with caviar, like Vavachka said it will totally kill both flavors. Don't do it! Have red wine later with something else. If you must do wine, white is a little better, but champagne is best. Edited August 22, 2006 by Anileve Quote Link to comment Share on other sites More sharing options...
Sip Posted August 22, 2006 Report Share Posted August 22, 2006 (edited) Since we are all imposing views and such, I'd say ditch both the caviar and the wine. Your best bet is some good chili and some fine iced tea. Just make sure you will be spending some time outdoors after the chili. I would not recommend this if there is a long car trip involved afterwards Edited August 22, 2006 by Sip Quote Link to comment Share on other sites More sharing options...
Stormig Posted August 24, 2006 Author Report Share Posted August 24, 2006 Thanks for the tips, everyone. Now if only there could be a way to de-salt the goods some. I don't touch salt - and I'd say "never" for the last two years or so - getting my salt only from the foodstuffs I consume (and I add none when cooking, aside from that to the water to boil pasta in and such!), so it's difficult. Quote Link to comment Share on other sites More sharing options...
Sip Posted August 24, 2006 Report Share Posted August 24, 2006 http://shopuncleharrys.dukestores.duke.edu/images/spice2%20002.jpg Quote Link to comment Share on other sites More sharing options...
Anileve Posted October 6, 2006 Report Share Posted October 6, 2006 By the way, where do we talk about food? Should I just continue this thread, the title is so appealing! I recieved this amazing bottle of wine. My first vintage: 1991 Château Musar Rouge. Has anyone tried? I don't plan on opening until the next year, but I am so curious about its flavor. Any impressions? How long can I allow this wine to age, or is it worth letting it age. My recent steamy affair is with Ruffino Chianti. I will take any grade or any price, all Ruffino's Chiantis are amazing. The $8.99 is just as wonderful as the $45 bottle. Quote Link to comment Share on other sites More sharing options...
vava Posted October 6, 2006 Report Share Posted October 6, 2006 Musar? Isn't that a Lebanese wine? I had no idea that Lebanon could produce something that would benefit (or even survive) a decade and and a half of aging. As for the year, I have not found a resource that indicates whether or not 91 was a could vintage in Lebanon. Now I'm curious... Quote Link to comment Share on other sites More sharing options...
Azat Posted October 6, 2006 Report Share Posted October 6, 2006 By the way, where do we talk about food? Should I just continue this thread, the title is so appealing! I recieved this amazing bottle of wine. My first vintage: 1991 Château Musar Rouge. Has anyone tried? I don't plan on opening until the next year, but I am so curious about its flavor. Any impressions? How long can I allow this wine to age, or is it worth letting it age. My recent steamy affair is with Ruffino Chianti. I will take any grade or any price, all Ruffino's Chiantis are amazing. The $8.99 is just as wonderful as the $45 bottle. Hey Eve, how are you doing? Read the first post in this topic http://hyeforum.com/index.php?showtopic=12860&st=0 Quote Link to comment Share on other sites More sharing options...
Boghos Posted October 6, 2006 Report Share Posted October 6, 2006 And Musar off all places is made in the Bekaa Valley. Great wine. Quote Link to comment Share on other sites More sharing options...
Yervant1 Posted October 6, 2006 Report Share Posted October 6, 2006 And Musar off all places is made in the Bekaa Valley. Great wine. Bekaa Valey is one of the most fertile land in the region. Quote Link to comment Share on other sites More sharing options...
Boghos Posted October 6, 2006 Report Share Posted October 6, 2006 Yes, and Hezbollah territory. That´s the funny part. Quote Link to comment Share on other sites More sharing options...
Yervant1 Posted October 6, 2006 Report Share Posted October 6, 2006 Yes, and Hezbollah territory. That´s the funny part. Hezballah is a relatively new phenomena. The people of Bekka Valley are very hospitable and generous, they are farmers who work the land. Quote Link to comment Share on other sites More sharing options...
Sassun Posted October 22, 2006 Report Share Posted October 22, 2006 By the way, where do we talk about food? Should I just continue this thread, the title is so appealing! I recieved this amazing bottle of wine. My first vintage: 1991 Château Musar Rouge. Has anyone tried? I don't plan on opening until the next year, but I am so curious about its flavor. Any impressions? How long can I allow this wine to age, or is it worth letting it age. My recent steamy affair is with Ruffino Chianti. I will take any grade or any price, all Ruffino's Chiantis are amazing. The $8.99 is just as wonderful as the $45 bottle. You mean this: http://www.delongwine.com/news/wp-images/musar1991.jpg Yes, it is pretty good I must say, though I am no expert in wine-tasting. If it's any consolation, it tastes nowhere as bad as Areni wine (sorry!). It also has quite a few fans in Europe & USA! I personally prefer Chateau Ksara. Anyway, you can check out their website: http://www.chateaumusar.com.lb Also check out Chateau Ksara website: http://www.ksara.com.lb Quote Link to comment Share on other sites More sharing options...
Azat Posted October 22, 2006 Report Share Posted October 22, 2006 There is a HUGE difference between Musar and Ksara. Musar is a world class wine. As for Areni, I would suggest they make lots of improvements if not they mind as well just reprocess it to be used as alcohol to be used in running cars. Quote Link to comment Share on other sites More sharing options...
Sassun Posted October 22, 2006 Report Share Posted October 22, 2006 As for Areni, I would suggest they make lots of improvements if not they mind as well just reprocess it to be used as alcohol to be used in running cars. lol well yeah, closer to the 2nd. Quote Link to comment Share on other sites More sharing options...
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