Comments on: Placenta: impossible food-wine pairing?!?

By: MrTaz

MrTaz — Fri, 30 Mar 2012 16:22:14 +0000

Beaujolais Nouveau flown in via stork.

By: Jen@cybercellar

Jen@cybercellar — Mon, 29 Aug 2011 10:40:18 +0000

Hmmm… Can’t say placenta would be at the top of my list… You’d need at least a bottle of wine just to consider eating it! If I had to eat it, I’d suggest something strong flavoured – maybe a South African Pinotage like Barista Coffee Pinotage 2009 described as “a burst of intense, rich coffee and chocolate aromas with ripe nuances of mulberry, plum and Maraschino cherries” should be enough to overcome the meal, eh’?

By: cmds

cmds — Mon, 29 Aug 2011 10:05:10 +0000

“But the NYmag story highlights various preparations i… stewed with ginger, lemon, and a jalapeño pepper.”

I’m not entirely sure why, but gruner is the first thing that popped in my head.

Just my impulse pairing.

By: Tyler

Tyler — Sat, 27 Aug 2011 14:03:12 +0000

I’d say anything that goes with organ meats would work well; perhaps a nice, earthy Vacqyras or a good pinotage.

And… eew. No placenta for me, okthxbye!

By: Alastair

Alastair — Sat, 27 Aug 2011 02:26:15 +0000

I just wish I could “like” or vote up Mike G’s comment. But to answer your question Dr. Vino – impossible wine pairing? YES!

By: jal

jal — Fri, 26 Aug 2011 16:31:19 +0000

Couldn’t we just ask Tom Cruise? He said he knew.

By: Carole wurster

Carole wurster — Thu, 25 Aug 2011 22:23:49 +0000

Champagne..it is somewhat of a celebration, no?

By: ElGordo

ElGordo — Thu, 25 Aug 2011 19:08:34 +0000

Doc, for the love of all that’s Holy, please make posts like these later in the day! I read this before breakfast and immediately lost my appetite. That said, I’m going on record with Alsatian white our Vouvray…

By: Dr. Vino

Dr. Vino — Thu, 25 Aug 2011 19:06:18 +0000

Lots of comments on Twitter, FB, etc suggesting Chianti a la Hannibal Lecter…and fava beans.

David – nice allusion! We will have to call Bacchus.

Dermot – I *do* wonder what he had…

Mike G– if NY mag runs a story on the braised foreskin casserole, then we will submit it to you for your pairing!

By: Robin C

Robin C — Thu, 25 Aug 2011 18:39:13 +0000

Wine might not do it. I think you might have to go to something like everclear or absinthe: something that would numb your mind so that you wouldn’t think about what you were eating.

By: Mike G

Mike G — Thu, 25 Aug 2011 17:48:10 +0000

Dear Doc V,
I am happy as a father of three to suggest that the best “whine” to pair with fresh cut placenta is that of a healthy baby.

Although watered-down vinegar is a rather medieval pairing it would probably be an adequate choice to acompany this type of dish.

The thought of this pairing makes my memory of eating eel guts and bile in soup form seem like childs play. What’s next Doc “braised foreskin casserole with puppy heart mashers: impossible food-wine pairing?!?”

By: Dermot Nolan MW

Dermot Nolan MW — Thu, 25 Aug 2011 16:29:02 +0000

Hi Tyler, I know that you think I’m a wee bit crazy but one of my colleagues is even crazier and can answer this question for you – Martin Moran MW cooked a meal with his first born’s placenta and would have had wine with it. Give him a shout.

By: Becca

Becca — Thu, 25 Aug 2011 15:46:08 +0000

I enjoy organ meats as well, but I’m not sure if I’d go as far as the placenta. Though, in some cultures it’s a delicacy! Maybe I’d pair it with something really strong, to help take the initial edge off and get over that hump of fear. Or better yet, drink the entire bottle first, and then eat once I have no idea what I’m doing

By: Joe

Joe — Thu, 25 Aug 2011 14:22:18 +0000

You’ve jumped the shark, Dr. Vino…

By: Dan

Dan — Thu, 25 Aug 2011 14:13:43 +0000

While probably any wine that goes with other organ meats (think, maybe, tripe in this case) will pair well, it’d be more likely that you’d need something to suppress your gag reflex instead of wine. I know I would, and I like organ meats. Well, many of them anyway.