Wine Talk

Snooth User: bostonlobsterman

What would you be drinking...

Posted by bostonlobsterman, Dec 15, 2016.

Made my first ever homemade sausage (venison) celebrated end of classes for the semester, ate said sausage with a nice glass of burgundy, now listening to Glen Gould Goldberg Variations (first recording). What would you be drinking? For me the choice was obvious. 

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Replies

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Reply by dmcker, Dec 15, 2016.

What herbs/spices in the sausage? What sides?

With his first recording would be drinking something more energetic. With his second, something more laid back and even sedate. Wonder how many hours of recordings and performances inbetween the two. Maybe health changes, too. Something like a jaded fatigue had set in by the 2nd. Actually just gave both of them and the Gould/Stokowski version of 'Emperor' to my daughter for her birthday at the end of October. Earlier had given her Gould's version of Brahms' Intermezzi, which she liked a lot.

Burgundy works fine for me, but which commune depends on the answer to my first first para's questions. Italian nebbiolo works for me, too, even north of Barolo. So would sangiovese or a Super Tuscan blend. Alternatively, a riesling Spatlese from the Rhein? West County (The True) Sonoma, or Willamette PNs. Maybe even a southern Rhone or a Priorat. The list could go on, but need more data.

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Reply by rckr1951, Dec 15, 2016.

A good syrah/shiraz goes good with sausage , just had some the other day - Stolpman in fact, though Novy does well also.

DMCKER's Super Tuscan idea sounds really good also.

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Reply by bostonlobsterman, Dec 15, 2016.

DM- you nailed it, burgundy to extend the memory flavors of the venison, sage and garlic were the primary flavors.

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Reply by GregT, Dec 15, 2016.

With venison I always want something big and fruity. I just like the combo. Had elk last night coincidentally and was looking around for a good Garnacha but couldn't find one. Settled on a middling Barolo and won't do that again.

With Glen Gould, it would depend on how loudly he was humming.

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Reply by dvogler, Dec 15, 2016.

Glenn Gould, another eccentric Canadian.  I read his biography.  Interesting.  He actually cut the legs off really short on his piano seat and used it for every performance until it was falling apart.

Greg, why didn't you open a Hermitage?  

 

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Reply by JonDerry, Dec 15, 2016.

This thread had me listening to my first bit of Glen Gould on the drive home. Good stuff. Yeah, Burgundy. How about a nice Auxey Duresses or Puligny Montrachet followed by some Pataille Marsannay.

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Reply by GregT, Dec 16, 2016.

Hermitage probably would have been better but I wanted something fruitier. Then I decided not to even think about it since the Barolo was sitting on the counter. About Glen - if you ever get a chance to see it, there's a movie called Thirty Two Short Films About Glenn Gould. Came out sometime in the early 90s. He was a famous germaphobe, worried about getting diseases from people. Once in Columbia Recording studios many years ago, he heard my father in law playing piano and came over to shake his hand. It surprised everyone, but he was sufficiently impressed.

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Reply by Richard Foxall, Dec 16, 2016.

Venison sausage?  I'd go Gigondas or CdP myself, with GregT on the fruit.  Syrah a la N. Rhone is also a good match, as is an aged CCR or BdM.  Good on you, BLM, for making sausage. 

Matching the music to the wine, too?  Now we're getting into the esoterica.  Pretty soon we'll be factoring in the decor, too. 

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Reply by bostonlobsterman, Dec 16, 2016.

Dont think it wasn't under consideration. Decor = cape cod rustic with an old coal stove purring 24/7 right in the sitting room open to the kitchen and dining room. Stemware = stubby wine glass borrowed from CERN. Sausage consumed solo. One course meal. 

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Reply by bostonlobsterman, Dec 16, 2016.

Btw the sprit of the post was what would you be drinking when the eating was over and for me it was continue with same. 

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Reply by GregT, Dec 16, 2016.

"Matching the music to the wine, too?  Now we're getting into the esoterica."

My wife, for obvious reasons, has wanted to do this for a while.

BLM - I'm with you. Keep drinking until the bottle is done!

Then open another.

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Reply by bostonlobsterman, Dec 16, 2016.

GregT-  very cool story about the F-I-L 

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Reply by dmcker, Dec 17, 2016.

Greg's opinions shouldn't really count in this context since he's a well-known anti-PN bigot.  ;-)  Notice I did throw in a garnacha sop for him (southern Rhone or Priorat). I've had some Priorat garnachas that almost taste like burgundies, anyway.

Greg, what was your F-i-L playing?

BLM, do you smoke any of your sausage?

Great photo, DV. He was famous for spending way too many hours and days and weeks and months in the recording studio. Looks like he worked the hell out of his equipment there. Or was that chair only used for live performances, not the recording studio?  Assuming he had the run of Columbia over the years...

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Reply by bostonlobsterman, Dec 17, 2016.

DM- I do smoke meat and fish (turkey and bluefish are 2 of my favs) but since this is my first time ever sausage making I have not smoked it yet. It is a great idea. 

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Reply by dmcker, Dec 17, 2016.

Suppose it also may depend on how much sausage you have...

Loose sausage, or in casings?

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Reply by bostonlobsterman, Dec 17, 2016.

I stuffed natural casings. 

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Reply by GregT, Dec 17, 2016.

DM - no idea what he was playing. He was pretty brilliant, could do sight read orchestral scores and do piano reductions on the spot and could have been a concert pianist had he chosen that route. Was house tenor at Boston Opera for a while and m-i-l was music critic for one of the papers, also a great pianist. 

BLM - bluefish! One of the things I miss on the west coast. Smokes wonderfully. It's a nice flavorful fatty fish. Every time I go back I pick some up. Out here they have mackerel, which some disparage as bait fish, but which also smokes nicely.

And I don't disparage PN it's just, why drink it when you can have something else?

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Reply by dvogler, Dec 17, 2016.

DM,

I'm not sure whether Gould used that stool for all playing or just live recitals.  It did get packed around everywhere, so maybe it was every time he played.  I don't think he was at Columbia for long.  Just to do the Goldberg recording in 55 if I'm not mistaken.  He spent most of his time in Canada at the CBC studios.  He did have a long affair with a married woman (who left the US to live in Toronto), which is weird because he hated being touched.

 

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Reply by dmcker, Dec 18, 2016.

Greg, as I called it, PN bigotry!

Mackerel's great if it's fresh. Can get particularly stinky if it's not. Kippers as well as herring, if not better, and of course dries to become bacalao. Fresh grilled is very tasty, and vinegared it makes good sushi, though some people (including my wife and daughter) have allergic reactions to it and other fish with blue on their sides. Kippered mackerel and herring not only make a good Scottish breakfast, but also accompany a peaty single malt extremely well.

DV, when was that biography compiled?

 

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Reply by dvogler, Dec 19, 2016.

I think it was published in 1998.  I'll see if I still have it (all my old books are in boxes in my crawlspace).

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