Germinating in tropical climates? - Page 2

lorax · 02-27-2009, 12:31 PM

Quote:

Originally Posted by Chironex

What wine would you pair with it Beth?

Depends on the accompaniment.

Over stewed potatoes with rice and hot peppers, a robust red like a Chilean Shiraz is suitable, or if you're into having ice cubes in the drink, an Argentinian Malbec.

On a bed of greens with corn on the cob, one of the German white wines, a Reisling or a Qualitassvein.

Tog Tan · 02-27-2009, 12:44 PM

Quote:

Originally Posted by Chironex

Was this meal before your lizard deals went bad?

Good point Scot, never thought of it. Yes!.... and then came the bad $15 million Serpentarium deal for tourism....sheesh....

Chironex · 02-27-2009, 12:47 PM

Quote:

Originally Posted by lorax

Depends on the accompaniment.

Over stewed potatoes with rice and hot peppers, a robust red like a Chilean Shiraz is suitable, or if you're into having ice cubes in the drink, an Argentinian Malbec.

On a bed of greens with corn on the cob, one of the German white wines, a Reisling or a Qualitassvein.

Ice cubes in my wine?.....Never! May I also suggest a Chilean Carmenere? Often overlooked but delicious. It is one of my favorite reds along with a heavily smoked Pinot Noir such as the heady juice from Sine Qua Non. Love your Riesling pairing with spicy food.
For something refreshing, a chilled Gewurztaminer gets my vote.

lorax · 02-27-2009, 01:00 PM

See, and I never really warmed to Malbec until I moved here. The ice-cubes thing turned me right off it until I realized I could simply treat it like a white - chill before opening and don't let it breathe a whole lot.

I've never been a fan of Pinot Noir - there's this volcanic taste in the recent Chilean ones that puts me off. The Carmenere is over $80 a bottle here, which puts it out of my reach for most meals. I like the Shiraz because I can use about half the bottle over the meat, then drink the rest.

If I were sauteeing the guanta, I'd have to go with the Riesling in the sauce along with aji peppers and achiote, and the final pairing would be a Bolivian Cabernet - I'm not sure that this one makes it to your market, but it's an excellent wine.

Of course, if we're talking about tapir (danta) then the field changes. I am particularly fond of cubes of tenderloin flambeed in peach aguardiente with peanuts. For that, a fuller-bodied red is a must - it's about the only time I'll consider Pinot Noir, and even then I'll go with an Argentine rather than a Chilean bottle.

lorax · 02-27-2009, 01:02 PM

OMG, we've totally hijacked TropicalLuvr's thread. I feel awful!

Tog Tan · 02-27-2009, 01:06 PM

Quote:

Originally Posted by lorax

OMG, we've totally hijacked TropicalLuvr's thread. I feel awful!

I was about to say that but I don't think Kyle will take legal action against us or try to kill us, rite Kyle?

Chironex · 02-27-2009, 01:19 PM

Oops! I don't know if it would be advisable for us to continue this. Perhaps we should tapir it off....but I guanta keep it going.
Hey, agouti idea, let's start a new thread.

Then those whose threads were hijacked can do the same unto us.

02-27-2009, 01:00 PM	#24 (permalink)
lorax Banned lorax's Photo Gallery Location: Ecuador, South America Find me on the map! Zone: USDA 13 / Köppen-Geiger BSh Name: Lorax Join Date: Jul 2007 Posts: 2,532 BananaBucks : 302,512 Feedback: 0 / 0% Said "Thanks" 742 Times Was Thanked 3,040 Times in 1,188 Posts Said "Welcome to Bananas" 464 Times	Re: Germinating in tropical climates? See, and I never really warmed to Malbec until I moved here. The ice-cubes thing turned me right off it until I realized I could simply treat it like a white - chill before opening and don't let it breathe a whole lot. I've never been a fan of Pinot Noir - there's this volcanic taste in the recent Chilean ones that puts me off. The Carmenere is over $80 a bottle here, which puts it out of my reach for most meals. I like the Shiraz because I can use about half the bottle over the meat, then drink the rest. If I were sauteeing the guanta, I'd have to go with the Riesling in the sauce along with aji peppers and achiote, and the final pairing would be a Bolivian Cabernet - I'm not sure that this one makes it to your market, but it's an excellent wine. Of course, if we're talking about tapir (danta) then the field changes. I am particularly fond of cubes of tenderloin flambeed in peach aguardiente with peanuts. For that, a fuller-bodied red is a must - it's about the only time I'll consider Pinot Noir, and even then I'll go with an Argentine rather than a Chilean bottle.

02-27-2009, 01:02 PM	#25 (permalink)
lorax Banned lorax's Photo Gallery Location: Ecuador, South America Find me on the map! Zone: USDA 13 / Köppen-Geiger BSh Name: Lorax Join Date: Jul 2007 Posts: 2,532 BananaBucks : 302,512 Feedback: 0 / 0% Said "Thanks" 742 Times Was Thanked 3,040 Times in 1,188 Posts Said "Welcome to Bananas" 464 Times	Re: Germinating in tropical climates? OMG, we've totally hijacked TropicalLuvr's thread. I feel awful!

02-27-2009, 01:19 PM	#27 (permalink)
Chironex The causasian Asian! Chironex's Photo Gallery Location: Jakarta, Indonesia Find me on the map! Zone: I have no idea Name: Scot Join Date: Apr 2008 Posts: 2,788 BananaBucks : 118,744 Feedback: 9 / 100% Said "Thanks" 4,544 Times Was Thanked 1,406 Times in 808 Posts Said "Welcome to Bananas" 609 Times	Re: Germinating in tropical climates? Oops! I don't know if it would be advisable for us to continue this. Perhaps we should tapir it off....but I guanta keep it going. Hey, agouti idea, let's start a new thread. Then those whose threads were hijacked can do the same unto us. __________________ Scot

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