Comments on: Iceberg wedge: impossible-food wine pairing?!?

By: Francesca

Francesca — Wed, 15 Feb 2012 15:52:28 +0000

I like Clark’s response. White comes to mind, but nothing sweet. Sweet wine at the beginning of a meal with only tire the palate faster. Beer could be a fabulous option, but if it has to be wine, then an aged, soft white Riesling from Alsace.

By: Dlynch

Dlynch — Wed, 08 Feb 2012 21:53:12 +0000

Red wine with this little dish sounds gross. White with some body- vouvray?

By: Imkarenp

Imkarenp — Wed, 08 Feb 2012 20:08:53 +0000

I believe the article said Ballmer had iced tea so he doesn’t need wine pairing advice.

By: Dr. Vino

Dr. Vino — Wed, 08 Feb 2012 19:58:31 +0000

Thanks fo the thoughts here. Clearly the lettuce itself is not challenge since it is 99% water. But that “blue cheese” dressing is something else. As many of you have noted, a real blue cheese, served after a meal, might pair well with a sweeter wine. But pouring one at the top of the meal upends the Usual Order of Things. So whoever orders this will probably just have a young Napa cab anyway.

I wonder what other courses Steve Ballmer has that we can play sommelier for?

By: Bill Klapp

Bill Klapp — Tue, 07 Feb 2012 12:58:25 +0000

Excusez-moi, s’il vous plait: “certainement”!

By: Bill Klapp

Bill Klapp — Tue, 07 Feb 2012 12:55:30 +0000

If the blue cheese is Roquefort, then your choice of Chateau Margaux or d’Yquem, certainment!

By: Ryan O'Connell

Ryan O'Connell — Tue, 07 Feb 2012 07:53:49 +0000

I would totally picpoul de pinet that sucker. Crisp, high acidity to clean the palate after every bite of blue cheese and refreshing enough to bring some zazz to the iceberg. The right picpoul will make the food taste better and make you capable of eating the whole plate (which to me seems a bit daunting).

By: Clark

Clark — Tue, 07 Feb 2012 06:52:39 +0000

Sorry to dodge the wine answer, but a light(er) beer seems the answer. The likes of a radler or hefeweizen seems to do the trick. If pressed for wine, some Alsatian blend could play a nice supporting role. The pungency (and mouth-coating nature) of a bleu cheese dressing needs acidity to cut it. A dry cremant (alsace or bourgogne) or blanc de blancs could fill in well, too. The southern Rhone call and dry sherry would be great, but finding a dry sherry btg or restrained CdR under $9 in most restaurants is no easy task. A pint o’ wheat beer is friendl(ier) on the wallet.

By: RobinC

RobinC — Tue, 07 Feb 2012 03:52:51 +0000

Maybe a dry sherry. I don’t like either blue cheese or sherry, so they’re probably a match.

By: Frank

Frank — Tue, 07 Feb 2012 03:15:59 +0000

Southern Rhone. Red. Something tannic to go with the creamy dressing and bacon, not to mention the blue cheese. The spicy flavors will offset the bland lettuce nicely…

By: gabe

gabe — Mon, 06 Feb 2012 23:26:37 +0000

The lettuce probably needs a white wine, while the funky blue cheese is gonna need a little residual sugar. I like the suggestion of an Auslese Riesling, although I might go for something from the Willamette Valley. The assistant winemaker at Brooks recently started his own label, called ‘Love & Squalor”, and he makes a fantastic riesling. so that would be my pick.

By: imkarenp

imkarenp — Mon, 06 Feb 2012 23:04:28 +0000

I too read the MSFT article but wasn’t that surprised at the blue cheese laden salad. Every chain steak restaurant offers one…but don’t look at the calorie count if you’re watching your weight. I used to order them (before learning the cost to my diet) and would be perfectly happy accompanying it with the cabernet or zin that I ordered to accompany my filet.

By: Giorgos Hadjistylianou

Giorgos Hadjistylianou — Mon, 06 Feb 2012 22:52:35 +0000

Well Blue cheese is the issue here, I’ll do a Mosel Auslese Riesling I believe it can stand to the fatty/ funky cheese, Mead for stronger blue cheese and possibly Tokaj 4 puttonius for saltier blue cheese

By: Mark Jondahl

Mark Jondahl — Mon, 06 Feb 2012 21:14:00 +0000

Moscato d’Asti would be nice, or an Mosel late-harvest Riesling. I am also tempted to say that a really fruit-forward Lodi Zin or even a red Lambrusco would be interesting, esp if there is a plate of BBQ nearby to go with the salad. You could also slap a bottle of Cava Rose on the table.

By: Ned Towle

Ned Towle — Mon, 06 Feb 2012 19:12:34 +0000

something powerful and sweet to match the salty, creamy, pungent blue cheese and something earthy to match the bacon and onion – never had this with an appetizer, but I’d go with a light tawny Port.