http://www.drvino.com/2012/02/16/veau-chaud-veal-hot-dog-impossible-food-wine-pairing/ wine talk that goes down easy Wed, 22 May 2013 03:17:33 +0000 hourly 1 http://wordpress.org/?v= http://www.drvino.com/2012/02/16/veau-chaud-veal-hot-dog-impossible-food-wine-pairing/#comment-377585 Cognac J Mon, 27 Feb 2012 09:29:09 +0000 http://www.drvino.com/?p=10482#comment-377585 What about the $100 hotdog that’s been in the news recently – flavored with one of the best cognacs? http://cognac-expert.com/ did an article on it. Crazy, hey?

]]> http://www.drvino.com/2012/02/16/veau-chaud-veal-hot-dog-impossible-food-wine-pairing/#comment-377202 Frank Tue, 21 Feb 2012 22:59:39 +0000 http://www.drvino.com/?p=10482#comment-377202 I second the Alsatian gewurztraminer. Or how about a demi-sec Vouvray?

]]> http://www.drvino.com/2012/02/16/veau-chaud-veal-hot-dog-impossible-food-wine-pairing/#comment-377046 Hans Sun, 19 Feb 2012 13:49:58 +0000 http://www.drvino.com/?p=10482#comment-377046 Just plain red.

]]> http://www.drvino.com/2012/02/16/veau-chaud-veal-hot-dog-impossible-food-wine-pairing/#comment-376996 gabe Sat, 18 Feb 2012 19:06:14 +0000 http://www.drvino.com/?p=10482#comment-376996 i like the rose suggestion. although i would go for a fancy beer with a veal hotdog. maybe a nice duvel

]]> http://www.drvino.com/2012/02/16/veau-chaud-veal-hot-dog-impossible-food-wine-pairing/#comment-376986 Entaste Sat, 18 Feb 2012 13:38:10 +0000 http://www.drvino.com/?p=10482#comment-376986 An off-dry Riesling!

]]> http://www.drvino.com/2012/02/16/veau-chaud-veal-hot-dog-impossible-food-wine-pairing/#comment-376960 Dave Erickson Sat, 18 Feb 2012 01:58:48 +0000 http://www.drvino.com/?p=10482#comment-376960 Too easy: Any decent Edelzwicker.

]]> http://www.drvino.com/2012/02/16/veau-chaud-veal-hot-dog-impossible-food-wine-pairing/#comment-376892 Obi Wine Kenobi Thu, 16 Feb 2012 22:09:50 +0000 http://www.drvino.com/?p=10482#comment-376892 Wait a tick… Just Francaise! Naturally Alsacian wines come to mind, but ones with good acid, like Bott Geyl and Ostertag… For reds, how ’bout a mondeuse?

]]> http://www.drvino.com/2012/02/16/veau-chaud-veal-hot-dog-impossible-food-wine-pairing/#comment-376879 Obi Wine Kenobi Thu, 16 Feb 2012 21:21:22 +0000 http://www.drvino.com/?p=10482#comment-376879 Theo Minges’ riesling halbtrocken in the liter bottle. Heck make it two bottles!

]]> http://www.drvino.com/2012/02/16/veau-chaud-veal-hot-dog-impossible-food-wine-pairing/#comment-376870 John Winthrop Thu, 16 Feb 2012 19:25:33 +0000 http://www.drvino.com/?p=10482#comment-376870 What do Parisians (who cannot even make a good chacroute garni) know about sausage? Alsace is the answer Gewurtztraminer from Dom. Stirn. Or, if you don’t eat it with mustard, a Riesling from Alsace will work just fine.

]]> http://www.drvino.com/2012/02/16/veau-chaud-veal-hot-dog-impossible-food-wine-pairing/#comment-376858 RobinC Thu, 16 Feb 2012 17:46:25 +0000 http://www.drvino.com/?p=10482#comment-376858 Rosé.

]]> http://www.drvino.com/2012/02/16/veau-chaud-veal-hot-dog-impossible-food-wine-pairing/#comment-376857 Natasha Hughes Thu, 16 Feb 2012 17:11:22 +0000 http://www.drvino.com/?p=10482#comment-376857 You can’t take a hot dog (even one made out of tête de veau) too seriously, so there’s no point in pairing it with a ‘serious’ (read prestige) wine. The Parisians, like the Lyonnais, would probably choose a juicy, fruity Beaujolais as a match for all kinds of charcuterie, and that’s where I’d start looking. If I wanted to go upmarket, I’d aim for a Beaujolais cru, rather than an entry-level bottle – maybe a mineral-driven, sappy Côte de Brouilly.

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