Comments on: Lady Gaga’s meat dress: impossible food-wine pairing?!?

By: sonoma wine tours

sonoma wine tours — Thu, 07 Oct 2010 01:00:21 +0000

I say don’t waste no wine with that dress

By: bobzaguy

bobzaguy — Mon, 20 Sep 2010 17:43:18 +0000

I consider this to be the perfect steak tartare dish…

I would serve, what else(?), Mommessin Clos de Tart. A Gaga-rand Cru from the very best slopes in the village of Morey St-Denis.

By: Dr. Vino

Dr. Vino — Fri, 17 Sep 2010 22:07:26 +0000

By: Dr. Vino

Dr. Vino — Fri, 17 Sep 2010 12:21:59 +0000

@Jean-Luc hahahaha

Simon Woods also had this to say on Twitter: woodswine: @drvino My suggestions when I tweeted the story last week were Mouton, Tertre Roteboeuf or something from Angelo Gaga

By: WineLibrary (Wine Library)

WineLibrary (Wine Library) — Thu, 16 Sep 2010 20:57:58 +0000

Twitter Comment

What to pair with Lady Gaga's meat dress? @drvino poses the question: [link to post] ^JP

- Posted using Chat Catcher

By: Jean-Luc

Jean-Luc — Thu, 16 Sep 2010 20:54:20 +0000

How about a Cheverny “Clos du Tue Boeuf”?

By: NEWSFETCH - September 16, 2010 | Wine Industry Insight

NEWSFETCH - September 16, 2010 | Wine Industry Insight — Thu, 16 Sep 2010 15:59:50 +0000

[...] Lady Gaga’s meat dress: impossible food-wine pairing?!? [...]

By: Ahli Anggur

Ahli Anggur — Thu, 16 Sep 2010 05:34:25 +0000

Looks like we may finally have a dish big and bold enough for amarone.

By: Steve Edmunds

Steve Edmunds — Thu, 16 Sep 2010 05:31:08 +0000

only one possible solution: Bone-Jolly!

By: Sharon Kapnick

Sharon Kapnick — Wed, 15 Sep 2010 20:16:53 +0000

Oh, Tyler, you are too funny! Hmmm, raw meat seasoned with sweat–and perhaps other bodily fluids. Well, I’d skip the wine and grab some vodka–lots of it–with black pepper!!!

By: Dr. Vino

Dr. Vino — Wed, 15 Sep 2010 19:27:06 +0000

@el jefe – si, senor!

Some additional comments have come in on Twitter.

@RandallGrahm: Gaja? Guigal? Garganega?

@ericasimov: — Gag!

@rieslingAC: A Gold Kapsule would pair lovely

@MiramonteWinery: plonk?

@nyplayful1: gaja barbaresco 97 perfect for all meat dress occasions. (though probably swap out the girl)

By: Lyman Dally

Lyman Dally — Wed, 15 Sep 2010 18:56:06 +0000

The dress looks like it’s made out of either flank or skirt steak: a gamey cut (I’m sure the dress-wearer has her own flavor, but we won’t go there).

Grilled (preferrably) but even served rare (the meat, I mean) it would go nicely with an earthy granache/syrah/mouvedre southern French blend!

By: El Jefe

El Jefe — Wed, 15 Sep 2010 17:31:51 +0000

It really doesn’t matter, as long as the ABV (alcohol) is as high as possible.

By: tamra

tamra — Wed, 15 Sep 2010 17:26:12 +0000

The FIRST meat dress, entitled “Vanitas” (how appropriate!) by Jana Sterback, 2006, was on exhibit in the women’s show last year at the Pompidou Center in Paris,and it was already dried up. The point was how what is seemingly fleshy and raw eventually dries up. What about Lady Gaga????

By: Benito

Benito — Wed, 15 Sep 2010 15:40:52 +0000

Given her flair for the bizarre, I would assume frozen wine popsicles molded into a variety of obscene shapes.

But more seriously… We’re basically talking carpaccio, which I’ve always enjoyed with a rich white Burgundy.